These no-fuss gluten free and vegan blueberry crumble bars are easy to make, healthy yet decadent, and loaded with jammy blueberry goodness.
Who’s ready for summer?
I know I am. I could live in an endless summer as I love all things sunshine, beaches, flip flops, and blueberries.
Today I’m coming at you with a super simple blueberry recipe that just SCREAMS summer and is a total crowd-pleaser.
Why I love these gluten free +vegan blueberry crumble bars
❤️ jammy blueberries…. are the epitome of summer to me. Plus you get all that high antioxidant goodness.
❤️ no fuss… no complicated recipe here. No mad baking skills needed. Make the jam. Make the crumble. Assemble. Bake.
❤️ healthy AND delicious… all real food ingredients. Refined sugar free. Gluten free. Vegan.
Blueberry Crumble Bar recipe details
❤️ blueberry jam… simple to make with just blueberries, maple syrup, and chia seeds
❤️ the perfect crumble…. made with a combination of gluten free oats, almond flour, and gluten free oat flour. Add a bit of coconut oil, maple syrup, baking powder, salt, ginger, and cardamom.
Seriously… that’s it. Life is too short for junky ingredients, crappy sugar, and mile-long ingredient lists.
That right there is a little slice of summer heaven. These bars are gooey and jammy with the BEST buttery base and crumble. It’s the PERFECT summer treat or snack.
My family dusted the entire tray in one afternoon. So good! Can’t wait to make more.
Love gluten free + vegan treats?
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No-fuss gluten free and vegan blueberry crumble bars. Easy to make, healthy yet decadent, and loaded blueberry goodness. These bars are gooey and jammy with the BEST buttery base and crumble.
FOR BLUEBERRY CHIA JAM
- 3 cups blueberries
- 2 tbsp maple syrup
- 3 tbsp chia seeds
FOR CRUMBLE BASE
- To make blueberry chia jam: add blueberries to a small sauce pan and cook over medium heat for 5 minutes, until berries begin to burst open. Add 2 tablespoons of maple syrup. With a fork or immersion blender, mash about half of the berries and simmer for another 5 minutes.Remove from heat and whisk in chia seeds until well incorporated. Set aside to cool and thicken.
- Preheat oven to 350’F. Line 8×8 baking pan with parchment paper.
- To make crumble: In a mixing bowl, combine oats, almond flour, oat flour, baking powder, salt, cardamom, and ginger. Stir in maple syrup and melted coconut oil until well incorporated.
- To assemble: Press 2/3 of crumble mixture into bottom of prepared pan, packing it firmly and evenly. Spread blueberry jam in an even layer over the top of crumble base. Sprinkle remaining crumble mixture over the top.
- Bake for 35-38 minutes, until crumble top is golden.
- Remove from the oven and allow to cool to room temperature before slicing. Placing in refrigerator will speed cooling process.
- Store any leftovers in air-tight container in the fridge.
HOW TO MAKE HOMEMADE GLUTEN FREE OAT FLOUR: Making your own gluten free oat flour is easy. Simply place gluten free rolled oats (NOT quick oats) into a food processor, high speed blender., or coffee grinder. Place top on and process until the oats turn into a fine powder. My food processor takes about 3 minutes. A high speed blender will be faster. A coffee grinder is actually my favorite. To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, but I prefer to do this to get a lighter texture in my baked goods. Store oat flour in an air-tight container in the fridge for up to a month.
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