Deliciously crunchy vegan Blueberry Oat Crumble Bars! Refined sugar free, super easy to make and perfect as a breakfast, dessert or snack!
The London lockdown has had me baking way more than usual – and I guess I’m not the only one, considering flour is very difficult to get by in recent weeks – and these Blueberry Oat Crumble Bars are probably one of my favourite baked creations of the recent weeks!
So simply to make, and I’ve only used simple ingredients that I’ve had to hand in my. kitchen. For a different recipe I had just bought a massive bowl of fresh blueberries, which needed to be used up – as my freezer was also full at the time – and this was just the perfect way to make use of them in a delicious way.
What you’ll need
Ingredients
- coconut oil (best use extra virgin!)
- rolled oats
- maple syrup
- plant milk
- cinnamon
- blueberries
- cornflour
- ginger powder
- nutmeg
- pecans
Equipment
- 1 bowl
- 1 saucepan & spoon
- rectangular baking tin (20x20cm)
How to make Blueberry Oat Crumble Bars
These bars are created with 3 different parts: the base, the filling and the crumble on the top. Best start with the base, then head over to the filling and whilst that is on the stove, work on the crumble top.
Before you begin pre-heat your oven to 180C and line a 20x20cm baking tin with baking paper.
Making the base
- To prepare the base, add the rolled oats into a food processor and pulse for about 1 minute to lightly break them down. Add in the rest of the base ingredients and process until you get a sticky dough.
- Evenly press the base mix into the bottom of the baking tin.
Making the filling
- Meanwhile, heat the blueberries on the stove over medium heat, then add the maple syrup and stir. Cook until the majority of the blueberries have broken down (5 minutes) and then cook for a further 10 minutes on a low heat to reduce the liquid.
- Sprinkle in the cornflour and swiftly stir it through. Increase the heat to activate the cornflour and cook on high for about 1 minute, whilst constantly stirring, or until the blueberry mixture thickens. Spread the blueberry mix on top of your base.
Making the crumble
- Preparing the crumble top is simple: combine all ingredients in a mixing bowl and stir until you get sticky clusters. You can also use your hands to help combine these.
- Top your blueberry mix with the crumble as evenly as you can.
Once you have your baking tin assembled, place everything into middle of your pre-heated oven at 180C for 20-25 minutes or until golden and crunchy on top. For best results, let the tin cool down for a minimum of 20 minutes before removing/slicing & enjoy hot or cold!
This recipe is:
- vegan
- gluten-free (use gf oats!)
- refined sugar free
- perfect as breakfast or dessert
- delicious with vegan vanilla custard
- easy to make
- freezer friendly
Blueberry Oat Crumble Bars
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 9 bars 1x
- Category: Baking
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Blueberry Oat Crumble Bars are super easy to make, refined sugar free and simply delicious! Serve hot or cold, for breakfast or as dessert.
Ingredients
For the base:
- 60g coconut oil
- 200g rolled oats
- 50ml maple syrup
- 3 tbsp plant milk
- 1 tsp cinnamon
For the filling:
- 200g blueberries
- 40ml maple syrup
- 2 tsp cornflour
For the crumble:
- 30g coconut oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 120g oats
- a pinch of nutmeg
- 30g pecans, crumbled
Instructions
- Pre-heat your oven to 180C.
- To prepare the base, add the rolled oats into a food processor and pulse for about 1 minute to lightly break them down. Add in the rest of the base ingredients and process until you get a sticky dough.
- Meanwhile, heat the blueberries on the stove over medium heat, then add the maple syrup and stir. Cook until the majority of the blueberries have broken down (5 minutes) and then cook for a further 10 minutes on a low heat to reduce the liquid.
- Sprinkle in the cornflour and swiftly stir it through. Increase the heat to activate the cornflour and cook on high for about 1 minute, whilst constantly stirring, or until the blueberry mixture thickens. Set aside.
- Line a 20x20cm baking tin and evenly press the base into the bottom of the tin. Spread the blueberry mixture across.
- To prepare the crumble, simply combine all ingredients in a mixing bowl and stir until you get sticky clusters.
- Top your blueberry mix with the crumble, then place. everything into the pre-heated oven at 180C for 20-25 minutes or until golden.
- Let it cool down for a minimum of 20 minutes before slicing & enjoy hot or cold!
Notes
You can leave out. the pecans or replace them with walnuts or almonds, if you don’t have any to hand.
Keywords: blueberry crumble bars, blueberry oat crumble, blueberry crumble, blueberry oat crumble bars, crumble, crumble squares
Find more vegan bakes in my Cakes & Bakes section!
