Deliciously crunchy vegan Blueberry Oat Crumble Bars! Refined sugar-free, super easy to make, and perfect as a breakfast, dessert, or snack!
Vegan Blueberry Oat Crumble Bars
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 favorite baked creations of the recent weeks!
So simple 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 the 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!
Love fruity bakes? Definitely try making my No Bake Vegan Strawberry Cheesecake or my Vegan Strawberry Shortcake!
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
📌 If you love Pinterest you can pin any of the images to your boards!
📖 Recipe Card
Blueberry Oat Crumble Bars
Equipment
- 1 food processor
- 1 saucepan
- 1 mixing bowl
Ingredients
For the base:
- 60 g coconut oil
- 200 g rolled oats
- 50 ml maple syrup
- 3 tablespoon plant milk
- 1 teaspoon cinnamon
For the filling:
- 200 g blueberries
- 40 ml maple syrup
- 2 teaspoon cornflour
For the crumble:
- 30 g coconut oil
- 2 tablespoon maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon ginger powder
- 120 g oats
- 1 pinch ground nutmeg
- 30 g pecans chopped
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
- Nuts - You can leave out the pecan nuts or replace them with walnuts or almonds, if you don't have any to hand.
Find more vegan bakes in my Cakes & Bakes section!
© 2026 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
💭 Leave a Comment