fbpx
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Romy London
  • About Me
  • Recipes
  • Cookbook
  • Work with me
  • Contact
  • Breakfast
  • Mains
  • Cakes & Bakes
  • Easter
  • Desserts
  • Seitan
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Work with me
  • Contact
    • Facebook
    • Instagram
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Work with me
    • Contact
    • Facebook
    • Instagram
    • Twitter
    • YouTube
  • ×

    Home » Cakes & Bakes

    Blueberry Oat Crumble Bars

    by romylondonuk | Leave a Comment

    Jump to Recipe Print Recipe

    Deliciously crunchy vegan Blueberry Oat Crumble Bars! Refined sugar-free, super easy to make, and perfect as a breakfast, dessert, or snack!

    Blueberry Oat Crumble Bars

    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.

    Blueberry Oat Crumble Bars

    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)
    Blueberry Oat Crumble Bars on a cooling rack with a bowl of blueberries
    Blueberry Oat Crumble Bars

    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

    1. 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.
    2. Evenly press the base mix into the bottom of the baking tin.

    Making the filling

    1. 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.
    2. 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

    1. 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.
    2. 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!

    Blueberry Oat Crumble Bars
    Blueberry Oat Crumble Bars
    Blueberry Oat Crumble Bars

    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!

    Blueberry Oat Crumble Bars stacked on a cooling rack

    Blueberry Oat Crumble Bars

    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.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 26 minutes mins
    Total Time 46 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine British
    Servings 9 servings

    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 tbsp plant milk
    • 1 tsp cinnamon

    For the filling:

    • 200 g blueberries
    • 40 ml maple syrup
    • 2 tsp cornflour

    For the crumble:

    • 30 g coconut oil
    • 2 tbsp maple syrup
    • 1 tsp cinnamon
    • 1/2 tsp 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.
    Keyword blueberry, crumble bars, oat crumble

    Find more vegan bakes in my Cakes & Bakes section!

    *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.

     © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without prior permission. If you wish to re-publish this recipe, please get in touch via email. Thank you so much for supporting romylondonuk.com!

    More Cakes & Bakes

    • An oven dish filled with baked vegan bread pudding with strawberries and rhubarb on a wooden serving board next to ingredients.
      Vegan Bread Pudding
    • thumbnail for tiktok cinnamon rolls
      TikTok Cinnamon Rolls
    • A photo collage of delicious vegan dishes, featuring a slice of vegan spinach quiche, a bowl of agedashi tofu, miso soup with tofu, a plate of creamy vegan garlic pasta, a small cheesecake topped with shaved chocolate, smooth chocolate mousse and banana tofu pudding. The dishes are all made with silken tofu, providing a protein-rich and healthy alternative to traditional ingredients. Each dish is beautifully presented and garnished with fresh herbs and spices, adding a pop of color and flavor.
      35 Best Silken Tofu Recipes
    • a round vegan cookie cake topped with vegan frosting and salted caramel sauce on a white table next to a jar of vegan caramel sauce
      Vegan Cookie Cake

    Reader Interactions

    💭 Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey there & welcome!

    I'm Romy (pronounced 'Row-mee')!

    On this blog, you'll find my favorite recipes for next level vegan comfort food, and all with easy step-by-step instructions!

    More about Romy →

    As Seen In

    Romy London Uk as seen on Netflix, Channel 4, Metro, Cosmopolitan, TalkRadio, Channel 4, Evening Standard, Vegan Life, Vegan Food & Living

    Latest Recipes

    • An oven dish filled with baked vegan bread pudding with strawberries and rhubarb on a wooden serving board next to ingredients.
      Vegan Bread Pudding
    • Thumbnail for vegan pork belly recipe with chopsticks holding a delicious vegan pork belly piece up close.
      Vegan Pork Belly Tofu
    • thumbnail for tiktok cinnamon rolls
      TikTok Cinnamon Rolls
    • A photo collage of delicious vegan dishes, featuring a slice of vegan spinach quiche, a bowl of agedashi tofu, miso soup with tofu, a plate of creamy vegan garlic pasta, a small cheesecake topped with shaved chocolate, smooth chocolate mousse and banana tofu pudding. The dishes are all made with silken tofu, providing a protein-rich and healthy alternative to traditional ingredients. Each dish is beautifully presented and garnished with fresh herbs and spices, adding a pop of color and flavor.
      35 Best Silken Tofu Recipes

    Cookbook

    cookbook vegan roasts out now

    FOLLOW ME

    • link to instagram account
    • link to facebook account
    • link to pinterest account
    • link to youtube account
    • link to tiktok account
    • Link to email

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Newsletter

    • NEVER miss a recipe and sign up for emails and updates

    Contact

    • Contact
    • Work with me
    banner showing Romy's cookbook and saying 'OUT NOW' next to it with logos for Amazon, Barnes and Noble, Book Depository, BAM, Bookshop and Indiebound. The image links to Romy's page with more information about the book and where to order it from.

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Romy London

    Manage Cookie Consent
    We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}