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Healthy Blueberry Crumble Bars

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 16 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american


Sweet jammy blueberries plus cinnamon oatmeal streusel combine in the yummiest Blueberry Crumble Bars. Vegan, gluten-free, date-sweetened!



Date Paste


  • 1 cup (110g) almond flour
  • 1/2 cup (60g) cassava flour
  • 3/4 cup (75g) rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup (140g) date paste
  • 1/2 cup (100g) coconut oil

Blueberry Filling

  • 3 cups (420g) fresh blueberries
  • 1/4 cup (70g) date paste
  • 1 tbsp lemon juice (+ a little zest)
  • 1 tbsp water
  • 1 1/2 tbsp tapioca starch (or arrowroot/cornstarch)


  1. Blend the date paste ingredients until very smooth and creamy, stopping to scrape down the sides of the blender as needed.
  2. Preheat the oven to 350°F.
  3. Whisk together almond flour, cassava flour, oats, cinnamon, ginger, baking powder, and salt.
  4. Add date paste, coconut oil, and vanilla. Mix until sticky and clumpy.
  5. Line an 8×8″ baking pan with parchment paper. Press 2/3 of the crumb mixture into the bottom of the pan, and set aside.
  6. Combine the blueberry filling ingredients in a medium saucepan over medium heat.
  7. Once the berries are warmed and plump, transfer to a blender and pulse very briefly to slightly puree but leaving some whole berries.
  8. Return to the saucepan, continue cooking and stirring until it starts to bubble. Remove from the heat and cool 5 minutes.
  9. Pour the berry mixture on top of the crust, crumble the remaining crumble mixture evenly on top pressing in slightly.
  10. Bake 25-30 minutes at 350°F.
  11. Cool completely before slicing (or scoop for more of a crumble, less of a bar experience…still delicious!)

Keywords: gluten free, oatmeal, healthy, summer, easy, sugar free, dates, streusel, pie