Go Back
White Chocolate Blueberry Crumble Bars
Print Recipe

White Chocolate Blueberry Crumble Bars

Fruity, sweet, and lightly indulgent, these vegan white chocolate blueberry crumble bars are made with oats, almond flour, and a bright berry filling. Easy to make with a gluten-free option.
Prep Time20 minutes
Cook Time25 minutes
Cooling + Chill Time45 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Keyword: blueberry, easter, Holiday Dessert, oats, spring desserts, summer desserts
Servings: 9 bars
Calories: 280kcal
Cost: $8

Ingredients

For the Crumble Base + Topping:

  • 1½ cups rolled oats 150 g
  • ¾ cup almond flour 72 g
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon optional
  • ¼ cup melted coconut oil or vegan butter 60 ml
  • ¼ cup maple syrup 60 ml
  • 1 teaspoon vanilla extract 5 ml

For the Blueberry Filling:

  • 2 cups fresh or frozen blueberries 300 g
  • 2 tablespoons maple syrup 30 ml
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice 15 ml
  • 1 tablespoon chia seeds or 1 teaspoon arrowroot powder 9 g or 3 g

For the White Chocolate Drizzle:

  • ½ cup vegan white chocolate chips 85 g
  • 1 teaspoon coconut oil optional (5 ml)

Instructions

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
  • Make the crumble mixture: In a large bowl, mix the rolled oats, almond flour, salt, and cinnamon. Add the melted coconut oil (or vegan butter), maple syrup, and vanilla. Stir until the mixture is crumbly but holds together when pressed.
    1½ cups rolled oats, ¾ cup almond flour, ¼ teaspoon salt, ¼ teaspoon cinnamon, ¼ cup melted coconut oil or vegan butter, ¼ cup maple syrup, 1 teaspoon vanilla extract
  • Press the base: Set aside ½ cup of the crumble for topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan to form the base.
  • Cook the blueberry filling: In a small saucepan, combine the blueberries, maple syrup, lemon zest, lemon juice, and chia seeds (or arrowroot). Cook over medium heat for 5–7 minutes, stirring occasionally, until the mixture becomes juicy and slightly thickened. Let cool for 5 minutes.
    2 cups fresh or frozen blueberries, 2 tablespoons maple syrup, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon chia seeds or 1 teaspoon arrowroot powder
  • Assemble: Spread the blueberry mixture evenly over the base. Sprinkle the reserved crumble mixture evenly over the top.
  • Bake: Bake for 25–28 minutes, until the topping is lightly golden and the edges are bubbling. Remove from the oven and let cool completely in the pan.
  • Drizzle with white chocolate: Once cooled, melt the vegan white chocolate chips with coconut oil (if using) using a double boiler or microwave in short bursts, stirring until smooth. Drizzle over the cooled bars.
    ½ cup vegan white chocolate chips, 1 teaspoon coconut oil
  • Chill and slice: Place the pan in the fridge for 15–20 minutes to set the drizzle. Lift the bars out using the parchment, then slice into 9 or 12 pieces.

Notes

  • Press the base firmly: Make sure to press the oat mixture evenly and firmly into the base of the pan to help the bars hold together after baking.
  • Let them cool completely: These bars slice best after they’ve fully cooled and had at least 15–20 minutes in the fridge to set.
  • Frozen blueberries work great: You can use frozen blueberries straight from the freezer. Just cook the filling a few minutes longer.