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These blueberry pie bars are a delicious, vegan, and gluten-free taste of summer. Make these blueberry pie bars for a dessert or simply a tasty snack.

*Remember to buy organic and avoid your food allergies when making this recipe! If you don’t know your food allergies, get them tested soon!

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serving size: 16


For Crust & Crumble:
  • 1 ½ cups gluten-free oat flour
  • 1 cup old-fashioned gluten-free rolled oats
  • ½ cup coconut sugar: OR 1/2 cup xylitol w/1 tablespoon organic molasses mixed in
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon aluminum-free baking soda
  • ¼ teaspoon sea salt
  • 8 tablespoons vegan buttery stick, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

For the Filling:

  • 2 1/2 heaping cups fresh or frozen blueberries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon arrowroot starch
  •  teaspoon almond extract

Optional (to add a hint of lemon flavor):

  • zest from 1 lemon
  • Pinch of salt


Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and generously spray with avocado or coconut oil cooking spray. Set aside.

Make the base and topping:

  1. In a large bowl, use a fork to combine the oat flour, oats, sugar, cinnamon, baking soda, and salt. Add in melted butter, vanilla extract, and almond extract. Stir until a nice crumble forms and the dough begins to clump together.
  2. Place 1 3/4 cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to press the dough evenly to the bottom of the pan.
Next, make your blueberry pie filling:
  1. Place a medium pot over medium heat.
  2. Add in blueberries, maple syrup, almond extract, arrowroot, and salt.
  3. Use a wooden spoon to press down and break down the blueberries just a bit.
  4. Bring to a boil, then reduce heat and cook for 3-5 more minutes until the mixture is thickened up and nicely coats the back of a spoon.
  5. Pour the mixture over the crust and use a spoon to spread evenly.
  6. Take the remaining topping out of the fridge. There should be some nice crumbles that have clumped together. Sprinkle the topping over the blueberry filling.
  7. Bake for 30 minutes or until the filling is bubbly and the topping is golden brown.
  8. Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious at room temperature or straight out of the fridge.


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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.


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