Healthy Small Batch Blueberry Crumble Bars
Yields: 8 bars
This easy dessert immediately turned into a summer staple at my house! All of our friends absolutely rave about them… Cookie crust, juicy blueberries, and cinnamon-spiced streusel—what’s not to love?? Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
  • for the topping
  • ¼ cup (25g) old-fashioned oats (gluten-free if necessary and measured like this)
  • 1 tbsp (7g) white whole wheat flour or millet flour (measured like this)
  • ½ tsp ground cinnamon
  • 2 tsp pure maple syrup, room temperature
  • 1 tsp unsalted butter or coconut oil, melted
  • for the filling
  • 1 cup (140g) fresh blueberries
  • ½ tsp cornstarch
  • for the crust
  • ⅓ cup (40g) white whole wheat flour or gluten-free* flour (measured like this)
  • ⅛ tsp baking powder
  • ⅛ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted
  • 1 tbsp (15mL) unsweetened cashew milk, room temperature
  • ½ tsp vanilla extract
  • 2 tbsp (24g) coconut sugar
  1. Preheat the oven to 350°F, and coat an 8x4” loaf pan with nonstick cooking spray.
  2. To prepare the topping, stir together the oats, flour, and cinnamon. Make a well in the center. Pour in the maple syrup and butter, and stir until all ingredients are completely incorporated.
  3. To prepare the filling, gently toss together the blueberries and cornstarch until the berries are evenly coated.
  4. To prepare the crust, whisk together the flour, baking power, and salt in a small bowl. In a separate bowl, whisk together the butter, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated.
  5. Press the crust into the bottom of the prepared pan. (If it sticks to your spatula or fingers, then moisten your fingers with a tiny bit of water, and continue as needed.) Spread the filling evenly across the crust. Sprinkle the oat mixture on top of the berries. (It tends to clump, so break it into tiny pieces as you go!) Bake at 350°F for 15-19 minutes or until the berry juices are bubbling and the crust appears to be done. Cool completely to room temperature in the pan, and let the bars rest for at least 3 hours once at room temperature before slicing and serving.
Notes: Instant oats (gluten-free if necessary) may be substituted for the old-fashioned oats. Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Any gluten-free flour, except coconut flour, may be substituted for the millet flour.

In the crust, use the following gluten-free flour blend: 2 ½ tablespoons (19g) millet flour, 1 tablespoon (7g) coconut flour, and ⅛ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work, if measured like this.

Agave or honey may be substituted for the maple syrup.

Frozen blueberries may be substituted for the fresh. The baking time may increase.

Any milk may be substituted for the unsweetened cashew milk.

Brown sugar may be substituted for the coconut sugar.

If you prefer a thicker layer of streusel, then double the topping.

I highly recommend buying an 8x4" loaf pan like this. If you don't own one (and they’re really handy to have!), then divide the batter between two mini loaf pans (they should be 5¾x3” in size). Do not use a 9x5” loaf pan.

{gluten-free, clean eating, vegan, low fat}
Recipe by Amy's Healthy Baking at