Healthy blueberry crumble bars made with wholesome ingredients and fresh berries. You’ll love juicy blueberry flavor paired with the sweet oatmeal crumble crust and topping!
I have been on such a blueberry kick this summer. I guess that’s what happens when your husband goes blueberry picking and brings home pounds on pounds of fresh blueberries. We actually let the berries sit out on the counter for about 24 hours, grabbing handfuls whenever we felt like it. Then I decided to turn a few into a healthy treat and ended up with these healthy blueberry crumble bars.
Goodness gracious, I’m so glad I did because I’m not kidding when I say that these little bars turned out to be one of the best things I’ve made all summer!!
They’re filled with sweet blueberry goodness, have a delicious crumble topping and taste sooo good. Plus they cut and hold together really well… as long as you let them cool before removing them from the baking pan. <– I know it’s crazy hard to wait for baked goods to cool, but it’s imperative for this recipe.
Seriously I can’t get over how good these are. I served them to Isaac and his brother for breakfast and they loved them! I had one for breakfast and one as a pre-workout snack two days in a row. They’re good warm, but I honestly like them even better cold straight from the fridge!
Fresh or Frozen Berries
I love making these blueberry crumble bars with fresh and juicy seasonal blueberries, but frozen should definitely work just as well if you don’t have fresh berries on hand.
They’re definitely a treat because they do have a bit of sugar, but they’re also loaded with good-for-you ingredients like fresh blueberries, coconut oil, oats and hemp hearts so you can feel good about indulging.
I’ve used hemp hearts in recipes here on EBF before, but just in case some of you are new to them, hemp hearts are raw, shelled hemp seeds.
Here’s what I love about these little seeds:
They taste great — they have a nutty flavor and soft texture almost like a pine nut.
They’re easy to use — you can sprinkle them on smoothies, salads, cereal or yogurt, eat them on their own or add them to recipes.
They’re really good for you — Hemp Hearts are a complete protein. Per serving hemp hearts contain 10g of easy to digest protein and 10g of omega-3 + 6 fatty acids. They also have a good amount of magnesium, fiber and iron.
Like I mentioned, the bars are good at room temperature, but I think they’re best cold. If you’re taking these somewhere to share I recommend letting them chill in the fridge a bit before serving.
Preheat oven to 350° F. Line a square (8x8) baking dish with parchment paper.
Add blueberries, lemon zest, water and arrowroot powder into a saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer and stir constantly for about 3-5 minutes or until mixture has thickened and some of the blueberries have started to pop. Remove from heat and set aside.
Add 1 cup of oats to your food processor and process until oats turn into a fine oat flour.
Add remaining cup of oats, coconut sugar, coconut oil and sea salt into the food processor and pulse until everything is combined and the size of coarse crumbs. Don't over process the mixture, you want to be able to visibly see some of the oat flakes.
Measure out 2/3 cup of the oatmeal crumble mixture for the topping into small bowl and stir in the hemp hearts.
Use remaining oatmeal crumble mixture to create crust. Evenly press into the parchment lined baking dish using your hands.
Pour blueberry filling on top and sprinkle the oatmeal + hemp crumble on top.
Bake for 35-40 minutes until the bars are golden brown on top and the blueberry filling is bubbling and sticking to the edges of the pan. Remove from oven and place on a wire rack to cool completely. Be patient, if you don’t let them cool before removing them from the pan they will fall apart.
Once cool, cut into 9-12 bars and enjoy right away or chill in the fridge before serving. I personally like the bars chilled, after they've been in the fridge for a bit.