Healthy Blueberry Crumble Bars



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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.

Stack of four 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.

A square glass baking dish with blueberry crumble bars cut into 9 squares. A spatula, dish cloth, and blueberries are around the dish.

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.

Close up of blueberry crumble bars sliced in a pan. The bars are topped with an oat and hemp crumble.

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.

Side by side photos of the oat crumble for the bottom of the blueberry bars. The second photo is of a spatula spooning the blueberry mixture onto the crust.

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: 

  1. They taste great — they have a nutty flavor and soft texture almost like a pine nut.
  2. 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.
  3. 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.

A square glass baking dish with blueberry crumble bars cut into 9 squares. A dish cloth is around the dish.

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.

Stack of blueberry crumble bars. Close up of the top of the bar with an oat and hemp seed crumble.

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4.06 from 18 votes

Healthy Blueberry Crumble Bars

Healthy blueberry crumble bars made with wholesome ingredients and fresh berries. The juicy blueberry filling is tucked between two layers of the delicious oatmeal crumble.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12



Blueberry Filling

  • 2 cups blueberries, fresh or frozen
  • zest of one lemon
  • 2 Tablespoons water
  • 1 Tablespoon arrowroot powder or cornstarch


  • 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.
  • Combine oat flour, rolled oats, coconut sugar and sea salt in a medium mixing bowl.
  • Add coconut oil to the mixture and using your hands or a spoon combine mixture until it forms into a crumble.
  • Measure out ⅔ cup of the oatmeal crumble mixture for the topping into small bowl and stir in the hemp hearts.
  • Add remaining oatmeal crumble mixture to the prepared baking dish and evenly press into down using your hands to form the crust.
  • Pour blueberry filling on top of your crust.
  • 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 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.


Recipe adapted from these Raspberry and Pine Nut Bars.


Serving: 1bar | Calories: 178kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Fiber: 2g | Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: blueberry crumble bars
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

This post is sponsored by Manitoba Harvest. As always, opinions are my own. Thank you for supporting the brands that make EBF possible.  

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


    1. Frozen should work just fine, you might just need to cook them longer because the frozen berries will release more liquid.

  1. 5 stars
    Was excited to try this after making your blueberry crisp recipe recently. These are SO good! I love the hemp seeds. I didn’t have any lemons so substituted a tablespoon of lemon juice and it worked great. We’ve been eating them as a dessert with some dairy free ice cream. Yum!!

    1. Ahh that makes me so happy to hear, Alissa! I’m glad you enjoyed these bars. Thanks for taking the time to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂

  2. I haven’t made these yet. They look delicious. Just had a quick question, can you sub the coconut sugar with monk fruit sweetener? And would the amount be the same?

    Thank you,


    1. Hi Tina! Great question! I definteily think you can use monk fruit sweetener instead of the coconut sugar, but it’s hard to know if the amount would be the same. That said, if you’re using powdered or granulated monk fruit I would assume it’s a 1:1 sub! Always read the packaging to be sure.

  3. I want to make this, but am wondering where the cup of oat flour goes. I read and reread the instructions and cannot find it 😊

    1. Hey Debbie, I used one cup of oats to make oat flour and then you add it with the remaining crumble ingredients. 🙂

  4. 5 stars
    Wow wow wow!!!! Huge winner in our house! Love the simple recipe with only a few ingredients! Made them for a road trip and we al love them, they may not make it far. This may be my favorite EBF recipe to date. Thank you!

    1. Woo!! This makes me so happy to hear, Jennifer! I’m so glad everyone’s been loving these crumble bars! Thanks for the review. I so appreciate it!

    1. I bet that would work great, Carrie. You might have to bake them a little longer using frozen fruit, but let me know how it turns out for you.