Blueberry Oat Crumble Bars (Starbucks Copycat)
Do you love a Starbucks blueberry oatmeal bar with your morning coffee or as an afternoon sweet treat? Now you can make them at home with this easy recipe for the Best blueberry crumble bars. Made with simple, nutritious ingredients, they are so delicious, tart, and sweet! Also, since they're made with with almond flour and oats, they are also gluten free.
Equipment
- baking pan 9x9
- sauce pan
Ingredients
Crust Ingredients
- 1 cup almond flour
- 1 ½ cup oats
- 1 teaspoon baking powder
- ½ cup maple syrup
- ¼ cup coconut oil
- ½ teaspoon vanilla
- dash of salt
Filling Ingredients
- 2 cups blueberries I used frozen
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- ⅓ cup coconut sugar
- ½ teaspoon vanilla
- 3 tablespoon cornstarch
Instructions
- Start by making the crust. In a large bowl, combine the almond flour, oats, baking powder, maple, oil, vanilla, and salt. Mix them well.
- Line the bottom of a 9 x 9 inch baking dish with parchment paper and grease it lightly with some coconut oil.
- Then add the crust to the pan, but save about ½ cup of the mixture for the top layer.
- Use a spatula or your fingers to pat down the crust until you have a tightly packed, even layer.
- Now it's time to make your filling. To a pan, add the blueberries, lemon zest, lemon juice, coconut sugar, and vanilla.
- Cook them over medium heat and use a potato masher to mash up the blueberries as best as you can. It doesn't have to be perfect but just enough to that they release their juices.
- Cook the blueberry mixture for 3-4 minutes, then add in the cornstarch. Stir everything together for another minute, then remove from heat.
- Pour the blueberry filling on top of the layer of crust. Use a spatula to make sure it's even.
- Crumble the remaining ½ cup of crust on top of the blueberries.
- Bake the bars for 30-35 minutes at 400*F.
- Remove from the oven and give the bars plenty of time to cool so that the blueberry filling can set.
- I sliced mine into smaller squares and made 16 bars with this recipe. Store it in the fridge for 5-6 days💙
Video
Notes
- Don't swap the maple syrup in the crust for granulated sugar. If you need to make a substitution you will need to use another liquid sweetener to help bind the crust.
- Don't swap the coconut sugar for a liquid sweetener when making the blueberry filling as it will make the filling too runny.
- Allow the bars plenty of time to cool before cutting them into squares. The filling will continue to set as it cools.
- You can use fresh or frozen blueberries! If you go with frozen, you don't need to worry about thawing them out -- just add them to the pan to heat.
Nutrition
Calories: 153kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 35mgPotassium: 66mgFiber: 2gSugar: 10gVitamin A: 10IUVitamin C: 3mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!