If you are looking for a delicious way to celebrate blueberries, these homemade gluten free blueberry crumble bars with oats are really good! Every bite is full of juicy blueberry and sweet brown sugar oat crumble.
This gluten-free blueberry bars recipe is a delicious recipe filled with all of my favorite things: fresh juicy blueberries and a thick cinnamon crumb topping! I share simple steps so you can make these bars in just minutes!
This blueberry oatmeal bars recipe is loosely based on my Gluten Free Strawberry Oat Bars recipe.
Why These Crumble Bars Are Great:
- The best thing about this crumble is that you can use any berries or fruit. This easy blueberry bars recipe is very versatile!
- Use fresh or frozen fruit! You can even use a combo to make a mixed berry oat bar.
- If you reduce the sugar a little or use coconut sugar, these yummy bars are great for breakfast!
- You can make these bars in about 35 minutes!
Your Blueberry Bars are THE BEST!”
Cheryl H.
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, Pillsbury Gluten Free Flour Blend, and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Gluten Free Rolled Oats – It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- Butter – Use unsalted butter. Vegan butter also works well if you want to make these bars vegan.
- Blueberries – I used fresh blueberries. If you use frozen, be sure to thaw and drain the liquid before using them. Otherwise, you will end up with a soggy crust.
- Optional flavors: vanilla extract and cinnamon.
Made them! Love them! Made them with monk fruit instead of sugar.”
Deborah H., Facebook comment
How To Make Blueberry Crumble Bars:
Step 1: Combine the gluten-free flour blend, gluten-free rolled oats, ground cinnamon, and brown sugar in a large
Step 2: Add the cold butter and use a pastry cutter to chop the unsalted butter into little bits.
Step 3: This is what your crumbly mixture will look like when the butter is fully incorporated.
Step 4: Add the fresh blueberries to a bowl. Add the cornstarch and lemon juice. Toss to coat the blueberries. (Note: you can also use potato or tapioca starch.)
HINT: You can also use frozen blueberries. If you do use frozen, be sure to thaw and drain the extra juice before adding the starch and lemon juice.
Step 5: Line an 8×8 baking pan with parchment paper. Pour in half of the crust mixture. Note the crust looks super crumbly, but when you press it down, it forms a good solid crust!
Step 6: Press the oat crust into the pan. you can use a large spoon, a flat glass bottom, or your hands to press it down.
Step 7: Pour the blueberries over the bottom crust. Use a large spoon to spread them around so they are evenly spread over the crust.
Step 8: Take the remaining crust mixture and squeeze it into clumps with your hands. Sprinkle the crumb clumps over the blueberry mixture. I like to make clumps of the brown sugar oat mixture of all sizes.
Step 9: Bake the gluten free blueberry oatmeal bars at 350º F for 25-28 minutes until the top looks slightly golden brown. You will also see some blueberry juice around the edges of the pan and peaking through the crumble topping.
Step 10: Remove the bars from the oven. Gently lift them out of the pan by the ends of the parchment paper and place them onto a wire cooling rack. Allow the bars to cool completely before slicing them.
Variations:
- Use strawberries, blackberries, raspberries, or any fruit.
- Drizzle white chocolate or icing over the tops of the bars. (Combine ⅓ cup powdered sugar with 1-3 tablespoons of milk to make the icing. The amount will depend on how thick you want your icing to turn out.)
- If you want to make these crumb bars without oats, use the crust in this Gluten Free Apple Crumb Bar recipe!
Tips and Recipe FAQ:
I don’t recommend quick oats because they get mushy easily. Rolled oats hold their shape and texture better in baking.
You can definitely use coconut sugar. Note coconut sugar has a higher melting point so the texture may not be fully the same as if you used brown sugar. The flavor will be very similar.
Store these oat bars in an air-tight container in the refrigerator. These blueberry oat bars will keep fresh for up to 4 days.
You can easily freeze these blueberry bars. Be sure they are fully cooled before packing them to freeze. Store them in either a zipper bag or a freezer-safe container. They will keep fresh in your freezer for up to 4 months.
More Gluten Free Bars Recipes To Try:
- Gluten Free Raspberry Cream Cheese Bars
- Easy Gluten Free Banana Bars
- Gluten Free Apricot Jam Bars
- Gluten Free Pumpkin Bars with Chocolate Chips
Gluten Free Blueberry Crumble Bars
Ingredients
- 1 ¼ cups gluten free flour blend * see note
- 1 ½ cups gluten free rolled oats use certified gluten free oats!
- ¾ cup brown sugar
- ¼ teaspoon salt
- ¾ cup butter
- Optional: 1 teaspoon vanilla extract or ground cinnamon.
Fruit Filling
- 2 ½ cups blueberries * see note
- 2 tablespoons tapioca starch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, add the flour, oats, brown sugar, and salt. Mix well.
- Add the cold butter chunks and cut them in with a pastry blender. You want the final mixture to look crumbly.
- In a medium bowl, add the blueberries, lemon juice, and tapioca starch. Mix to coat the blueberries.
- Pour half of the crumb mixture into a parchment paper lined 8×8 baking pan.
- Press the crumb mixture down with your hand or the bottom of a glass.
- Pour the blueberry mixture over the crust. Spread them out to make an even layer.
- Use your hand to squeeze the remaining crumb mixture into clumps. Drop the clumps over the blueberries to make the crumb topping.
- Bake for 25-28 minutes. Look for the blueberries to release their juice around the edges of the pan. The top will look light golden brown.
Notes
- I have tested this recipe with both King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I prefer fresh blueberries but you can use frozen. Be sure to thaw the blueberries and drain off the extra liquid before using frozen.
- Use any fruit!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
There was a sale on fresh blueberries and I made this today – it’s so good!
I am so glad you enjoyed these blueberry bars. I love them with blueberries and even raspberries.
What size pan is used?
Hi Jou, this is an 8×8 pan.