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.

A slice of blueberry crumble on a plate.

This gluten-free blueberry bars recipe is delicious and 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 we love making these gluten-free blueberry bars:

  1. The best thing about this crumble is that you can use any berries or fruit. This easy blueberry bars recipe is very versatile!
  2. Use fresh or frozen fruit! You can even use a combo to make a mixed berry oat bar.
  3. If you reduce the sugar a little or use coconut sugar, these yummy bars are great for breakfast!
  4. You can make these bars in about 35 minutes!

Your Blueberry Bars are THE BEST!”

cheryl H., blog comment

Allergen Information:

These homemade blueberry crumble bars are gluten-free, nut-free, egg-free, and soy-free.

You can make them dairy-free by using plant-based butter. You can also make them oat-free by using the gluten-free shortbread crust in my Gluten-Free Cranberry Bars recipe.

The blueberry crumb bars ingredients photo.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten-free flour blend: I tested this recipe using Bob’s Red Mill 1:1 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 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. You can read more about this in the Gluten Free Watchdog Archives.
  • 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.

Made them! Love them! Made them with monk fruit instead of sugar.”

Deborah H., Facebook comment

Step-By-Step Photos and Directions:

The photos of steps one and two in a large bowl.

Step 1: Combine the gluten-free flour blend, gluten-free rolled oats, ground cinnamon, and brown sugar in a large mixing bowl with the other dry ingredients. Use a wire whisk to combine them.

Step 2: Add the cold butter and use a pastry cutter to chop the unsalted butter into little bits. If you don’t have a pastry cutter, you can grate frozen butter into the dry ingredients.

Photos of steps 3 and 4 making the blueberry bars.

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.

Photos of steps 5 and 6 making the bars.

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.

Photos of steps 7 and 8.

Step 7: Pour the blueberries over the bottom crust. Use a large spoon to spread them evenly.

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.

An image of the uncut bars on parchment paper.

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.

Try these fun flavor variations:

  • Use strawberries, blackberries, raspberries, or any fruit.
  • Drizzle white chocolate or icing over the tops of the bars. (To make the icing, Combine 1/3 cup powdered sugar with 1-3 tablespoons of milk. The amount will depend on how thick you want your icing to be.)
  • If you want to make these crumb bars without oats, use the crust in this Gluten Free Apple Crumb Bar recipe!

Frequently Asked Questions:

Can you use quick oats?

I don’t recommend quick oats because they get mushy easily. Rolled oats hold their shape and texture better in baking.

Can you use coconut sugar instead of brown sugar?

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.

How do you store these blueberry oat bars?

Store these oat bars in an air-tight container in the refrigerator. These blueberry oat bars will keep fresh for up to 4 days.

Can you freeze these blueberry bars?

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.

The top view of the baked blueberry crumb bars.

More Gluten Free Bars Recipes To Try:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A slice of gluten free blueberry crumble bar on a plate.

Gluten Free Blueberry Crumble Bars

Sandi Gaertner
Delicious homemade gluten free blueberry crumble bars with a thick crumb topping.
5 from 7 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 bars
Calories 256 kcal


  • 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


  • 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.


  1. 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.
  2. It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I prefer fresh blueberries but you can use frozen. Be sure to thaw the blueberries and drain off the extra liquid before using frozen.
  5. Use any fruit!


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.


Serving: 1barCalories: 256kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 144mgPotassium: 84mgFiber: 3gSugar: 17gVitamin A: 371IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating