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blueberry layer bars with almond crumble and blueberries on top of parchment paper

Vegan Gluten-Free Blueberry Almond Crumble Bars

A super easy recipe for the best vegan & gluten-free breakfast bars made with a almond shortbread crust, blueberry filling, and a crumble topping!
4.60 from 5 votes
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Course: Gluten- Free
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 9 bars


Crumble Crust and Topping:

  • ½ cup coconut oil melted
  • 1 flax egg 1 Tbsp ground flax mixed with 3 Tbsp water
  • ¼ cup brown sugar packed
  • ¼ cup cane sugar
  • 1 teaspoon almond extract paste or 2 tsp almond extract
  • ½ cup rolled oats
  • 1 ¼ cup Gluten-Free 1:1 baking flour can be subbed 1:1 for all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sliced almonds for topping only

Blueberry Filling:

  • 1 ½ cups frozen blueberries
  • 3 Tablespoons sugar
  • 1 Tablespoon arrowroot powder
  • 2 Tablespoons water
  • 1 Tablespoon lemon juice fresh


  • Preheat the oven to 350F.
  • Start by making the crumble crust and topping. Add the melted coconut oil, flax egg, brown sugar, cane sugar, and almond extract to a bowl and mix together. Then add in the oats and mix to coat in the wet ingredients. Finally, add in the gluten-free flour, baking powder, and salt. Stir together until a thick somewhat crumbly dough forms.
  • Line an 8*8 pan with parchment paper and press ¾ of the dough into the bottom of the pan. Then, add the pan to the oven and bake for 15 minutes. Add the ¼ cup of slivered almonds to the remaining ¼ of dough for the topping and set aside.
  • While the crust is baking, make the blueberry filling. First add the arrowroot powder, water, and lemon juice to a small sauce pan and mix together to dissolve the arrowroot powder into a slurry. Then, add in the blueberries and sugar and mix together. Turn on the heat and bring to a simmer. Once simmering, the filling should thicken quite a bit- this takes about 5 minutes and it is best to stir frequently while it is cooking. Once you see it thickening, immediately remove the pan from the heat and set aside.
  • Remove the pan from the oven and top with the blueberry filling. Use a spatula to evenly spread the filling out over the crust.
  • Next, add the remaining ¼ of dough with the almonds on top of the blueberry filling. Then, add the pan back to the oven and bake for another 15-20 minutes until the crust is cooked and just beginning to brown.
  • Remove from the oven and let cool completely before slicing. To make slicing easier, lift the parchment paper up to easily remove the crumble bars. Then, slice into 9 even squares and serve!


  • Blueberry bars store best in a closed container in the fridge for up to 3-4 days or in the freezer for up to 1 month.
  • Arrowroot can be subbed for 1 ½ Tbsp cornstarch, but the filling will not be as clear. 
  • Sugar can be replaced 1:1 with any granulated sugar such as coconut or maple sugar


Serving: 1bar | Calories: 279kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 156mg | Potassium: 76mg | Fiber: 3g | Sugar: 19g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!