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    Hummusapien » Recipes » Dessert » Healthy Blueberry Pie Bars

    ★★★★★ from 17 reviews

    Healthy Blueberry Pie Bars

    Published Jun 1, 2022 · Modified Aug 2, 2022 · by Alexis Joseph · 48 Comments

    Jump to Recipe

    Healthy Blueberry Pie Bars with an irresistible shortbread crust! Made with walnuts, oats, and no refined sugar.

    blueberry bar titled with other bars

    It's a crumble! It's a shortbread! It's a buttery, oaty, nutty pie-like creation in bar form with mounds of juicy blueberries sent straight from the heavens.

    Because I just cannot and will not stop with the summery fruit treats. My blueberry crisp with tahini coconut crumble? I can't stop. tKinda like a cousin to my beloved raspberry oatmeal bars!

    When I first conceptualized these, I wanted to make an epically thick shortbread crust but with a wee bit less butter and more walnuts. Because walnuts are so naturally buttery and flavorful, they make a perfect addition to the crust and crumble topping.

    clear bowl of blueberries, flour, and sugar

    Key ingredients

    • Blueberries: tons of fresh blueberries for a thick middle layer. Frozen works too!
    • Old-fashioned oats: for classic texture and cookie-like flavor.
    • Walnuts: raw walnuts add rich, buttery flavor, which gets even better after toasting in the oven. I love that they’re bursting with heart-healthy*, satiating fats for staying power.
    • Whole wheat flour: for some extra fiber! All-purpose flour or whole wheat pastry flour works great, too.
    • Coconut sugar: tastes similar to brown sugar but is less refined. You could use brown sugar if you prefer.
    • Butter: we're going back to basics with good ol' fashioned butter for that irresistible shortbread flavor. We are, however, using less than typical recipes thanks to nature's buttery walnuts. I like salted butter here for even more flavor. You can sub vegan butter if you fancy.
    • Vanilla extract: for extra pie flavor.
    • Lemon zest and juice: I love the subtle zing this adds to the filling!

    * Research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

    top down view of blueberry bars

    How to make blueberry pie bars

    1. Pulse oats, flour, walnuts, sugar, baking powder and salt in the food processor. Add butter and pulse until it's a crumbly dough.
    2. Press ⅔ of the dough into prepared baking dish and bake for 10 minutes.
    3. Make filling by mixing the remaining ingredients. Spoon in onto the pre-baked crust layer.
    4. Sprinkle the rest of thw dough on top of the berries and bake until golden!

    Are blueberry pie bars healthy?

    Yes! Blueberries are packed with fiber and are low in sugar. One cup offers a whopping 24% of the daily value of immune boosting vitamin C. Hallelujah!

    Eating unsaturated fats like those found in walnuts, salmon, extra virgin olive oil and avocados has been shown to provide a slew of health benefits. Walnuts are made mostly of polyunsaturated fatty acids(13g/oz) whereas most nuts contain primarily monounsaturated fatty acids.

    That’s why walnuts are the only nut that has a significant source of plant-based omega-3’s (2.5 grams of ALA per 1 ounce serving!). Although more research is needed, omega-3 ALA has been associated with benefits for inflammation and heart health. Woop woop!

    Eating walnuts may also help to significantly reduce total and LDL cholesterol and triglycerides.

    food processor with dry ingredients

    Recipe modifications

    You've got questions and I've got answers!

    • To make this recipe gluten free: Swap the wheat flour for your favorite all-purpose gluten free baking flour and make sure your oats are certified gluten free.
    • To make this recipe dairy-free: Use a non-dairy buttery stick versus real butter.
    • To use frozen blueberries: I have only made these with fresh, but I think they'll work just fine with frozen.
    • To double the recipe. This can easily be doubled and baked in a 9×13-inch baking pan. The bars will be a bit thicker.

    How to store

    Dare I say these blueberry crumble bars get even better with age? I adore them straight out of the fridge. You can store leftover bars in an air-tight container in the refrigerator for up to six days.

    up close blueberry bar

    Can these be frozen?

    Yes! Simply freeze the bars in an even layer on a parchment lined baking sheet with space in between so they don't freeze together. Once frozen, put them in a freezer baggie and squeeze air out. Warm in the microwave before serving just until warmed through.

    More fruity recipes to love

    • Chocolate Drizzled Wine Soaked Grapes
    • Fruit Kabobs with Honey Almond Yogurt Dip
    • Raspberry Oatmeal Bars
    • Fluffy Vegan Pancakes with Blueberry Topping
    Print
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    top down view of blueberry bars

    Healthy Blueberry Pie Bars Recipe

    ★★★★★ 5 from 17 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Total Time: 50 minutes
    • Yield: 12-16 bars 1x
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    Healthy Blueberry Pie Bars with an irresistible shortbread crust! Made with walnuts, oats, and no refined sugar, everyone will love this treat.


    Ingredients

    Units Scale

    For the crust:

    • 1 cup old-fashioned oats
    • ¾ cup whole wheat flour (or all purpose or GF flour)
    • ¾ cup walnuts
    • ½ cup coconut sugar (or brown sugar)
    • ½ tsp baking powder
    • ¼ tsp fine sea salt
    • 6 tbsp salted butter, cubed

    For the filling:

    • 2 ½ cups fresh blueberries (frozen works, too)
    • 2 tbsp whole wheat flour
    • 2 tbsp coconut sugar
    • zest and juice of ½ lemon (1 tbsp juice)
    • 1 tsp vanilla extract

    Instructions

    1. Preheat oven to 350 degrees F. Line an 8×8 inch baking dish with parchment paper.
    2. In the bowl of a food processor, pulse together oats, flour, walnuts, sugar, baking powder and salt until walnuts and oats are broken down. Add butter plus 1 tbsp of water and pulse until mixture forms a crumbly dough that sticks together when you press it with your fingers.
    3. Press ⅔ of the dough into prepared baking dish. Bake for 10 minutes.
    4. Make filling by mixing blueberries, flour, sugar, lemon juice and zest, and vanilla in a medium mixing bowl. Spoon filling evenly onto the pre-baked crust layer and use the back of the spoon to gently press mixture onto the crust (this helps them stick together).
    5. Sprinkle remaining dough on top of the berries and gently press down mixture again. Bake for 25 minutes, or until the bars are just golden.
    6. Let bars cool completely (and ideally refrigerate for a couple hours, until chilled) before cutting into bars. I let mine refrigerate overnight before slicing. They will get more solid as they chill and I prefer them this way, but if you want to dive in right away while warm, they’ll be more crisp-like!

    Notes

    TO MAKE DAIRY FREE: Use a non-dairy butter stick substitute like Earth Balance.

    TO MAKE GLUTEN FREE: Use 1-to-1 all-purpose gluten free flour and certified gluten free oats.

    TO STORE: Store cooled bars in an air-tight container in the refrigerator for up to six days.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    This post is sponsored by California Walnuts, but all opinions are my own. Thanks for supporting the brands that make Hummusapien possible!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Kori Daniel says

      June 08, 2022 at 2:32 pm

      This was the first recipe I made with my new food processor, & already I know it was a worthy investment! Third baked good I’ve made during the fourth trimester, two of which are your recipes. These are outstanding!

      ★★★★★

      Reply
      • Alexis Joseph says

        June 14, 2022 at 6:45 pm

        What an amazing way to break it in!!

        Reply
    2. Bethy says

      June 01, 2022 at 4:23 pm

      Hi, Alexis.

      This looks like another of your fantastic healthy recipes, and I can't wait to try it!
      Would it be possible to sub spelt flour for the ww flour? Would it change the flavor to yucky?

      Thank you for everything you do to make our lives better, Alexis!

      ★★★★★

      Reply
    3. Lauren says

      February 16, 2022 at 8:13 pm

      Delicious even with coconut oil and no butter! Pressing it into the pan is essential.

      ★★★★★

      Reply
      • Alexis Joseph says

        February 16, 2022 at 8:42 pm

        So glad you loved these Lauren, thanks!

        Reply
    4. Medora Hoskins says

      June 10, 2021 at 3:21 pm

      I've followed you for several years now. Last January, you and my step daughter had baby boys one day apart. I frequently shared your Instagram struggles with her as she struggled through her pregnancy. She follows you now as well. Thank you for sharing not just your fabulous and healthy recipes but your life, happy times and struggles. Congratulations to you and your husband with your newest addition, Max. Look forward to more adventures as we all grow together. Peace to you.

      ★★★★★

      Reply
      • Alexis says

        June 14, 2021 at 11:48 am

        Awwww, thank you so much for sharing this, Medora! I hope the baby is doing great and I really appreciate the positive encouragment. Happy cooking!

        Reply
    5. Stevie says

      June 10, 2021 at 1:14 am

      These bars are EVERYTHING! I was in love at first nibble of the buttery and nutty crust. I used wild frozen blueberries that had been thawed in the fridge and was super happy with how the filling turned out. These are going to be my go-to summer dessert to share with family and friends. But beware, you will likely feel like “taste testing” half the bars before they make it to anyone else! 😂

      ★★★★★

      Reply
      • Alexis says

        June 10, 2021 at 2:12 pm

        Awww this is the best comment ever! Thank you a ton for your kind words, Stevie! I'm thrilled you loved them 🙂

        Reply
    6. Morgan says

      December 08, 2020 at 7:18 pm

      Love, love these! I made this recipe twice, back to back, after finishing the first batch in about 5 days. I subbed Stevia for some of the sugar (not all, Stevia has that weird chemical taste) and they were perfect. Even my husband loved these and he is usually underwhelmed by my baking projects LOL he's picky! Will 100% make again.

      ★★★★★

      Reply
      • Alexis Joseph says

        December 09, 2020 at 12:25 pm

        Heck yes!! So glad you made them your own and loved them, Morgan.

        Reply
    7. Lori Riddle says

      September 15, 2020 at 11:15 pm

      This recipe was a summer staple in our household! We used blueberries many times, swapped out strawberries a couple of times, and mixed strawberries and blueberries other times. The recipe worked well in all cases. This is not to recommend going off recipe, just to illustrate the solidity of the base recipe and the possibility of using up other berries in the fridge that are looking for a home! Delish!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 15, 2020 at 11:27 pm

        Ohhhh strawberries, how delish! Thanks so much for the thoughtful review, Lori. I really appreciate it!

        Reply
    8. Devon says

      September 15, 2020 at 4:53 pm

      Whipped up these delicious bars over the weekend and I'm obsesses! The flavor really does pop after a day or two in the fridge, finding excuses to sneak one in for at least a few meals and snacks daily!!

      Reply
      • Alexis Joseph says

        September 15, 2020 at 5:51 pm

        Love it! Aren't they so good right from the fridge?! Thanks a ton for your feedback. If you'd be open to leaving a star rating next time, I'd be so grateful! It helps others find my recipes 🙂

        Reply
    9. Janelle says

      September 10, 2020 at 5:47 pm

      These were SOOOO good. I can't believe how buttery the walnuts taste!

      ★★★★★

      Reply
    10. Valerie says

      September 10, 2020 at 3:16 pm

      These were incredible!!! Seriously the perfect combo of blueberries, a little sweetness, and such awesome brightness from the lemon.... Awesome for a snack, breakfast, dessert - feels like they could fit for all bc they're not too sweet, but just enough. And could never go wrong adding some vanilla ice cream for dessert! :)))) Loved them and will definitely be repeating these! Also - flipping GENIUS that the base and the topping are the SAME... WHAAT!?!?! Such a time saver!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 10, 2020 at 4:42 pm

        You are SO sweet, Valerie! Heck yes to the vanilla ice cream and so glad you appreciated the top and bottom being the same 🙂 Thank you tons for your kind and thoughtful review. It means so much! XO

        Reply
    11. Joanna says

      September 04, 2020 at 6:33 pm

      Although delicious, these were extremely crumbly. Even with all the pressing, and refrigerating before cutting and serving, there was no way that these squares were going to stay together. I made them with coconut flour and GF oats and used frozen blueberries.
      Looking at other recipes for a "shortbread-type" crust, I think I would double the amount of butter next time and add more blueberries.

      Reply
      • Alexis Joseph says

        September 04, 2020 at 9:01 pm

        Hey Joanna! I'm not surprised to hear that since coconut flour is super dry and isn't a 1:1 sub, unfortunately. As you can see from the photos, the crust should stay together really well. The fat from the walnuts helps create the shortbread texture--that's why this recipe works with less butter than traditional recipes. Coconut flour requires lots of eggs and/or more liquid versus the wheat flour I used in this recipe. Feel free to leave a comment next time asking about potential substitutions so I can help troubleshoot before you make the recipe with different ingredients. I'm always happy to help!

        Reply
        • Joanna says

          September 08, 2020 at 2:40 am

          Thank-you for this. I am new to the gluten-free diet and was thinking only of flavour, not realizing other factors. I will make it again with GF all-purpose!

          ★★★★★

          Reply
          • Alexis Joseph says

            September 08, 2020 at 5:35 pm

            Great! Flours are so tricky, especially almond and coconut. Hope you love them!

    12. Erica Skwarek says

      September 03, 2020 at 1:14 am

      Legit amazing! Chewy, sweet, but still a touch tart from the lemon zest. I made them for a BBQ and ended up making them vegan and GF, they ended up being SO AMAZINGLY GREAT! My husband who is super picky even loves them. We’re topping them off with a nice scoop of vanilla dairy free ice cream.

      ★★★★★

      Reply
      • Alexis Joseph says

        September 03, 2020 at 1:18 pm

        Heck yes! Great choice on the ice cream. Thanks so much for the review, Erica!

        Reply
      • Annie says

        September 20, 2020 at 2:04 pm

        Erica Skwarek - could you please share what you used for a gluten-free version? TIA!

        Reply
        • Alexis Joseph says

          September 20, 2020 at 9:40 pm

          I think she meant the GF recipe note--use all-purpose gluten free flour and certified gluten free oats 🙂 This is my favorite GF flour.

          Reply
    13. Angie says

      August 24, 2020 at 8:16 pm

      This was tasty. I found it very crumbly so that when I cut it, the topping didn’t adhere well.

      ★★★★★

      Reply
      • Alexis Joseph says

        August 24, 2020 at 8:36 pm

        Hey Angie, thanks for the feedback! You can lightly press the topping down to avoid that, and refrigerating helps as well. Glad you still loved the flavor!

        Reply
    14. Anna says

      August 17, 2020 at 3:36 am

      Made these tonight for my family and they were so good! For the only time in my life was short on walnuts so did 1/2 cup walnuts + 1/4 cup pecans and still turned out great! We had some warm tonight with a little vanilla ice cream and planning on enjoying all week! Thanks Alexis!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 17, 2020 at 1:39 pm

        Wonderful! I love that you used what you had on hand. Thanks so much for letting me know, Anna!

        Reply
    15. Bhreaugh Castellani says

      August 15, 2020 at 3:01 pm

      So fantastic! Easy and delicious. I love the added walnuts. I added a bit of almond flour since we were low on my GF flour and it turned out great. Thanks for sharing

      ★★★★★

      Reply
      • Alexis Joseph says

        August 17, 2020 at 1:40 pm

        Amazing, thanks for the review, Bhreaugh!

        Reply
    16. Natty says

      August 13, 2020 at 1:20 pm

      So delicious and super easy to make... subbed vegan butter no problem. Even more yummy chilled!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 13, 2020 at 1:28 pm

        Love that vegan butter works! Thanks so much, Natty 🙂

        Reply
    17. Dylan says

      August 12, 2020 at 3:55 pm

      So good! The walnuts definitely add a nice flavour and texture 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        August 12, 2020 at 7:32 pm

        Yay! So glad you loved these 🙂

        Reply
    18. Gretchen says

      August 10, 2020 at 8:29 pm

      These are the best blueberry bars ever!! So easy and delicious and guilt free! Yes to making these every week !!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 10, 2020 at 8:52 pm

        Thanks for letting me know, Gretchen!

        Reply
    19. Kori says

      August 10, 2020 at 7:55 pm

      These bars look epic and so perfect!! You had me at shortbread crust, and I just added walnuts to our grocery list. I need to enjoy them more because they are so good!

      Reply
      • Alexis Joseph says

        August 10, 2020 at 8:53 pm

        I seriously can't stop thinking about the crust--the walnuts are serous magic here!

        Reply
    20. Rebecca says

      August 10, 2020 at 7:19 pm

      I am sooo making these! They look absolutely amazing. Btw I love seeing your wedding rings in your photos!❤️

      Reply
      • Alexis Joseph says

        August 10, 2020 at 8:52 pm

        Awww thank you friend! Let me know if you try 'em 🙂

        Reply
    21. Lindsay says

      August 10, 2020 at 1:47 pm

      Can I use frozen blueberries?

      Reply
      • Alexis Joseph says

        August 10, 2020 at 3:04 pm

        Yes, that should be fine!

        Reply
    22. Heather says

      August 10, 2020 at 1:06 pm

      Sadly, I have a walnut allergy. It's TRAGIC. Is there any way to make these bars w/out the nuts?

      Reply
      • Alexis Joseph says

        August 10, 2020 at 3:06 pm

        Oh darn! Hmmm, since I haven't tested it without walnuts, I can't say for sure. I would say you could probably increase the butter to 8 tbsp (1 stick) and replace the walnuts with oats? LMK how if you try it!

        Reply
      • Melissa says

        August 12, 2020 at 6:33 pm

        I just wanted to let you know that I replaced the walnuts with pecans because I am very pregnant (39 weeks), had to have these and couldn’t get myself to the store. The bars turned out great!

        Reply
        • Alexis Joseph says

          August 12, 2020 at 8:42 pm

          I'm so glad that swap worked out! If you'd be up for leaving a star rating, I'd be super grateful! Happy almost baby time 🙂

          Reply

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