Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
top down view of blueberry bars

Blueberry Pie Bars

  • 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

Description

Amazing Blueberry Pie Bars with an irresistible shortbread crust! Made with walnuts, oats, and no refined sugar, the whole family will love this treat! Vegan and gluten-free option.


Scale

Ingredients

For the crust:

  • 1 cup old-fashioned oats
  • 3/4 cup whole wheat flour (or all purpose or GF flour)
  • 3/4 cup walnuts
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 6 tbsp salted butter, cubed

For the filling:

  • 2 1/2 cups fresh blueberries (frozen works, too)
  • 2 tbsp whole wheat flour
  • 2 tbsp coconut sugar
  • zest and juice of 1/2 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 2/3 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.