May 6, 2020

Blueberry Pie Bars

Easy blueberry pie bars bursting with a delicious blueberry jam filling and the perfect oatmeal crumb topping. These yummy blueberry bars are gluten free and so easy to make. Everyone will love them!

The Best Easy Blueberry Pie Bars

Pie is great but you know what can be even better? Pie bars! They are perfect when you want all of the comfort and flavor of a pie but don’t have the time or energy to put into actually making one.

These easy blueberry pie bars are a healthier version of your favorite blueberry pie in the form of a bar. They have the best crust, a delicious jammy blueberry filling, and the perfect crumb topping.

Not only are they delicious, these bars are also gluten free and made with simple real food ingredients. Sweetened with touches of maple syrup and brown sugar and bursting with fresh blueberry flavor, no one will be able to resist a bite.

The Ingredients For The Best Blueberry Pie Bars

These healthier blueberry pie bars are made with simple real food ingredients like oats and maple syrup. The crust is perfectly sweetened with brown sugar and the filling has just the right amount of fresh lemon juice to add a delicious fresh flavor.

Oats: Use gluten free if you are particularly concerned about making sure that these bars are certified gluten free

Almond Flour: blanched almond flour works best

Brown Sugar: dark brown sugar for sweetness / you could also try substituting coconut sugar if you prefer

Butter: dice the butter before adding it to the mixing bowl to make things easier

Maple Syrup: adds just the right amount of sweetness to the blueberry filling

Cinnamon: the flavor of blueberries and cinnamon go together perfectly. All you need is a pinch to add some great flavor

Lemon Juice: lemon juice adds a pop freshness and amplifies the blueberry flavor even more. If you want even more lemon flavor, you add a little lemon zest to the jam

Vanilla Extract: you can’t have a blueberry pie bar without vanilla. Just a teaspoon adds so much flavor.

How To Make These Easy Blueberry Pie Oatmeal Crumble Bars


fresh blueberries in silver skillet

Step One: The first step is to make the crust and crumble topping for the bars. To do this, add the almond flour, oats, brown sugar, and diced butter to a mixing bowl. Use your hands to work the butter into the flour, oats, and brown sugar until a dough like consistency forms.

Press two-thirds of the dough into a 8×8 baking pan that has been lined with parchment paper. Use your fingers to press the dough into an even layer.

Once the crust has been pressed into the pan, place it in a 350 degree oven and bake for fifteen minutes. When the crust has finished baking, remove it from the oven and set aside.

Step Two: Next, it’s time to make the blueberry pie filling. Add the blueberries, cinnamon, vanilla extract, and maple syrup to a medium saucepan. Use the back of a wooden spoon or a potato masher to mash the blueberries a bit. This will help to break them down and release their juices.

Bring the blueberry mixture to a boil and then lower the heat to medium and let simmer for 10-12 minutes while constantly stirring. Once the blueberries have all burst and turned a dark rich purple color, make the slurry to thicken the jam.

To make the slurry, whisk lemon juice and arrowroot starch in a small bowl until the arrowroot is completely dissolved. Remove the blueberries from the heat and then stir in the slurry. A thickened blueberry jam should form.

Step Three: Once the jam is done, pour it over the baked crust. Sprinkle the bars with the remaining one-third of the crumb topping. Bake the bars at 350 degrees for twenty to twenty-five minutes until the top is golden brown and the blueberry jam is bubbling around the edges.

Step Four: The last step in making these bars is maybe the hardest – letting the bars cool. For the best results, you want the bars to come to a complete cool before slicing. Once they are cool, use a sharp knife to slice the bars and enjoy!

Can I Use Frozen Blueberries For The Filling?

Yes! If you are using frozen blueberries, thaw them completely before using and then drain any extra liquid before adding them to the pan. If your jam filling does not seem to thicken up for some reason, add an extra teaspoon of arrowroot starch.

Can I Make These Bars Dairy Free?

Yes! You can substitute coconut oil for the butter in this recipe. For the best results, make sure the coconut oil is not melted so you can properly work the oil into the oats and almond flour and create the crust.

Will Other Fruits Work?

You can definitely give it a try! If you are thinking of using strawberries, you can follow this recipe for Strawberry Oatmeal Bars.

If you are interested in a raspberry version, these Gluten Free Raspberry Oatmeal Bars are for you!

Apples will likely work, but because apples do not have as much moisture in them as berries, you may not need to add as much cornstarch or cook them as long to make the jam.

Tips For The Best Blueberry Bars

Use parchment paper. Grease the pan a bit before adding the parchment paper to help the parchment paper stick to the bottom of the pan so it won’t slip around while you are pressing in the crust.

Let the bars come to a complete cool before slicing. It will be super tempting to cut these bars before they come to a complete cool, but to get the best results you will need to let them come to a complete cool before slicing. To help speed up the process you can stick the bars in the fridge while they cool.

Use a sharp knife to cut the bars. A sharp knife will help you make a clean cut and get through the thick bottom layer of crust.

Store the bars in the fridge. There is a good chance that these bars will not even last that long, but just in case you have any leftovers, store them in the fridge for safe keeping.

I hope you love this cozy cinnamon sugar pumpkin bread! I know it will quickly become a favorite. If you make this recipe, please leave a comment and rate the recipe below so others know how you liked it! xo

More Delicious Dessert Recipes

Healthy Key Lime Pie Bars

Healthy Strawberry Oatmeal Bars

Gluten Free Raspberry Bars

No Bake Lemon Blueberry Cheesecake Bars

No Bake Strawberry Cheesecake Bars


Blueberry Pie Bars

  • Author: Ashlea Carver
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 9 1x
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 9 1x
  • Diet: Gluten Free


  • 1 ½ cups gluten free rolled oats
  • 1 cup almond flour
  • ⅔ cup brown sugar
  • ½ cup butter, diced
  • 3 cups blueberries
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 2 tablespoons arrowroot starch



  1. Preheat an oven to 350 degrees.
  2. Add the almond flour, oats, sugar, and butter in a mixing bowl. Use your hands to work the butter into the flour, sugar, and oats until it is well combined and forms a dough like consistency.
  3. Press 2/3 of the crumb-crust mixture into a 8×8 pan lined with parchment paper. Bake the crust for 15 minutes, remove from the oven, and set aside.
  4. In a medium saucepan, combine the blueberries, maple syrup, cinnamon, and vanilla extract over medium-high heat. Use a wooden spoon or potato masher to mash the blueberries and break them down. Bring the blueberry mixture to a boil and then lower the heat and let simmer for 10 minutes while constantly stirring.
  5. When the blueberries have all burst and turned a dark purple color, whisk the lemon juice and arrowroot starch in a small bowl to make a slurry. Turn off the heat, and pour the slurry mixture into the blueberries. Stir until the blueberries have thickened into a jam like consistency.
  6. Pour the blueberry jam on top of the crust and use a spatula to spread it evenly over the crust. Sprinkle the remaining crumb topping evenly over the jam.
  7. Let the bars bake at 350 degrees for 25-30 minutes until the jam is bubbly around the edges and the top is golden brown.
  8. Let the bars come to a complete cool. Slice into squares and enjoy!

Keywords: Blueberry Pie Bars, Blueberry Pie, Blueberry Crisp, Blueberry Crumb Bars, Blueberry Oatmeal Bars

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Recipe rating

  1. I never comment, but these were so delicious!! I used a combo of blueberries and raspberries, and a little less butter and sugar based on what I had on hand. They still came out super yummy- loving them cold out of the fridge!

  2. I’ve made these twice now and they’ve been a huge hit! The second time I made them, I used some homemade jam I already had and it worked really well. To make it with the pre-made jam, I reduced the amount of time on the stove by a few minutes and halved the slurry. My jam was not sweetened so I still added the maple syrup, but if the jam already has added sugar in it, the syrup wouldn’t be necessary.

    Thanks for another delicious recipe!

  3. Holy moly these are delicious! I had a bunch of blueberries I needed to use up and came here knowing she’d have great recipes. I chose this one bc I had all the ingredients on hand. Super easy to follow and recipe came out perfectly. So easy and so delicious. Will definitely make these again!!!

  4. I just baked this recipe in muffin tins rather than a baking dish. They turned out great!

    • I’m so glad you made this recipe work for you, Patti! Thanks for taking the time to leave a review!

  5. So yummy! I made these for a birthday treat for my mom, and I ended up keeping half because they are so good. Easy to make and just the right amount of sweetness. They save well in the fridge, and I’ve frozen a couple to enjoy later!

    • Yay! I’m so glad you all enjoyed the recipe, Emily! Thanks for taking the time to leave a review!

  6. I made these this afternoon and couldn’t help but sneak a taste before they fully cooled. So delicious! I saw your post about the recipe on Instagram and immediately added blueberries to my grocery delivery, but should have read the recipe first – I didn’t order quite enough! I added a little bit of strawberry jam that we already had after adding the slurry to the blueberries. Turned out great!

    • Such a great idea, Crystal! I’m so happy you were able to make the recipe work for you! Thanks for sharing!

  7. Just wow! I’ve made this and the raspberry bar recipe from this site, and it’s a total toss up for me which one I like better! This version of the recipe has a plump sweetness I really enjoyed :).

  8. I made these with apples and added a little nutmeg, cloves, and ginger to the filling. They turned out amazing! The perfect apple pie bars!

    • I’m so happy you loved them, Tracy! Thank you for taking the time to leave a review and share your tips!

  9. Ashlea, this recipe is amazing! These bars were gooey, not too sweet, and the crust/topping is perfection! Thank you for sharing this recipe with us!

  10. Made these yesterday and they were a total hit! The best part for me was that I had no belly discomfort afterward. Thank you!

  11. Hi, this recipe looks delicious! I have some premade blueberry jam at home, and was wondering if I can use this instead of the homemade blueberry jam in the recipe?

  12. Hello,

    These blueberry bars sound amazing! However, my grandson is allergic to nuts. What can I substitute the almond flour with and keep the taste and consistency of these bars?

    Thank you!

  13. In love with this recipe!!!! I’ve made it three times in three different ways (blueberry/ strawberry/ blueberry + peach) and it is SO amazing each time! I use coconut sugar instead of brown sugar and ghee instead of butter, and the taste is flawless!!!

    The most recent batch smells and tastes just like a Thanksgiving treat 😀

  14. My first recipe from your site and it couldn’t be easier! I used fresh blueberries, but halved it and still turned out perfect. The sweetness was just right. Can’t wait to have it for breakfast AND dessert. Thank you!

  15. Finally got around making these bars – what a perfect summer dessert! I topped mine with some fresh whipped cream but can’t wait to try with a scoop of vanilla ice cream. Super easy to make and so delicious.

  16. Love the texture of these bars. They are too sweet for my taste so would reduce the sugar in the future, but all the flavors are great as is. I’m excited to try the raspberry and strawberry pie bars as well. Thanks for a great recipe!

  17. These were amazing! Love that they are gluten free so less guilt 🙂 going to have to try the strawberry ones next.

  18. These bars are amazing! I had cherries, followed your directions the same and they turned out perfect. Thank you for coming up with incredible treats and sharing your talents with us!

  19. These are so fantastic! The blueberry filling is so delicious! And the crust is perfect! I used coconut sugar instead of brown sugar. Just wonderful! My whole family enjoyed them!

  20. These are delicious!! Which is no surprise, honestly, because all of your recipes are so tasty. My whole family loves them and I feel so good serving them to them because they are also good for them! Thank you so much for this one!

  21. Made these for Father’s day and the whole family LOVED them! Such an easy recipe and so great for summer! I used coconut oil to keep them dairy-free and they turned out perfectly, thanks so much!

  22. Okay, love these! I didn’t have any almond flour on hand and could NOT wait to get to the store to make these, so I subbed it for AP flour. I bet it would be delicious with the nutty flavor of almond flour, but they are great this way as well. Will definitely be making again and may try different berries too!

  23. Loved these! I mixed blueberries and blackberries together, so tasty. I also did half regular butter and half almond butter because it’s what I had on hand. The crust is super flavorful!

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