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.
Watch How to Make This Recipe
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
Oats: use gluten free oats if you need to ensure that these bars are completely gluten free.
Almond Flour: for the best texture use blanched finely ground almond flour.
Brown Sugar: this recipes uses a little dark brown sugar for sweetness in the topping and crust.
Butter: to make things easier, dice the butter before using. It will make it much easier to make the crust and topping.
Maple Syrup: this adds just the right amount of sweetness to the blueberry filling.
Cinnamon: the flavor of blueberries and cinnamon work so well together. You will add just a bit to the filling.
Lemon Juice: fresh 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
Step One: Preheat an oven to 350 degrees. 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.
Step Two: 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.
Step Three: 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.
Step Four: 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.
Step Five: 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.
Step Six: 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.
Step Seven: Let the bars come to a complete cool. Slice into 9 squares and enjoy!
Ingredient Substitutions and FAQs
What can I substitute for almond flour? – I have not tested these bars with any other flour besides almond flour. If you do not have almond flour you could try finely ground oat flour instead. Do not use coconut flour as it cannot be used as a 1-to-1 replacement.
Could I use honey instead of maple syrup? – yes! honey, or the liquid sweetener of your choice will work here!
Do I have to use butter? – nope! you can use coconut oil if you prefer. Your favorite plant-based butter alternative would also likely work well.
Can I use frozen berries? – yes! just use them straight from frozen. Depending on the amount of moisture the frozen berries release, you may need to cook the blueberry jam a few minutes longer to ensure that it is thick enough.
What can I use instead of arrowroot starch? – cornstarch is a great 1-to-1 replacement for arrowroot starch and will work in this recipe. If you need a grain free replacement, you can use tapioca starch.
Will Other Fruits Work?
Yes! I have several different recipes for you to choose from that use other fruits:
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 give these easy Blueberry Pie Bars a try! They are so delicious!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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.
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.
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.
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.
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.
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.
Let the bars come to a complete cool. Slice into squares and enjoy!
Leave a comment
THE BEST RECIPE! Holy moly!! Made these for Memorial Day weekend and everyone loved them – my kids were stealing them out of my hands. Even my husband who typically does not like fruit desserts LOVED these bars. I ended up having to make a second batch for our family because we needed more. MAKE THESE IMMEDIATELY. They are amazing!!
I’ve made these 3 times and they always come out so great! easy to throw together and easy to please all of my friends at once – gluten lovers, gluten free-ers and dairy free-ers. I subbed for ghee instead of butter and it was so yum!
These were so delicious and easy to make. I used a bag of frozen blueberries and it worked just fine. My kids also loved them. Next time I will definitely put vanilla icecream on top to make it even more decadent. thanks for a great recipe- i will be making this on repeat this summer!
Can you use pie filling?
Hi, Lola! I think that could work!
Hi! I haven’t made these yet but am looking forward to doing so. I don’t have arrowroot starch and was wondering if there are any substitutions? I have cornstarch and I have no need to be gluten free. Thank you!
Hi, Jennifer! you can use cornstarch instead! hope you love the bars!
Thank you … and I feel a little silly because I just saw where in the post you already wrote about substitutions for arrow root. 🤦🏻♀️ Thanks for responding to me anyway!!
Love this recipe for summer. It’s very few ingredients and easy to put together. I just made these bars for friends that have a newborn – they’re going to love them!
So delicious! The perfect blend between a pie and a crumble. Not terribly sweet so it doesn’t feel very heavy. I love it and I’ll be making it again for sure!
Can sugar free maple flavored syrup be used in this recipe?
Hi, Michelle! I haven’t tried that but I’m sure it could work!
These are going to be the official dessert of summer 2022, i can just feel it!! So delicious and warm, i had mine with a scoop of ice cream and just WOW!
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!
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!
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!!!
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!
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!
These are delicious! Highly recommend!
Thanks for taking the time to leave a review, Stephanie!
Thank you for sharing, Gina!
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!
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 :).
I’m so glad you loved it!
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!
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!
Thank YOU for taking the time to leave a review, Samantha! I’m so happy you enjoyed the recipe!
Made these yesterday and they were a total hit! The best part for me was that I had no belly discomfort afterward. Thank you!
Love that, Joan! I’m so happy that you enjoyed the recipe and that you felt great afterwards!
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?
Hi, AK! I haven’t tried that but I think it would work!
Great recipe to make after blueberry picking! So delicious
So happy you loved the recipe, Samantha!
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?
Thanks, Trish! I would recommend using oat flour or all-purpose flour would also work. Hope that helps!
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 😀
I’m so happy you love the recipe, Aliya! Thanks for taking the time to leave a review!
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!
Glad you loved them, Grace!
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.
So happy you loved the bars, Bear!
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!
Happy you loved the recipe, Lecia!
These were amazing! Love that they are gluten free so less guilt 🙂 going to have to try the strawberry ones next.
So glad you loved these, Natalie!
These bars are so good!! Will definitely make them again
Yay! I’m so glad you loved the recipe, Meredith!
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!
You’re so welcome, Samantha! I’m happy you loved the recipe!
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!
Love hearing that, Kerry! Happy your whole family enjoyed these!
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!
You’re so welcome, Carrie! Thanks for taking the time to leave a review!
So good!!! Def recommend
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!
You’re so welcome, Akiko! Happy everyone loved them! Thanks for taking the time to leave a review!
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!
So happy you loved them, Lindsay! Thanks for taking the time to share and leave a review!
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!
So happy you loved the recipe, Gabby! Thanks for taking the time to leave a review!