Description
These blueberry pie bars feature a buttery oat crumble crust and a sweet, jammy blueberry filling. They are easy to make and perfect for sharing or storing for later.
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup vegan butter (melted)
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch (or tapioca starch, arrowroot)
- 2 teaspoons fresh lemon zest (optional)
Instructions
- Preheat the oven to 350°F and line a 9-inch square pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, mix flour, oats, sugar, and salt. Add melted vegan butter and stir until crumbly.
- Reserve 1 cup of the crumb mixture for topping.
- Press the remaining crumbs evenly into the prepared pan and bake for 10 minutes. Set aside.
- In a saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon zest. Stir and simmer for 5–8 minutes until thickened.
- Pour the blueberry filling over the crust and spread evenly. Sprinkle reserved crumble on top.
- Bake for 35–40 minutes until golden and bubbling at the edges.
- Cool for at least 20 minutes, then lift out using parchment and slice into squares.
- Store covered in the refrigerator for up to 1 week or freeze for longer storage.
Notes
- Frozen blueberries can be used; no need to thaw but cook slightly longer to thicken.
- Allow bars to cool fully for cleaner slicing.
- Serve with vegan whipped cream or ice cream if desired.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
