How do I best store these blueberry bars?

Store them in the refrigerator for up to 5 days or freeze them individually for up to 3 months.

Can I use other fruit?

Yes, raspberries, strawberries, or a mix of red fruit work perfectly.

Can I make them less sweet?

Yes, use 4 dates instead of 5 or add extra lemon juice for more freshness.

Why do I add chia seeds to the blueberries?

Chia seeds act as a natural thickening agent and turn the berries into a quick jam without added sugar.

Can I eat this for breakfast?

Absolutely. Combine with some yogurt or nuts for an extra filling start to the day.

Soft blueberry crumble bars

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15 minutes + 25 minutes baking time

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Easy

I love making these bars sooooo much! They are incredibly tasty, gluten-free, and free of refined sugars, easy to make, and a healthy snack to prepare on the weekend, for example. Perfect to have on hand, because I am often on the go in the mornings, and then it is lovely to just take a soft blueberry bar along for breakfast or as a healthy snack. I especially love making them during blueberry season, but it works at least as well with frozen berries.

Fan? Check out this recipe for as well oatmeal-blueberry cupcakes.

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Ingredients

What do you need?

Quantity: 9 large or 12 smaller square bars

Dough & crumble:
200 g oat flour (gluten-free)
50 g rolled oats (gluten-free)
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of cinnamon (optional)
Pinch of salt
5 dates, pitted and soaked in warm water
50 ml melted coconut oil

Blueberry layer:
400 g blueberries (fresh or frozen)
1 tablespoon chia seeds
Juice and zest of 1 lemon

200 g oat flour (gluten-free)
50 g rolled oats (gluten-free)
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of cinnamon (optional)
Pinch of salt
5 dates, pitted and soaked in warm water
50 ml melted coconut oil

400 g blueberries (fresh or frozen)
1 tablespoon chia seeds
Juice and zest of 1 lemon

Make it veggie!

This recipe is naturally vegetarian and vegan.

Preparation method

How do you make this?

Preheat the oven to 175°C.

Soak the dates in warm water for 1 hour.

Blend the dates with a little of the soaking liquid into a smooth caramel paste.

Mix the oat flour, oat flakes, baking powder, vanilla extract, cinnamon, and salt in a bowl.

Add the date paste and melted coconut oil. Mix into a crumble dough. It should not be too wet or too dry. Too dry? Add a little of the soaking liquid from the dates. Too wet? Add some extra oat flour.

Line a square baking pan (approx. x 20 cm) with two strips of baking paper placed criss-cross.

Press ¾ of the dough firmly onto the bottom.

Put the blueberries in a saucepan with chia seeds, lemon juice, and zest. Bring briefly to a boil and let thicken slightly. Let cool for a few minutes.

Spread the blueberry jam over the base.

Crumble the rest of the dough over the top.

Bake for 25 minutes until the top is light golden brown.

Let cool before cutting into nice square pieces.

Tips

Add a handful of chopped nuts to the crumble for extra crunch.
Finish with some extra lemon zest after baking for freshness.
Do you want them softer? Bake for 2 minutes less.
Only cut them when fully cooled for crisp edges.
Also delicious with raspberries or a mix of red fruits.

In the refrigerator:Store airtight for up to 5 days.
In the freezer:Freeze for up to 3 months. Individually packing is convenient.
Defrost:1 to 2 hours at room temperature or briefly in the microwave (20-30 seconds).