gf blueberry oatmeal crumble bars


Obsessed.  End of story.


  • 3 cups fresh blueberries
  • 2 tbs water
  • juice of half a lemon
  • 1 cup coconut sugar


  • 1/2 cup coconut oil, melted & cooled
  • 1 cup coconut sugar
  • 1 large egg, beaten
  • 1 cup gluten free flour*
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups old fashioned oats


In a small pot, combine the blueberries, water and lemon juice.  Heat on medium low (partially covered) for 8 minutes, stirring occasionally.  Next, add the sugar, 1/2 cup at a time, stirring constantly, so that it stays at a simmer, and cook it on low heat for another 10 minutes.  Remove blueberry mix from pot and allow to cool.

Preheat oven to 350 F.   Line an 8×8″ brownie pan with parchment paper.

In a medium bowl, combine the coconut oil and sugar.  Lastly mix in the egg.

In a separate large bowl, whisk together the flour, baking soda, salt and oats.  Add the wet mixture into the dry mixture.  You will have to use your hands to fully incorporate the two.

Next, transfer 2/3 of the crumble to the pan and pat it down so that it evenly covers the bottom.  Slowly transfer the cooled blueberry mix over that so that it evenly covers.  Lastly, toss on the rest of the crumble on the top.

Bake for 30-35 minutes, or until top is light golden brown.

Allow to fully cool before slicing.


  1. You can use butter instead of the coconut oil.
  2. *Regular all purpose flour may be used in lieu of the gluten free.
  3. Make sure your oats are gluten free, if that is a priority to you.
  4. You may sub in any sugar for the coconut sugar.

…delicious happens

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