Blueberry Lemon Crumble Bars (GF, VG, OF, Refined Sugar Free)

Blueberry Lemon Crumble Bars (GF, VG, OF, Refined Sugar Free)

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These blueberry lemon crumble bars are bursting full of a delicious sugar free blueberry chia compote with a zesty kick of lemon. That are sandwiched between a crisp date caramel oatmeal crumble. Healthy enough for breakfast or perfect as dessert, it’s totally up to you. Either way you can’t go wrong with these easy tasty crumble bars that are gluten free, vegan, oil free and refined sugar free.

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Since fresh blueberries are in season right now it would be rude to not stock up and add them to everything. I don’t know about you but blueberry and lemon are the perfect combo. Then throw in some oats and you have the start of something beautiful.

blueberry lemon crumble bars

 

Fruit pies are great but when you want something quick and easy to make then who has time to make pastry Then blind bake it as you don’t want a soggy bottom. Enter these blueberry lemon crumble bars these will satisfy anyway pie cravings without the hassle.

Crumble bars can be made with whatever fruit you like and in the winter months simply swap out fresh for frozen fruit. To be able to enjoy these year round without breaking the bank.

blueberry lemon crumble bars

For an even quicker version you can make a big batch of the blueberry lemon chia compote. Store it in the fridge and use when needed. This is also great to spread on toast or for a topping on yoghurt and pancakes.

Same goes for the date caramel as its also very versatile and used a lot in baking refined sugar free treats. I am currently working on date sweetened granola recipe which is coming soon.

For this recipe I used a brownie tray to create individual bars, but you can use any deep baking tray. I just like that its already portioned out for me. I got 5 thick bars from the mixture which is the perfect amount for breakfast in a normal working week.

blueberry lemon crumble bars

If you want to use them for dessert then one idea would be to heat one or two up slightly and top with a scoop of ice cream for a warm comforting treat after dinner.

Am really impressed with how great these turned out they hold together properly so aren’t too messy to eat. While still having a soft gooey centre you would expect from a fruit pie. Even if you don’t want to make the whole recipe, the blueberry lemon chia compote is great in its own right.

Looking for more dessert bar recipes, how about my fudgy dark chocolate beetroot brownies or my chewy and fudgy almond butter blondies.


blueberry lemon crumble bars

Blueberry Lemon Crumble Bars (GF, VG, OF, Refined Sugar Free)

These blueberry lemon crumble bars are bursting full of a delicious sugar free blueberry chia compote with a zesty kick of lemon. That are sandwiched between a crisp date caramel oatmeal crumble. Healthy enough for breakfast or perfect as dessert, it's totally up to you. Either way you can't go wrong with these easy tasty crumble bars that are gluten free, vegan, oil free and refined sugar free.  
Course Breakfast, Dessert
Cuisine DF, GF, OF, Refined sugar free, VG
Keyword blueberry lemon crumble bars
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5
Calories 181 kcal
Author emma

Ingredients

Crumble

  • 100 grams GF rolled oats or quinoa flakes
  • 20 grams GF rolled oats or quinoa flakes
  • 1/2 tsp baking powder

Date Caramel

  • 100 grams dates, soaked
  • 20 grams almond butter or other nut or seed butter
  • 1 tbsp water

Compote

  • 125 grams fresh or frozen blueberries
  • 1 tbsp lemon juice
  • 1 1/2 tbsp lemon zest
  • 15 grams chia seeds

Instructions

  1. Pre heat oven to 180c or 350f. Line a brownie tray or deep baking tray with grease proof paper

  2. Add 100 grams of dates to a small bowl and pour boiling water over them to soak for 5 minutes until soften. 

  3. While dates soak add 125 grams of fresh or frozen blueberries to a small saucepan on a low heat. Add lemon juice and zest to the pan and simmer for around 5 minutes until the blueberries become soft and slightly mushy.

  4. Turn of heat and add 15 grams of chia seeds stir to combine and leave to thicken.

  5. Add soaked dates to a food processor along with 1 tbsp of the date water and 20 grams of almond or other nut or seed butter. Blend on high until a paste has formed.

  6. Add 100 grams of rolled oats or quinoa flakes and 1/2 tsp of baking soda into the food processor and blend to form a sticky crumble mixture.

  7. Reserve 1/4 of the crumble mixture for the topping. 

  8. Divide the remaining crumble mixture between 5 of the brownie cavities if using the brownie tray and press down. Alternatively add the other 3/4 of the crumble mixture to a deep baking tray and press down to form the base for the bars.  

  9. Spoon the compote on top of the crumble base and smooth out. I use about 2 1/2 tbsp for each of the 5 brownie cavities. 

  10. Add the remaining 20 grams of rolled oats or quinoa flakes to the 1/4 crumble mixture you reserved. Mix together to create the crumble topping. 

  11. Spoon the topping over the compote and bake in the oven at 180c for 10 minutes. 

  12. Remove from oven and leave to cool for 10 minutes in the tray. Before removing to cool completely on a wire rack.  Cut into bars if you didn't use a brownie tray

  13. Store bars in an airtight container in the fridge for 3-5 days. 

Recipe Notes

Macros for one bar using rolled oats is 4,2f 31,5c 4.4p

Hope you guys enjoy this recipe, don’t forget to pin this recipe and follow me over on pinterest. If you recreate this or any of my recipes to tag me in them on Instagram @emmalouisecee I love to see them all. I also post daily on insta stories if you want to see what I eat in a day and how I train at the gym. Have a great day.

blueberry lemon crumble bars



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