by Olena

Blueberry Oatmeal Crumble Bars

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Olena Osipov
5 from 4 votes

These Blueberry Oatmeal Crumble Bars are healthy, wholesome, and packed with juicy blueberries for a fruity treat any time of the day!

Love grab n’ go oatmeal treats? You’ll also love these apple oatmeal bars, baked oatmeal breakfast bars, or even oatmeal cookies!

Blueberry Oatmeal Crumble Bars

I have been waiting all winter long to make crumb bars, cobblers, and crisps thinking fresh blueberries, strawberries and raspberries come spring time. Ironically, knowing what I know now, EWG in one report finding 38 various pesticides on strawberries and raspberries that DO NOT wash off with water, I ended up baking these blueberry oatmeal crumble bars with frozen blueberries LOL. 

My mom was never a baker but she baked crumble bars with jam often. I personally do not like jam in desserts or chocolates (call me crazy) but I loved her bars, the plain part. Unlike with jam, berries were bursting while I was cutting bars and then later on with each bite. Nothing messy, don’t worry.

Blueberry Oatmeal Crumble Bars on parchment paper

This blueberry oatmeal crumble bars recipe is not overly sweet; made healthy with whole wheat flour, oats, applesauce, coconut oil, maple syrup, fresh or frozen blueberries, and a hint of lemon. Bars would be safe enough for breakfast or a snack – instead of muffins like these healthy blueberry muffins or oatmeal muffins. I was happy to add another type of snack to the menu.

Plus, if you love blueberries as much as I do – then you’ll want them for every meal of the day; blueberry breakfast cake for breakfast, kale blueberry salad for lunch, blueberry quinoa dish for dinner – and of course, these blueberry crumb bars for every time the sugar cravings hit!

Last year I thought no way I can make a healthy version of this sugar, butter, and jam-loaded classic. You just simply can’t replace white sugar and butter with maple syrup and coconut oil and expect the same cookies. No way! But these bars were quite flexible and turned out amazing!

Blueberry Oatmeal Crumble Bars cut into squares

I have included 2 sweetener options: maple syrup or coconut palm sugar. My kids were baking healthy donuts and I bought coconut sugar and spelt flour for that purpose. Donuts came out top-notch, they even rolled them in melted coconut oil and then sugar. Huge hit and something they can make on their own and I do not mind cleaning after them.

So, I used that sugar for these bars and they came out just like the original. With maple syrup, the bottom layer was a bit fluffier and cake-y, just like with healthy chocolate chip cookies, but still delicious. So, up to you what you choose as I know some of you use coconut palm sugar and some don’t. I will be exploring it further for sure.

Mixed ingredients in bowl; blueberries in bowl

Welcome to my dark morning kitchen! The dough will not be crumbly but rather moist and stick to one piece. That is because I used less fat and added applesauce. If there is liquid accumulated at the bottom of blueberry filling that is perfectly fine. In fact, I squeezed half lemon for more flavour.

Unbaked ingredients in parchment line pan; bowl of crumble mixture

When you pat the whole wheat dough into baking dish it will stay together. Press on it to pack tightly so it bakes into a nice cookie like layer. Leave only 1/4 of dough to crumb on top. Many recipes call for 1/2 of dough on top but I found that too much with no berries in sight.

Crumble topped with blueberries in pan; crumble toppings

Place berries in a layer on top of dough. You should have more than me because I was a little bit short on blueberries. Then make fine crumbs using your hands. I mean small so it is easier to cut bars without much mess.

That is pretty much it. Bars freeze really well and 1 square goes a long way – very filling. My boys loved these except my little one. Oh well, he gets clean eating banana muffins from the freezer then. If you like baking with fresh or frozen berries, check out my whole wheat coffee cake and almond muffins.

Other Related Recipes

Or you can look through my entire list of healthy desserts, for more inspiration!

Blueberry Oatmeal Crumble Bars

Blueberry Crumble Bars

Blueberry Crumble Bars recipe made healthy with whole wheat flour, oats, applesauce, coconut oil, maple syrup, fresh or frozen blueberries and a hint of lemon. Healthy and delicious.
5 from 4 votes
Print Save Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 1 hour
Total Time: 2 hours
Servings: 16 bars
Calories: 187kcal
Author: Olena Osipov



  • 2 cups quick or rolled oats
  • 1 1/4 cups whole wheat or spelt flour
  • 1/2 cup maple syrup, cane sugar or coconut palm sugar
  • 1/2 tsp baking powder aluminum free
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 egg large
  • 1/2 cup coconut oil room temperature (not melted)
  • 1/4 cup applesauce sweetened or unsweetened (1/2 cup if using sugar)
  • Cooking spray I use Misto

Blueberry Filling:

  • 3 cups blueberries fresh or frozen (if using frozen thaw in hot water & drain)
  • 2 tbsp maple syrup, cane or coconut palm sugar
  • 1 orange or lemon zest of
  • 1 tsp pure vanilla extract
  • 1 tbsp cornstarch


  • Preheat oven to 350 degrees F, line square 8" x 8" baking dish with unbleached parchment paper and spray with cooking spray.
  • In a large mixing bowl, add oats, flour, cane or coconut palm sugar (if using maple syrup add it later with liquids), baking powder, cinnamon and salt; mix well with spatula.
  • Add maple syrup (only if not using sugar), egg (quickly whisked in a small bowl), coconut oil and applesauce. Mix with a spatula and with your hands more towards the end until well incorporated. Dough will be moist and should stick to one piece, not crumbly.
  • In a medium bowl, add blueberries, maple syrup (sugar), orange zest, vanilla, cornstarch and stir well.
  • Place 3/4 dough in prepared baking dish, flatten with spatula and press well with your hands.
  • Spread blueberry filling on top evenly and crumble remaining dough on top. Make sure crumbs are small - will be easier to achieve with sugar dough, and crumb will be bigger with maple syrup dough.
  • Bake for 45 minutes. Remove from the oven and let cool completely before slicing into 16 squares.

Store: Store in a cool dry place for up to 3 days, refrigerate in an airtight container for up to 5 days.

    Freeze: Freeze in an airtight container for up to 3 months.


      • Sweetener of choice: I have included 2 sweetener options: maple syrup or cane/coconut palm sugar. I tried both and I personally prefer the sugar version because bars and their crumb taste and look more like the original. With maple syrup, the bottom layer was a bit fluffier and cake-y but still delicious. So, up to you what you choose as I know some of you use sugar and some follow refined sugar free diet. You can also use regular white sugar. 🙂
      • Fresh or frozen blueberries? I also prefer to use frozen blueberries (make year round and save money, usually most recipes benefit from fresh berries). They pop during baking creating a nice singly thick layer of jam like filling. Fresh blueberries work as well but I found they don't pop as much during baking and stick out. Which is fine as well.
      • Flour: You can use only whole wheat or spelt flour. Maybe gluten free flour blend or white flour will work. Almond flour or coconut flours will not work.
      • Butter: I have not tested but I think it will work. Just make sure it is very soft so you can crumble it.
      • Other berries: Raspberries, blackberries, Saskatoon berries will work.
      Significantly adapted from this recipe.:)


      Serving: 1bar | Calories: 187kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 58mg | Potassium: 126mg | Fiber: 3g | Sugar: 11g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      28 comments on “Blueberry Oatmeal Crumble Bars

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      1. Do you think I could use Stevia for the sweetener? I need to reduce my sugar intake per Dr’s orders.

      2. I just stumbled across your website a few days ago and so far have made several of your recipes (delicious Shepard’s Pie… going to make your chocolate coconut balls tomorrow!) but I’m allergic to eggs… most of your baking includes at least one egg – any tips on substituting eggs in those recipes and maintaining the texture and flavour? Its a tall order, I know, but, I thought I would ask!

        1. Hi Ellyn. Yes, you can use a flax egg replacement in most of my recipes. I don’t believe I have any delicate desserts that rely on beating up the eggs and whites, and their rising etc.

      3. 5 stars
        I just made this for dessert and topped it with a dollop of vanilla yogurt. Was super good and all my kids went for seconds, which I let them cuz its pretty healthy and my baking never turns out lol.

        1. Haha. Yep. I have no regrets either letting my kids enjoy my baking unlimited. That is a beauty of healthy treats. And they fill you up fast.:) Glad I helped you make like a rockstar for your kids which is not always easy.:)

      4. Hi! I just inherited a gallon bag of blueberries. I’d love to make these. Regarding the coconut oil,I live in Texas his time of year, room temperature coconut oil *is* melted. Do you have thoughts on making this work?

        1. Hi Leah. Yes, put it in a frige. You will have kinda check on it every hour or so to see when it becomes soft and not too hard. Becomes too hard, let it melt on a counter.

      5. I really want to try this but I’m allergic to coconut, I know it says to use maple syrup over the coconut palm sugar but it still has coconut oil listed. Is there a substitute for the oil?

      6. My kids just finished off my frozen blueberries. Do you think that frozen raspberries would work here or it won’t be sweet enough?

        1. I would add more maple syrup or honey to taste to the berry mixture.:) Just looked up raspberries contain 4g of sugar vs. blueberries 10 g per 100g.

        1. I found no difference between fresh and frozen berries in baked goods. Enjoy and congrats on your pregnancy! I had no idea.:) Blessings, you will love being a mother (majority of time)!

      7. 5 stars
        Just made this it is really good! We ate this for breakfast since it had oatmeal and berries in it.

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