These vegan blueberry pie bars are so easy to make with an oatmeal crumble and blueberry pie filling. The crust doubles as the topping!

speckled plate with blueberry bar, a bite taken out showing pie middle

When you’re craving blueberry pie but your too lazy to make it, turn to these incredible Blueberry Pie Bars!

Just like my Raspberry Bars, these Blueberry Pie Bars are so easy to make and perfect for potlucks and parties. My favorite thing about them is that you make the crust and topping in one bowl.

Even novice bakers will have success with these easy blueberry bars! A fresh blueberry filling is layered on top of a buttery oat crust, topped with the oatmeal crumble and baked until bubbly and warm.

They taste best with fresh blueberries, especially when are in season. Frozen blueberries will work, but the filling may be runnier and the flavor a bit different.

looking down on pie bars with crumb topping, white background and with blueberries around them

How to make blueberry pie bars

Find the complete recipe with measurements in the recipe card below.

Preheat the oven to 350 degrees F and line an 8 or 9 inch pan with parchment paper.

In a large bowl, stir together the flour, oats, sugar and salt. Now add the melted vegan butter and stir until you have moist crumbs. Set aside 1 cup of the mixture for the topping.

Press the rest of the crumbs into the pan evenly and bake for 10 minutes. Remove from the oven and set aside while you make the filling.

two bowls, one larger than the other with crumble topping

Add the blueberries, sugar, cornstarch (or tapioca starch) and lemon zest to a medium saucepan. Stir and cook until thickened, about 5-8 minutes.

small pot with blueberries cooked

Pour the blueberries over the crust and spread evenly.

cooked blueberry mixture in a square pan lined with parchment paper

Sprinkle the topping over the top and bake for 35-40 minutes.

uncooked crumb mixture with berries underneath in a square pan

It’s done when the edges are bubbly and the topping is slightly golden brown. Let the bars cool in the pan for at least 20 minutes before lifting out with the parchment paper. Cut into squares and serve.

square pan with crumb topping over blueberry mixture, cooked

Frequently asked questions

How long will the blueberry bars keep?

Store the bars in a covered container in the refrigerator for up to 1 week.

Can they be frozen?

Yes, you can freeze them if you want. Wrap well or store in a freezer friendly container.

Can I use a different fruit?

Yes, the recipe is flexible. Use a mix of various berries like strawberries, blackberries, raspberries and blueberries. Or try peaches or even cranberries. You can also substitute a container of quality jam instead of the pie filling.

a bite of bar on a fork showing cooked blueberry mixture and crumb topping

If you like dessert bar recipes as much as I do, make sure to check out any of the following vegan recipes:

many fruit bars with blueberries and crumb topping on white background in a row

Want more blueberry recipes?

square image of a blueberry pie bar with oatmeal crumb topping, bite taken out of it on a speckled plate
5 stars (4 ratings)

Blueberry Pie Bars

These vegan blueberry pie bars are so easy to make with an oatmeal crumble and blueberry pie filling. The crust doubles as the topping!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 12 bars

Ingredients 
 

Crust + Topping

Blueberry Pie Filling

  • 4 cups fresh blueberries see notes for frozen
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch or tapioca starch, arrowroot
  • 2 teaspoons fresh lemon zest optional

Instructions 

  • Preheat the oven to 350 degrees F and line a 9 inch square pan (8 inch will work as well) with parchment paper, leaving some overhang for easy removal later. Set aside.
  • In a large bowl, stir together the flour, rolled oats, sugar and salt. Add the melted butter and stir until the mixture is moist crumbs.
  • Set aside 1 cup of the crumbs in a bowl for the topping.
  • Press the rest of the crumbs into the prepared pan and press firmly and evenly. Bake for 10 minutes, then remove from the oven and set aside.
  • Meanwhile, make the blueberry filling. Place the blueberries, sugar, cornstarch and lemon zest in a medium saucepan. Turn the heat to medium heat and stir, simmering for about 5-8 minutes until the mixture thickens a bit.
  • Pour the blueberry mixture over the crust evenly. Sprinkle the crumble topping all over the filling.
  • Bake for 35-40 minutes, until the top is lightly browned and the blueberry filling is bubbling around the edges.
  • Allow the bars to cool for at least 20 minutes before lifting out of the pan with the parchment paper. Slice into squares and enjoy.
  • Store leftover bars covered in the refrigerator for up to 1 week. They can also be frozen.

Notes

  1. If needed, use frozen blueberries. The filling will be more runny though. You could also just substitute a jar of blueberry jam.
  2. May use coconut oil instead of vegan butter.

Nutrition

Serving: 1of 12 bars | Calories: 262kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 141mg | Potassium: 83mg | Fiber: 2g | Sugar: 22g | Vitamin A: 566IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. These are wonderful! I used frozen berries but added a bit of chia seeds to the mixture in the pot to absorb some of the liquid. I also used a little bit less sugar and it still came out great!

  2. Nora your recipes are amazing!!! I’ve been on a baking spree with you. Been baking 2 goodies a week. The process of baking keeps anxiety away and everyone -including myself- is in awe of the deliciousness. Thank you!!!

    1. Hi Susan. It’s wonderful that baking is therapeutic for you! I’m thrilled you love the bars and other baking recipes you’ve been creating! Thanks for your awesome review and feedback. Wishing you lots of happy baking!

  3. I have quick oats. Will those still work? I’m so excited! We are making these tonight to enjoy while watching the new bluey episodes! 💙

  4. Nora,
    These were so tasty and easy to make! I’ve never made a recipe from you that wasn’t fantastic! Thanks for having such an awesome website and recipes.

  5. This recipe is delicious! We’ve been picking blueberries here in North GA, and this is a perfect way to enjoy them. I doubled the first batch and took it to a church potluck, and today I’m making my second batch to enjoy at home. Some vegan recipes you need to try first to make sure they’re really good, but not Nora’s! They always get compliments and have never let me down. I’ve shared this site with several vegan friends and family. Appreciate your attention to detail and taste and sharing something I feel confident making.

    1. It will probably work okay, but the flavor will be altered. They won’t have that buttery taste, and the texture will probably also be a bit different.

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