Gluten Free Blueberry Crumble Bars

Warning - these blueberry crumble bars are dangerous! I have now officially eaten these bars three meals in a row; my dessert after lunch, my dessert after dinner and for breakfast this morning. These warm crumbly bars with whole grains and warm bubbling summer blueberries are irresistible. And they are truly suited for any time of day.

As a gluten free gal, I don't eat a lot of baked goods. So when I take the time to whip up a gluten free treat it's hard for me to control myself. Luckily my kids find these bars pretty amazing too. Therefore, I am not left to eat the whole pan alone! The kids were basically on the same meal plan as me - after school snack, dessert and breakfast. My daughter's tongue was a beautiful shade of blue last night. Now there is only one bar left so I will probably scarf it down before they come home!

Seriously though, there are some pretty healthy ingredients in these crumble bars. I start off with gluten free rolled oats and gluten free oat flour. To keep it vegan and healthy, substitute in Earth Balance buttery spread instead of butter and just a tad of sugar to enhance the sweet berries. Cinnamon and nutmeg do a really good job of making the crumble extra yummy and pair really well with blueberries.

This is definitely my go to recipe for quick and delicious summer treats so I highly advise to put it on your summer baking list!

Gluten Free Blueberry Crumble Bars

Recipe by Liz Hughes - Virtually Homemade

Prep time: 15 minutes
Cook time: 20 to 25 minutes
Yield: 16 bars
Ingredients

• 1/2 cup Earth Balance Buttery Spread, melted
• 1 teaspoon pure vanilla extract
• 1 cup gluten free oat flour
• 1 cup gluten free rolled oats
• 1/2 cup sugar
• 1 1/2 teaspoons Xanthan gum
• 1 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Juice and zest of half of fresh lemon 
• 1/4 cup sugar
• 1 teaspoon corn starch
• 1 6 ounce container blueberries, rinsed and dried

Cooking Directions

1. Preheat oven to 375° F. Grease an 8x8-inch pan. In a medium bowl, combine melted spread and one teaspoon of the vanilla. Stir in flour, oats, sugar xanthan gum, baking powder and salt until thoroughly blended.
2. In a small bowl combine lemon juice, zest, sugar and cornstarch. Gently stir in blueberries.
3. Press 1 cup of oat mixture firmly on the bottom of the pan. Sprinkle blueberries evenly over the top. Sprinkle the rest of the oat mixture on top of the blueberries evenly.
4. Bake 20 to 25 minutes or until top is lightly browned and firm. Cool bars in pan for 30 minutes on a wire rack. Cut into 16 squares.

Check out more great picnic recipes from some of my favorite food bloggers and Food Network as a part of their #SummerSoiree Series -

Feed Me Phoebe: Baked Quinoa Cakes with Sweet Potatoes and Broccoli
Buckwheat Double Dark Chocolate Brownie Cookies: Buckwheat Double Dark Chocolate Brownie Cookies
Bacon and Soufflé: Classic Tomato and Garlic Bruschetta
Elephants and the Coconut Trees: Fruit Sandwich
Napa Farmhouse 1885: White & Dark Chocolate Dipped Strawberries
Red or Green: Corn & Sweet Red Pepper Casserole
Taste with the Eyes: Rice Noodles with Miso Butter and Ramen-Style Toppings
Virtually Homemade: Virtually Homemade Gluten Free Blueberry Crumble Bars
Dishin & Dishes: Iron Skillet Upside Down Mulberry (or Blackberry or Raspberry) Cake
The Wimpy Vegetarian: Strawberries and Skinny Yogurt Cheesecake Dip
Healthy Eats: How to Pack a Healthy Picnic — Summer Soiree
The Mom 100: Creamy Corn and Potato Salad with Bacon
FN Dish: A Menu of Make-and-Take Recipes for Picnic Season