It’s a crumble! It’s a shortbread! It’s a buttery, oaty, nutty pie-like creation in bar form with mounds of juicy blueberries sent straight from above. Because I just cannot and will not stop with the summery fruit treats. My healthy strawberry oatmeal bars? Make ’em like yesterday. My beloved raspberry oatmeal bars? So much yes. When I first conceptualized these, I set out to create an epically thick shortbread crust but with a wee bit less butter and more walnuts. Because walnuts are so naturally buttery and flavorful, they make a perfect addition to the crust and crumble topping. Blueberry beauties!
The low down on ingredients
Blueberries: Tons of fresh bloobs for a thick middle layer. I’ve made these with frozen but I prefer fresh. Old-fashioned oats: For classic texture and cookie-like flavor. Walnuts: Raw walnuts add rich, buttery flavor, which gets even better after toasting in the oven. I love that they’re bursting with heart-healthy, satiating fats for staying power. Whole wheat flour: For some extra fiber. All-purpose flour or whole wheat pastry flour works great, too. Coconut sugar: She tastes similar to brown sugar but is less refined. You could use brown sugar if you prefer. Butter: We’re going back to basics with good ol’ fashioned butter for that irresistible shortbread flavor. We are, however, using less than typical recipes thanks to nature’s buttery walnuts. I like salted butter here for even more flavor. You can sub vegan butter if you fancy. Readers have had success with coconut oil, too (see comments). Vanilla extract: For extra pie flavor. Lemon zest and juice: I love the subtle zing this adds to the filling!
Let’s make ’em.
And they’re good for ya, too!
Bloobs are packed with fiber and are low in sugar. One cup offers a whopping 24% of the daily value of immune boosting vitamin C. Hallelujah! “This recipe was a summer staple in our household! We used blueberries many times, swapped out strawberries a couple of times, and mixed strawberries and blueberries other times. The recipe worked well in all cases. This is not to recommend going off recipe, just to illustrate the solidity of the base recipe and the possibility of using up other berries in the fridge that are looking for a home! Delish!” -Lori “These bars are EVERYTHING! I was in love at first nibble of the buttery and nutty crust. I used wild frozen blueberries that had been thawed in the fridge and was super happy with how the filling turned out. These are going to be my go-to summer dessert to share with family and friends. But beware, you will likely feel like “taste testing” half the bars before they make it to anyone else! 😂” -Stevie Walnuts are the only nut that has a significant source of plant-based omega-3’s (2.5 grams of ALA per 1 ounce serving!). Although more research is needed, omega-3 ALA has been associated with benefits for inflammation and heart health. Woop woop! Eating walnuts may also help to significantly reduce total and LDL cholesterol and triglycerides.
Dietary swaps
You’ve got questions and I’ve got answers!
To make this recipe gluten free: Swap the wheat flour for your favorite all-purpose gluten free baking flour and make sure your oats are certified gluten free. To make this recipe dairy-free: Use a non-dairy buttery stick versus real butter. To use frozen blueberries: I have only made these with fresh, but I think they’ll work just fine with frozen. To double the recipe. This can easily be doubled and baked in a 9×13-inch baking pan. The bars will be a bit thicker.
How to store
Dare I say these blueberry crumble bars get even better with age? I adore them straight out of the fridge. You can store leftover bars in an air-tight container in the refrigerator for up to six days. Freeze the bars in an even layer on a parchment lined baking sheet with space in between so they don’t freeze together. Once frozen, put them in a freezer baggie and squeeze air out. Warm in the microwave before serving just until warmed through. This post is sponsored by California Walnuts, but all opinions are my own. Thanks for supporting the brands that make Hummusapien possible!
1 cup old-fashioned oats ¾ cup whole wheat flour (or all purpose or GF flour) ¾ cup walnuts ½ cup coconut sugar (or brown sugar) ½ tsp baking powder ¼ tsp fine sea salt 6 tbsp salted butter, cubed
For the filling:
2 ½ cups fresh blueberries (frozen works, too) 2 tbsp whole wheat flour 2 tbsp coconut sugar zest and juice of ½ lemon (1 tbsp juice) 1 tsp vanilla extract
TO MAKE GLUTEN FREE: Use 1-to-1 all-purpose gluten free flour and certified gluten free oats. TO STORE: Store cooled bars in an air-tight container in the refrigerator for up to six days.
