These Easy Eggless Blueberry Oat Crumb Bars are the perfect combination of sweet, buttery, and fruity goodness. Plus, they’re super easy to make – no complicated steps or fancy equipment needed. Whether you’re whipping up a batch for a weekend treat, a lunchbox snack, or a casual get-together, these bars are always a hit. And since they’re egg-free, you don’t have to worry about allergies, making them a crowd-pleaser for everyone. You can even make them gluten-free and dairy-free with simple swaps!
Oriana’s Thoughts On The Recipe
You know those recipes that just make you smile? These Eggless Blueberry Oat Crumb Bars are one of them! There’s something so comforting about a buttery, crumbly oat base paired with a sweet and juicy blueberry filling. Every bite tastes like summer, no matter the time of year. Plus, the fact that they’re egg-free means everyone in the family can enjoy them – no worries about allergies here! I’ve made them countless times for weekend treats, and they’re always a hit with the kids. Even my husband sneaks a piece (or two!) when he thinks I’m not looking.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Eggless Blueberry Bars:
- All-Purpose Flour: Forms the base and structure of the bars. You can use a 1:1 gluten-free flour blend if needed.
- Old-Fashioned Rolled Oats: Adds texture and a slight nuttiness to the crumb layer. Quick oats will work in a pinch, but the texture will be softer.
- Baking Powder: Helps the crust rise slightly, creating a tender bite.
- Granulated Sugar: Sweetens the bars and helps with browning.
- Ground Cinnamon: Adds a warm, cozy flavor that pairs perfectly with blueberries.
- Salt: Enhances the overall flavor and balances the sweetness.
- Vanilla Extract: Adds depth and warmth to the flavor profile.
- Butter: Binds the crumb mixture together and creates that buttery, delicious taste. Use dairy-free butter for a vegan version.
For the Blueberry Filling:
- Blueberries: Fresh or frozen – both work perfectly!
- Lemon Juice: Brightens the blueberry flavor and adds a bit of tartness.
- Granulated Sugar: Sweetens the blueberry mixture. Adjust to taste if your berries are particularly sweet.
- Vanilla: Adds warmth and depth to the filling.
- Cornstarch: Thickens the filling so it holds together in the bars.
- Water: Helps dissolve the cornstarch and creates a smooth filling consistency.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Gluten-Free: Use a 1:1 gluten-free, all-purpose flour blend and certified gluten-free oats. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Oats: Old Fashioned Rolled Oats themselves are not wheat-based. They are made from whole oat groats that have been rolled to create a flattened oat shape. However, cross-contamination can occur during processing, packaging, or transportation, where oats might come into contact with wheat or other gluten-containing grains. If you have a severe wheat allergy or gluten sensitivity, it’s essential to choose oats that are specifically labeled as “wheat-free” or “gluten-free,” ensuring they are processed in a dedicated facility and free from cross-contamination with wheat. Always read the packaging labels to confirm the product’s allergen information. My favorite are Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats .
Potential Recipe Challenges & Pro Tips
- Bars Falling Apart When Cutting: If the bars seem too soft or crumbly when you cut them, they might need more time to cool. Pro Tip: Let the bars cool completely in the pan before cutting. You can even pop them in the fridge for 30 minutes to firm up.
- Blueberry Filling Too Runny: If the filling turns out too watery, it might need more thickening. Pro Tip: Be sure to cook the blueberry filling long enough for the cornstarch to thicken properly. Let it simmer until it’s glossy and thick.
- Crumbly Topping Burning: The oat topping can brown too quickly in the oven. Pro Tip: If you notice the top browning too fast, loosely cover the pan with foil during the last 10 minutes of baking.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Blueberry Filling
Place 2 1/2 cups of blueberries (350 g), lemon juice, sugar, and vanilla in a saucepan over medium heat. Stir, then bring to simmer. Reduce heat to medium-low and simmer for 7 – 8 minutes until blueberries start to break apart. Mix cornstarch and water, then stir the mixture in. It will thicken quickly. Stir in the remaining blueberries. Toss to incorporate. Simmer for 1 more minute. The sauce should be syrupy. Remove from stove and cool. The sauce will thicken more as it cools. Set aside while you make the crust.
Step 2 – Make The Crum Mixture
Using an electric hand mixer or a stand mixer, mix the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla together over medium-low speed. Beat in the cool diced butter, mixing until the butter is evenly distributed and the mixture resembles coarse meal, about 2 minutes.
Step 3 – Prepare The Base And Bake
Using your hands or the bottom of a measuring cup or glass, firmly press 2/3 (520 g) of the crust mixture into the bottom of the prepared pan. It will be a little crumbly—that’s okay. Bake for 10 minutes, and then remove from the oven to slightly cool.
Step 4 – Add The Blueberry Filling And Bake Again
Spread the blueberry filling evenly over the top of the crust. Sprinkle the remaining crust mixture over the top of the blueberry filling. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the blueberry layer.
Bake for about 45 – 50 minutes or until the top is lightly browned, a toothpick comes out mostly clean (with a few jammy blueberry specks!), and the filling is bubbling on the sides. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack.
Step 5 – Cool And Cut
After about 1 hour, you can put the whole pan in the refrigerator to help speed things up. Use the paper overhang to lift the cooled bars out. Cut into squares.
Extra Recipe Tips For Success
- Make sure your butter is cold – this helps create a crumbly texture for the base and topping.
- Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the bar for cutting.
- Preheat the oven: Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measuring Ingredients: Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Firmly press the crust: This ensures it holds together well.
- Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Chill the bars before cutting: This makes them easier to slice and helps them hold their shape. Also, for cleaner cuts, use a sharp knife and wipe it clean between slices.
Variations & Additions
- Berry Mix: Swap blueberries for raspberries, blackberries, or a mix of all three.
- Citrus Twist: Add a bit of lemon zest to the crumb mixture for extra brightness.
Storing and Freezing Instructions
To Store: Keep the bars in an airtight container in the refrigerator for up to 7 days.
To Freeze: Cool, chill, and slice bars as instructed. Then, individual bars can be wrapped in plastic wrap and stored in a freezer-safe bag for up to 2 months. Let them thaw at room temperature before serving.
Frequently Asked Questions
Yes! No need to thaw them – just toss them in and cook the filling as directed.
The top should be golden brown, and the blueberry filling should be bubbling around the edges.
Absolutely! These bars taste even better the next day once the flavors have settled.
More Egg-Free Bar Recipes You’ll Love!
- Eggless Snickerdoodle Bars
- Eggless Easy Strawberry Bars
- Easy Eggless Lemon Bars
- Eggless Lemon Blueberry Cheesecake Bars
- Eggless Easy Cranberry White Chocolate Bars
- Eggless Pumpkin Bars (Super Easy!)
- Browse more recipes…
Recipe Card
Easy Eggless Blueberry Oat Crumb Bars
Ingredients
For the Eggless Blueberry Bars:
- 2 1/2 cups (350 g) all-purpose flour
- 1/2 cup (55 g) old-fashioned rolled oats
- 1 teaspoon (4 g) baking powder
- 2/3 cup (134 g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon (2 g) salt
- 1 teaspoon (5 g) pure vanilla extract
- 1 cup (230 g) unsalted butter, cold and cubed
Blueberry Filling:
- 4 1/2 cups (640 g) blueberries (fresh or frozen)
- 2 tablespoons (30 g) lemon juice
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon (5 g) pure vanilla extract
- 2 tablespoons (20 g) cornstarch
- 3 tablespoons (45 g) water
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Blueberry Filling:
- Place 2 1/2 cups of blueberries (350 g), lemon juice, sugar, and vanilla in a saucepan over medium heat. Stir, then bring to simmer. Reduce heat to medium-low and simmer for 7 – 8 minutes until blueberries start to break apart.
- Mix cornstarch and water, then stir the mixture in. It will thicken quickly.
- Stir in the remaining blueberries. Toss to incorporate. Simmer for 1 more minute. Sauce should be syrupy. Remove from stove and cool. The sauce will thicken more as it cools. Set aside while you make the crust.
Make the Eggless Blueberry Crumb Bars Crust:
- Adjust the oven rack to the middle position and heat the oven to 350º F (180º C). Line an 8-x-8-inch (20-x-20-cm) square pan with parchment paper. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end. Lightly grease with baking spray.
- Using an electric hand mixer or a stand mixer, mix the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla together over medium-low speed. Beat in the cool diced butter, mixing until the butter is evenly distributed and the mixture resembles coarse meal, about 2 minutes.
- Using your hands or the bottom of a measuring cup or glass, firmly press 2/3 (520 g) of the crust mixture into the bottom of the prepared pan. It will be a little crumbly—that’s okay. Bake for 10 minutes, and then remove from the oven to slightly cool.
- Spread the blueberry filling evenly over the top of the crust. Sprinkle the remaining crust mixture over the top of the blueberry filling. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the blueberry layer.
- Bake for about 45 – 50 minutes or until the top is lightly browned, a toothpick comes out mostly clean (with a few jammy blueberry specks!), and the filling is bubbling on the sides. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, you can put the whole pan in the refrigerator to help speed things up.
- Use the paper overhang to lift the cooled bars out. Cut into squares.
- This recipe is naturally egg, nut, peanut, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Gluten-Free: Use a 1:1 gluten-free, all-purpose flour blend and certified gluten-free oats. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Oats: Old Fashioned Rolled Oats themselves are not wheat-based. They are made from whole oat groats that have been rolled to create a flattened oat shape. However, cross-contamination can occur during processing, packaging, or transportation, where oats might come into contact with wheat or other gluten-containing grains. If you have a severe wheat allergy or gluten sensitivity, it’s essential to choose oats that are specifically labeled as “wheat-free” or “gluten-free,” ensuring they are processed in a dedicated facility and free from cross-contamination with wheat. Always read the packaging labels to confirm the product’s allergen information. My favorite are Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats .
- Bars Falling Apart When Cutting: If the bars seem too soft or crumbly when you cut them, they might need more time to cool. Pro Tip: Let the bars cool completely in the pan before cutting. You can even pop them in the fridge for 30 minutes to firm up.
- Blueberry Filling Too Runny: If the filling turns out too watery, it might need more thickening. Pro Tip: Be sure to cook the blueberry filling long enough for the cornstarch to thicken properly. Let it simmer until it’s glossy and thick.
- Crumbly Topping Burning: The oat topping can brown too quickly in the oven. Pro Tip: If you notice the top browning too fast, loosely cover the pan with foil during the last 10 minutes of baking.
- Make sure your butter is cold – this helps create a crumbly texture for the base and topping.
- Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the bar for cutting.
- Preheat the oven: Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measuring Ingredients: Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Firmly press the crust: This ensures it holds together well.
- Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Chill the bars before cutting: This makes them easier to slice and helps them hold their shape. Also, for cleaner cuts, use a sharp knife and wipe it clean between slices.
- Berry Mix: Swap blueberries for raspberries, blackberries, or a mix of all three.
- Citrus Twist: Add a bit of lemon zest to the crumb mixture for extra brightness.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
