~ Lemony Blueberry Oatmeal Bars ~ 


Gluten-Free, Healthy, and Sure



It all begins with Lots O' Love and High-Quality ingredients.  There are a few things you must have in your pantry AT ALL TIMES, and it is the ingredients you need to make this recipe!

I totally am on a tangent of eating (and living) from a place of nourishment, and right now is one of those times when I need some nourishing sweetness that I can feel great about. Know what I mean?

So, what do I do?

I run to my pantry and see what I have to work with and pull together something delectable that will satisfy my sweet tooth as I am sure it will yours!

So much better than getting something on the fly at a drive thru, or even a grocery store. 

I have actually perfected the art of finding healthy treats on the fly, but that's another conversation!


Crumbly Crust Topping:

1/2 cup (1 stick) organic unsalted butter, melted

2/3 cup all-purpose gluten free flour

1/3 cup coconut flour

3/4 cup old-fashioned oats

*Quick Oats or Instant doesn't work, and you might as well only stock old fashioned or steel cut for the best nutrition.

1/2 cup coconut sugar

pinch salt, optional and to taste

If you are looking for a quicker recipe, that tastes amazing, head over to Avery Cooks... I want to shout out a big fat THANKS! to her, as her Blueberry Oatmeal Crumble Bars were my inspiration for these!

Lemony Blueberry Filling:

6 ounces (about 1 cup) organic blueberries 

*Frozen works great, and as you can see I actually used mixed berries for this as it is what I had on hand.

1 cup coconut butter, melted

2 tablespoons lemon juice

2 teaspoons arrowroot

zest of 1 lemon

stevia to taste

*Check it out: Stevia Dangers!


Preheat oven to 350F. Line an 8-inch square pan with parchment paper and/or oil the pan/lining and set aside.  *I simply rub coconut oil on the pan and leave the bars in the pan, as they go pretty quickly! If you want to serve them at a party you will want to line your pan so you can get them out easily. 

Crumbly Crust Topping - In a large bowl, combine the melted butter (and please use a double boiler to melt your butter rather than the microwave. Save Yourself!), flours, oats, coconut sugar, and salt.  Expect your mixture to be a bit dry, but can stick together when pressed into your hand.

Set aside 1 heaping cup mixture to be used later as your crumble topping.

Transfer remaining mixture to prepared pan, and hard-pack the mixture to create an even, smooth, flat crust; set aside.

Lemony Blueberry Layer - I find that using a double boiler to melt the coconut butter then adding all of the ingredients to that pan allows it to meld together beautifully.  

Evenly distribute blueberry mixture over the crust.

Evenly sprinkle the reserved crumble topping mixture over top. Before sprinkling, squeeze the mixture in your palm to encourage bigger crumble pieces to form.

Bake for about 25-30 minutes, or until edges begin to brown. Crumble topping center will appear set and golden brown. If using fresh berries, baking time may be reduced.  Watch your bars, not the clock to know when they are done, as juicier berries may take longer to cook. Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.