Right in time for Easter, I’d like to bring you these incredibly delicious and fruity blueberry hazelnut crumble bars that I’ve been making on repeat. They’re gluten-free, dairy-free, vegan, refined sugar-free, and made with a handful of wholesome ingredients.
The crunchy crumble mainly consists of gluten-free rolled oats and hazelnut flour. But if you can’t find hazelnut flour, you can either use almond flour instead or pulse 1 cup of hazelnuts in a food processor until you get a fine hazelnut meal. You can use either raw or roasted hazelnuts, but with roasted you’ll get a deeper nuttier flavor, so much more delicious!
The blueberry filling is also super easy to make. Just let the blueberries (fresh or frozen) simmer in a small pot over low heat for about 5-10 minutes until soft. Frozen blueberries take longer to cook and will release more water. If using fresh blueberries, you can add a tiny splash of water in the beginning. I like to add some chia seeds to thicken up the berry mixture and add more fiber, protein, and healthy fats to the dessert. You are free to use other berries if that’s what you have available. I bet raspberries, strawberries, and blackberries, will all be just as delicious, if not more! If your mix is too runny, just add another teaspoon of chia seeds or more as needed.
Finally, you can serve them as a crumble with dairy-free ice cream or cut them into bars, like I’ve done here, and treat them as snacks. Can’t wait for you to try these yummy blueberry hazelnut crumble bars! Enjoy and make sure to tag me in your creations on Instagram or Facebook @nutriholist #nutriholist. XO
Blueberry Hazelnut Crumble Bars
Ingredients
Crumble
- 1 1/2 cups gluten-free rolled oats
- 1 1/2 cups hazelnut flour {See Notes}
- 1/4 cup coconut oil
- 4 tablespoons hazelnut butter (or other nut/seed butter)
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Blueberry Filling
- 2 cups blueberries (fresh or frozen) {See Notes}
- 1 teaspoon chia seeds
- 2 tablespoons pure maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Instructions
- For the Crust: Preheat oven to 350F and line an 8x8 baking pan with parchment paper. Add all the crumble ingredients to a food processor and process to thoroughly combine into a crumble-like mixture. Press 2/3 of the crumble tightly into the bottom of the pan. Bake uncovered in oven for 10 minutes. Set aside to cool.
- For the Blueberry Filling: Add blueberries to a small pot over medium-low heat and bring to a gentle simmer. Reduce heat to low and cook for about 5 minutes until soft. Remove from heat and stir in chia seeds, maple syrup, lemon juice, and lemon zest. Set aside to cool for 5-10 minutes.
- Assemble: Pour the blueberry filling over the baked crumble and spread evenly. Sprinkle the remaining oat mixture as crumble on top and bake in oven for about 20 minutes, until edges of the crust are golden brown. Let the bars cool for 10 minutes before cutting. Store in an airtight container in fridge for about a week or freeze.
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