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High Protein Blueberry Crumble Bars - Easy, Satisfying, and Packed With Flavor

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • Dry Base/Crumble 1 1/2 cups old-fashioned rolled oats (certified gluten-free if needed)
  • 1 cup almond flour (or fine almond meal)
  • 1/2 cup vanilla or unflavored whey or plant-based protein powder
  • 1/3 cup light brown sugar or coconut sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional)
  • Wet for Base/Crumble 1/3 cup melted coconut oil or unsalted butter
  • 1/4 cup maple syrup or honey
  • 1 large egg (or 1 flax egg for vegan: 1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • Blueberry Filling 2 1/2 cups fresh or frozen blueberries
  • 1–2 tablespoons maple syrup or sugar, to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional but brightens the flavor)
  • 1 tablespoon cornstarch or arrowroot
  • Pinch of salt
  • Optional Finishes 2 tablespoons sliced almonds or chopped walnuts for the topping
  • A light dusting of coarse sugar on top for crunch

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Mix the dry ingredients: In a large bowl, combine oats, almond flour, protein powder, brown sugar, baking powder, salt, and cinnamon. Stir well to distribute the protein evenly.
  3. Whisk the wet ingredients: In a separate bowl, whisk melted coconut oil or butter, maple syrup, egg (or flax egg), and vanilla until smooth.
  4. Bring the crumble together: Pour wet into dry and mix with a fork until evenly moistened and crumbly. It should clump when pressed but still be loose enough to scatter.
  5. Set aside the topping: Scoop about 3/4 to 1 cup of the crumble and set aside for the top.
  6. Press the base: Firmly press the remaining crumble into the lined pan in an even layer. Use the back of a measuring cup to compact it well so it holds together after baking.
  7. Make the blueberry filling: In a bowl, toss blueberries with maple or sugar, lemon juice, lemon zest, cornstarch, and a pinch of salt. If using frozen berries, do not thaw; add 1 extra teaspoon cornstarch.
  8. Layer the filling: Spread the blueberry mixture evenly over the base. Scrape in all the juices and cornstarch.
  9. Add the crumble top: Scatter the reserved crumble over the berries. Add sliced almonds or coarse sugar if you like extra crunch.
  10. Bake: Bake for 30–38 minutes, until the top is golden and the blueberry filling is bubbling around the edges.
  11. Cool completely: Let the pan cool on a rack at least 1–2 hours. This step sets the bars so they slice cleanly. Chill for faster setting.
  12. Slice and serve: Lift out using the parchment and cut into 9–12 bars. Enjoy as-is or with a spoon of Greek yogurt.