Blueberry Crumble Bars (Low FODMAP, Vegan, Dairy Free)

Blueberry Crumble Bars

Prep Time 20 minutes
Cook Time 20 minutes
Servings 16 pieces


Base and Crumble Top

  • 1.5 cups oats Uncle Tobys are low FODMAP
  • 1 cup almond meal
  • 1 cup low FODMAP plain flour
  • 1/2 cup brown sugar or coconut sugar
  • 4 tbsp maple syrup
  • 1/2 cup coconut oil
  • 1/2 cup nut butter of choice
  • 2 tsp baking powder
  • 1 tsp apple cider vinegar

Blueberry Filling

  • 2.5 cups frozen or fresh blueberries
  • 4 tsp lemon juice
  • 2 tbsp rice malt syrup
  • 3 tbsp chia seeds
  • splash water


  1. Preheat your oven to 180 degrees Celsius fan forced and line or grease a slice tin.

  2. Combine all the ingredients for the base and crumble top in a large mixing bowl, stirring until well combined.

  3. Take 2/3 of the mixture and press it into the bottom of your slice tin, leaving the rest aside for later.

  4. Place the base in the oven for around 8 minutes or until it is golden brown but still soft to the touch.

  5. While the base is cooling, combine all the ingredients for the blueberry filling in a saucepan over low to medium heat. Stir for around 10 minutes or until the mixture starts to thicken as the chia seeds absorb the moisture.

  6. Pour the blueberry filling over the base.

  7. Take the remaining crumble mixture and sprinkle it over the filling. It doesn't have to be even, and you will be able to see the filling in places.

  8. Put the bars back in the oven for another 8 minutes or so until the crumble on top is golden brown.

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