A magical cross between a blueberry crumble and a blueberry protein bar, these treats can be enjoyed at breakfast, as a snack, and even as a dessert. The sweet, crumbly top pairs deliciously with the tart blueberries and the crunchy crust, giving you a perfect sweet treat.



Blueberry Crumble Protein Bars


This recipe is free of dairy, eggs, wheat, gluten, grains, and peanuts.

Makes 16 bars



Layer 1

  • 1 cup gluten-free oat flour
  • ¼ cup almond flour
  • ¼ cup coconut sugar
  • 3 tablespoons coconut oil, melted

Layer 2

  • 3 cups blueberries
  • 2 scoops vanilla protein powder (see note)
  • 2 tablespoons lemon juice

Layer 3

  • ¾ cup gluten-free rolled oats
  • ¼ cup coconut sugar
  • 2 tablespoons coconut oil, melted



  1. Preheat the oven to 350 degrees F. Line an 8×8” baking dish with foil or parchment paper and set aside.
  2. Stir together all the 1st layer ingredients until mixture turns crumbly. Press down on the bottom of the prepared pan until crust is formed.
  3. Stir together 2nd layer ingredients and spoon on top of the crust.
  4. Stir together 3rd layer ingredients until all of the oats are coated with coconut oil. Sprinkle on top of blueberry layer.
  5. Bake in the oven for 32-26 minutes, or until oats are golden brown. Remove from oven and let cool about an hour.
  6. Slice into 16 squares and enjoy!



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