Healthy Blueberry Crisp Bars

Blueberry Crisp Bars | The Fit Peach

Blueberry Crisp Bars

vegan, dairy-free, gluten-free options

It’s summer time and these thick, chunky, blueberry crisp bars, are the best way to celebrate! They are the perfect healthy treats to bring to the cookout, BBQ, or picnic. These bars are made with all natural ingredients like fresh blueberries, chia seeds, almond flour, sprouted oats and coconut oil so you can indulge in summer’s sweetest treat while feeling good!

Paleo Cashew Chocolate Chunk Cookie Skillet - The Fit Peach

Let’s talk about what’s in the middle - the blueberry chia seed jam. It’s thick and juicy and made with TWO ingredients 😲! If you’ve never tried chia seed jam, it is quite literally my jam (corny but I had to).

Chia seeds are tiny seeds that are packed with all kinds of nutritional benefits (omega-3 fatty acids, fiber, and protein). But, they also soak up liquid like a sponge so they are fun to play with in the kitchen! For the jam, you’ll heat up some blueberries (I use frozen blueberries) in a skillet, mash them up when they become soft, add chia seeds and let them do the rest. The result - the thickest, sweetest, juiciest, all-natural jam you’ll ever need.

Paleo Cashew Chocolate Chunk Cookie Skillet - The Fit Peach

These bars are super crispy with chunks of the crust on top for a little added bonus. Want to be even more extra - drizzle some melted coconut butter on top and you’ll be sporting some bakery-style goods!

Paleo Cashew Chocolate Chunk Cookie Skillet - The Fit Peach
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Healthy Blueberry Crisp Bars


For Filling

For the crust

*If you don’t have a food processor or blender, you can substitute 1 cup oat flour and 1 cup rolled oats as well.


  1. Preheat oven to 350 F

  2. In a skillet, heat the frozen blueberries over low heat. Once they begin to soften (~5 mins), mash them up with the back of a fork and add in chia seeds. Stir continuously until it thickens up

  3. In a food processor or high powered blender, pulse the oats a few times (~3) to grind them up a bit

  4. Combine pulsed oats, almond flour, and sea salt in a mixing bowl and whisk slightly

  5. In a skillet, melt the coconut oil, almond butter, and maple syrup until combined

  6. Fold in the almond butter mixture to the flour mixture (it should have a chunky, dough-like consistency)

  7. Line an 8X8 baking dish with parchment paper and press the dough into the bottom of the dish, reserve 1/2 cup for the crumble

  8. Spread blueberry jam onto top of the crust and top with 1/2 cup of reserved dough by sprinkling it over top

  9. Bake for 20 - 25 minutes until the top starts to brown


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