Blueberry Oatmeal Crumble

White Flowers

I took the kids blueberry picking last week and came home with more blueberries that I knew what to do with. They were everywhere....on my counter, in the fridge, my kids hands, a few on the floor and some strewn around my car (that I'm sure will make an appearance when I least expect it). I had so many great ideas about all the amazing recipes my blueberries would make there grand debut in but it's been only a few days since we went blueberry picking and I was lucky to still have just enough to make this recipe. I'm pretty sure little hands have been devouring them when this mom hasn't been looking. There are worse things in life, I know. I miss my blueberry decorated fridge though.


Oatmeal base:

  • 1 c cassava flour

  • 3/4 c old fashioned oats

  • 3/4 tsp. cinnamon

  • 1/4 tsp. salt

  • 1 tbsp. stevia

  • 1/2 c coconut oil

  • 1 egg (or flax egg substitute

Blueberry Layer:

  • 2 c blueberries

  • 2 tbsp. lemon juice

  • 2 tsp. arrowroot powder


  1. Preheat oven to 350 degrees. Prepare an 8x8 baking dish by placing parchment paper inside.

  2. In a medium sized bowl combine the cassava flour, oats, cinnamon, salt, and stevia. Add the melted coconut oil and egg and mix well. 

  3. Remove 3/4 c of the oatmeal base to set aside. Take the remaining oatmeal base and press it out evenly into the prepared baking dish.

  4. In a separate bowl combine the ingredients for the blueberry layer. Gently mix together and pour onto the oatmeal base.

  5. Take the remaining oatmeal mixture and with your hands crumble it on top of the blueberries evenly distributing it. 

  6. Bake at 350 for 40 minutes. 

  7. Let the bars completely cool down before cutting into it (will be much easier!) 

Blueberry Oatmeal Crumble

Tea Pot