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Blueberry Chia Crumble Bars

Servings: 9
Author: Lorie Yarro


Blueberry Jam

  • 1 cup blueberries thawed if frozen
  • 1 T 100% pure maple syrup
  • 1 1/2 T chia seeds
  • Juice of 1/2 small lemon


  • 1 c raw almonds
  • 1 c raw pecans
  • 10 medjool dates pitted
  • 1/2 T cinnamon
  • 1 tsp vanilla extract
  • 1 T heaping coconut oil (not melted)
  • Dash of sea salt


  • In a small bowl, mash the blueberries well.
  • Add in the lemon juice, maple and chia seeds and whisk together until well combined.
  • Chill for about 30 minutes or until the jam is set.
  • In a food processor, combine the almonds and pecans. Pulse for about 5 second intervals until the mixture is a combination of grain like pieces with small chunks. You want there to be some small chunks still so don't over process.
  • Then add all other crumble ingredients and process until fully combined and dates are broken down.
  • Set aside about 1/3 c mixture for later.
  • Press mixture firmly into a parchment lined pan. A 6x8 or 8x8 pan will work, just modify to the thickness you want.
  • Remove the jam from the refrigerator and spread evenly over top.
  • Finally, sprinkle the crumble topping over the blueberry jam.
  • Allow to set in the freezer for about 15 minutes before serving.
  • Remove and cut into bars. Store in the fridge.