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Home » Recipes » Breakfast

Vegan Blueberry Breakfast Bars

Carine By Carine Claudepierre
Published on 05/25/2020 - Last updated on 05/21/2023

4.96 from 438 votes
Jump to Recipe Pin Facebook Save Saved!
💬 76 Comments

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These vegan blueberry breakfast bars are healthy oatmeal bars with a juicy, sweet blueberry chia seed jam and crunchy oatmeal crumble on top.

An easy healthy breakfast recipe to make in 20 minutes and meal-prep all your weekly breakfasts!

Healthy blueberry breakfast bars
Table of contents
  1. What Are Vegan Blueberry Breakfast Bars?
  2. How To Make Healthy Blueberry Oatmeal Bars
  3. Storage Instructions
  4. Allergy Swaps
  5. More Healthy Vegan Breakfast Recipes
  6. Vegan Blueberry Breakfast Bars

What Are Vegan Blueberry Breakfast Bars?

These bars are a healthier version of the classic blueberry breakfast bar recipe but are made without butter, cornstarch, or dairy.

They are naturally sweetened with unrefined sugar from maple syrup and loaded with plant-based proteins from oats and chia seeds.

blueberry oatmeal breakfast bars

How To Make Healthy Blueberry Oatmeal Bars

This is easier than you think to make your own breakfast bars with berry jam. It takes only 3 steps and minimal pantry ingredients to create a healthy oat bar to start the day.

The best part of this oatmeal crumble breakfast bar recipe is that the base and crumble pieces on top use the same recipe!

So you don’t have to create an extra dough for the crumble, which greatly reduces the preparation time.

Let me explain step-by-step how to make the healthiest blueberry breakfast bars, 100% dairy-free, gluten-free, and refined sugar-free!

Gluten free blueberry breakfast bars

Ingredients

As I mentioned above, you need only one dough to create the base and crumble.

The trick is to make the whole oatmeal dough first and then set aside 1/2 cup of dough to use later as a crumble. The ingredients you need to prepare these two layers are:

  • Homemade Oat flour – make your own. It is easy and cheap. Bring rolled oat into a blender, and blend at high speed until a fine powder forms. It shouldn’t take more than 30 seconds in a high-speed blender. Measure the amount you need to make the recipe and store the leftover in an airtight container in the pantry for later. Also, if you don’t have oat flour, you can use all-purpose flour for this recipe.
  • Rolled oats or instant oats if preferred
  • Maple syrup or brown rice syrup, or agave syrup.
  • Coconut oil – you can also use avocado oil to decrease saturated fat, but the base will be more fragile. Don’t skip oil nor use applesauce as an oil-free replacement. It doesn’t work.
  • Vanilla
  • Salt
How to make Healthy Blueberry Crumble Bars

Blueberry chia jam layer

This is where this recipe stands out. A regular blueberry breakfast bar uses cornstarch to set the jam layer.

As its name suggests, Cornstarch is mostly starch, which is very high in calories, and carbohydrates, and it’s poor in nutrients.

That’s why this healthy breakfast blueberry bar uses chia seeds to set the jam.

Chia seeds are super-seeds loaded with healthy fat, plant-based protein, calcium, iron, and magnesium!

So this really adds a healthy boost to your breakfast bars! All you need to make the blueberry layer is:

  • Blueberries – fresh or frozen, no need to thaw.
  • Maple syrup or brown rice syrup, or agave syrup.
  • Lemon juice
  • Chia seeds – white or black both work the same. If you can’t eat chia seeds for any reason, a healthy swap is flaxseed meal. Replace the chia seeds in this recipe with 2 tablespoons of flaxseed meal.
  • Lemon zest – optional and only if you are using untreated lemon!

Storage Instructions

These vegan, gluten-free breakfast bars store really well in the fridge in an airtight container for up to one week.

Also, you can freeze the bars and defrost them the day before.

blueberry crumble breakfast bars

Allergy Swaps

I know that many of you love paleo vegan options for my recipes which means finding a grain-free alternative.

So below, I listed my easy swap tips to turn this recipe into a vegan paleo blueberry recipe.

  • Almond flour – use this flour instead of oat flour.
  • Nuts– replace rolled oats with chopped walnuts, almonds, pecan or shredded coconut, or a combo of all!
blueberry crumble breakfast bars

More Healthy Vegan Breakfast Recipes

I love to share simple healthy vegan recipes, so you may also like the following vegan gluten-free breakfast recipes.

  • Raspberry Oatmeal Bars
  • Strawberry Slice
  • No-bake Granola Bars
  • Trail Mix Bar
  • Vegan Cinnamon Rolls
  • Grain-Free Granola Recipe
  • Buckwheat Blueberry Muffins
  • Vegan Blueberry Scones
  • Vegan Blueberry Donuts
  • Apple Oatmeal bars
  • Baked Apple Oatmeal

Have you made this blueberry oatmeal breakfast bar recipe? Share a picture with me! Join me on Instagram. I reply to all your messages.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Healthy blueberry breakfast bars

Vegan Blueberry Breakfast Bars

Healthy blueberry breakfast bars with blueberry chia seed jam and oats crumble.
Pin Print Review Save Saved!
Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
Course: Breakfast
Cuisine: American
Servings: 16 bars
Calories: 155 kcal
Author: Carine Claudepierre
4.96 from 438 votes

Ingredients

US Customary – Metric
  • 1 ½ cup Oat Flour - or all-purpose flour or spelt flour
  • 1 ¼ cup Rolled Oats
  • ⅓ cup Maple Syrup - or agave or rice syrup
  • ⅓ cup Coconut Oil - melted
  • ¼ teaspoon Salt
  • ½ teaspoon Vanilla

Blueberry chia seed jam

  • 2 cups Blueberries - fresh or frozen
  • 3 tablespoons Maple Syrup - or agave or rice syrup
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Chia Seeds
  • ½ teaspoon Lemon Zest

Instructions

  • Preheat oven to 350°F (180°C). Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
  • In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, maple syrup, melted coconut oil, salt, and vanilla.
  • Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you are using a coarse oat flour), add 1-2 tablespoons of water, add 1 at a time, until the dough is soft and stick together.
  • Press 1 3/4 cup of the dough all over the baking dish, using a spatula to smoothen the dough and making sure there is no hole left. Set aside leftover dough in a small mixing bowl in the fridge. You will use it for the crumble on top of the bar.
  • Place the pan in the fridge while you make the blueberry chia seed jam.

Blueberry chia seed jam

  • In a small saucepan, add the blueberries, maple syrup, lemon juice, lemon zest, and chia seeds.
  • Cook for 1-2 minutes on medium heat until bubbles form on the sides of the pan.
  • Mash the blueberries using a fork or potato masher and keep cooking for 2 minutes, stirring all the time to prevent the jam from burning. It should slightly thicken but still be very runny. It will thicken in the oven, don't worry.
  • Pour the jam on top of the prepared crust then use the remaining dough to crumble all other the bar.
  • Bake the bar for 35 minutes or until crispy on top and golden.
  • Remove from the oven and cool in the pan 10 minutes before transferring onto a cooling rack.
  • Cool for 3 hours or until it reaches room temperature before slicing into 16 bars. Waiting will prevent the bar from crumbling, and the jam will set perfectly.
  • Store the bars in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week. Otherwise, freeze and defrost the day before breakfast.

Notes

Maple syrup can be replaced with brown rice syrup or agave or coconut nectar.
Chia seeds can be replaced with 2 tablespoons of flaxseed meal.
Blueberries or any other berries like raspberries, blackberries, or strawberries.

Equipment

Mixing Bowls
Mixing Bowl
Measuring Cups
Measuring Cups and Spoons
8-Inch Square Pan
8-Inch Square Pan
Parchment Paper
Parchment Paper
Saucepan
Saucepan
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Nutrition

Serving: 1bar | Calories: 155kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Sodium: 40mg | Potassium: 109mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
Carine Claudepierre & Damien Maurer

About The Author

Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien. Learn more about us.

Found In:

Category:

BreakfastDessertsRecipes

Ingredients:

BlueberriesChia SeedsCoconut OilLemonLemon JuiceMaple SyrupOat FlourOatsVanilla

Cooking Method:

Baking

Diet:

Dairy-FreeEgg-FreeGluten-FreeVeganVegetarian

Meal Types:

BreakfastDessert

Level:

Easy

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    76 comments
  1. Tricia says:
    November 20, 2023 at 3:05 pm

    5 stars
    Excellent recipe, so delicious!! I used organic olive oil, and put organic oatmeal through the food processor and used that for my flour. It came out very delicious.

    Reply
  2. Stephanie says:
    June 14, 2023 at 6:55 pm

    5 stars
    These are so good! I subbed ground flaxseed for the chia and honey for the syrup. I added about a half cup of chopped apricots to the blueberries because they were getting soft. Will definitely be making this again.

    Reply
  3. Caracas says:
    March 8, 2023 at 9:59 pm

    can you use flaxseed instead of chia seeds?

    Reply
    • Carine says:
      March 12, 2023 at 1:05 pm

      Yes you can

      Reply
  4. Marilynn Shymanovitz says:
    February 15, 2023 at 5:19 pm

    Can this recipe be made with out chia or flax seeds?

    Reply
    • Carine says:
      February 16, 2023 at 1:50 pm

      You can replace chia seed by cornstarch but the jam need a binder

      Reply
  5. Lori M says:
    February 1, 2023 at 12:49 pm

    5 stars
    These are SO SO yummy!

    Reply
  6. LouAnn says:
    January 6, 2023 at 5:46 am

    I cannot do any oils.
    Any sub for that coconut oil??

    Reply
    • Carine says:
      January 7, 2023 at 6:06 pm

      I didn’t try something else, probably nut or seed butters like tahini, peanut butter or cashew butter should work

      Reply
  7. charles says:
    December 5, 2022 at 3:02 pm

    I am on a whole food plant based diet and I do not use oil. The recipe looks great, but, can I substitute applesauce for oil?

    Reply
    • Carine says:
      December 6, 2022 at 2:10 pm

      Unfortunately I didn’t try the recipe oil free, it might not hold together with oil replacement like applesauce.

      Reply
  8. trish says:
    November 21, 2022 at 7:05 pm

    what could I sub the oil with? Would love to make this oil free

    Reply
    • Carine says:
      November 23, 2022 at 11:44 am

      I am not sure it will work oil free or with oil replacer, apple sauce for example will keep the dough too soft.

      Reply
  9. Rachel says:
    November 1, 2022 at 9:27 am

    Could you use pineapple instead of blueberries for the jam.

    Reply
    • Carine says:
      November 2, 2022 at 3:44 pm

      I guess, I didn’t try so its hard to tell

      Reply
  10. George says:
    October 16, 2022 at 2:23 pm

    5 stars
    Love simple vegan recipes like this one. Quick and amazing!

    Reply
  11. Sherry says:
    October 3, 2022 at 6:51 pm

    5 stars
    Hello Carine, this was simply scrumptious!
    My family ❤️It! I made a few tweeks:
    Added chopped almonds & ground flax to the crust; chilled crust 1hour, baked crust alone for 10 minutes, then added blueberry jam. My mother was a well known baker & I never desired to compete with her skills. Nevertheless, this recipe has me convinced me that I inherited traits from my mama! You have convinced me that vegan can taste great❤️❤️
    Thank you so much, this is a keeper❤️

    Reply
  12. Mariah says:
    September 17, 2022 at 11:03 am

    5 stars
    Absolutely loved these and my kids did too! So delicious. Going to try the recipe with strawberries this week. Such an easy recipe and delicious!

    Reply
  13. Darling says:
    August 28, 2022 at 1:37 pm

    5 stars
    I made these last week and they were absolutely delicious, I used less maple syrup than the suggested amount and they were just sweet enough for me. I’ll keep this recipe with me forever.

    Reply
  14. Cinzia says:
    August 18, 2022 at 6:47 am

    Do you soak the chia seeds before and then add it to the blueberries?

    Reply
    • Carine says:
      August 21, 2022 at 7:42 pm

      No, they are activate when cooked with the blueberries

      Reply
  15. Ngozi Aguh says:
    August 17, 2022 at 6:59 pm

    As a vegan will like to try these recipe and see how it is. Thank you.

    Reply
  16. Ilana says:
    June 9, 2022 at 9:49 am

    5 stars
    Can you sub EVOO for coconut oil or does it have to be coconut/avocado oil?

    Reply
    • Carine says:
      June 12, 2022 at 4:53 pm

      Youcan use any oil in the recipe

      Reply
  17. Kate says:
    May 10, 2022 at 5:27 pm

    5 stars
    Delicious and so so easy. I left the slice in the tin to cool and placed directly into the fridge for an hour or so till it was cold. I cut the slices in the tin and slice didn’t crumble at all. Great recipe.

    Reply
  18. Christine says:
    April 24, 2022 at 7:07 pm

    5 stars
    Love this recipe! I made it for the first time last week and brought it to work (or else I have eaten it all in one sitting!). Now I’m getting requests to make it again! The recipe is so easy to follow and it’s the perfect amount of sweetness. Thanks for the recipe!

    Reply
  19. Kris says:
    April 23, 2022 at 11:35 pm

    5 stars
    I’m currently in Week 3 of lockdown in China and have been craving oat bars. I found this recipe and was thrilled to see that I had all ingredients on hand, so I tried it out today. I didn’t have oat flour (and running low on oats) so I used 1 c WW pastry flour + 1/4 c coconut flour.
    Used raspberries and blackberries (frozen) for the jam.
    Followed recipe for everything else, including baking time.
    Could perhaps use a touch more salt (and a smidge less syrup?) in the dough, but VERY, VERY TASTY! This is a keeper recipe I know I’ll be trying with different berries/combinations. Thanks!

    Reply
  20. Meggie Wolfe says:
    April 9, 2022 at 6:49 pm

    5 stars
    This was just the treat I desired for having an evening of tea and treats :). I used whole grain flours I had for the oat flour which worked out nicely. I baked the whole thing only to realizeI left the melted oil out… I scrapped off the fruity top part, poured the oil over the crust and slapped the fruity mixture back on and baked it for another 10 or 15 minutes at a wee higher temperature and SAVED IT! I was thankful.

    Reply
  21. Terrie says:
    March 4, 2022 at 10:38 am

    5 stars
    I make these delicious bars every other week for my husband. I add strawberries to the mix and use 1/2 oat and 1/2 almond flour! So moist. Thank you for sharing your recipe.

    Reply
  22. Alec says:
    February 19, 2022 at 10:06 am

    5 stars
    So yummy!! Very easy to make. I definitely recommend chilling in the fridge before eating as it’s a bit crumbly at room temperature– I’m going to be making this again and again for sure!

    Great with a cup of earl grey tea in the morning ❤️

    Reply
  23. Diane says:
    January 12, 2022 at 10:03 am

    5 stars
    Love love love ! Delicious & easy ! These have become a regular at our house

    Reply
  24. Pratz says:
    November 20, 2021 at 9:55 pm

    Can maple syrup be replaced with coconut sugar or monk fruit sweetener? If yes, how does it work to replace a liquid sweetener with a dry one

    Reply
    • Carine says:
      November 21, 2021 at 11:55 am

      You can’t replace a liquid sweetener by a dry one, the bar won’t hold.

      Reply
  25. Frankie says:
    September 25, 2021 at 11:44 am

    These are my go to recipe for breakfast bars! I use various fruits, which I always buy when reduced!I currently have two batches in the oven made with blackberries that I have foraged 🙂 I always use 1 cup of and then 1/4 cup of chopped nuts for the base. Works really well! Me and my partner enjoy them for breakfast on working days, or bring them along when we go on long hikes as they really give us a energy boost and keep us going. Thanks for the delightful recipe!

    Reply
  26. Sue Z says:
    September 9, 2021 at 10:51 am

    Going on a road trip and will need breakfast snack bars that will keep without refrigeration. Please let us know how to handle 7 days in a car for healthy eating. Thanks!

    Reply
    • Carine says:
      September 12, 2021 at 2:01 pm

      They will last 7 days perfectly without refrigeration

      Reply
  27. Texas says:
    September 6, 2021 at 12:17 pm

    5 stars
    Awesome recipe to try at home. Tastes amazing – awesome breakfast option

    Reply
  28. Mei Lin says:
    July 14, 2021 at 4:37 am

    5 stars
    The best healthy bar to make. Thanks for the recipe.

    Reply
  29. Mei says:
    May 25, 2021 at 5:59 am

    5 stars
    The best recipe to make

    Reply
  30. Laurel says:
    May 5, 2021 at 7:10 pm

    5 stars
    Wonderful! And so adaptable. I used sprouted spelt flour with gf oats. My fruit was a mix of blueberries, blackberries and a couple of tablespoons of elderberry syrup (I reduced the maple syrup to compensate.) This turned out great. Thanks!

    Reply
  31. Linnea says:
    April 28, 2021 at 4:03 am

    Could I leave out the maple syrup? In the either both topping and jam or at least just the jam? Also wondering if I could replace some of the oat flour with a vegan protein powder to add some additional protein.
    Thanks!

    Reply
    • Carine says:
      April 28, 2021 at 6:20 pm

      I didn’t try this option but it will be very dry I think. I wouldn’t swap oat flour by protein powder, it won’t hold together as a crust. Feel free to experiment

      Reply
  32. Beth says:
    April 28, 2021 at 12:23 am

    5 stars
    oh my goodness. Delicious! I sprinkled a touch more brown sugar on top, don’t judge. The lemon makes it!

    Reply
  33. Tasha says:
    April 13, 2021 at 3:58 pm

    These sound incredible! I’m allergic to coconut, would avocado oil be ok to sub for coconut oil?

    Reply
    • Carine says:
      April 13, 2021 at 9:09 pm

      Sure, this should work well too

      Reply
  34. Ashley says:
    April 12, 2021 at 5:58 pm

    If I make my oat flour out of rolled oats to i still add the rolled oats also?

    Reply
    • Carine says:
      April 12, 2021 at 7:43 pm

      The recipe required an amount of oat flour and an amount of rolled. You can replace the rolled oats by oat flour, you need both

      Reply
  35. Terrie says:
    March 31, 2021 at 4:05 pm

    5 stars
    Delicious! I had to put under the broiler to brown the crumbles. I will definitely make these again.

    Reply
  36. Trisha says:
    March 22, 2021 at 10:44 am

    5 stars
    Hi. I made these yesterday using gluten-free all purpose flour for my husband who is trying to identify stomach issues. This review comes from someone who can eat healthy foods but just as easily eat a Big Mac from McDonald’s. This isn’t like when my husband attempts veganism and asks me to try his tofu because it’s “good”. It’s not because I am not accustomed to eating it. However, these Vegan Blueberry Breakfast Bars are delicious! I tried the dough and blueberry filling separately just to make sure they tasted OK and were sweet enough. They did and were! I was pleasantly surprised! They are not overly sweet, but that is a perfect breakfast addition to a cup of coffee. They were pretty crumbly but after the 3 hour cool down time, I stored them in the fridge. It helped with the crumbles. I will definitely make again! Thanks so much for sharing your recipe!

    Reply
  37. Bthompson says:
    March 20, 2021 at 5:25 pm

    5 stars
    Love these. I’m using strawberries the second time. The satisfy my sweet tooth guilt free and are great for breakfast.

    Reply
  38. Nancy Michaud says:
    March 1, 2021 at 9:32 pm

    5 stars
    Awesome

    Reply
  39. Terry says:
    February 25, 2021 at 11:02 am

    5 stars
    These blueberry breakfast bars are the greatest for anytime. They are a hit in my home + my customers love them + are asking me over + over to make them.

    Reply
  40. Jasmine Guirado says:
    February 22, 2021 at 6:55 pm

    5 stars
    These are so good!!! My family and I have loved this recipe.

    Reply
  41. Ml says:
    February 14, 2021 at 7:33 pm

    5 stars
    I swear these are the BEST blueberry bars I’ve ever tasted, and believe me…. I’ve tried so many recipes. So delicious!

    Reply
  42. Yuko Provenzano says:
    February 11, 2021 at 11:36 am

    5 stars
    These blueberry bars are our new obsession! Aka eating one right now with my morning smoothie. They aren’t overly sweet, and super easy to make! I love the idea of using chia seed to create the jam, my 2 year loves helping me make them and of course eating them after 🙂 I recently started an organic granola company, so I subbed the oats with the granola and it was SO good.
    Thank you for creating such a wonderful healthy recipe!

    Reply
  43. Megan says:
    November 21, 2020 at 7:53 am

    5 stars
    Everyone in my household loved these!!! I thought the crumble topping was a good amount. Thanks you!

    Reply
  44. Josée says:
    November 18, 2020 at 3:11 pm

    Can almond or coconut flour be used in place of oat flour?

    Reply
    • Carine says:
      November 18, 2020 at 4:29 pm

      No sorry, these flours won’t work as there is no eggs in the dough and it won’t hold, be very crumbly.

      Reply
      • Laura says:
        March 29, 2021 at 5:39 am

        5 stars
        I use almond flour every time and they hold up for me. You could also add a flax egg to the crust. We love these bars

  45. Stephanie says:
    October 12, 2020 at 1:09 pm

    5 stars
    Been making these for months, one of my favorite snack, breakfast, or even dessert options! I added cinnamon to the crust mixture, delicious! I like to add whipped cream to a warmed up bar and eat it for dessert sometimes. Thanks!

    Reply
    • Rita Mouk says:
      July 21, 2021 at 2:24 pm

      Hello!
      Should the crust be a bit crumbly? Cause mine turned out to be a bit hard/dry. Not sure if it might be from the whole oats that I used.
      Any tip regarding the crust?
      Othen than that the jam turned out perfect! Did it with mixed wild berries.

      Reply
      • Carine says:
        July 24, 2021 at 8:50 pm

        It’s a hard crust but not crumbly. This may happen if your oat flour is coarser than mine. Simply add a bit more liquid ingredients in the batter next time to make the crust less dry

  46. Cindy says:
    September 23, 2020 at 1:24 pm

    I am super excited to make these….I will post after the finished product!!

    Reply
    • Dee says:
      December 30, 2020 at 6:05 am

      Also, when spreading the bottom crust across the pan, I would recommend placing a small sheet of parchment paper over the crust just to press and spread dough evenly. This will allow the crust to remain intact. Then remove the sheet, add the blueberry mixture and topping. Mine is baking now. Yum! Thank you!

      Reply
    • Carine says:
      September 23, 2020 at 1:43 pm

      I can’t wait to see your picture! Enjoy, XOXO Carine

      Reply
  47. Ash says:
    July 8, 2020 at 7:05 pm

    5 stars
    Just made these and everything was perfect! Waited the 3 hours and cut them up, they are delicious!

    Reply
  48. Roro says:
    June 28, 2020 at 2:22 pm

    5 stars
    Absolutely delicious! I practically ate the entire pan by myself. Made it exactly as written except for the lemon zest as I completely forgot, but it was good as is.

    Reply
  49. Debbie says:
    June 5, 2020 at 1:01 pm

    5 stars
    Oh my yum!! Made these with raspberries and they were delicious! Making them again with blackberries this time. Can’t wait!!

    Reply
    • Carine says:
      June 5, 2020 at 3:43 pm

      Raspberries sounds delicious too! Thanks for the lovely comment, Enjoy the recipes around here, XOXO Carine

      Reply
  50. Ritu says:
    May 30, 2020 at 7:06 pm

    5 stars
    I just made this. And We all loved it. However half cup reserve was not enough for top. It has to be 1.5 cup for top and same for bottom too. I will definitely add more oat ( flour and rolled in total) I gave 5 stars because it is SUPER YUMMY recipe. My 10 year old is hard to please and he is loving it. He said ” i never knew something healthy could be this good) 🙂 Thanks

    Reply
    • Carine says:
      May 30, 2020 at 10:36 pm

      Thanks for the lovely feedback. I am glad you love it. XOXO Carine

      Reply
  51. Monique says:
    May 29, 2020 at 10:37 am

    I just made this recipe exactly as posted.
    I’m about to place in the oven.. while I’m hoping and assuming the flavor will be great the measurements are just off. The 1/2c of reserves crumble is not nearly enough for the topping.
    9 x 5 pan?? That would be ridiculously small. Maybe that’s why the measurements are just off to me. So so small.
    I used a 9 and a half x 12 pan and just barely made it. We’ll see what happens.

    Reply
    • Carine says:
      May 29, 2020 at 11:58 am

      I am sorry to hear that but a 9 inches x 5 inches pan is a conventional slice pan in New Zealand. If your pan is larger it will obviously impact the amount of batter needed to cover the bottom of the pan and crumble on top. You can always double the recipe if you are using a large pan. XOXO Carine

      Reply
      • Emily says:
        February 17, 2023 at 9:38 am

        I can’t have lemon (or any citrus). Can I just leave it out or is there something I can substitute in the jam?

      • Carine says:
        February 19, 2023 at 12:48 pm

        You can certainly make it without lemon or lemon zest, it might be a bit less sour, but it’ll still be delicious.

      • Leyna says:
        July 17, 2020 at 7:17 pm

        5 stars
        This recipe works in an 8×8 inch pan. Mine is cooling right now, it smells and looks amazing! I added some cinnamon to the crumble mixture.

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Carine Claudepierre Damien Maurer

Welcome to the Conscious Plant Kitchen, we are happy to meet you here! I am Carine Claudepierre, a foodie, certified nutritionist, wife of Damien Maurer, a vegan runner, and here I share with you my easy plant-based recipes! Who Are Carine & Damien?

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a vegan french crepe filled with strawberries, dairy-free whipped cream and lots of vegan crepes in the background

Easy Vegan Crepes – An Eggless Crepe Recipe

Vegan Vanilla Mug Cake Recipe

Vanilla Vegan Mug Cake (No Egg, No Milk)

Vegan Vanilla Buttercream Frosting

Vegan Vanilla Frosting

2 ingredients coconut cream frosting

3-Ingredient Vegan Coconut Cream Frosting

baby led weaning banana pancakes

3-Ingredient Baby Banana Pancakes (Egg-Free, Dairy-Free)

healthy overnight oats with protein powder (2)

Protein Overnight Oats with Protein Powder

Recipes In Season

Blackberry Crisp

Blackberry Crisp

Peppermint Hot Chocolate

Vegan Peppermint Hot Chocolate Recipe

a slice of vegan red velvet cake with three layers and filled with dairy-free cream cheese frosting

Vegan Red Velvet Cake

a vegan apple cake topped with sliced almonds and apple slices

Vegan Apple Cake

a Vegan Christmas Cake decorated with vegan golden sprinkles and Christmas ribbon

Vegan Christmas Cake

Vegan Chocolate Peppermint Cookies decorated with candy cane in front of Christmas Decor.

Vegan Chocolate Peppermint Cookies

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