Plant-Based Blueberry Pie with an Oat Bar Crumble {Gluten-Free, Dairy-Free}

By Sara McGlothlin

When it comes to cooking and baking, I’m always looking for shortcuts. Sometimes you want to create something from scratch, other times, not so much. I took the recipe for one of my favorite spring pies and incorporated Gratisfied Oat Bars into the mix. When put through a food processor, they make for the best crumble topping!

Gratisfied Oat Bars contain honey, so they aren’t fulling vegan, but their ingreident profile makes it so you don’t have to add anything else besides the cold vegan and grass-fed butter. It’s like I love to say: this recipe is delicious enough for a sweet treat, and nutritious enough for breakfast!

Plant-Based Blueberry Pie with an Oat Bar Crumble

When you mix Gratisifed Oat Bars with cold vegan or grass-fed butter, they make for the best crumble topping atop this blueberry pie. A wonderful spring baked good, no one will know it is good for you! Gluten-free and dairy-free.
Prep Time 20 minutes
Cook Time 24 minutes
Passive Time 2 hours 20 minutes
Total Time 3 hours 4 minutes
Course Dessert
Servings 12 servings


  • Food processor
  • Large pot
  • Pie plate
  • Rolling Pin
  • hand mixer or stand mixer


For the crust

  • 1 1/3 cup almond flour
  • 1/4 cup tapioca flour
  • 3 tablespoons coconut sugar
  • 1/4 teaspoon sea salt
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup

For the blueberry filling

  • 1/4 cup coconut oil soft or melted
  • 4 cups frozen blueberries
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons arrowroot starch

For the Oat Bar crumble

  • 4 Gratisfied Oat Bars
  • 1/3 cup cold vegan or grass-fed butter cut into 1-inch pieces


  • Make the crust. In a large bowl or stand mixer, mix the almond flour, tapioca flour, coconut sugar, and salt, using your fingers or the back of a wooden spoon to break up the clumps as needed.
  • In a separate medium bowl, mix the coconut oil and maple syrup. Whisk until creamy.
  • Pour the wet ingredients into the flour mixture and beat until ac rumbly dough is formed. Use your hands to gather dough into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 20 minutes.
  • While the dough is chilling, preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
  • Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll it out to 1/8 to ¼-inch thick. Flip the flattened dough across the pie plate, using your fingers to press onto the bottom, fix any cracks and seal around the edges.
  • Pre-bake the crust for 10 minutes, then set aside until ready to use.
  • Make the filling. In a large pot or Dutch oven, heat the coconut oil over medium-high heat. Add the blueberries to the pot, cover and cook 5 to 7 minutes until thawed, stirring occasionally.
  • Add the coconut sugar, and vanilla and stir to combine. Add the arrowroot starch and stir again. Reduce the heat to a simmer and cook 7 to 10 more minutes until mixture has reduced and thickened, stirring occasionally. Transfer the blueberry mixture to the pie plate with the pre-baked crust. Set aside.
  • Make the crumble topping. Place the Oat Bars in a food processor and blend until a crumble is formed. Transfer the processed Oat Bars to a large bowl.  Add the vegan butter and use your hands to mix and massage it into the Oat Bar mixture until a crumbly dough is formed. Sprinkle the crumble over the blueberry mixture.
  • Bake for 20 to 24 minutes until the crust edges and crumble have started to turn golden brown. Allow the pie to completely cool at room temperature for about 2 hours. Enjoy right away or transfer the pie to the refrigerator (pie slices will maintain their shape better if refrigerated).


Storage: Keep pie wrapped in plastic wrap in the refrigerator for up to 10 days. 
Keyword Dairy-free, Egg-free, Gluten-free, Soy-free

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