Granola-Topped Blueberry Pie Bars stacked on a round wooden cutting board on a light pink background

Granola-Topped Blueberry Pie Bars

These Granola-Topped Blueberry Pie Bars are delicious, sweet treats that can be made ahead and are simple to make.

5 from 2 votes
Granola-Topped Blueberry Pie Bars stacked on a round wooden cutting board on a light pink background
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Granola-Topped Blueberry Pie Bars

Prep Time20 mins
Cook Time25 mins
Refrigeration Time2 hrs
Total Time2 hrs 45 mins
Course: Dessert
Servings: 16 Bars
Calories: 138kcal
Author: Hallie Klecker


For the crust:

  • 1 cup (80 g) gluten-free rolled oats
  • ½ cup (80 g) brown rice flour
  • ½ cup (92 g) coconut sugar
  • 2 tablespoons (25 g) whole psyllium husks
  • 1 teaspoon (2.6 g) ground cinnamon
  • ½ teaspoon (2 g) baking powder
  • ½ teaspoon (2.5 g) baking soda
  • ¼ teaspoon (1.5 g) sea salt
  • ¼ cup (60 mL) coconut oil, melted (plus more for greasing the pan)
  • 2 tablespoons (30 mL) unsweetened applesauce
  • 1 large egg yolk
  • ½ cup (55 g) raw pecans or walnuts, finely chopped
  • ¼ cup (38 g) raisins

For the filling:

  • cups (222 g) fresh blueberries
  • 2 tablespoons (30 mL) honey or maple syrup
  • 1 tablespoon (15 mL) lemon juice
  • 1 tablespoon (8 g) arrowroot starch


  • Make the crust: Preheat the oven to 375°F. Grease an 8x8-inch baking dish with coconut oil.
  • In a food processor fitted with the steel blade, process the oats, brown rice flour, coconut sugar, psyllium husks, cinnamon, baking powder, baking soda, and salt for 20 seconds. Add the coconut oil, applesauce, and egg yolk. Process to combine. Using moist hands, pat half of the dough firmly and evenly into the greased baking dish. Crumble the remaining dough into a bowl and mix in the pecans and raisins. Set aside.
  • Make the filling: In a medium bowl, mix together the blueberries, honey, lemon juice, and arrowroot starch. Spoon the blueberry mixture evenly over the crust.
  • Finish and bake: Crumble the remaining dough over the blueberry layer and press gently to adhere.
  • Bake for about 25 minutes, until golden brown. Cool completely at room temperature, then refrigerate for 1-2 hours before cutting into bars. These bars are best stored in the refrigerator or freezer.


Nutrition Facts
Granola-Topped Blueberry Pie Bars
Amount Per Serving
Calories 138 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 12mg4%
Sodium 96mg4%
Potassium 80mg2%
Carbohydrates 20g7%
Fiber 3g12%
Sugar 7g8%
Protein 2g4%
Vitamin A 26IU1%
Vitamin C 2mg2%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Closeup of Granola-Topped Blueberry Pie Bars stacked on a round wooden cutting board

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bars Blueberries Granola Hallie Klecker Pie
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