These Blueberry Cookie Crumble Bars are more than just a sweet, comforting treat—they’re a nutrient-packed option to support fertility, nourish your body during pregnancy, and fuel postpartum recovery. Made with wholesome ingredients like oats, chia seeds, and nut butter, these bars provide the perfect balance of protein, fiber, and healthy fats to keep you feeling energized and satisfied.
- Coconut flour: A low-glycemic flour that helps stabilize blood sugar, essential for hormone regulation and fertility
- Oats: A great source of fiber to support digestion and milk production postpartum
- Chia seeds: Packed with omega-3 fatty acids and antioxidants to reduce inflammation and support fetal brain development
- Nut butter: Rich in protein and healthy fats, promoting steady energy and helping to build and repair tissues during pregnancy and postpartum
These bars are naturally sweetened and free from refined sugars, making them an ideal choice for curbing pregnancy cravings without the sugar crash. They’re perfect as a snack, breakfast on-the-go, or a healthy dessert when you need something comforting and nourishing.
Whether you’re trying to conceive, nourishing a growing baby, or recovering postpartum, these bars deliver key nutrients your body will thank you for. Enjoy them warm from the oven or store them in the fridge for a quick, nutrient-dense treat any time of day.
Blueberry Cookie Crumble Bars (vegan, gluten-free, paleo option)
Oatmeal cookie layer:
- 1 cup sprouted oats or shredded coconut for paleo
- 1/2 cup almond, oat flour, or vanilla plant-based protein powder
- 1/2 cup coconut flour
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup nut or seed butter
- 1/3 cup monk fruit syrup or pure maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla
- 1 tsp baking powder
Berry layer: - 3 cups fresh or frozen blueberries or other berries
- 1 tbsp lemon juice
- 2 tbsp monk fruit syrup or pure maple syrup
- 1/4 cup chia seeds
- 1/2 tsp vanilla
Berry drizzle: - 2 tbsp blueberries
- 1-2 tbsp water
- 1/2 cup monk fruit powdered sugar, or powdered coconut sugar
- 1 tsp lemon juice
- 1/2 tsp lemon zest
Directions
- Preheat oven to 350 and line an 8×8 baking dish with parchment paper
- Combine the cookie layer in a bowl until well combined.
- Press a little over half of the mixture into the baking pan and bake for 15 minutes.
- Meanwhile, make the berry layer by placing the berries, lemon juice, and maple syrup in a small saucepan over medium-high heat. Crush the berries with a spoon until mushy. Remove from heat and stir the chia seeds and vanilla in.
- When the cookie layer is done, spread the blueberry mixture evenly, then top with the remaining cookie mixture crumbles.
- Bake for 20-25 minutes, or until golden brown. Cool on a wire rack.
- While the bars are cooling, make the drizzle by blending the wet ingredients (starting with 1 tbsp water) in a blender, adding more water if necessary (you want to be able to drizzle it.)
- Once cool, cut into bars and then drizzle the blueberry mixture over the top with a spoon.
- Store in an airtight container on counter or fridge for 4-5 days.
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