Blueberry Squares

Blueberry Squares

Janet 1

"A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!"


2 h 15 m servings 146 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
  3. Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
  4. Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
  5. Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
  6. Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.
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Your rating



  1. 12 Ratings


I loved the idea of using garbanzo beans in these bars! I ended up not having as many berries as I thought I had, so used apples and pears to have enough fruit. The flavor is delicious! Than...

Original post of 5 stars: I tried these for the first time today and was pleased with the results! Because I don't own a food processor, I used my KitchenAid mixer to make the bottom layer and...

For being a vegan dessert, this recipe was nearly as good as the buttery fruit bars. Only real change I made was using Mazola corn oil, mostly, as I only had about 2 Tblsp left of olive oil. I l...

The taste for a vegan dessert was great! A couple of adjustments I'd make next time: I'd use a 9x13 pan, and I'd add water or vegan spread like Earth Balance or something. I used fresh raspberri...

Really great dessert without too much guilt! I added 1/2 tsp. cinnamon & 1/4 tsp. nutmeg to both the crust and the topping. Gave it the added flavor other reviewers indicated it needed. I agree ...

Tasted good, but I think next time I'll add cinnamon to the topping and maybe some add some butter to the topping since it didn't really act as a crumble to me. My daughter thought there was fig...

Delicious recipe!! But I will cut back on the topping the next time. I did add some cinnamon to the topping. I will be interested to try coconut oil next time instead of olive oil. Highly recomm...

Rated this recipe high due to the positive health factor, yet still a dessert! Taste needs increased a bit. The only change I did to this recipe was add some cinnamon. Next time, will add som...

Surprisingly good! Served w/ a dallop of honey greek yogurt, a great snack for kids (or who are we kidding, a treat). Full of protein, fiber, vitamins.