Step 1

Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking dish with parchment paper.

Step 2

In a large mixing bowl, combine the oats, almond flour, light brown sugar, ground cinnamon and salt. Mix well.

Step 3

Pour the melted butter into the oat mixture and stir until all the dry ingredients are coated and the mixture resembles a crumbly dough.

Step 4

Set aside about 1 1⁄2 cups of the mixture for the crumble topping. Press the remaining mixture into the bottom of baking dish to form a crust. Use the back of a spoon to press it down firmly.

Step 5

In a separate bowl, combine the blueberries, granulated sugar, lemon juice, and cornstarch (or arrowroot powder). Toss till blueberries are coated.

Step 6

Pour the blueberry filling over the crust, spreading it out evenly.

Step 7

Sprinkle the reserved crumble mixture evenly over the blueberry filling, making sure to cover the entire surface.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the blueberry filling is thick and bubbly.

Step 9

While baking, prepare the simple yogurt drizzle. In a small bowl, combine vegan yogurt with a splash of almond milk. Gradually add milk until desired consistency is met.

Step 10

Mix well until smooth and creamy.

Step 11

Remove from the oven and let it cool completely in the baking dish. This will allow the bars to set and properly firm up.

Step 12

Once cooled, drizzle the yogurt mixture over the cooled bars before serving.

Step 13

Carefully lift the bars out of the dish using the parchment paper. Cut into squares or rectangles and serve.