Living in Upstate New York, August is one of the most vibrant times of year to enjoy the abundance of local summer fruit—berries, peaches, cherries, nectarines, and plums. Eating with the seasons isn’t just trendy; it’s nature’s way of guiding us toward the foods that help keep us balanced and nourished throughout the year.
Blueberries, in particular, are a classic summer fruit. While they’re available year-round in the U.S., out-of-season berries often lack the vibrant flavor and prana—the subtle life force that brings vitality to our food.
From an Ayurvedic perspective, blueberries are considered sweet and slightly sour in taste, light, and cooling in nature. During the heat of summer, when our digestive fire (Agni) tends to be lower, foods that are easy to digest and cooling help maintain digestive balance. The liver, a fiery organ by nature, can also become overheated during this season, leading to Pitta imbalances such as inflammatory skin conditions, irritability, and burnout. Blueberries’ naturally cooling qualities help to pacify excess Pitta, supporting both the liver and overall sense of calm and clarity.
While I often enjoy a simple bowl of fresh berries as a snack, I also love incorporating them into a crisp or crumble for a not-too-sweet breakfast or nourishing snack.
This particular recipe features other Pitta-pacifying ingredients like oats, coconut oil, and coconut sugar, along with a touch of warming spices—cardamom, cinnamon, and ginger. These spices help lighten the heavier qualities of the dish, making it more digestible and balancing for the summer season.
Blueberry Crumble Bars (Vegan & Gluten Free)
Makes 9 Bars
Ingredients
1 cup rolled oats
1 ½ cups oat flour
½ cup coconut sugar
1 teaspoon ground cinnamon
½ teaspoon cardamom powder
½ teaspoon ginger powder
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon lemon zest
½ cup coconut oil (melted)
1 teaspoon vanilla extract
2 cups blueberries
1 Tablespoon arrowroot starch
2 Tablespoons maple syrup
½ Tablespoon lemon juice + 1 teaspoon lemon zest
Instructions
Preheat the oven to 350 F.
In a large bowl combine the oats, oat flour, coconut sugar, cinnamon, cardamom, ginger, baking powder, baking soda salt and lemon zest.
Add melted coconut oil and vanilla and mix to combine.
Line a 8 x 8 baking dish with parchment paper so that the edges hang slightly over the side. This makes it easy to lift the bars out of the pan when the bars are cool.
Reserve ⅓ cup of the oat mixture and press the remaining evenly into the pan. Set aside the remaining crumble to top the bars.
Combine the blueberries, arrowroot starch, maple syrup, lemon juice and zest in a medium saucepan. Heat over medium low heat until the mixture comes to a simmer, stirring occasionally. Simmer for 5 minutes until the blueberries soften and the mixture becomes thickened. Let cool for 5 minutes.
Spread the blueberry mixture over the crust and top with the remaining oat mixture.
Bake for 35-38 minutes.
Remove from the oven and allow to cool to room temperature before removing from the pan and slicing into 9 equal squares.
Store covered in the fridge.
