Blueberry Pie Protein Bars

Nicolette Stramara

by | Updated: August 31st, 2018 | Read time: 2 minutes

Eight. Unless you turn the slices into slivers, that’s about all you can get when you dish out a pie. But that just won’t cut it. You need enough for a backyard-full of friends, family and neighborhood kids. With these blueberry pie bars, you can easily double the dessert. Each square is so crammed with creamy, fruity flavor, one serving is exactly enough. Plus, the little punch of protein helps everyone feel completely satisfied with their slice of sweet.

Blueberry Pie Bars on White Serving Dishes & Bowl of Blueberries #recipe |

Makes 16 bars
Macros per mini pie: 146 calories | 7.2 g protein | 21 g carbs | 5.8 g fat | 4.3 g sugar | 1.9 g fiber

Whole Grain Crust

3/4 cup Vitacost Superfine Brown Rice Flour
1/2 cup almond meal
1/4 cup Vitacost Organic Coconut Oil, melted

Pie Filling

1/3 cup plain Greek yogurt
2 Tbsp. lemon juice
2 eggs
1 scoop ARO Vanilla Whey Protein Complex PLUS
1/3 cup Vitacost Xylitol

Blueberry Topping

4 cups blueberries
1/4 cup Vitacost Xylitol
1 scoop ARO Vanilla Whey Protein Complex PLUS


1. Preheat oven to 350 degrees F and line an 8” x 8” baking pan with foil.

2. In a small bowl, combine whole grain crust ingredients. Stir until mixture is crumbly.

3. Transfer crust mixture to prepared pan. Using your fingers, press down and spread out until smooth and even.

4. In a large bowl, whisk together yogurt, lemon juice and eggs until well combined.

5. Add remaining filling ingredients and whisk until smooth and creamy.

6. Pour filling over top crust, evenly distributing. Use a spatula or back of spoon to spread out.

7. In another bowl, gently toss together blueberry topping ingredients. Spoon mixture over filling.

8. Bake 50 – 55 minutes, or until bars are gently bubbling.

9. Let cool 1 hour before cutting into 16 squares.