Nutty Blueberry Oatmeal Bars with a hint of coconut and citrus. They are moderately sweetened with maple syrup and make a delicious breakfast or nutritious snack.
These Blueberry Oatmeal Bars contain a nutty base, zesty blueberry filling and a crunchy crumble topping. They are made without dairy or eggs and you can also enjoy them gluten free. Preparation is quick and easy!
Are blueberry oat bars healthy
Yes, they are!
Blueberries are super nutritious, packed with antioxidants, minerals and vitamins, which makes them an ideal ingredient to include in your diet. Starting with breakfast!
This recipe is naturally sweetened by a combination of blueberries, maple syrup and a little coconut sugar.
It contains healthy fats (in the form of peanut butter and coconut oil) as well as protein and fibre.
Blueberry oatmeal bars ingredients and substitutions
- Blueberries: use either frozen or fresh.
- Oats: I recommend using old-fashioned rolled oats (or porridge oats), rather than instant (which are the least nutritious type of oats).
- Almond flour: adds natural sweetness.
- Ground flaxseed: helps bind the mixture and adds goodness.
- Coconut oil: adds a hint of coconut flavour, but can be substituted with plant butter.
- Peanut butter: helps bind the mixture and adds an interesting flavour twist (using coconut oil alone can be a little overpowering). It goes surprisingly well with berries (see also blackberry granola bars). Either crunchy or smooth peanut butter will work.
- Maple syrup.
- Coconut sugar: for the blueberry filling.
- Lemon juice and zest: always delicious with blueberries (check out also my gf blueberry muffins).
Step-by-step recipe instructions
1.Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 22 cm/8.5 inch pan and line with parchment paper. Set aside.
2. Pulse oats: Place the oats in a food processor and pulse until they have the consistency of instant oats.
3. Combine ingredients: To the food processor add the almond flour, ground flaxseed, coconut oil, peanut butter and maple syrup.
4. Pulse mixture: Pulse until all the ingredients are thoroughly incorporated and the mixture is sticky. Try not to overmix the ingredients.
5. Make base: Press approx. ¾ of the oat mixture into the base of your pan (do this thoroughly). Refrigerate.
6. Prepare blueberries: In a large bowl combine the blueberries with the lemon juice and zest, coconut sugar and cornstarch and stir thoroughly.
7. Add blueberries: Spread the blueberry mixture over the oat base.
8. Add topping and bake: Crumble the remaining oat mixture over the top, tuck into the blueberries a little by pressing gently and bake in the centre of the oven for 35-40 minutes or until nicely browned.
9. Cool: Remove from the oven and set aside to cool completely before lifting out of the pan and cutting.
Serving suggestions
These blueberry oatmeal bars are delicious on their own, but you can also enjoy them with a dollop of yogurt. You can serve them with a scoop of vanilla ice cream or whipped cream as a healthier dessert.
Variations
You can use other berries instead of the blueberries. Chop them up a little before making the filling.
Alternatively use another type of berry along with the blueberries (chopped raspberries or blackberries work well).
How to store blueberry breakfast bars
These oaty bars with blueberries should be stored wrapped or in a plastic container in the fridge. Keeping them refrigerated will ensure they hold their shape and minimise crumbling.
Can I stir the oat mixture with a spoon
Yes you can, though I strongly recommend using a food processor if possible. It’s quick and guarantees that every little oat flake will be coated in the oil, peanut butter and maple syrup.
If, however, you prefer to mix the ingredients using a spoon be sure to do this as thoroughly as you can until there are no dry ingredients visible. Also use instant oats (approx. 1 tablespoon less than rolled oats).
Top tips and FAQs
- Use either frozen or fresh blueberries.
- Do not overprocess the ingredients. They should be mixed thoroughly but still have texture.
- Cool completely before serving (your blueberry oat bars will cut better).
- How to cut bars: Use a large sharp knife and cut from the top by pressing down firmly (to minimise crumbling).
- Leftovers can be refrigerated for up to 4 days.
- They also freeze well.
- Freeze (unbaked) for up to 3 months. Bake from frozen until golden/lightly browned (they will need a few minutes longer in the oven when cooking from frozen).
More breakfast recipes with oats to try next
Check out also these other delicious breakfast/brunch recipes!
Keep in touch!
If you make these vegan blueberry oatmeal bars I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Recipe
Blueberry Oatmeal Breakfast Bars (Vegan)
Equipment
- Food processor
- 20-22 cm/ 8-8.5 inch pan
Ingredients
For the blueberry filling
- 2½ cups (330 g) blueberries fresh or frozen
- 1½ tablespoons coconut sugar or light brown sugar
- 2½ teaspoons corn starch/corn flour
- 2 teaspoons lemon juice plus zest of 1½ lemons
For the oat mixture
- 2½ cups (215 g) rolled oats porridge oats, gluten free if required
- 1½ cups (145 g) almond flour/ground almonds
- 3 tablespoons peanut butter
- 4 tablespoons coconut oil runny consistency
- 6 tablespoons maple syrup
- 2 tablespoons ground flaxseed
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 20-22 cm/8-8.5 inch pan and line with parchment paper. Set aside.
- Pulse oats: Place the oats in a food processor and pulse until they have the consistency of instant oats.
- Combine ingredients: To the food processor add the almond flour, ground flaxseed, coconut oil, peanut butter and maple syrup. Pulse until all the ingredients are thoroughly incorporated and the mixture is sticky. Try not to overmix the ingredients.
- Make base: Press approx. ¾ of the oat mixture into the base of your pan (do this thoroughly).
- Prepare blueberries: In a large bowl combine the blueberries with the lemon juice and zest, sugar and cornstarch and stir thoroughly.
- Assemble: Spread the blueberry mixture over the oatmeal base.
- Add topping and bake: Crumble the remaining oat mixture over the top, tuck into the blueberries a little by pressing gently and bake in the centre of the oven for 35-40 minutes or until lightly browned.
- Cool: Remove from the oven and set aside to cool completely before lifting out of the pan and cutting.
Notes
- Use either frozen or fresh blueberries.
- Do not overprocess the oat mixture ingredients. They should be mixed thoroughly but still have texture.
- Cool completely before serving (your blueberry oat bars will cut better).
- How to cut bars: Use a large sharp knife and cut from the top by pressing down firmly (to minimise crumbling).
- Storing: These oaty bars with blueberries should be stored wrapped or in a plastic container in the fridge for up to 4 days. Keeping them refrigerated will ensure they hold their shape and minimise crumbling. They also freeze well.
- Freeze (unbaked) for up to 3 months. Bake from frozen until golden/lightly browned (they will need a few minutes longer in the oven when cooking from frozen).
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Monika says
Hi Lisa, sorry it didn’t turn out the way you expected. It’s important to press the oats mixture into the tin really well. Also cool it completely before cutting.
Paola B says
Absolutely delicious and super healthy!
Monika says
Thank you! Glad you liked it.