Blueberry Oatmeal Bars
Mouthwatering blueberry oatmeal bars that scream summer! Perfect for enjoying alongside your morning coffee or as a sweet afternoon treat, these bars are bursting with flavour and goodness. Plus, they’re gluten-free and under 200 calories per bar, making them a guilt-free delight.
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Reasons Why You’ll Love These Blueberry Oatmeal Bars
- Only 9 basic ingredients
- You can have a batch ready in under an hour
- Vegan and gluten free
- Perfect blend of sweetness and texture
How To Make Blueberry Oatmeal Bars
Prepare the Blueberry Jam Filling
Cook blueberries, agave syrup, and cornstarch in a saucepan until thickened to create a sumptuous blueberry jam filling.
Create the Crumbly Oatmeal Crust
Mix oats, cinnamon, almond butter, sugar, coconut oil, and a flax egg to form a crumbly oatmeal crust.
Assemble the Bars
Press two-thirds of the oatmeal mixture into the bottom of a baking pan, layer with the blueberry jam filling, and sprinkle the remaining oatmeal mixture on top.
Bake to Perfection
Bake the bars in a preheated oven until golden brown and fragrant, then allow them to cool before slicing into indulgent squares.
Possible Substitutions
Feel free to experiment with different berries in this recipe, such as blackberries, raspberries, blackcurrants or gooseberries, to create your unique flavour combinations.
More Summer Berry Recipes
Blueberry Oatmeal Bars
Ingredients
Blueberry Jam Filling
- 2 ½ tablespoons cornstarch
- ⅛ cup (30ml) warm water
- 2 cups (250g) blueberries, fresh or frozen
- ¼ cup (65g) agave syrup
Oatmeal Base and Topping
- 2 ¼ cup (160g) rolled oats
- 1 teaspoon cinnamon
- ⅔ cup (120g) almond butter
- ½ cup (100g) granulated sugar
- ¼ cup (70g) coconut oil
- 1 regular or flax egg
Instructions
Blueberry Jam Filling
- Mix cornstarch with warm water until all of the cornstarch has dissolved and there are no more clumps. Set aside.
- Combine blueberries and agave syrup in a small sauce pan over medium heat. Bring to a boil and stir well. The time depends on whether you're using fresh or frozen blueberries.
- Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and the colour of the cornstarch mixture turns from milky white to translucent (like jelly). Set aside to let it thicken and cool.
Oatmeal Base and Topping
- Preheat the oven to 190°C (325°F) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, combine rolled oats, cinnamon, almond butter, sugar and coconut oil. Add the egg and mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve about ⅓ of the oat mixture.
- Press the remaining ⅔ oat mixture into the prepared baking pan with your hands, making sure it’s firmly pressed down and even. Spread the blueberry filling on top.
- Crumble the reserved oat mixture on top, and slightly press it down into the filling using a spatula or your fingers.
- Bake for 20 minutes, until the top is golden brown and the filling starts to bubble. Let it cool completely before slicing it into 16 squares.
- The bars stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days.
