Loaded with wholesome ingredients like whole grain oats, blueberries, and chia seeds, these healthy blueberry oatmeal snack bars make a great breakfast or afternoon treat. They’re vegan, gluten-free, dairy-free, and refined sugar free!
I have so many emotions about theeeeese!
But first. Can we agree that you really can only have so many muffins.
Or chocolate peanut butter baked oatmeal cups. I think I’ve made them every week for the past forty million weeks. I love ’em to death but I can’t lie; I was in need of a change. A sprucing up of my snack routine, if you will.
Way back when I whipped up these Apple Oatmeal Bars, which screamed Autumn and caramel apples and crispy leaves and weather just cold enough to wear my cute new brown jacket. Now it’s so hot outside that we’re all nearly melting. Apple thangs have been swapped out for berry thangs. The berries this season have been reeeeeal good. Sweet, plump, juicy, bloob and strawb perfection. I’ve been adding them to toast with almond butter and cinnamon like it’s my job.
I mean it kind of is my job.
LOADED toast. It’s a thing. My current fave is Food For Life Baking Ezekiel cinnamon raisin bread toasted up, slathered with Crazy Richard’s almond butter (seriously the creamiest and drippiest) and topped with blueberries, strawberries, banana, cinnamon, and cacao nibs for crunch. It’s one heavy piece of toast.
Now if you’re not in the mood for said toast, these vegan and gluten-free blueberry oatmeal bars make a fabulous healthy breakfast or snack. They’re just sweet enough to pass as dessert with the kiddos but healthy enough to double as breakfast. They’d be pretty unreal topped with melty vanilla bean ice cream. Not like I’ve tried it or anything.
If you want to make these for the Fourth of July, feel free to use some strawberries in place of a portion of the bloobs and sprinkle with coconut. I can’t even with this patriotism.
Red, white, and blueberry!
- 1½ cups blueberries (I used frozen)
- 1½ tbsp chia seeds
- 1 tbsp pure maple syrup
- 1 cup oat flor
- 1½ cups old-fashioned oats
- 2 tbsp coconut sugar (or brown sugar)
- ½ tsp cinnamon
- ¼ tsp salt
- ½ tsp baking soda
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup
- ¼ cup coconut oil, melted
- Preheat oven to 325F. Grease an 8x8in baking dish with coconut oil or cooking spray.
- Heat a small saucepan over medium heat. Add blueberries, chia seeds and maple syrup. Cook for about 10 minutes, stirring often. Use a potato masher to smash blueberries for the "jam" layer. Set aside.
- Combine oats, oat flour, sugar, cinnamon salt, and baking soda in a large bowl.
- Add applesauce, maple syrup and coconut oil, stirring to combine.
- Set aside a heaping half cup of the oat mixture and then spoon the rest evenly into the prepared pan. Top with blueberry chia jam, spreading evenly with a spoon or spatula.
- Drop the rest of the oat mixture on top.
- Bake for 30 minutes. Cool completely on a wire rack before cutting into 12 bars.
- Store in the refrigerator.