Baking

September 19, 2021

Healthy Blueberry Oatmeal Bars: Gluten Free

blueberry oatmeal bars

Easy baked oatmeal bars that taste way better than store bought and perfect for a snack, dessert or even breakfast. What can I say, I love a versatile snack and these are it. They disappear pretty quickly whenever I make them and it's only two of us living here, so you know they're good. Filled with a jammy blueberry filling and a buttery oat topping, they taste much more decadent than they really are. Minimal ingredients, one bowl and ready in about an hour, these blueberry oatmeal bars are the perfect treat to enjoy.

blueberry oatmeal bars

One of the things I love about these blueberry oatmeal bars are how versatile they are. If you want to keep them vegan, you can omit the butter and use a vegan butter substitute no problem. Plus they're naturally gluten-free, just be sure to use certified gluten free oats and oat flour.

Ingredients

Besides the ingredients listed below, you'll also need baking powder and salt.

ingredients laid out

Oats/oat flour: Use certified gluten-free oats and oat flour if you need to ensure they're gluten-free. I love Bob's Red Mill brand for oats and oat flour.

Coconut sugar/brown sugar: Feel free to use either coconut sugar, or brown sugar for these blueberry bars.

Butter: If you want to keep these blueberry crumble bars vegan, you can substitute with a vegan butter that you like.

Blueberries: Fresh or frozen blueberries will work here. If using frozen, thaw a bit beforehand.

Blueberry jam: Personally I prefer these bars with some blueberry jam in combination with the blueberries. The jam gives a better consistency and makes these crumble bars extra jammy - yes please!

Arrowroot flour: some arrowroot flour helps to thicken the blueberry mixture.

How to Make

These healthy blueberry oat bars couldn't be easier to make. All you need are the ingredients listed above and one bowl.

First, preheat the oven to 350ºF.

Next, mix together then oats, oat flour, coconut sugar, melted butter, baking powder and salt. Use a spatula to mix together until it's crumbly and holds together when pressed between your fingers.

Line an 8 x 8 pan with parchment paper. Pour the oat mixture into the pan, reserving about 1/2 to 3/4 cup for topping, and set that aside in a small bowl. Press the oat mixture into the pan with your hands.

pressing oat mixture into pan

Wipe out the bowl with a paper towel. Now, add the blueberries, jam, arrowroot flour and the remaining coconut sugar. Mix it up with a spatula or spoon.

wet ingredient in bowl

Pour the blueberry mixture on top of the crust and even it out with the back of a spoon.

blueberry topping being poured on top of base

Crumble the remaining oat mixture over top of the blueberries using your fingers to leave them as clumps on top. Leave some space so that the whole thing isn't completely covered.

crumble on top

Place in the oven and bake for 35 to 40 minutes until slightly golden on top and the filling is bubbling.

Let it cool completely before removing and slicing, about one hour.

blueberry oatmeal bars

How to Store Your Blueberry Bars

Once the blueberry oatmeal bars have cooled completely and you've sliced them, you can store them in an airtight container. You can leave them on the counter for one to two days, and then move them to the fridge in a sealed container.

To freeze: you can keep them in the freezer for a few months (if they last that long!). Keep them stored in a plastic ziploc bag, wrapped in parchment paper, or in a sealed container, wrapped in parchment or aluminum foil.

blueberry oatmeal bars

Substitutions

  • Butter: feel free to use a vegan butter instead. Coconut oil may work, but you may need to use slightly less so it isn't too oily. I haven't tried with all coconut oil, but if you try, let me know!
  • Oat flour: replace this with another flour such as almond flour, all purpose flour, or a gluten-free all purpose flour.
  • Coconut sugar: replace this with light or dark brown sugar.
  • Blueberry jam: use a different type of jam if you want to mix up the fruits. You can omit and just use all blueberries, although I prefer using some jam mixed in with them.
  • Arrowroot flour: replace this with cornstarch, this is strictly for thickening purposes.
blueberry oatmeal bars

Tips for Making the Best Blueberry Oatmeal Bars

  • Let the bars cool completely before slicing into squares: this will help ensure they hold together properly and will allow you to get those perfect blueberry oatmeal bar slices.
  • Use a different fruit: try this with pitted cherries, or a mix of blueberries and blackberries instead. Or try my apple crumble bars!

I don't find these blueberry oatmeal bars overly sweet or too filling. I find I like them best as a snack, rather than breakfast, but you do you!

blueberry oatmeal bars

Other Baking Recipes to Try

If you make these healthy blueberry oatmeal bars, I'd love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

Healthy Blueberry Oatmeal Bars: Gluten Free

These jammy blueberry oatmeal bars are the perfect snack, plus they're made in just one bowl and take under an hour to make.

Prep:
10
min
cook:
40
min
total:
50
min
Author:

Jaclyn

Ingredients

For the bars:

For the blueberry mix

Instructions
  1. Preheat the oven to 350ºF (177ºC).
  2. Mix together then oats, oat flour, coconut sugar, melted butter, baking powder and salt. Use a spatula to mix together until it's crumbly and holds together when pressed between your fingers.
  3. Line an 8 x 8 pan with parchment paper. Pour the oat mixture into the pan, reserving about 1/2 to 3/4 cup for topping, and set that aside in a small bowl. Press the oat mixture into the pan with your hands.
  4. Wipe out the bowl with the oats just slightly with a paper towel. Now, add the blueberries, jam, arrowroot flour and the coconut sugar. Mix it up with a spatula or spoon.
  5. Pour the blueberry mixture on top of the crust and even it out with the back of a spoon.
  6. Crumble the remaining oat mixture over top of the blueberries using your fingers to leave them as clumps on top. Leave some space so that the whole thing isn't completely covered.
  7. Place in the oven and bake for 35 to 40 minutes until slightly golden on top and the filling is bubbling. Let it cool completely before removing and slicing. This needs to be cooled before you cut it for at least one hour.

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MAdeleine
December 27, 2021
This is the first cinnamon roll recipe i've actually gotten to work! I let the dough rest in the fridge for 4-5 hours and then rolled and filled it, then let it rest in the fridge over night and it worked great for an early morning bake. I looked through the whole recipe and you never mention what temperature to bake at. It just says "place in your preheated oven to bake" I baked at 350. Also it would be really nice if the caramel sauce recipe was included here. All in all totally delicious, worth the effort, and I will be making this again.