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Baked Blueberry Oatmeal Bars (Vegan, GF)

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These baked blueberry oatmeal crumble bars are perfect when you’re craving something sweet and comforting. They’re a delicious breakfast treat, but I prefer snacking on them midday or for dessert.

Baked blueberry oatmeal breakfast bars

Many coffee shops and cafes sell blueberry oatmeal bars – and these taste like they’re fresh from your favorite breakfast spot. They pair really well with a mug of coffee, and they’re also good for lunchboxes or picnics.

Recipe Highlights

  • These bars are vegan and gluten-free, so they are perfect for those with dietary restrictions or those that may be watching ingredients.
  • This versatile snack can be enjoyed for breakfast or for dessert.
  • Fresh fruit and oatmeal provide wholesome ingredients while also bursting with fresh, summery flavor.
  • These bars and freezable and packable. You can make a batch ahead of time, and also pack them into lunchboxes or enjoy them on picnics and hikes.
  • If you’re not vegan, this recipe is easily adaptable. Simply swap out the vegan butter for regular butter.

Ingredients Needed

Crust & Crumble

  • Gluten-free oats: Adds a chewy texture and nutty flavor.
  • Almond flour : Provides a rich and buttery taste while also being gluten-free.
  • Light brown sugar: Sweetens the bars while also adding texture.
  • Ground cinnamon: Adds warmth and spice to the flavor of these bars.
  • Salt: Enhances all the flavors and brings the recipe together.
  • Unsalted vegan butter: Binds the crust and crumble together.

Blueberry Filling

  • Fresh or frozen blueberries: The star ingredient. You can use fresh or frozen or even swap out different fruits.
  • Granulated sugar: Sweetens the blueberries and adds texture. You can add a bit less sugar if your blueberries are naturally sweet.
  • Lemon juice: Pairs perfectly with the berries and brings out the flavor.
  • Cornstarch or arrowroot powder: Thickens the blueberry filling in the bars.

Yogurt Drizzle (optional)

  • Vegan yogurt: Adds a creamy, tangy drizzle. Perfect for breakfast bars.
  • Almond milk: Thins the yogurt to drizzle consistency. You can also use soy milk or another plant-based milk.
Baked blueberry oatmeal breakfast bars

How to Make Baked Blueberry Oatmeal Bars

Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking dish with parchment paper. Leave a bit hanging over the edges for easy removal of these bars.

In a large mixing bowl, combine the oats, almond flour, light brown sugar, ground cinnamon, and salt. Mix well. Pour the melted butter into the oat mixture and stir until all the dry ingredients are coated and the mixture resembles a crumbly dough like the photo below.

Oat crust dough

Set aside about 1 ½ cups of the mixture for the crumble topping. Press the remaining mixture into the bottom of the baking dish to form a crust. Use the back of a spoon or your hands to press it down firmly and form the crust.

Crust in pan

In a separate bowl, combine the blueberries, sugar, lemon juice, and cornstarch. Toss until the blueberries are well coated. Pour the blueberry filling over the crust, spreading out evenly.

Blueberry filling spread in bars

Sprinkle the reserved crumble mixture evenly over the blueberry filling, making sure to cover the entire surface.

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the blueberry filling is thick and bubbly.

Baked oatmeal blueberry bars

Optional: While baking, prepare the yogurt drizzle (if using). In a small bowl, combine vegan yogurt with a splash of almond milk. Gradually add milk until the desired consistency is met. Mix well until smooth and creamy.

Remove from the oven and let it cool completely in the baking dish. This will allow the bars to set and properly firm up. Once cooled, drizzle the yogurt mixture over the cooled bars before serving. Carefully lift the bars out of the baking dish using the parchment paper. Cut into squares or rectangles and serve.

Storage and Serving

  • Storage: Store the bars in an airtight container in the refrigerator for up to a week. They can also be frozen for up to a month. Just thaw in the fridge before serving. You can also heat them in the toaster oven or microwave.
  • How To Serve: These bars are perfect on their own but can also be served with a scoop of vegan ice cream or a dollop of coconut whipped cream for an extra treat.
Baked blueberry oatmeal breakfast bars

Recipe FAQs and Tips

  • Can I use frozen blueberries? Yes, both fresh and frozen blueberries work well in this recipe! You can also use blackberries or raspberries to mix up the flavor.
  • What can I use instead of almond flour? You can substitute with oat flour or a gluten-free flour blend.
  • How can I make the bars nut-free? Replace almond flour with oat flour and ensure the butter substitute is nut-free as well.
  • How can I lower the sugar? You can use less sugar if you would like, but the taste and texture will be different. You can also substitute with coconut sugar or a sugar-free alternative.

I hope you enjoy making and eating these Blueberry Crumble Bars as much as I do. They’re a delightful combination of sweet blueberries and crunchy crumble, perfect for breakfast or a treat. Let me know if you make these bars and any variations you made!

Other Blueberry Recipes

  • Lemon Blueberry Cake – This lemon blueberry cake is vegan and perfect for a summer dessert.
  • Blueberry Breakfast Cookies – Cookies for breakfast is never a bad thing. These easily blueberry cookies are a delicious breakfast treat on-the-go.

Baked Blueberry Oatmeal Bars (Vegan, GF)

Baked blueberry oatmeal breakfast bars
These baked blueberry oatmeal bars taste like they're fresh from your favorite cafe. They're vegan, dairy free and gluten free.
Prep Time 15 minutes
Cook Time 40 minutes
Serving Size 16 bars

Ingredients

Crust & Crumble

  • 2 cups gluten-free oats
  • 1 ½ cups almond flour
  • 1 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup unsalted vegan butter

Blueberry Filling

  • 4 cups fresh or frozen blueberries
  • ½ cup granulated sugar
  • 2 Tbsp. lemon juice
  • 3 Tbsp. cornstarch or arrowroot powder

Yogurt Drizzle (optional)

  • ¼ cup vegan yogurt
  • 2 Tbsp. almond milk or other plant-based milk

Instructions

  • Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking dish with parchment paper.
  • In a large mixing bowl, combine the oats, almond flour, light brown sugar, ground cinnamon and salt. Mix well.
  • Pour the melted butter into the oat mixture and stir until all the dry ingredients are coated and the mixture resembles a crumbly dough.
  • Set aside about 1 1⁄2 cups of the mixture for the crumble topping. Press the remaining mixture into the bottom of baking dish to form a crust. Use the back of a spoon to press it down firmly.
  • In a separate bowl, combine the blueberries, granulated sugar, lemon juice, and cornstarch (or arrowroot powder). Toss till blueberries are coated.
  • Pour the blueberry filling over the crust, spreading it out evenly.
  • Sprinkle the reserved crumble mixture evenly over the blueberry filling, making sure to cover the entire surface.
  • Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the blueberry filling is thick and bubbly.
  • While baking, prepare the simple yogurt drizzle. In a small bowl, combine vegan yogurt with a splash of almond milk. Gradually add milk until desired consistency is met.
  • Mix well until smooth and creamy.
  • Remove from the oven and let it cool completely in the baking dish. This will allow the bars to set and properly firm up.
  • Once cooled, drizzle the yogurt mixture over the cooled bars before serving.
  • Carefully lift the bars out of the dish using the parchment paper. Cut into squares or rectangles and serve.
Calories: 280kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 146mg | Fiber: 3g | Sugar: 24g | Calcium: 50mg | Iron: 1mg

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