Blueberry Almond Oat Bars

Why You’ll Love Blueberry Almond Oat Bars Recipe

• It uses no traditional flour or butter, yet the crust has a rich, buttery texture thanks to almond flour, oats and a little coconut oil.

• The jam is simple to make and bursting with blueberry flavour, thanks to chia seeds thickening it naturally.

• The whole dessert is both gluten‑free and vegan, which means it caters to dietary restrictions without sacrificing taste.

• It delivers a satisfying combination of chew from the crust and gooey sweetness from the jam — comfort food with a healthful twist.

• Makes a batch of bars you can cut and enjoy over several days, or freeze for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the blueberry chia jam:
2 cups (280 g) blueberries, fresh or frozen
2 tablespoons (30 ml) maple syrup
2 tablespoons (20 g) chia seeds

For the bars/crust:
1 cup (80 g) rolled oats (gluten‑free if needed)
1 cup (128 g) blanched almond flour
½ cup (120 ml) unsweetened applesauce
6 tablespoons (75 g) coconut palm sugar
1 tablespoon (15 ml) melted coconut oil
¼ teaspoon salt

Directions

1. Make the jam:
   In a medium saucepan over medium heat, combine the blueberries and maple syrup. Cook until the berries release their liquid (about 5‑15 minutes depending on whether they are fresh or frozen). Bring to a boil, stirring occasionally, until the mixture thickens (another 5‑10 minutes). Use a spoon to break up the berries if desired. Stir in the chia seeds and cook for another 5 minutes. Remove from heat and allow the jam to cool and thicken.

2. Prepare the crust:
   Preheat the oven to 325 °F (162 °C). Line an 8×8 inch (20×20 cm) baking dish with parchment paper, allowing some overhang for easy removal.

3. In a high‑speed blender or food processor, pulse the oats and almond flour for about 10 seconds until the oats resemble a fine flour. Add the applesauce, coconut palm sugar, coconut oil, and salt. Process for 20–30 seconds until a sticky dough forms, scraping the sides as needed.

4. Press two‑thirds of the dough evenly into the prepared baking dish. Spread the blueberry chia jam on top, keeping about ¼ inch from the edges to prevent burning.

5. Drop the remaining dough in small portions over the jam, and use a spatula to gently spread and smooth it out to form the top layer.

6. Bake for 35–40 minutes until the center is set and the top is golden brown. Remove from oven and let the bars cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

7. Once fully cooled, cut into bars with a sharp knife.

Servings and timing

This recipe yields 12 bars.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Note: Cooling time not included.

Variations

• Replace blueberries with raspberries, strawberries, or mixed berries.

• Use ¾ cup of store‑bought jam in place of the homemade chia jam.

• Substitute coconut palm sugar with brown sugar, cane sugar, or any sweetener of choice.

• Swap almond flour with sunflower seed flour or oat flour for a nut‑free version.

• Add toasted almond slices on top before baking for extra crunch.

• Leave ¼ cup of oats more coarsely ground for a chewier texture.

• Drizzle melted dark chocolate over cooled bars for a dessert‑like treat.

Storage/Reheating

• Store bars in an airtight container at room temperature for up to 5 days.

• Freeze individually wrapped bars for up to 3 months.

• Thaw at room temperature or warm in the microwave for 10–15 seconds.

• To refresh a room‑temperature bar, microwave for 5–10 seconds to bring back softness.

FAQs

What kind of oats should I use?

Use rolled oats (old‑fashioned), not quick or steel‑cut oats. If you need gluten‑free bars, ensure the oats are certified gluten‑free.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just expect them to take a little longer to release their juices during cooking.

What if I don’t have chia seeds for the jam?

You can substitute chia seeds with 1 tablespoon of cornstarch. Stir it into the warm jam and cook until thickened.

Is applesauce necessary in the crust?

Yes, it helps bind the dough and adds moisture. You can substitute with mashed banana or plain yogurt, but it may change the texture.

Can I make these bars nut‑free?

Yes. Use sunflower seed flour or oat flour in place of almond flour, though the texture may be slightly different.

How do I cut the bars cleanly?

Let the bars cool completely before cutting. A sharp knife and cleaning the blade between cuts help make neat slices.

Can I halve or double the recipe?

Absolutely. Halve it for a smaller batch or double it for a 9×13 inch pan. Adjust baking time slightly as needed.

Why did my crust come out crumbly?

This can happen if the dough wasn’t pressed firmly enough or was underbaked. Make sure to press the dough well and bake until set.

How sweet are these bars?

They are mildly sweet, balanced between the natural fruit and sugars. You can reduce the sugar if you prefer a less sweet result.

Can I use a different oil instead of coconut oil?

Yes, any mild‑flavored oil like vegetable or light olive oil can be used as a substitute.

Conclusion

Blueberry Almond Oat Bars are the perfect blend of nourishing ingredients and satisfying flavor. With a soft oat-almond crust and a vibrant blueberry filling, they cater to a range of diets without compromising on taste. Ideal for prepping ahead and enjoying any time of day, these bars will quickly become a go-to in your kitchen.