These Vegan Blueberry Oatmeal Bars are filled with homemade blueberry jam and topped with a delicious oatmeal crumble. They are vegan, gluten-free, dairy-free and sugar-free.
Is there anything more delicious than homemade blueberry jam sandwiched between two buttery layers of hearty oat crumble? Yes, I know… Chocolate Cake with Chocolate Ganache, Chocolate Cupcakes… I think I can read your mind 😉
Seriously, even if you’re chocolate lover, you won’t miss it here. The blueberry filling in these oatmeal bars literally melt in your mouth. As it does the sweet buttery crust and the crunchy crumble top.
And, the best part is that these blueberry oatmeal bars are amazingly versatile. They make a special breakfast, a super healthy dessert or an irresistible snack. You choose.
How to make oatmeal breakfast bars
This recipe has two main parts: the crust and the blueberry filling. I first make the filling and, while it sets a bit, I prepare the dough for the bottom layer and the top crumble, which happens to be the same dough for both layers.
As for most of the baking recipes, I set the oven to the right temperature and line or grease the pan before starting the recipe. Next thing is to prepare the blueberry filling. Basically consist of cooking the blueberries together with the agave syrup, lemon juice and cornstarch.
Once the blueberry filling is ready, prepare the dough. Mix the oats, oat flour, baking powder, cinnamon, salt, vegan butter and agave syrup until well combined. Place more than half the dough into the bottom of the pan. Then, spread the blueberry filling and, finally, top with the remaining dough. Easy peasy, right?
Ingredients for the healthy blueberry bars
- Blueberries. You can use fresh or frozen blueberries. This is totally up to you. I use mostly fresh simply because they are easily available here.
- Agave syrup. Maple syrup or rice syrup are great organic sweeteners too.
- Lemon juice. It helps to gel the jam.
- Cornstarch. It’s a thickener. It helps to thicken the jam so it doesn’t spread too much when you slice the bars.
- Oats. Old-fashioned rolled oats are the best type of oats to use here.
- Oat flour. Choose certified gluten free if needed. You can also make your own, all you need is whole rolled oats and a blender. I love using spelt flour here too. I’ve made these bars with both. All-purpose flour is another alternative if you don’t have oat flour.
- Cinnamon. It’s one of my favorite spices. Vanilla is a great option here too.
- Vegan butter. If you’re not a fan of vegetable butter, you can also use coconut oil.
How to store blueberry oatmeal bars
- Make ahead: These bars can be made 2-3 days in advance. Once completely cool, wrap them well with parchment paper and place in the fridge. Remove from the fridge 2-3 hours before serving. They are tastier at room temperature.
- Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to a week. They can also be stored at room temperature for up to 3 days in the winter, but I wouldn’t recommend leaving them on the counter for more than 24 hours in the summer.
For the Bars:
- 1+ ¼ cups old-fashioned rolled oats
- 1+ ½ cups oat flour
- 1+ ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup vegan butter, melted
- ⅓ cup agave syrup
For the Blueberry Filling:
- 3 cups blueberries, fresh or frozen
- 2 tablespoons agave syrup
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- Preheat oven to 350ºF /180ºC. Line an 8x8 inch pan with parchment paper.
- First, prepare the blueberry filling. In a medium sauce pan, combine the blueberries, agave syrup and lemon juice. Cook on medium heat for 5 minutes. With a fork, mash the blueberries and stir often to prevent the jam from sticking to the pan.
- In a small bowl, combine the cornstarch with a splash of water and add the mixture to the blueberries. Cook for 5 more minutes. At that point the blueberry filling is still quite runny. Set aside, it will thicken a bit while you make the crust.
- In a large bowl or the bowl of a stand mixer, mix the flour, rolled oats, baking powder, cinnamon and salt. Then, add the melted butter, agave syrup, and mix until a crumble forms. Use your hands or a pastry blender to incorporate the butter to the flour mixture.
- Place ⅔ of the dough into the prepared pan. Use your fingers or the back of a spoon to firmly press the dough to the bottom of the pan, in an even layer.
- Spread the blueberry filling on top of the dough in the pan and sprinkle the remaining oat mixture evenly over the top of blueberries.
- Bake for 35 minutes or until crumb topping is lightly browned. I cover the pan with a piece of foil for the first 20 minutes, to prevent the bars from browning too much.
- Remove from the oven and allow to cool completely before slicing. Enjoy!
MAKE AHEAD: These bars can be made 2-3 days in advance. Keep them wrapped and stored in the fridge. Serve them at room temperature or slightly warm.
LEFTOVERS: Leftovers keep in the fridge for up to a week, wrapped or stored in an airtight container.
FREEZING: Those freeze well too. Double wrap them individually or before slicing. They'll keep in the freezer for up to 3 months.
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More vegan bars from Simple Green Recipes
More vegan treats from favorite blogs:
Banana Nut Snack Bars by Vegan Richa