Dairy-Free Blueberry Oatmeal Bars
Indulge in these irresistibly wholesome Dairy-Free Blueberry Oatmeal Bars, the ultimate guilt-free treat that’s as nutritious as it is delicious! Made with nutrient-rich old-fashioned rolled oats, whole wheat flour, and sweetened naturally with coconut sugar and maple syrup, these bars are a healthier dessert or snack option. A luscious layer of fresh blueberries, brightened with zesty lemon and thickened with cornstarch, is nestled between a crumbly oat crust and topping. With the rich flavor of cinnamon and the subtle silkiness of melted coconut oil, these bars are completely dairy-free, making them perfect for those with dietary restrictions. Easy to prepare with just 15 minutes of prep time and baked to golden perfection in 35 minutes, they are ideal for breakfast, a midday pick-me-up, or a satisfying dessert. Make a batch today and enjoy the perfect balance of chewy oat goodness and juicy berry brightness!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup Whole wheat flour
- 0.5 cup Coconut sugar
- 0.5 cup Coconut oil, melted
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 2 cups Fresh blueberries
- 2 tablespoons Cornstarch
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
In a large mixing bowl, combine the rolled oats, whole wheat flour, coconut sugar, salt, baking soda, and ground cinnamon. Mix until well combined.
Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until the mixture forms a crumbly dough.
Reserve about 3/4 cup of the oat mixture for topping. Press the remaining mixture firmly into the bottom of the prepared baking pan to form the crust.
In a medium-sized bowl, toss the blueberries with cornstarch and lemon zest until evenly coated.
Spread the blueberry mixture over the oat crust in the pan, ensuring even distribution.
Sprinkle the reserved oat crumble over the top of the blueberries, pressing it down gently.
Bake in the preheated oven for about 35 minutes, or until the top is golden brown and the blueberries are bubbling.
Remove from the oven and let it cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out of the pan.
Cut into 12 squares. Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 426.2 g | 155% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 206.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
