Gluten-Free Blueberry Oatmeal Bars
Indulge in the irresistible goodness of these **Gluten-Free Blueberry Oatmeal Bars**, a perfect breakfast treat or on-the-go snack. Crafted with wholesome ingredients like gluten-free rolled oats, almond flour, and fresh, juicy blueberries, these bars are naturally sweetened with honey and brown sugar for a balanced, satisfying flavor. A hint of ground cinnamon and a splash of vanilla extract add warmth and depth, while coconut oil keeps them moist and crumbly. Topped with a golden, buttery oat crumble, these bars bake to perfection in just 35 minutes, filling your kitchen with their irresistible aroma. Whether you’re looking for a gluten-free dessert option or a nutritious snack to fuel your day, these blueberry oatmeal bars are easy to make, naturally delicious, and ideal for anyone with a busy lifestyle. Serve them at room temperature and store leftovers for a grab-and-go option throughout the week.
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Almond flour
- 1 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 2 teaspoons Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Honey
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 removal.
In a large bowl, combine the gluten-free rolled oats, almond flour, brown sugar, ground cinnamon, and salt. Stir well to ensure the ingredients are evenly mixed.
Melt the coconut oil in a small saucepan or microwave. Add the vanilla extract to the melted coconut oil and stir.
Pour the coconut oil and vanilla mixture into the dry ingredients. Stir until all the dry ingredients are moistened and the mixture forms a crumbly texture.
Set aside 1/2 cup of the oat mixture for the topping. Press the remaining oat mixture evenly into the prepared baking pan to form the base.
In a medium bowl, combine the fresh blueberries, cornstarch, lemon juice, and honey. Toss until the blueberries are well coated.
Spread the blueberry mixture evenly over the oat base in the baking pan.
Sprinkle the reserved oat mixture over the top of the blueberries, pressing it gently into place.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 squares and serve.
Store any leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
2998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.8 g | 220% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 346.2 g | 126% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 205.9 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1022 mg | 22% | |
*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.
