Low Sodium Blueberry Oat Bars
Treat yourself to a wholesome snack with these Low Sodium Blueberry Oat Bars, a delicious twist on a classic favorite that’s perfect for health-conscious eaters. Made with old-fashioned rolled oats, whole wheat flour, and naturally sweetened with honey and ripe blueberries, these bars are free from added salt but packed with flavor and nutrition. The crumbly oat crust doubles as a golden-brown topping, while juicy blueberries create a luscious filling that pairs perfectly with the warm hints of cinnamon and vanilla. Quick to prepare and ready in just under 45 minutes, these bars are a versatile choice for breakfast, an on-the-go snack, or even a guilt-free dessert. Plus, they’re easily customizable, with the option to use fresh or frozen blueberries. Enjoy them fresh from the oven or chilled from the fridge—either way, they’re bound to become a new favorite in your low-sodium recipe collection!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup Whole wheat flour
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter, melted
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 1 teaspoon Salt-free baking powder
- 1.5 cups Fresh or frozen blueberries
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 mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, cinnamon, and salt-free baking powder. Stir well to mix the dry ingredients thoroughly.
Add the melted unsalted butter, honey, and vanilla extract to the dry ingredients. Mix until well incorporated and the mixture becomes crumbly.
Set aside half a cup of the oat mixture for topping.
Press the remaining oat mixture evenly into the bottom of the prepared baking pan to form the crust.
Spread the blueberries evenly over the crust. If using frozen blueberries, there is no need to thaw them beforehand.
Sprinkle the reserved oat mixture over the blueberries, gently pressing the crumbs into the berries.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the blueberries are bubbly.
Remove from oven and allow to cool completely in the pan on a wire rack.
Once cooled, use the parchment overhang to lift the bars out of the pan, and cut into 12 even pieces.
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 146.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1424 mg | 30% | |
*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.
