Nut-Free Blueberry Oat Bars
Delightfully wholesome and irresistibly delicious, these Nut-Free Blueberry Oat Bars strike the perfect balance between a hearty snack and a sweet treat. Featuring a golden, crumbly oat crust paired with a luscious blueberry filling infused with a hint of bright lemon, these bars are a nut-free alternative everyone can enjoy. Easy to make and ready in under an hour, this recipe uses simple pantry staples like rolled oats, brown sugar, and all-purpose flour to create a satisfying base while fresh blueberries add a burst of flavor and juiciness. With minimal prep time and a beautiful presentation, these bars are ideal for breakfast on-the-go, mid-day snacks, or sharing at potlucks. Plus, they’re made in an 8x8 inch pan for a perfectly portioned batch that’s easy to slice and serve. Perfect for those with nut allergies or anyone seeking a fruity, wholesome dessert, these blueberry oat bars will become a household favorite!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 0.75 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
- 0.5 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups fresh blueberries
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8x8 inch baking pan and line with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, salt, and cinnamon.
Add the melted butter, vanilla extract, and beaten egg to the dry ingredients. Mix until crumbly and well combined.
Press two-thirds of the oat mixture evenly into the prepared baking pan, forming a firm base.
In another bowl, toss the blueberries with lemon juice and cornstarch until the blueberries are well coated.
Spread the blueberry mixture evenly over the oat base in the pan.
Sprinkle the remaining oat mixture over the blueberries, patting it gently to form an even topping.
Bake in the preheated oven for about 35 minutes, or until the top is lightly golden and the blueberries are bubbling.
Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Cut the cooled blueberry oat bars into squares or rectangles and serve. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 361.2 g | 131% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 137.3 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 278 mg | 21% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1338 mg | 28% | |
*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.
