These Blueberry Oat Bars are a chewy, crunchy breakfast that tastes like blueberry almond pie with over 7 grams of protein and 4 grams of fiber!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Blueberry Oat Bars
These Blueberry Oat Bars are a chewy, crunchy breakfast that tastes like blueberry almond pie with over 7 grams of protein and 4 grams of fiber!
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Servings: 9 bars
Calories: 236.4 kcal
Ingredients
- 1 cup Frozen Blueberries - (note 1)
- 2 ½ cups Old-Fashioned Rolled Oats - (note 2)
- ½ cup Cashew Butter - (note 3)
- ¼ cup Maple Syrup - (note 4)
- 1 teaspoon Almond Extract - (note 5)
Topping
- ½ cup Frozen Blueberries
- ½ cup Sliced Almonds
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
- In a microwave-safe bowl, place the frozen blueberries, microwave 1 minute on high, until lukewarm, thawed, and you see some blueberry juice at the bottom of the bowl.
- In a food processor, add oats, thawed lukewarm blueberries, cashew butter, maple syrup, and almond extract.
- Blend on high speed until it forms a sticky batter. You may have to stop the blender a few times, scrape down the sides of the bowl, and repeat until all the oats have been blended into tiny pieces. The batter is sticky but not runny. if too wet, blend in more oats.
- Pour the batter into the prepared pan, and spread it into a single even layer. It's very sticky and a little difficult to spread. I recommend using a rubber spatula to make it easier.
- Sprinkle the sliced almonds on top and press with your hands to make sure they stick to the bar.
- Sprinkle the extra frozen blueberries on top of the bar, and slightly press each of the berries into the batter with your hands.
- Bake the bars for 30 minutes at 350°F (180°C) until the almonds are toasted and the bars look dry.
- Let them cool down for 10 minutes in the pan, then release on a cooling rack.
- This is a soft-baked oatmeal bar, not crunchy, better served on a plate with a dollop of yogurt.
Notes
Note 1: I didn’t try the recipe with fresh blueberries yet, because it wasn’t in season. You can use any frozen berries, like raspberries or blackberries. For precision, weigh the frozen berries.
Note 2: You must use rolled oats, not quick oats, or the bar won’t firm up. Use gluten-free certified oats if needed.
Note 3: Cashew butter has the best neutral flavor for this recipe. The recipe works with peanut butter, sunflower seed butter, or almond butter, but the taste of these nut butters covers the blueberry flavors. I simply like the cashew blueberry flavor more.
Note 4: Or any liquid sweetener like agave syrup, or coconut nectar
Note 5: Optional, this enhance the almond flavor, skip or use vanilla extract if preferred.
Storage: Store the bars in the fridge in an airtight container for up to 4 days or freeze for up to 1 month in Ziploc bags.
Nutrition
Serving: 1bar | Calories: 236.4kcal | Carbohydrates: 29.5g | Protein: 6.7g | Fat: 11.1g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 6.2g | Trans Fat: 0.001g | Sodium: 4.6mg | Potassium: 234.3mg | Fiber: 3.7g | Sugar: 8g | Vitamin A: 11.9IU | Vitamin C: 2.1mg | Calcium: 42.7mg | Iron: 1.9mg | Magnesium: 84.8mg | Phosphorus: 184.6mg | Zinc: 1.8mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Frozen Blueberries – These provide the liquid needed to hydrate the oats once thawed and give the bars their signature purple color and flavor. Frozen raspberries or blackberries work just as well.
- Old-Fashioned Rolled Oats – These create the structure of the bars and provide fiber. Gluten-free certified rolled oats are the perfect swap if you have an allergy, but avoid quick oats as they won’t firm up enough.
- Cashew Butter – This acts as a binder and adds creaminess with a neutral flavor that lets the blueberries shine. Almond butter, peanut butter, or sunflower seed butter work too, though they will change the flavor slightly.
- Maple Syrup – This sweetens the batter and helps the bars hold their shape after baking. Agave syrup or coconut nectar are great alternatives.
- Almond Extract – This boosts the berry flavor and gives the bars a delicious “bakery” taste. Vanilla extract works if you don’t have almond on hand.
- Sliced Almonds – These add a nice crunch to the topping. Chopped walnuts, pecans, or shredded coconut are fun alternatives.
How to Make Blueberry Oat Bars (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for a perfect bar.
- Switch the Berries – You can easily swap the frozen blueberries for frozen blackberries or frozen raspberries if you prefer a tart flavor profile.
- Stick to Frozen – I strongly recommend avoiding fresh blueberries for this recipe because it relies on the extra liquid released by thawed frozen berries to hydrate the oats properly.
- Play with Toppings – You can replace the sliced almonds with shredded coconut, chopped walnuts, or pecans for a different crunch on top.
- No Jam Here – If you prefer a jam version, try my Blueberry Breakfast Bar.
where is note 5?
I updated the recipe card for you, sorry about that.
Will love this recipe and add cocoa and nuts and differing nuts and seeds cocoa from amazon is nutient rich try some for superfood logic.