These Blueberry Breakfast Bars are packed with old fashioned rolled oats, almond flour and rich almond butter, all layered with a vibrant homemade blueberry lemon chia jam. They're entirely gluten-free, dairy-free and vegan. Plus, they come together easily using just 10 simple ingredients!
These bars are actually a mashup of three different oat bar recipes on my site - my healthy date squares, chocolate oat bars and strawberry steel cut oat bars. They're wholesome enough to kickstart your morning, but decadent enough to double as dessert!
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Quick Look: Blueberry Breakfast Bars
- ⏱ Prep Time: 20 minutes
- 👩🏻🍳 Bake Time: 25 minutes
- 🆒 Chill Time: 2 hours
- ⏳ Total Time: 2 hours 45 minutes
- 🫐 Servings: 16 bars
- ⚡ Calories: 250 per bar
- 🍽 Diet: gluten-free, dairy-free, vegan
- 🔥 Flavor/texture: crunchy oatmeal topping and base with a sweet and tart blueberry lemon filling.
- 👌 Difficulty: easy to prep and bake; only 10 ingredients needed.
- ❤️ Why you'll love: hearty and wholesome ingredients make them perfect for breakfast or an afternoon snack!
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Reasons to love these breakfast bars
- Perfect texture: The base and topping are made with a hearty blend of rolled oats, almond flour and creamy almond butter. Plus, the addition of coconut oil ensures the oat layers get extra crisp. (I use a similar combination of ingredients to make the crunchy topping for my almond flour cherry crisp).
- Chia jam filling: Instead of just using a blueberry/cornstarch mixture for the fruit layer, we're using a layer of blueberry chia seed jam. The chia seeds make the filling thick so you don't need to worry about it setting up.
- Blueberry lemon combination: This is a classic flavor pairing, which I use quite often. (This gluten-free lemon blueberry bread and blueberry lemon ricotta cake are delicious examples)! The jammy blueberries and zesty lemon work perfectly sandwiched between the crunchy oat layers in these bars.
- Diet-friendly: These bars are naturally dairy-free, vegan, and gluten-free. And, unlike most blueberry oat bars, they don't contain any white flour or granulated sugar.
Table of Contents
Ingredient notes and substitutions
- Blueberries: I've used both fresh and frozen blueberries to make the chia jam filling and both work well.
- Oats: I use old fashioned rolled oats in these bars, which are a larger flake compared to quick oats, which are cut into smaller pieces. You can often use them interchangeably, I just prefer old fashioned oats for their chewier texture.
- Almond flour: I often substitute almond flour for all-purpose flour in oat bars in order to make them gluten-free (like these almond flour peach crumble bars). Be sure to use fine blanched almond flour for the best texture.
- Almond butter: Natural almond butter helps the oat layer stick together and adds flavor. You can substitute with natural peanut butter, it will just add a more pronounced flavor to the bars.
- Maple syrup: Real maple syrup naturally sweetens the oat layers and chia jam. For a non-vegan version, you can substitute it with honey.
- Chia seeds: You'll need 6 tablespoons of chia seeds to thicken the jam. (I always have chia seeds on hand for jams, smoothies and, of course, my oat milk chia pudding)!
A note on measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
How to make blueberry breakfast bars with chia jam
Step 1: Stir together the blueberries, lemon juice, zest and maple syrup in a small sauce pan.
Step 2: Cover and bring to a low boil. Let simmer until the blueberries have softened and released a lot of liquid.
Step 3: Use a fork to mash some of the berries, being careful to keep some whole. Stir in the chia seeds.
Step 4: Cover and let sit for 15-20 minutes to let the jam thicken.
Step 5: Whisk together the oats, almond flour, coconut sugar and salt.
Step 6: Add the almond butter, maple syrup and coconut oil to a microwave-safe bowl. Microwave on two 30-intervals. Stir until melted together and runny.
Step 7: Pour the almond butter mixture over the oat mixture and stir together until well combined.
Step 8: Press about two-thirds of the mixture into the bottom of a 9-inch square pan lined with parchment paper.
Step 9: Spread the chia jam filling over the bottom oat layer.
Step 10: Scatter the remaining oat mixture over top and lightly press it into the jam layer.
Step 11: Bake at 350F for 25-30 minutes or until the top is golden brown and crispy. Let cool.
Step 12: Cut into squares and enjoy!
Expert tips
- Let filling cool and thicken. Be sure to wait 15-20 minutes for the chia jam to thicken. You don't want it runny when you add it to the base of the bars. You can even make it the day before you make the bars, and store it in the fridge.
- Gluten-free oats. Oats are naturally gluten-free, but there may be cross-contamination with wheat products, so just make sure your oats are labeled certified gluten-free.
- Chill bars. I don't recommend cutting into these bars when they're still warm as they will fall apart. Make sure to let them cool to room temperature, or even chill them for a few hours.
- Size of pan. This recipe was made in a 9-inch square pan. If you want a thicker bar, just use an 8-inch square pan and bake the bars for an extra 5 minutes or so.
Blueberry breakfast bars FAQs
Yes! You can make the jam filling with different kinds of berries. Raspberries would work well with lemon, or this berry chia jam, which is made with strawberries, blueberries and blackberries, would work as a filling too. You can also try the cherry filling from my almond cherry bars.
I haven't tested it but store-bought jam should be fine. Just note that it will make the bars sweeter since store-bought jams contain more sugar.
These blueberry oat bars should be stored in an airtight container in the fridge, where they'll last for 4-5 days. You can also freeze them in a single layer or between sheets of parchment paper for up to 3 months. Let them defrost in the fridge before enjoying.
More blueberry recipes
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📖 Recipe
Blueberry Breakfast Bars
Ingredients
For the jam filling:
- 3 cups (475 g) fresh blueberries, (frozen works too)
- 1 large lemon, juiced and zested
- 1 tablespoon maple syrup
- 6 tablespoons (65 g) chia seeds
For the base and topping:
- 2 ¾ cups (300 g) large flaked (old fashioned) rolled oats
- 1 cup (104 g) fine blanched almond flour
- ¼ cup (50 g) coconut sugar
- ½ teaspoon fine sea salt
- ½ cup (135 g) natural almond butter, smooth and drippy
- ½ cup (120 ml) maple syrup
- ¼ cup (60 g) virgin cold pressed coconut oil
Instructions
- In a small sauce pan, combine the blueberries, lemon juice, lemon zest and maple syrup. Bring to a low boil. Cover and let simmer until the blueberries have softened and released a lot of liquid.
- Use a fork to mash some of the berries, leaving some whole. Remove from heat and stir in the chia seeds. Cover and let sit for 15-20 minutes until the jam has thickened.
- Preheat the oven to 350F. Grease a 9-inch square pan and line it with overhanging parchment paper.
- In a large bowl, combine the oats, almond flour, sugar and salt.
- In a small microwaveable bowl, add the almond butter, maple syrup and coconut oil. Microwave for two 30-second intervals, stirring in between and after until melted together and runny.
- Pour over the oat mixture and stir until well combined.
- Add about two-thirds of the oat mixture to the prepared pan and press down to form a firm bottom layer.
- Spread the chia jam filling evenly over the top. Scatter the remaining oat mixture over the jam and press down lightly.
- Bake for 25-30 minutes, or until the top is crisp and golden brown. Let cool fully on a wire rack before cutting into bars. (Once cooled, I like to place them in the fridge for a few hours before cutting into them).
- Store covered in the fridge and enjoy within 4-5 days.
Notes
- Let filling cool and thicken. Be sure to wait 15-20 minutes for the chia jam to thicken. You don't want it runny when you add it to the base of the bars. You can even make it the day before you make the bars, and store it in the fridge.
- Gluten-free oats. Oats are naturally gluten-free, but there may be cross-contamination with wheat products, so just make sure your oats are labeled certified gluten-free.
- Chill bars. I don't recommend cutting into these bars when they're still warm as they will fall apart. Make sure to let them cool to room temperature, or even chill them for a few hours.
- Size of pan. This recipe was made in a 9-inch square pan. If you want a thicker bar, just use an 8-inch square pan and bake the bars for an extra 5 minutes or so.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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