When 3pm rolls around I am always in need of a little pick me up! I try having savoury snacks, but they just don’t quite hit the spot at that time of day, coffee and a slice of something sweet is always what is on my mind! These blueberry oatmeal bars are the perfect little afternoon sweet bite, they satisfy my sweet tooth craving without being too sweet. They are loaded with blueberries for a tart hit of antioxidants and are also packed with oats, which provide lots of fibre and long lasting energy to get me through the rest of the afternoon! They can easily be made vegan and gluten-free and are like having a slice of crumble (or cobbler for my US friends) with that lovely crumb topping!
Alternatives and Variations
- Blueberries: any fresh or frozen berry works great in this recipe, as does a mix!
- Gluten-free: choose gluten-free oats and swap the plain flour for a 1:1 blend such as Dove’s Farm or Bob’s Red Mill.
- Vegan: use maple syrup or brown sugar and not honey.
Blueberry Oatmeal Bars
- 1 cup oats
- 1 cup flour
- 1 tsp cinnamon
- 1/3 cup honey, maple syrup or brown sugar
- 6 tbsp coconut oil melted
- 2 cups blueberries fresh or frozen
- 1 lemon juice of
- 1 tsp cornstarch
- 1 tbsp brown sugar
- Preheat the oven to 180c/350f. Grease and line a square baking tin. Tip: leave "handles" of the baking paper hanging out of the tin to make it easy to lift the squares out!
- In a large bowl, mix the oats, flour, cinnamon and a pinch of salt.
- Mix in the coconut oil and honey, mixing well until even crumbles form. The mixture should be crumbly, but should easily press and stick together.
- Press the oat mixture in to the bottom of the tin, leaving around 1/3 of a cup to sprinkle on top of the bars. Use a spoon or spatula to press it evenly in to the tin.
- In a small bowl, mix the blueberries, lemon and cornstarch. Sprinkle the berries over the oat base and sprinkle with the remaining oat mixture and 1 tbsp of brown sugar.
- Bake for 30-40 minutes, until the blueberries are broken down and bubbling and the oat crumb is lightly golden. If you used frozen fruit, the time will be roughly 40 minutes, but fresh will be more like 30, check the berries!
- Allow to cool completely in the tin before lifting out and cutting in to squares. Either cut in to 9 large (2×2 cuts) or 16 smaller (3×3 cuts) squares.
You may also like:
These Vegan Blackberry Cheesecake bars – another fruity vegan bake!