Home > Breakfast > Blueberry Oatmeal Bars Blueberry Oatmeal Bars March 27, 2020 | 15 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These flourless (gluten free) blueberry oatmeal bars are soft and chewy. They’re loaded with oats, sweet dried blueberries, and topped with a sweet vanilla glaze. These bars are made with better-for-you, wholesome ingredients. A great wholesome snack! These blueberry oatmeal bars are soft, chewy, and bursting with sweet-tart dried blueberries. They’re essentially a mash up of soft granola bars and a bowl of oatmeal — you’ll get thick and chewy, wholesome-tasting, oat-filled bars with this recipe. These bars are quite healthy and can be made even healthier without the glaze if you’re watching sugar consumption. How to make Blueberry Oatmeal Bars Descriptions below correlate with numbered photos. Combine all the oatmeal bar ingredients (except the blueberries) in a large bowl Mix ingredients until well combined Add in dried blueberries Fold with a spatula to mix in the berries Transfer batter to a lined 8×8 pan Bake until lightly browned at the edges and firm in the center Blueberry Oatmeal Bars ingredients Old fashioned oats: the oats make up the base of these bars and are what give them that delicious oatmeal granola bar chewiness. Make sure to use old fashioned oats — quick oats are too processed and will make the bars overly dry; steel cut oats won’t soften enough. Oat flour: no need to buy specialty flour, oat flour can be made with quick or old fashioned oats; read more on this below. Cinnamon: this spice adds a really nice complementary flavor to the blueberries and bars; feel free to reduce, omit, or increase the amount depending on personal preference. Salt: this ingredient helps balance all the flavors in these blueberry oatmeal bars Peanut butter: this ingredient provides structure and stability as well as protein to these bars. The peanut butter really makes these bars quite filling! I haven’t personally tested, but I do think a creamy almond butter would work nicely in these bars. Coconut oil: this oil has become popular the last few years as a healthier alternative to butter and gives these bars a nice flavor. Honey: these bars are mainly naturally sweetened with honey. Honey is rich in antioxidants and contains some nutrients. Light brown sugar: I wanted these bars to be fully naturally sweetened, but they did need a bit more sweetness and were too wet with all honey, so we do use a little brown sugar in these bars — only 1/3 cup! Vanilla extract: this ingredient contributes to a nice subtle flavor Egg + egg yolk: the egg provides stability to the batter and adds flavor and protein to these bars. The egg yolk adds additional structure and flavor. Use the leftover egg whites in this egg wrap! Dried blueberries: make sure to use dried blueberries, not fresh or frozen, in these bars. Dried blueberries are typically found with any other dried fruits and/or raisins/dried cranberries in the grocery store. How to make oat “flour” If you have quick oats or old fashioned oats, you can have oat flour ready for these blueberry oatmeal bars in an instant! Place the oats (you can use old fashioned or quick oats) into the bowl of your food processor or small blender jar. Pulse the oats until ground into a powder-like consistency that resembles flour. Stir the oats around if needed to be sure all the oats are finely ground and there aren’t any full oats left. Make sure to measure your oat flour after it’s been turned to flour and not in the original whole oat form. Blueberry Oatmeal Bars tips Line the pan with parchment paper and leave an overhang for easy bar removal. These bars will stick to the pan and be near impossible to pull out without the parchment Let the bars cool: while it’s so tempting to eat one straight out of the oven (and hey — you do you) these bars are crumbly and a bit gooey while hot. They thicken up a lot as they cool. The glaze also will get overly melty and messy if drizzled on warm bars. Don’t over-bake: remove the bars when they are slightly browned on the edges; the middle and top of the bars may look a bit wet or gooey, but as long as the bars don’t “jiggle” when slightly shaken in the pan, they’re done. If the bars are over-baked they won’t be very soft or chewy. Storage Store these blueberry oatmeal bars in an airtight bag or container at room temperature. These bars are best enjoyed within 2-3 days of making. Leftovers can be frozen and later thawed at room temperature. To freeze: wrap individual bars tightly in plastic wrap and then place individually wrapped bars in an airtight freezer-safe container. More healthy snacks: Chocolate Energy Bites with chocolate protein powder No Bake Granola Bars with dark chocolate drizzle Healthy No Bake Cookies with peanut butter Healthy Blueberry Muffins with Greek yogurt Oatmeal Bars peanut butter flavored FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Blueberry Oatmeal Bars 0 from 0 votes - Review this recipe These flourless (gluten free -- See Note 1) blueberry oatmeal bars are soft and chewy. They're loaded with oats, sweet dried blueberries, and topped with a sweet vanilla glaze. These bars are made with better-for-you, wholesome ingredients. SAVE TO RECIPE BOX Print Recipe Blueberry Oatmeal Bars 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These flourless (gluten free -- See Note 1) blueberry oatmeal bars are soft and chewy. They're loaded with oats, sweet dried blueberries, and topped with a sweet vanilla glaze. These bars are made with better-for-you, wholesome ingredients. Course Breakfast Cuisine American Keyword Blueberry Oatmeal Bars Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 12 bars Calories 207kcal Cost $6.24 IngredientsBlueberry Oatmeal Bars1 cup (93g) old fashioned oats1/3 cup (32g) blended up oats (oat flour)1 teaspoon ground cinnamon1/2 teaspoon fine sea salt1/3 cup (80g) creamy peanut butter 1/4 cup (48g) melted coconut oil1/4 cup (74g) honey1/3 cup (63g) light brown sugar, lightly packed1 teaspoon pure vanilla extract1 large full egg1 large egg yolk (save the whites for another recipe or discard them)3/4 cup dried blueberriesGlaze (Optional)3/4 teaspoon pure vanilla extract1/2 cup powdered sugar1/16 teaspoon (tiny pinch) fine sea salt1/2 to 3/4 tablespoon milk (any milk works; I used whole milk) InstructionsFor the bars:Preheat the oven to 325 degrees F. Line an 8 x 8 baking pan with parchment paper with an overhang. (These will be near impossible to get out if you don't use it)To make oat flour, just place old fashioned or quick oats in a blender and pulse until they resemble flour. Measure AFTER blending to make sure you have the right amount.Combine the all the ingredients except the dried blueberries in a large bowl and stir until smooth and well combined. Add in the dried blueberries and stir. Transfer batter to prepared pan.Bake for 23-26 minutes or until set at the edges (it does look slightly wet in the center, but as long as it doesn't jiggle it's done. The bars will firm up as they cool; be careful to not over bake.)For the vanilla drizzle:Combine all of the ingredients in a medium sized bowl starting with only 1/2 tablespoon milk. Whisk briskly until a very thick glaze has formed. Add up to 1/4 tablespoon milk if needed.Transfer the glaze to a plastic resealable bag and cut off the very tip. Once the bars have cooled, drizzle the glaze over the bars.StoringStore these blueberry oatmeal bars in an airtight bag or container at room temperature. These bars are best enjoyed within 2-3 days of making. Leftovers can be frozen and later thawed at room temperature.To freeze: wrap individual bars tightly in plastic wrap and then place individually wrapped bars in an airtight freezer-safe container. Recipe NotesNote 1: these bars are naturally gluten free, but ensure all the products you use are indeed gluten free and aren't processed in an environment with other gluten products Nutrition FactsServing: 12bars | Calories: 207kcal | Carbohydrates: 28.6g | Protein: 3.8g | Fat: 9.1g | Cholesterol: 23.3mg | Sodium: 41.8mg | Fiber: 1.9g | Sugar: 19.3g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.