No Bake Blueberry Oat Bars – Simple, Gluten-Free, And Family-Approved Recipe

Introduction

No Bake Blueberry Oat Bars are a delicious and easy treat perfect for a quick snack or a wholesome dessert. These bars are gluten-free, naturally sweetened, and packed with fresh blueberry filling layered between a crumbly oat base and topping. Family-approved and simple to make, they require no baking and come together in just a few steps.

Ingredients

• 2 ½ cups gluten-free rolled oats
• 1 cup almond flour or oat flour
• ½ cup coconut oil, melted
• ½ cup honey or pure maple syrup
• 1 tsp pure vanilla extract
• Pinch of salt
• 2 cups fresh or frozen blueberries
• 3 tbsp honey or pure maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch or arrowroot powder mixed with 2 tbsp water
• ½ cup nut butter such as peanut, almond, or cashew

Instructions

1. Step 1: Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Step 2: In a saucepan over medium heat, combine blueberries, honey, and lemon juice. Cook for 4–5 minutes until the berries soften and release juice.
3. Step 3: Stir in the cornstarch slurry and cook for another 1–2 minutes until the mixture thickens. Remove from heat and let cool slightly.
4. Step 4: In a large bowl, mix oats, almond or oat flour, melted coconut oil, honey, vanilla extract, and salt until combined and crumbly.
5. Step 5: Press about two-thirds of the oat mixture firmly into the prepared pan to form an even layer.
6. Step 6: Spread the cooled blueberry filling evenly over the oat base.
7. Step 7: Sprinkle the remaining oat mixture over the filling and gently press it down.
8. Step 8: Cover and refrigerate for at least 2 hours until the bars are firm.
9. Step 9: Use the parchment overhang to lift the bars from the pan, slice into squares, and enjoy.

Tips & Variations

• Swap blueberries for raspberries, blackberries, or strawberries for a different flavor.
• Use oat flour instead of almond flour to make these bars nut-free.
• Add a sprinkle of chia or flaxseeds to the oat mixture for extra nutrition.
• If nut butter is too thick, warm it slightly to spread more easily in the filling.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars for up to 2 months. Thaw in the fridge before serving. These bars can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Thaw them slightly before cooking to help release their juices faster.

Is it necessary to use parchment paper?

Parchment paper makes removing the bars easier and helps prevent sticking, but you can lightly grease the pan as an alternative.

No Bake Blueberry Oat Bars – Simple, Gluten-Free, And Family-Approved Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

These No Bake Blueberry Oat Bars are a simple, gluten-free treat perfect for a healthy snack or breakfast option. Made with wholesome oats, almond flour, and a sweet blueberry filling, these bars combine natural ingredients without any baking required. Family-approved and easily customizable, they offer a delicious balance of fruity sweetness and hearty texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 2 hours 22 minutes
• Yield: 16 bars 1x
• Category: Snack
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Oat Base and Topping

• 2 ½ cups gluten-free rolled oats
• 1 cup almond flour or oat flour
• ½ cup coconut oil, melted
• ½ cup honey or pure maple syrup
• 1 tsp pure vanilla extract
• Pinch of salt

Blueberry Filling

• 2 cups fresh or frozen blueberries
• 3 tbsp honey or pure maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch or arrowroot powder mixed with 2 tbsp water
• ½ cup nut butter such as peanut, almond, or cashew

Instructions

1. Prepare the pan: Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Make the blueberry filling: In a saucepan over medium heat, combine the blueberries, honey, and lemon juice. Cook for 4–5 minutes until the berries soften and release their juices. Stir in the cornstarch slurry and cook another 1–2 minutes until the mixture thickens. Remove from heat and let cool slightly.
3. Make the oat mixture: In a large mixing bowl, combine the gluten-free rolled oats, almond flour, melted coconut oil, honey, vanilla extract, and a pinch of salt. Stir thoroughly until fully combined into a crumbly texture.
4. Assemble the bars: Press about two-thirds of the oat mixture evenly into the bottom of the prepared pan. Spread the cooled blueberry filling evenly over the oat base. Sprinkle the remaining oat mixture on top and gently press it down to create a firm layer.
5. Chill: Cover the pan and refrigerate the bars for at least 2 hours or until firm enough to slice.
6. Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and enjoy your no bake blueberry oat bars.

Notes

• Swap blueberries with raspberries, blackberries, or strawberries for variety.
• For a nut-free version, substitute almond flour with oat flour.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze bars for up to 2 months for longer storage.

Keywords: no bake blueberry oat bars, gluten-free snack, healthy snack bars, blueberry oat bars, no bake dessert, gluten-free bars, family-approved snack, easy no bake recipe