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

Introduction

These no bake blueberry oat bars are a simple and delicious treat that’s naturally gluten-free and perfect for the whole family. With a crumbly oat base and a sweet, tangy blueberry filling, they come together quickly without any oven time.

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 on the sides 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 their juice.
3. Step 3: Stir in the cornstarch mixture and cook for another 1–2 minutes until the filling thickens. Remove from heat and let it cool slightly.
4. Step 4: In a large bowl, mix oats, almond or oat flour, melted coconut oil, honey, vanilla extract, and salt until crumbly and well combined.
5. Step 5: Press about two-thirds of the oat mixture evenly into the bottom of the prepared pan.
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 down.
8. Step 8: Cover and refrigerate for at least 2 hours until firm enough to slice.
9. Step 9: Use the parchment paper to lift the bars from the pan, slice into squares or rectangles, and serve.

Tips & Variations

• For extra richness, swirl the nut butter into the blueberry filling before spreading it in the pan.
• Use frozen blueberries directly from the freezer to save time, just add a minute or two more when cooking the filling.
• Substitute honey with maple syrup to make this recipe vegan-friendly.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To enjoy, thaw in the fridge or at room temperature before serving. Reheating is not necessary as they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of gluten-free?

Yes, regular rolled oats will work if you do not need the bars to be gluten-free.

Is it necessary to bake these bars?

No, these blueberry oat bars are designed to be no bake, making them quick and easy with no oven required.

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

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★★★★★

5 from 70 reviews

These No Bake Blueberry Oat Bars are a simple, gluten-free treat perfect for a healthy snack or dessert. Featuring a crumbly oat and almond flour base with a sweet and tangy blueberry filling, these bars come together quickly without any baking required. They are family-approved, naturally sweetened with honey or maple syrup, and offer a delicious way to enjoy fresh or frozen blueberries year-round.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 2 hours 23 minutes
• Yield: 16 bars 1x
• Category: Dessert, Snack
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the 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

For the 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 (slurry)
• 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 blueberries, honey, and lemon juice. Cook for 4–5 minutes until the berries begin to soften and release their juice. Stir in the cornstarch slurry and continue cooking for another 1–2 minutes until the mixture thickens. Remove from heat and let it cool slightly.
3. Make the oat mixture: In a large mixing bowl, combine gluten-free oats, almond flour, melted coconut oil, honey, vanilla extract, and a pinch of salt. Stir well until the ingredients are fully combined and the texture is crumbly.
4. Assemble the bars: Press about two-thirds of the oat mixture evenly into the prepared pan to form the base. Spread the cooled blueberry filling evenly over the oat layer. Sprinkle the remaining oat mixture on top, gently pressing it down to form the topping.
5. Chill: Cover the pan and refrigerate the assembled bars for at least 2 hours to allow them to firm up enough for slicing.
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

• Use fresh or frozen blueberries; if frozen, thaw slightly before cooking.
• For a nut-free version, substitute the nut butter with sunflower seed butter or omit entirely.
• Adjust sweetness by using more or less honey or maple syrup according to taste.
• Store bars in an airtight container in the refrigerator for up to 5 days.
• These bars can be frozen for up to 2 months; thaw in the refrigerator before serving.

Keywords: no bake bars, blueberry oat bars, gluten free snacks, healthy dessert, no bake dessert, easy blueberry bars, family friendly snack