Name: Vegan Blueberry Breakfast Bars Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 3 h 50 min
Cuisine: Vegan
Ingredients: 1 ½ cup Homemade Oat Flour (or all-purpose flour or spelt flour); 1 ¼ cup Rolled Oats; ⅓ cup Maple Syrup (or agave or rice syrup); ⅓ cup Coconut Oil, melted; ¼ teaspoon Salt; ½ teaspoon Vanilla Extract; 2 cups Blueberries, fresh or frozen; 3 tablespoons Maple Syrup (or agave or rice syrup); 2 tablespoons Lemon Juice; 2 tablespoons Chia Seeds; ½ teaspoon Lemon Zest

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Introduction

These vegan blueberry breakfast bars are a delicious and wholesome way to start your day. Packed with oats and fresh blueberries, they offer a perfect balance of natural sweetness and texture. Easy to make and ideal for meal prep, they’re sure to become a favorite morning treat.

The image shows a close-up of blueberry crumb bars arranged on a white marbled surface. Each bar has three layers: a bottom light golden crust, a middle deep purple blueberry filling that looks juicy and slightly shiny, and a top crumbly oat topping in a golden brown color. Some bars are stacked, showing the thick layers clearly, while whole fresh blueberries are scattered around the bars. In the background, there is a blurred jar filled with blueberries and a sliced lemon, adding color and freshness. The focus is tight on the bars, with natural light that highlights the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cup Homemade Oat Flour (or all-purpose flour or spelt flour)
1 ¼ cup Rolled Oats
⅓ cup Maple Syrup (or agave or rice syrup)
⅓ cup Coconut Oil, melted
¼ teaspoon Salt
½ teaspoon Vanilla
2 cups Blueberries, fresh or frozen
3 tablespoons Maple Syrup (or agave or rice syrup)
2 tablespoons Lemon Juice
2 tablespoons Chia Seeds
½ teaspoon Lemon Zest

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line an 8-inch by 8-inch baking pan with parchment paper. Set aside.
Step 2: In a large bowl, combine oat flour, rolled oats, maple syrup, melted coconut oil, salt, and vanilla. Use your hands to squeeze the mixture until it forms a sticky dough. If it feels too dry, add 1 to 2 tablespoons of water, one tablespoon at a time, until the dough is soft and sticks together.
Step 3: Press 1 ¾ cups of the dough evenly into the bottom of the prepared pan using a spatula, making sure there are no holes. Place the leftover dough in a small bowl and refrigerate; it will be used as crumble topping.
Step 4: While the crust chills, make the blueberry chia seed jam. In a small saucepan, combine blueberries, maple syrup, lemon juice, lemon zest, and chia seeds. Cook over medium heat for 1-2 minutes until bubbles form around the edges.
Step 5: Mash the blueberries with a fork or potato masher. Continue cooking and stirring for about 2 more minutes until the mixture thickens slightly but remains runny. It will thicken further in the oven.
Step 6: Spread the jam evenly over the chilled crust. Sprinkle the reserved dough over the jam to create a crumble topping.
Step 7: Bake for 35 minutes, or until the bars are golden and crispy on top.
Step 8: Remove from the oven and let cool in the pan for 10 minutes. Transfer to a cooling rack and cool completely for about 3 hours before slicing into 16 bars. This helps the bars set and prevents crumbling.

Tips & Variations

For a nutty twist, add ½ cup chopped nuts to the crumble topping before baking.
Swap blueberries for raspberries or blackberries for a different flavor.
If you don’t have oat flour, simply blend rolled oats in a food processor until finely ground.
To make these bars gluten-free, ensure your oats and flour are certified gluten-free.

Storage

Store the cooled bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze the bars and thaw them in the fridge overnight before serving. Reheat gently if you prefer warm bars.

How to Serve

The image shows several square blueberry crumble bars arranged closely on a white parchment paper on a wooden board. Each bar has three layers: the bottom layer is a light golden brown crust, the middle layer is a deep purple, juicy blueberry filling, and the top layer is a golden crumble with visible oats adding texture. Fresh whole blueberries are scattered around the bars. In the background, there is a half lemon with a bright yellow interior placed near a white marbled surface, with a soft blurred purple cloth and green plant also faintly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh and frozen blueberries interchangeably?

Yes, both fresh and frozen blueberries work well for this recipe. If using frozen, there’s no need to thaw them before cooking the jam.

What can I substitute for coconut oil?

You can use melted vegan butter or any neutral oil like vegetable or canola oil if you don’t have coconut oil on hand.