I combined oats, blueberries and chia to create Healthy Blueberry Breakfast Bars with a layer of chia seed jam topped by an oatmeal crumble.
I never meant to obsess over a breakfast bar but these Vegan Blueberry Breakfast Bars kept pulling me back. Juicy blueberries get turned into a jam that sings, while a crunchy oatmeal crumble made with rolled oats gives every bite that satisfying snap.
If you care about Blueberry Oat Bars Healthy or just want Blueberry Breakfast Bars that dont taste like cardboard, this one might surprise you. I still mess up the jam sometimes and eat half the pan out of guilt, but there’s a simple little trick that makes the filling pop, you’ll see why you cant stop.
Ingredients
- Rolled oats give fiber, whole-grain carbs and chewy texture, they keep you full longer.
- Blueberries add juicy sweetness and antioxidants, a little tartness blends nicely with oats.
- Chia seeds thicken jam, add plant protein and omega 3, lots of tiny crunch.
- Coconut oil makes bars tender, gives subtle coconut flavor and keeps them moist.
- Maple syrup sweetens naturally, helps the jam set and adds depth of flavor.
- Brown sugar gives caramel notes and extra chew, use sparingly for less sweetness.
- Lemon juice brightens flavors, cuts sweetness with a little tangy zip, freshens everything.
Ingredient Quantities
- 2 cups old fashioned rolled oats, divided (about 1 1/2 cups for the crust and 1/2 cup for the crumble topping)
- 1 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup coconut oil, melted or melted vegan butter
- 1/3 cup pure maple syrup plus 2 tablespoons more for the blueberry jam (maple syrup divided)
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- 2 tablespoons chia seeds
- 1 tablespoon fresh lemon juice
How to Make this
Equipment Needed
1. Two mixing bowls, one large for the crust and one medium for the crumble and berries, I usually grab whatever’s clean
2. Measuring cups and spoons for the oats, flour, maple syrup and spices (1 cup, 1/3 cup, tbsp and tsp)
3. Food processor or blender to pulse the rolled oats into a coarse flour, you can skip this if you like the chunkier texture
4. 8 or 9 inch square baking pan lined with parchment paper or a pie dish if thats what you have
5. Small saucepan to cook the blueberries into a quick chia jam with maple syrup
6. Wooden spoon and a rubber spatula for mixing and scraping the bowl
7. Fork or pastry cutter to crumble the topping and press the crust into the pan
8. Oven mitts and a wire cooling rack for safe handling and cooling
FAQ
Vegan Blueberry Breakfast Bars Recipe Substitutions and Variations
- Rolled oats: swap with quick oats 1:1, they give a finer, softer crust; or use certified gluten free rolled oats same amount if you need GF; for a nuttier, denser bar try replacing up to 1 1/2 cups oats with 1 1/2 cups almond flour but cut the melted coconut oil by 1 to 2 tbsp since almond flour holds fat differently.
- All purpose flour: use whole wheat pastry flour 1:1 for a slightly more wholesome, nutty flavor, it will be a bit denser; or use a gluten free 1:1 all purpose flour blend (follow the blend instructions) if avoiding gluten, you might need an extra tbsp of liquid.
- Coconut oil: use melted vegan butter 1:1 for a richer, buttery note, or a neutral oil like avocado or canola 1:1 for the same moisture but less coconut taste.
- Chia seeds: swap with ground flaxseed 1:1 and hydrate the same way, it thickens the jam similarly; or use 1 tbsp arrowroot or cornstarch mixed with 1 tbsp water for every 2 tbsp chia to thicken the filling, results a little clearer and less fibrous.
Pro Tips
1. Press and prebake the crust a little so it does not get soggy. Use the bottom of a measuring cup to pack the oats down really firm, pop it in the oven for about 8 to 10 minutes until it smells toasty. Dont overbake tho or it will get dry and crumbly.
2. Make the blueberry filling ahead of time and let the chia swell. Mash the berries with the maple syrup and lemon, stir in the chia and wait at least 15 to 30 minutes so it thickens. If you use frozen berries, thaw and drain them first or simmer them down a bit or the extra water will make the bars mushy.
3. Pulse half the oats in a food processor into a finer meal for a better crumb and more binding. That little texture mix gives you a crust that holds together without adding extra flour, and it actually tastes nuttier if you toast the oats for a few minutes before mixing.
4. Chill fully before slicing and clean your knife between cuts for neat bars. I usually let them cool on the counter then stick them in the fridge for 20 to 30 minutes, it makes slicing so much easier. Use parchment to lift the whole slab out, otherwise you will waste a lot trying to pry pieces out.
Vegan Blueberry Breakfast Bars Recipe
I combined oats, blueberries and chia to create Healthy Blueberry Breakfast Bars with a layer of chia seed jam topped by an oatmeal crumble.
9
servings
350
kcal
Equipment: 1. Two mixing bowls, one large for the crust and one medium for the crumble and berries, I usually grab whatever’s clean
2. Measuring cups and spoons for the oats, flour, maple syrup and spices (1 cup, 1/3 cup, tbsp and tsp)
3. Food processor or blender to pulse the rolled oats into a coarse flour, you can skip this if you like the chunkier texture
4. 8 or 9 inch square baking pan lined with parchment paper or a pie dish if thats what you have
5. Small saucepan to cook the blueberries into a quick chia jam with maple syrup
6. Wooden spoon and a rubber spatula for mixing and scraping the bowl
7. Fork or pastry cutter to crumble the topping and press the crust into the pan
8. Oven mitts and a wire cooling rack for safe handling and cooling
Ingredients
-
2 cups old fashioned rolled oats, divided (about 1 1/2 cups for the crust and 1/2 cup for the crumble topping)
-
1 cup all purpose flour
-
1/2 cup light brown sugar, packed
-
1/2 teaspoon baking powder
-
1/4 teaspoon fine sea salt
-
1/2 cup coconut oil, melted or melted vegan butter
-
1/3 cup pure maple syrup plus 2 tablespoons more for the blueberry jam (maple syrup divided)
-
1 teaspoon vanilla extract
-
2 cups fresh or frozen blueberries
-
2 tablespoons chia seeds
-
1 tablespoon fresh lemon juice
Directions
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 110g
- Total number of serves: 9
- Calories: 350kcal
- Fat: 14.8g
- Saturated Fat: 11g
- Trans Fat: 0g
- Polyunsaturated: 1.2g
- Monounsaturated: 1.3g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 170mg
- Carbohydrates: 51g
- Fiber: 4.1g
- Sugar: 25.4g
- Protein: 5.3g
- Vitamin A: 0IU
- Vitamin C: 3.3mg
- Calcium: 29mg
- Iron: 1.3mg
