Vegan Blueberry Oat Bars

If you are looking for a bar recipe that uses fresh fruit and can pass as dessert, a snack, or breakfast, this is your recipe.

These healthy bars are both vegan and gluten-free if you use certified gluten-free oats.  The best part is that they are a snap to whip up.  Easy, healthy recipes that make everyone in my family happy are my favorite kind.

The ingredients are simple and let the blueberries shine.  These bars are lightly sweet, but definitely not the kind of sweet that leaves you feeling icky afterwards.  Does anyone else feel that way after eating something too sweet?

I use agave nectar as a sweetener here.  I like it because it has a more neutral flavor than some other liquid sweeteners like maple syrup or honey.  You can use either of those here, but the flavor profile will change slightly.

There’s a lot of controversy about whether agave nectar is a healthy sweetener.  I’ve done my research and feel that, like other sweeteners, it’s acceptable in moderation.  I don’t think any sweetener is good for you, especially if you use too much.  I do think there is a lot of misinformation out there about agave nectar; you really have to be a scrupulous, discerning reader before you come to your own conclusion about this sweetener.  You can’t believe every sensationalized article you come across before verifying the details.

Sorry about that little tangent, but I know at least one person will question my use of agave nectar, so I figured I’d answer the questions before they come in.  Enough of that, though, how about we get to the recipe?!


These Vegan Blueberry Oat Bars are a great recipe for a healthy breakfast, snack, or even desserts!


Have a great week, friends!




  1. says

    Major yummmm! I feel ya on the sweeteners–they’re all sugar in the end, and it’s best in moderation. I like getting agave at TJ’s because it’s super cheap! I just bought a pint of blueberries so this is calling my name!

  2. Veronique says

    I don’t know if maybe I have gone cross-eyed, but I did not see anywhere how long it needs to be in the oven for. I went with 30 minutes after looking at the recipe you linked.

    • Maryea says

      Eeeek! I think maybe I was going cross-eyed when I wrote the recipe. It’s fixed now! Thanks for the heads up. :) Hope you loved these.

  3. Janice says

    Took me a while to find this healthy version. Going to give them a try but without the agave. Might want to rethink that ingredient. I use local honey as a substitute in most recipes. It’s much better for u in a million ways. The research on agave is easy to find. Best of luck on staying healthy and thanks for sharing so I could do so eying healthy for my own!

    • Maryea says

      I have done a lot of research on agave. I think a lot of it is sensationalized. I realize it is high in fructose (giving it its lower glycemic index, which I like) but honey is also high in fructose. Like all sweeteners, I use it in strict moderation. I make sure to use organic agave so I can trust it is minimally processed without chemicals I don’t feel any sweetener is good for you. Some slightly better than others, but none are “good” for you. I also use local, raw honey. I love it, but sometimes I don’t want the strong honey flavor in what I’m making.

      I hope you enjoy these blueberry bars! I’m glad you found me. :)

      • Maryea says

        Why? I know it’s got more health benefits in its raw state, but why should it not be consumed unless it’s raw?

  4. Sandie says

    When I started learning about health foods way back before I started having kids…35 yrs ago I replaced sugar with honey when baking. I wondered if it was actually better once it was heated and for some reason that thought always stayed with me. I didn’t bake sweet things for the kids much thinking raw fruit was better anyway but I started to bake again to sell muffins and cookies and looked into alternative sweeteners and found information about how honey is toxic when heated. There is lots of information about this online…
    Several studies to test this theory have shown that when honey is heated it produces a chemical called hydroxymethyl furfuraldehyde (HMF), increases the level of peroxides, as well as altering the all-important ‘medicinal’ molecular structure of honey irrevocably, making it indigestible and toxic. Some sources say that HMF may also be toxic to humans so if you need something natural sweetener that needs to be heated in your recipes, try coconut palm sugar or jaggery.

  5. Linda says

    I just put a pan of these in the oven. Upon licking my fingers, I decided they are delicious! I may cut back on the agave next time as I haven’t had much sweetener in the last year or so. But they are fit for company just as they are! Thanks for the recipe.

  6. Heather says

    Could maple syrup or honey be used in place of the agave nectar? I’m concerned about the long-term effects that the high-fructose content of agave can have on the body, causing insulin resistance, etc.

    • Maryea says

      Yes, you can use a different liquid sweetener. Keep in mind, however, that agave is the most neutral of the liquid sweeteners you mention, so the honey or maple syrup will change the flavor slightly.


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