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?!
Vegan Blueberry Oat Bars
These healthy blueberry oat bars are vegan and gluten-free and perfect for breakfast, snack, or dessert! They are lightly sweet, bursting with blueberry flavor, and super easy to prepare. They taste like heaven when eaten warm, straight out of the oven. When enjoyed immediately, they are best eaten with a fork. The next day, they are firm like a bar and can be eaten with your hands.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 - 12 bars 1x
- Category: Snacks
- Cuisine: American
Ingredients
For the filling
- 1 pint blueberries
- 1/4 cup agave nectar
- 1/8 cup lemon juice
- 1/8 cup water
- 1/2 teaspoon vanilla extract
- 2 tablespoons arrowroot plus 2 tablespoons cold water (corn starch may be substituted)
For the crust/topping
- 3 cups rolled oats (not instant), divided
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup unsweetened apple sauce
- 1/3 cup agave nectar
- 1 teaspoon vanilla
- 2 tablespoons coconut oil
Instructions
- Preheat your oven to 375 degrees. Oil a 8×8 inch baking dish and set aside.
- In a small sauce pan, bring the blueberries, agave nectar, lemon juice, and water to a boil over medium high heat. When it boils, stir in the vanilla and arrowroot mixture. Remove from heat and allow to cool. The mixture will thicken as it cools. If you are using corn starch instead of arrowroot, you will need to stir the mixture a little longer as it cooks and thickens before you remove it from the heat.
- Process 1 1/2 cup of the oats in your blender or food processor until they are a fine powder. Combine the processed oats, the remaining 1 1/2 cups of rolled oats, cinnamon, baking powder, and salt in a bowl and mix well.
- Add the applesauce, agave nectar, and vanilla and mix until everything is well combined. Add the coconut oil and use your hands to incorporate it into the mixture evenly. The oats mixture will be thick and resemble cookie dough.
- Press about half of the mixture into the bottom of your baking dish. Press it down firmly so that it reaches the edges of the pan and forms an even bottom crust. Pour the blueberry mixture on top of the crust layer. Finally, sprinkle the rest of the oat mixture on top of the blueberry mixture in crumbles. Bake for 30 minutes in the preheated oven. Allow to cool before cutting into squares. Store in the refrigerator. Enjoy!
Notes
Recipe adapted from here.
Nutrition
- Serving Size: 1 of 12 bars
- Calories: 185
- Sugar: 15.9g
- Sodium: 56.2mg
- Fat: 6.3g
- Carbohydrates: 31.8g
- Protein: 2.7g
Keywords: oat bars
Have a great week, friends!
Healthy Living Playbook!
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!
I’m glad you aren’t on the agave hate train. 🙂
Oh wow these sound awesome! you can never go wrong with blueberries in any form! 🙂
I agree!
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.
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.
These look marvelous! What a great way to use up the berries in my fridge!
Thanks, Rachel!
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!
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. 🙂
Honey should not be consumed unless raw.
Why? I know it’s got more health benefits in its raw state, but why should it not be consumed unless it’s raw?
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…http://truththeory.com/2012/07/29/honey-a-must-read-for-those-who-eat-it-regularly/
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.http://www.curejoy.com/content/honey-heated-body-temperature/
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.
You’re welcome!
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.
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.
I just made these. Still in oven. I tasted all the mix before putting it in the pan to bake, about 15 min ago. I am getting a migraine from tasting. I’m not sure what ingredient brought it in. They look great in the oven & still glad I made them.
Tried it, loved it and made it a 2nd time as dessert for vegan friends. Got lot’s of compliments so thank you very much for this very nice and easy recipe.
Instead of agave I used maple syrup.
Thanks for the feedback, Ann! I’m glad you liked these. 🙂
Any recommendations on what could be subbed for applesauce? I don’t have any on hand, no bananas at the moment either.
Sorry I didn’t see this comment right away. You can add more oil if you don’t have applesauce. I would try 1/3 cup oil and up the agave nectar to 1/2 cup.
I really love this recipe! Delicious, just the right amount of sweet (I used agave nectar) and easy and fast to make. Thank you for sharing 🙂
You’re welcome! Thanks for your feedback. 🙂
Hi! Would frozen blueberries work in this recipe?
How many calories are each serving of the blueberry bars 🙂
Hi … I already have oat flour, so wondering how much I use to equal 1.5 cups of Oats you put in food processor?
1.5 cups of oat flour.