This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Have a very good morning with my 5-ingredient blueberry oat breakfast bars ! They are vegan, added sugar-free, oil-free, gluten-free & only 75 calories each.
Table of Contents
- Healthier Fruit-Filled Cereal Bars
- Recipe Benefits
- Ingredients
- Flaxseed Substitute
- Step by Step Instructions
- Step One: Process Some of the Oats into Flour
- Step Two: Combine the Oat Crust Ingredients
- Step Three: Make the Blueberry Filling
- Step Four: Assemble the Bars
- Step Five: Bake
- More Amazing Oat Recipes to Try:
- 5 ingredient Blueberry Oat Breakfast Bars {vegan, sugar-free, oil-free, gluten-free} Recipe
Healthier Fruit-Filled Cereal Bars
I love the idea of a fruit-filled, portable cereal bar.
I don’t love the reality of ready-to-eat cereal bars from the grocery store, including the organic, all-natural, “healthy” options.
In fact, I don’t like them at all. Mostly, I find them far too sweet and insubstantial (i.e., I am hungry again in about 15 minutes). Further, what is being added to the cereal layer? No matter the brand, it always tastes weird.
So I made my own version: Blueberry Oat Breakfast Bars.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Made with only 5 ingredients
- No added sugar
- Oil-free
- Customizable (add spices and flavorings as you please)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- blueberries (fresh or frozen (thawed))
- rolled oats (certified gluten-free, as needed)
- arrowroot or tapioca starch
- very ripe banana
- flaxseed meal (read on if you cannot have flaxseed meal).
Flaxseed Substitute
Not to worry if you cannot eat flaxseed meal. The purpose of its addition here is to add some fat, without adding oil, as well as some extra nutrition.
You can sub any number of other ingredients, including equal amounts of almond meal/flour, ground chia seeds, hemp hearts, or other finely ground nuts or seeds. You can also add more ground oats, but the oat layers will be a bit more dense without the added fat.
Banana hater? Don’t worry, I’ve got you covered, too. See the recipe notes for using applesauce.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Process Some of the Oats into Flour
In a food processor, process 1.5 cups of the oats into a flour.
Step Two: Combine the Oat Crust Ingredients
Next, combine the oat flour with the remaining rolled oats, the flax, mashed banana (use super-ripe, mushy bananas for maximum sweetness), water, and (optional) salt.
Mix until combined and crumbly. The oat mixture will not be very sweet, which I like. It will have a toasty flavor after baking that suits my breakfast preferences.
Optional sweetener: If you want your oats sweeter, go ahead and adjust. Add a bit of coconut sugar, monkfruit, a keto-style sweetener, or replace some of the water with maple syrup.
Optional flavorings: If you like, add flavoring(s) to your liking (e.g., cinnamon, cardamom, pumpkin pie spice, ginger, vanilla, almond extract, lemon zest).
Optional fat: You can replace some or all of the water with the oil of your choice, which will result in crispier oat layers. It’s all up to you!
Step Three: Make the Blueberry Filling
Coarsely mash the berries with a fork, sprinkle with the arrowroot, and stir to combine.
Optional sweetener: You can customize here, too: if you want your berries sweeter, add some sweetener. Monkfruit, maple syrup, stevia, coconut sugar, whatever you like. Any given batch of berries can be more or less sweet, so taste and decide what works for you.
I also like to add a pinch of salt, to enhance the sweetness, but it is optional. Adding a drop of vanilla or almond extract, or some lemon zest, is also a fine & delicious idea.
Step Four: Assemble the Bars
Press half of the oat mixture firmly and evenly into a parchment paper-lined baking pan (8-inches/ 20 cm square).
Spread with the berry filling and crumble the remaining oat mixture on top.
Step Five: Bake
Bake in a preheated 350F (180C) oven for 25 to 30 minutes until the topping is golden and the filling is bubbly. Transfer to a wire rack and cool completely.
Once the bars are cool, refrigerate until they are cold. Use the parchment paper overhang to remove the bars from the pan and cut into 16 squares (or bigger bars, if you like).
These are definitely my kind of breakfast bars.
I hope you enjoy these bars as much as I do! I am sure they would be smashing with other summer fruits, including raspberries, cherries, blackberries, peaches, plums, and apricots.
Happy baking!
More Amazing Oat Recipes to Try:
- Oat Flax Skillet Bread {3 ingredients, vegan, oil-free, GF}
- Healthy Oat Blender Muffins {Vegan, Oil-Free, GF}
- 3-Ingredient Vegan Oat Muffins
- Healthy Oat Gingerbread {vegan}
- Pumpkin Oat Blender Muffins {vegan, oil-free, GF}
5 ingredient Blueberry Oat Breakfast Bars {vegan, sugar-free, oil-free, gluten-free}
Ingredients
- Oat layers:
- 2 and 1/2 cups, 225 g rolled oats (certified GF, as needed), divided
- 3/4 cup 175 mL mashed very ripe banana
- 1/4 cup 26 g flaxseed meal
- 3 tablespoons 45 mL water
- 1/4 teaspoon fine sea salt
- For the filling:
- 2 cups 500 mL blueberries (fresh, or frozen (thawed))
- 1 tablespoon tapioca starch or arrowroot starch, cornstarch will work, too
- Optional Pinch of sea salt
Instructions
- Preheat oven to 350F (175C). Line an 8 inch (20 cm) square baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Oat layers: In a food processor, process 1 and 1/2 cups (135 g) of the oats into a fine flour. In a large bowl, combine (use a fork) the oat flour, remaining 1 cup (90 g) oats, banana, flaxseed meal, water and salt until combined and crumbly.
- Filling: In a large bowl, coarsely crush the blueberries with a fork. Sprinkle the arrowroot over berries and stir to combine. If desired, add a pinch of salt.
- Assembly: Firmly press half of the oat mixture into the prepared pan, evenly tamping down. Evenly spread with the blueberry filling. Coarsely crumble remaining oat mixture over filling.
- Bake in the preheated oven for 25 to 30 minutes or until filling is bubbly and topping is golden. Cool completely, in the pan, on a wire rack. Refrigerate until cold.
- Remove from pan and cut into 16 bars.
Notes
Nutrition
Just made these for breakfast for me and my kiddos. They were a hit! I topped them off with a sprinkle of lavender cinnamon sugar to add a touch more sweetness for the kids (and me ????). However even without the sugar on top these are delicious!! Thanks for the recipe!!
You are so welcome, Raquel! I’m so glad the recipe was enjoyed by the kiddos, too 🙂
These did not disappoint. I made them exactly as written the first time and decided that I have a little bit more of a sweet tooth so I added a touch of maple syrup second time around and added a few raspberries to the blueberry mix too also grated orange zest, and a pinch of cinnamon in the oat mixture. My boyfriend thinks they are better than anything we can get at a coffee place! I agree. thanks .
Thanks so much for sharing this recipe Camilla! I made it yesterday and it was delicious. I doubled the batch and instead of just oats for each batch, I added in a mixture of pumpkin seeds, chia, and shredded coconut. I did add a little bit of oil as well, but the banana really did help it stay moist. Delicious, nutritious, and super easy to make with ingredients I already had on hand – would definitely make this again!
Ok, I am seriously obsessed with this recipe! I have made it every Sunday this month for breakfasts for the week. I’ve made it with blueberries, strawberries, raspberries, and I just made it today with frozen mixed berries. I love that this recipe has no sugar in it – it truly does not need it!
I really appreciate this recipe, as so many “healthy” breakfast recipes still contain a lot of sugar and not much nutrition. I’ve tried this with fresh blueberries and with frozen, and both options turned out great! I would like to try some cardamom and lemon zest, too–will plan to add those next time. Thanks for the great recipe and helpful tips!
You are so welcome, Carly!
This recipe was so good. my family is in the begining stage of plant based transition, my husband was craving apple pie so i cooked some apples for the filling and added spices. it was so good and satisfying! thank you so much.
You are so welcome, Danielle!
Hi Camilla. Is it possible to use yogurt instead of the berry filling?
Hi Rebecca! I love the sound of that, but it could take a bit of tweaking. The yogurt will not bake into a solid filling without some added structure. I am thinking coconut flour might work like a charm. So, stir in a tablespoon of coconut flour to your yogurt( let it stand for a few minutes, it will thicken; add more, as needed until it is thick but not stiff; perhaps add a pinch of baking soda, too). Spread as you would the blueberry filling. I think this could also work as a combo (yogurt plus some fruit). I would love to know if you give this a go. I think I may have to try it, too!
I make this non-stop for breakfast since finding this recipe. I cut it up and freeze some of the squares to always have them on hand. I have used all different kinds of frozen berries and cherries. I also leave out the salt and add a tsp. of vanilla extract and cinnamon and a dash of nutmeg. Thanks for helping me like oatmeal!
Wow, thank you Kim! I love the sound of your variations. Many thanks for taking the time to post and so glad you are enjoying these so much 🙂
Made these this morning, they are delicious! Thank you so much for such a easy & healthy recipe. Will be making these as one of my staple breakfast foods:) Only change I made was I used a mix of raspberries & blackberries as I didn’t have any blueberries.
Sounds so delicious with raspberries and blackberries, Trish-so glad you like these!
Hell0, what else could I use in place of the tapioca starch?
Hi Grace,
You can use an equal amount of arrowroot or cornstarch, if you have those on hand. I have also had some success using coconut flour to thicken fruit fillings,
I thicken my blueberry sauce (to top oat pancakes) with a little oat flour and cook it til it thickens! Stir as it cooks.
That is a GREAT idea for thickening sauces, Sarah! Thanks so much for sharing 🙂
Wow. No oil or butter? I can’t wait to try these!
Wow! I just stumbled upon your site and I have loved every recipe I have looked at so far. I can’t wait to get cooking!
Welcome, Katie! Thanks so much for letting me know! 🙂
These are delicious! I don’t have any added sugar in my diet right now so they tasted perfectly sweet to me as is. I added about a quarter teaspoon of almond extract to the crust because I just love that flavor and I replaced one tbsp of the water with coconut oil. The top was nice and crispy with a hint of almond. So good!
Do you have to blend some of the oats into flour?
Hi Caroline,
Yes, it is in step 2 of the directions 🙂
I’m wondering if chia seeds would work in place of arrowroot or other starch powder?
Chia seeds should work great, Onnie! Thanks for sharing the idea!
Hi! Should I grind the chia seeds before subbing them for the starch?
I find that it works better if ground (for setting fruit fillings like this)
Your recipes are fantastic! I had such a craving for blueberry pie and this recipe took care of it! One of my favs is your breakfast flax cookie. They are my grab and go. I make them all the time! Thank you.
You are so welcome, Rachel! Umm, but now you have me craving blueberry pie 😆 So I may have to make a batch, myself, asap.
What about using frozen blueberries?
Hi Whitney! Thanks for asking. I mention using fresh or frozen (thawed) in my write-up, but did not specify the options in the recipe itself. I have now added it. Either will work perfectly!
Wow! These are perfect! I made them as directed and have enjoyed them all week. Have you ever used strawberries? I’m thinking about trying that next. Great recipe! Thank you 😊
So glad you enjoyed these, Kim! I have not made them with strawberries (yet!) but I think they would be delicious 🙂
I am definitely going to make these!
Oh good! Let me know what you think, Susan.
Going to make these tomorrow for the weeks breakfast prep! Im going to try with strawberries though as I’m not a fan of blueberries. Hope they will still turn out okay
Can’t wait to try these! Do you store them in fridge?
Great, Julie!. Oh, and thanks for asking about the storage–forgot to add that (I have now added). This recipe has many notes! The bars are best kept in the refrigerator or frozen, but they will keep without refrigeration if you are toting them around during the day (e.g., lunch, commute to work, a hike, etc.).