These blueberry oat bars are soft, chewy, and naturally sweet with bursts of juicy blueberries in every bite.
Ingredients
2 cups gluten-free rolled oats
1/2 cup almond flour
1/3 cup protein powder (plant-based, vanilla or unflavored)
1/4 cup chia seeds
1/2 cup natural peanut butter or almond butter
1/3 cup maple syrup or agave
1/4 cup melted coconut oil
1 cup fresh or frozen blueberries (if frozen, thaw and drain)
1 tsp vanilla extract
Pinch of salt
Instructions
Prepare the pan
Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.
Mix the dry ingredients
In a large bowl, combine the rolled oats, almond flour, protein powder, chia seeds, and salt. Stir well.
Mix the wet ingredients
In a separate bowl, whisk together the nut butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
Combine everything
Pour the wet mixture into the dry ingredients and stir until fully combined. The mixture should be thick and slightly sticky.
Fold in blueberries
Gently fold in the blueberries, being careful not to crush them too much.
Press into pan
Transfer the mixture to the prepared pan. Press it down firmly and evenly using the back of a spoon or your hands.
Chill to set
Refrigerate for at least 2–3 hours, or until firm.
Slice and serve
Lift the bars out using the parchment paper and cut into squares.
Storage
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage.
If you’d like, I can also give you a higher-protein version or a low-carb twist like the recipes you’ve been making lately