You’d never believe that these soft and chewy blueberry banana oat bars are vegan, gluten-free, refined sugar-free, and made without any butter or oil! The perfect healthy breakfast or snack!
I really need to start paying better attention to National Food Holidays.
Like, I have a zucchini recipe in the works right now, but instead of posting it yesterday (on National Zucchini Day), I scheduled it for this Sunday… which just so happens to be National Filet Mignon Day.
Granted, that’s not a “holiday” I’d ever really celebrate, but you get what I’m saying – it’d be nice to line things up at least once. And maybe the stars will align and it’ll happen one day… but not today. Because today, on National Rice Pudding Day, we’re celebrating the deliciousness that is blueberries in these blueberry banana oat bars…
I know, I know – two bar recipes back to back. BUT! it’s summer and there’s a tonne of fresh fruit out there that I want to take full advantage of before fall rolls around and I’m back on apples and bananas. And by that I mean that I got a little overzealous, invested in a 5 lb. case of fresh blueberries, and needed to use them up before they went bad.
So! as I tend to do with any type of fruit I inevitably end up drowning in (frozen strawberries, anyone?), I made chia seed jam. And with that jam, I made some suuuuuuuuper tender blueberry bars that you can really sink your teeth into.
(I like big bars and I can.not lie.)
So these bars are actually based off my strawberry banana oat bars from ages ago. Only this time with blueberries. And better pictures, since I’d like to think (read: hope) that I improved as a photographer over the past 2 years.
But they still have the same super simple banana oat base that’s literally made from bananas and oats… with a little bit of maple syrup for extra sweetness. There’s no processed sugars, no butter, no oil, no flour… nothing but soft, tender, chewy, healthy, flavourful goodness that also happens to be vegan and gluten-free. They’re perfect for breakfast (you could even cut them into slightly larger bars if you want them to be a little more substantial) or as a snack at any time of the day.
Happy eating!
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Blueberry Banana Oat Bars
- Total Time: 45 mins
- Yield: 12 bars 1x
Ingredients
For the blueberry chia jam:
- 2 cups (280 g) blueberries, fresh or frozen*
- 2 Tbsp (30 ml) maple syrup
- 2 Tbsp (14 g) chia seeds
For the bars:
- 2 cups (80 g) rolled oats (gluten-free, if needed), divided
- 1 tsp baking powder
- 2 medium-size ripe bananas, mashed (~1 cup or 200 g)
- 1/4 cup (60 ml) maple syrup
- 1 tsp vanilla extract
Instructions
Make the jam:
- Add the blueberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5 – 15 minutes depending on whether or not they were thawed first. Bring to a boil, stirring occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes. Use your spoon to break them apart further if desired.
- Stir in the chia seeds, continuing to cook for another 5 minutes. Remove from heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I’m planning on making these bars.
Make the bars:
- Preheat your oven to 375F (190C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
- Place 1 cup of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining oats and baking powder, mixing well.
- Add the mashed bananas, maple syrup, and vanilla extract, and mix until everything is well combined and a dough is formed.
- Transfer 2/3 of the dough into your prepared baking pan, using a spatula to ensure that it is spread evenly. Spoon the chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 inch of the edge to prevent the jam from burning. Spoon remaining oat mixture on top, using your spatula to spread it around.
- Bake for 30 minutes, until the centre has set and the bars begin to turn golden brown. Remove from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Use a star[ knife to cut them into individual bars and store them in an airtight container at room temperature for up to 5 days.
Notes
* You can also use 3/4 cup store-bought jam if you don’t have time to make your own.
- Prep Time: 15 mins
- Cook Time: 30 mins
Looking for more healthy snack bar recipes? Try one of these!
Double Blueberry Muffin Bars
Greek Yogurt Oatmeal Bars
Soft Baked Brownie Breakfast Bars
Strawberry Banana Oat Bars
No Bake Vegan Oatmeal Fudge Bars
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Have you tried freezing these before? Have just put them in the oven to try. Am traveling in a few weeks and would love to have them as an alternative to airport food.
Can I use something like coconut sugar for oat part instead of maple syrup? Trying to cut down on sugar
Hi there. This looks delicious and I’m in the process of making it. Roughly how much jam should this yield? I have about half a cup and it doesn’t look like it’s going to be enough. Did I over cook the blueberry sauce or is this the amount I should have? Thanks!
Oops. I just saw your note about using 3/4 store bought jam as a substitute so I’m guessing that’s how much blueberry jam I should have made. 🙂
Made these this morning and they were awesome! My daughter wants to make them for dessert !
That’s so awesome! I’m really glad you and your daughter like them, Angela 🙂
Absolutely love this!! I’ve made it 3 times in a week, I try a lot of recipes and don’t find a lot that I really love but this one is a keeper! I used honey in the oat part instead of maple syrup. Thanks!
I’m actually making them now and the recipe doesn’t identify what amount of maple syrup to use in each!! It only says, 1/4c. Maple Syrup and 2 tablespoons of Maple Syrup. I don’t know how much to put in for the jam, nor do I know how much to put in the dough
It’s 2 tablespoons maple syrup for the blueberry jam and 1/4 cup for the dough part, I actually use honey but doesn’t matter. I love these and make them every week!
Right after I sent the question I saw where it was in the recipe!! It was too late.
Thank you!!
Thanks for the recipe. try to cook 🙂
I live in Mexico, where all of these wonderful berries grow in the fields around my home. Probably many of the berries you purchased that said from Mexico, come from my state of Jalisco. I keep a constant supply of blueberries and strawberries. I can hardly wait to try these blueberry bars.
How much baking powder?? What is tsk?
its not good when the author doesn’t respond…
Frank, I was just thinking the same thing.
….teaspoon.
Love the comments about how the author didn’t respond, if you read the recipe and the bar recipe are in there. she has the exact measurements for everything. These were very easy and very good the next time I might just sprinkle the topping on versus padding it down because I kind a look the same before I baked it lol
This look delish as they are,, buut wondering what so u think about using cranberries ?? My daughter likes them better 🙂
Thank you, New to your blog and loving it!
Cranberries should be totally fine, Veronica! You might just have to sweeten the jam more since those berries are a little more sour.
Made these last night and they are delicious!
I have an abundance of peaches right now. Do you think it would still turn out good if I substituted peaches for blueberries?
Talk about berry heaven! Strawberries are probably my fave but blueberries are a close second!
oh those looks sooooooooo good and i even have a lot of blueberries in the freezer. but I shy away from buying bananas – is there something i could substitute?
I wonder about maybe using pumpkin puree or applesauce? Usually the stickiness of banana is hard to replicate, but those two came to mind.
The blueberries in those bars look AMAZING! I seriously love blueberries, especially when you can just pop them like candy! Really, I love all berries but cherries have a very special place in my heart because they really only come around once a year.
Gotta love that ooey gooey blueberry goodness! These would be SO perfect with a chilly glass of almond milk or even drunked in drippy PB.
xxMeah
The big gobs of beautiful blueberry chia jam has me drooling
These remind me of a blueberry banana snack cake my mom use to make us as kids! Love it!
You’ve got the goo to oat ratio spot on. Love how thick the blueberry layer is!
Just want to clarify, in my experience 1 cup of oats is 80 grams. You have written 2 cups oats (80 grams). I just want to make sure I have the measurement right before I would try these. Thanks.