Gluten Free Blueberry Oat Squares

Y’all, I’ve been on a big blueberry kick. And by big kick, I mean it’s sometimes a breakfast, lunch and dinner blueberry binge. I posted this Blueberry Pecan Chicken Salad last week and the feedback has been great! If you’re looking for a fast and flavorful chicken salad recipe, make sure and check it out! Okay, back to the recipe at hand- these oat bars that are seriously just exploding with blueberry goodness.
Yum
Blueberry Oat Squares (GF, DF)

What I especially love about these bars is their ability to be served at breakfast, a snack or even for dessert. Packed with whole grains and fresh fruit, they’d go great with some yogurt or other protein source for breakfast. And on the other end of the spectrum, I might have possibly reheated them and put a scoop of coconut milk ice cream on top for an almost over the top experience.
Blueberry Oat Squares (GF, DF)

The recipe is best made in an 8 X 8 dish to get just the right amount of thickness to the bars. It also makes 12 generous squares and if you’re anything like me, you’ll want to make another batch very soon after your first.
Blueberry Oat Squares (GF, DF)

KISS Tip: Try out a different berry! This recipe would be just as delicious with strawberries, raspberries, blackberries or any combination!
Blueberry Oat Squares (GF, DF)


KISS Blueberry Oat Bars (GF, DF)
Time: 45 minutes (~15 minutes hands on, ~30 minutes cook time)
Makes: 12 bars

Ingredients
Batter:
3 cups gluten-free oats
2 tsp cinnamon
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup berry applesauce
1/4 cup honey
1 egg (or 1 flax egg, if vegan)
1 Tbsp water
1 tsp vanilla extract
 
Filling:
2 cups blueberries
1/4 cup honey
​1/4 cup 100% pomegranate juice
1 tsp vanilla extract
2 Tbsp cornstarch + 1 Tbsp water (mixed together to form a paste)

Instructions
1. Preheat oven to 375° and grease an 8 X 8 glass dish with oil.
2. To make filling: In a small saucepan, heat the blueberries, honey and pomegranate juice over medium-high heat until it comes to a boil. Once boiling, stir in vanilla and cornstarch/water paste. Continue to stir until filling thickens, about 2-3 minutes. Remove from heat.
3. To make batter: In a food processor, pulse half the oatmeal (1 1/2 cups) until it becomes a course flour. In a medium mixing bowl, combine ground oatmeal, remaining oatmeal, cinnamon, baking powder and salt. Stir in the applesauce, honey, water and vanilla extract; mix well.
4. Spread about half of the batter in the oiled glass dish, making sure the bottom layer is even and covering the entire bottom of the dish.
5. Next, spoon the blueberry filling over the batter followed by the remaining half of the batter, trying to smooth the top batter layer as evenly as possible.
6. Bake for approximately 30 minutes until lightly brown on top. Allow to cool for 20-30 minutes (if you can wait that long), then cut into 12 squares.

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18 Responses

  1. These blueberry oat bars look amazing! And it’s great that they are GF, DF so those with allergies/intolerances can enjoy!!!

    1. Thank you, Lauren! Yes- exactly why I made them that way and I’m so pleased with how tasty they still are!

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