Gluten Free Blueberry Oatmeal Breakfast Bars are soft, chewy and loaded with blueberry flavor. Grab one for breakfast when you are on the go!
Hit the snooze button one too many times? Running behind? Late for work or school again? These Gluten Free Blueberry Oatmeal Breakfast Bars are just the recipe for you! Bake them ahead of time and store them in the fridge or freezer and you have the perfect breakfast or snack on those busy days. Gluten Free Blueberry Oatmeal Breakfast Bars are easy to make. Mix the dry ingredients, add the wet ingredients and pour the mixture in the pan to bake. Gluten Free Blueberry Oatmeal Breakfast Bars are made with gluten free rolled oats and they have no refined sugar. They are a great alternative to store bought granola bars. They are healthy but you wouldn't even know because they taste amazing!
Ingredients
- Rolled oats - Make sure to use gluten free oats if you want to keep the recipe gluten free.
- Baking powder - Helps to add a cake like texture.
- Cinnamon - adds some flavor.
- Almond Milk - I used unsweetened vanilla almond milk.
- Eggs - Helps to bind the ingredients together.
- Honey - Adds some sweetness.
- Vanilla - Adds a little more flavor.
- Frozen Blueberries - I used frozen blueberries in this recipe.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper.
Combine oats, baking powder and cinnamon in a large bowl.
Add almond milk, eggs, honey and vanilla to a medium size bowl. Whisk to combine.
Add wet mixture to dry mixture and mix to combine. Let mixture sit for 10 minutes before adding the blueberries.
Use a spatula to fold in blueberries. Pour mixture into baking pan. Bake for 35-40 minutes or until the top starts to turn golden.
Remove pan from oven and let cool for 10 minutes. Use edges of parchment paper to remove bars from the pan. Let cool completely before slicing into 9 bars.
Hint: Make sure to let the mixture sit for 10 mins before adding the blueberries so the oats can absorb some of the moisture. This will allow the Gluten Free Oatmeal Breakfast Bars to set (or bind together) after they have been removed from the oven.
Substitutions
- Almond Milk - Any type of milk can be substituted for the almond milk.
- Gluten Free Rolled Oats - You can substitute regular rolled oats but the recipe will not be gluten free. Do not use steel cut oats as they have a different texture and cooking time.
- Frozen Blueberries - Fresh blueberries can be substituted for the frozen blueberries. Be careful when mixing in fresh blueberries as they crush easily.
Equipment
8x8 Non-stick metal baking pan - Do not use a different size of pan as this will change the baking time. If using a glass pan, lower the oven temperature by 25 degrees and bake the bars for 5-10 minutes longer.
Parchment Paper - used to line the baking pan. If you don't have parchment paper, make sure to grease the pan. I highly recommend using parchment paper as it is used to easily remove the bars from the pan.
Storage
Gluten Free Blueberry Oatmeal Breakfast Bars can be stored in the fridge for up to three days in an airtight container or bag.
Gluten Free Blueberry Oatmeal Breakfast Bars freeze well. Place bars in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature.
Top tip
Do not cut the bars until they have completely cooled! Cooling the bars allows them to completely set.
FAQ
Yes! They have no refined sugars or preservatives like a standard store bought granola bar. Plus the oats are packed with fiber for optimum gut health.
They can be mixed with yogurt for a more balanced breakfast. I prefer to use 0%, no sugar added Greek Yogurt for an extra protein boost.
Related
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Recipe
Gluten Free Blueberry Oatmeal Breakfast Bars
Ingredients
- 2 cups rolled oats gluten free
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ cup almond milk
- 2 large eggs
- ¼ cup honey
- 2 teaspoons vanilla
- 1 cup blueberries frozen
Instructions
- Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper.
- Combine oats, baking powder and cinnamon in a large bowl.
- Add almond milk, eggs, honey and vanilla to a medium size bowl. Whisk to combine.
- Add wet mixture to dry mixture and mix to combine. Let mixture sit for 10 minutes before adding the blueberries.
- Use a spatula to fold in blueberries. Pour mixture into baking pan. Bake for 35-40 minutes or until the top starts to turn golden.
- Remove pan from oven and let cool for 10 minutes. Use edges of parchment paper to remove bars from the pan. Let cool completely before slicing into 9 bars.
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