Blueberry Jam Oatmeal Bars (Gluten-Free)

These bars are a pressed oat base, a layer of blueberry jam and a crumble of the same oat mixture scattered over the top, baked until golden. They are plant-based as written, and gluten-free as long as you use certified gluten-free oats. One tray gives you 16 to 18 bars that keep for about a week in the fridge.

They suit a lazy Sunday morning with a cup of tea, or a midday pick-me-up when you need something more substantial than a biscuit. Made with rolled oats, blueberry jam and oat flour, they work for people eating gluten-free or vegan, and for everyone else at the table too. See also these flourless chocolate banana bars.

Blueberry Jam Oatmeal Bars Ingredients

Rolled oats: They give our bars their chewy, hearty texture and are a good source of fibre, vitamins, and minerals. Help provide the bars with their satisfying and wholesome texture.

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Oat flour: Oat flour is a crucial ingredient that helps make the perfect base for these tasty blueberry oat bars.

Coconut oil: It helps hold the bars together. Gives the recipe a hint of tropical flavour. It makes the bars feel silky smooth in your mouth.

Maple syrup or agave nectar: Serves as a natural sweetener, making the bars’ sweetness hard to resist. Both options are good for vegans and have unique tastes. Allow you to adjust the amount of sweetness to your taste.

Vanilla extract: Vanilla adds a warm, comforting aroma to the bars. Boosts and balances the flavours of the other ingredients.

Cinnamon: It gives it a light spice that goes well with the blueberries and oats - it also provides the overall taste a little more depth and warmth.

Blueberry jam: Every bite brings a burst of tangy-sweet blueberry flavour. It makes a gooey, delicious layer that stands out from the oat base.

Fresh or frozen blueberries (optional): Not in the ingredient list below, because the jam does the work. If you are making your own jam rather than buying it, this is where the fresh or frozen berries go.

Chia seeds (optional): Also for the homemade jam rather than the oat layers. Chia thickens the jam as it cools and adds a little texture, which is how the no-pectin version linked below sets.

Blueberry Jam Oatmeal Bars (Gluten-Free)

Tips & Suggestions

Pre-toast the oats: To add an extra layer of nutty flavour, try lightly toasting your oats in an oven before using them in the recipe. Keep an eye on them so they don’t burn.

Customise your fruit: You can get creative with the fruit you choose. Instead of blueberries, you could use raspberries, strawberries, or even a mix of your favourite berries. Just make sure to change the amount of sugar in a jam.

Spice it up: Try adding other warming spices like nutmeg, allspice, or cardamom to give the flavour a unique twist. Start with a small amount and add more or less depending on your taste.

Make it crunchier: Add chopped nuts, like almonds, walnuts, or pecans, to the oat mixture or the topping for a delicious crunch and extra protein. The nuts will taste even better if you toast them first.

Homemade jam: If you have the time and desire, try making this homemade blueberry jam with no added sugar or pectin for an exceptional touch. You can control the amount of sugar and add your favourite spices or flavours. You can also use this fantastic strawberry chia jam.

How long do blueberry oat bars keep?

Blueberry oat bars can be kept for up to a week in the fridge in an air-tight container. To make the bars firmer, put them in the refrigerator and let them sit out for a few minutes before eating.

For a longer shelf life, you can freeze your oatmeal bars and thaw them as needed for a quick snack. They keep for about three months in the freezer.

What can you serve them with?

Drizzle melted dark chocolate or sprinkle icing sugar on top of the bars for an extra touch of class.

For a dessert version, serve your bars with a scoop of dairy-free ice cream or a dollop of coconut whipped cream.

Blueberry Jam Oatmeal Bars Recipe

This one is good for breakfast or as an afternoon snack. It has a soft, crumbly crust and a thick blueberry jam filling.

Ingredients

2 cups of Oat Flour (about 180 g)
3 cups of rolled oats (about 270 g, make sure they are gluten-free)
1/2 cup of coconut oil, melted (120 ml)
1/2 cup of maple syrup or agave nectar (125 ml)
1 tsp of vanilla extract
1/2 tsp of cinnamon
1/4 tsp of salt
1 cup of this blueberry jam (about 320 g, you can use storebought)

Instructions

Start by setting your oven to 350°F (180°C) and putting parchment paper in an 8-inch x 8-inch (20 cm x 20 cm) baking pan.
Mix the crust ingredients in a large mixing bowl: oat flour, rolled oats, maple syrup, cinnamon, melted coconut oil, salt, and vanilla.
Press the batter with your hands to make sure that all ingredients are well mixed, creating a dough that sticks together. If the mixture is too dry, add 1-2 tablespoons of water as needed to get the right consistency.
Using a spatula to make a smooth surface, spread 1 3/4 cups (about 415 ml) of dough evenly onto the baking pan that has been prepared. Keep any leftover dough in the fridge to use as a crumble topping later.
Spread the blueberry jam over the crust, then crumble the remaining dough on top.
Bake your oat bars for 30–35 minutes or until it turns golden brown and crisp. After baking, let it cool for 10 minutes in the pan before transferring it to a cooling rack.
Let the bar cool for 3 hours or until it reaches room temperature before cutting it into 16-18 pieces. This keeps the jam from falling apart and helps it set perfectly.
Keep these bars in an airtight container in the pantry for up to 3 days or in the fridge for up to 1 week. Freeze and thaw them as needed to keep them for longer.

Love this recipe for Blueberry Jam Oatmeal Bars? Pin the photo below on your Pinterest board to share the love (and the jam). With a playful nudge and a wink, let your followers know about this treat. They’ll be berry thankful.

Blueberry Jam Oatmeal Bars Video

https://www.youtube.com/watch?v=4E-UPJ5exnM

FAQ

Are these bars actually gluten-free?

Only if the oats are. Oats do not contain gluten themselves, but standard rolled oats in Australia are often grown, transported and milled alongside wheat, so they pick up traces. Buy oats labelled gluten-free if you are cooking for someone with coeliac disease, and check the jam label too, since some jams use wheat-derived thickeners.

Why do my bars crumble when I cut them?

Almost always because they were cut warm. The jam layer needs to cool fully before it sets, and the oat base firms up as the coconut oil solidifies. Give the tray the full three hours at room temperature, or chill it for an hour first, then cut with a long sharp knife in one push rather than sawing.

Can I use fresh blueberries instead of jam?

Not on their own. Fresh or frozen berries release a lot of water and will make the base soggy. Cook them down first with a little maple syrup and a tablespoon of chia seeds until thick, let the mixture cool, and use that as your jam layer. Roughly one cup (about 320 g) of finished jam is what you need.

Can I make them oil-free?

You can swap the coconut oil for the same amount of smooth nut butter or thick apple puree, though the texture changes. Nut butter gives a denser, chewier bar. Apple puree gives a softer one that is best kept in the fridge and eaten within a few days, because it does not set as firmly.

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