This blueberry jam oatmeal bars recipe is a delicious, easy-to-make treat perfect for a quick breakfast, snack, or healthy dessert. These bars add whole grains, protein, and the right amount of sweetness from your favorite blueberry jam. They’re also gluten-free, dairy-free, and egg free! Bonus!
Why you should make blueberry jam oatmeal bars
- They’re a healthy snack or breakfast option. Topped with plain greek yogurt and sliced, toasted almonds is *chef’s kiss*.
- It would taste great as a dessert with a scoop of your favorite ice cream.
- Soft texture with a bit of crunch from added nuts. You can use toasted almonds, pecans, walnuts or even pistachios.
- Gluten-free recipe, so you can choose whichever wheat flour alternative you like.
- Easy to customize. You can use any flavor jam, like strawberry or lingonberry. You can also use any alternative flour, such as cassava or coconut flour, but I recommend keeping the almond flour.
- They freeze well, tightly wrapped in an air-tight container for up to 3 months.
- Old-fashioned rolled oats. Use gluten-free if you want gluten-free oatmeal bars.
- Almond flour adds a delicious nutty flavor and soft texture to the blueberry jam oatmeal bars.
- Almond butter: Used to bind all the ingredients together. It also helps that it tastes delicious and is another almond layer of yum.
- Brown Sugar: You can use all brown sugar or a combination of brown and granulated sugar.
- Honey: Adds a warming sweetness. Golden syrup is also a great option!
- Baking powder and baking soda
- Blueberry Jam: If you don’t have blueberry jam, you can substitute any flavor you like. Use what tastes good to you. These are your jam bars!
How to make blueberry jam oatmeal bars
- Preheat the oven to 350ºF, prepare your baking dish, and make the jam filling, then set aside.
- Combine the oats, almond flour, and coconut flour in a medium bowl and set aside.
- In a large bowl, add the coconut oil, almond butter, and honey. Place in the microwave for 30 seconds to melt the coconut oil if it’s still solid, then stir thoroughly.
- Add the sugar, cinnamon, almond and vanilla extracts, baking powder, baking soda, and salt to the coconut oil mixture. Stir well.
- Add the dry ingredients and thoroughly combine until there is no dry flour remaining.
- Set aside 1/4 to 1/3 of the dough and press in the remaining dough into the bottom of your prepared baking sheet. Spread evenly with the jam filling, then crumble the remaining dough on top.
- Bake for 30-35 minutes, let cool completely, and enjoy!
Blueberry Jam Oatmeal Bars
- Large mixing bowl
- medium mixing bowl
- small mixing bowl
- Wooden spoon
- kitchen scale
- 1½ cups (150g) old fashioned oats
- 1 cup (120g) almond or hazelnut flour
- 1 cup (120g) coconut flour
- ½ cup (113g) coconut oil
- ⅓ cup (85g) almond butter
- 2 tbsp honey
- 4-5 tbsp (60-70g) light or dark brown sugar to taste
- ½ tsp cinnamon
- ½ tsp almond extract
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ - 1 cup (300g) blueberry jam
- 1 tsp lemon juice
- pinch salt
- In a small bowl, add the blueberry jam, lemon juice and salt. Stir together then set aside.
- Preheat oven to 350°F. Line a 9"x13" rectangle or 9"x9" square baking pan with a parchment sling.
- In a medium mixing bowl, add the old fashioned oats, almond flour, and coconut flour. Mix until combined and set aside.
- In a large mixing bowl, add coconut oil, almond butter, and honey and microwave for 15 seconds to melt the coconut oil, if needed. Mix until thoroughly combined.
- Next, add the brown sugar, cinnamon, almond and vanilla extracts to the coconut oil mixture and thoroughly mix. Then add the baking powder, baking soda, and salt and mix again.
- Add the dry ingredients to the coconut oil mixture, and using a wooden spoon, stir to combine until there is no dry flour remaining. Mixture should stay clumped together if you squeeze it together.
- Press half to two-thirds of the mixture into the bottom of your prepared baking dish. Evenly spread the jam filling on top, then crumble the remaining dough on top.
- Place into the oven, and let bake for 30-35 minutes. The edges will turn golden brown and the jam filling will bubble. Place on a wire rack to cool completely before slicing. Enjoy!
- Storage: These blueberry jam oatmeal bars can be stored on the counter in an air-tight container for 2-3 days. For longer storage, place in the refrigerator for up to 7 days or well-wrapped in the freezer for three months.
- Oats: To make this recipe gluten-free, use certified gluten-free rolled oats.
- Nut free: To make this without nuts, substitute the almond butter for sunflower seed butter, but omit the baking soda as it will turn the sunflower seed butter green. Here's a great article that talks about why this happens. Also, use oat flour, cassava flour or coconut flour instead of the almond flour.
- Honey: If you want to make this completely vegan, use maple or date syrup. Golden syrup would also taste wonderful.
- Blueberry jam: You can use any jam you have on hand, like strawberry or raspberry. My all-time favorite is cherry.