Imagine biting into a delicious, chewy oatmeal bar bursting with blueberry jam's sweet and tangy flavor. This recipe for blueberry jam oatmeal bars is not only a tasty treat, but it's also incredibly easy to make. These bars are perfect for a quick breakfast, a mid-day snack, or even a healthy dessert.

They're packed with whole grains and protein to keep you energized throughout the day, while the blueberry jam provides just the right amount of sweetness. And the best part? These bars are gluten-free, dairy-free, and egg-free, making them suitable for those with dietary restrictions. Take advantage of this mouthwatering treat!

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  • ¾ - 1 cup (300g) blueberry jam
  • 1 tsp lemon juice
  • pinch salt


  • 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



  1. In a small bowl, add the blueberry jam, lemon juice and salt. Stir together then set aside.


  1. Preheat oven to 350°F. Line a 9"x13" rectangle or 9"x9" square baking pan with a parchment sling.
  2. In a medium mixing bowl, add the old fashioned oats, almond flour, and coconut flour. Mix until combined and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.