Vegan Blueberry Oat Breakfast Bars – Easy, Wholesome, and Make-Ahead

These vegan blueberry oat breakfast bars are the kind of recipe you make once and then keep on repeat. They’re chewy in the middle, slightly crisp around the edges, and naturally sweet without being cloying. Perfect for busy mornings, lunchboxes, or a mid-afternoon snack with coffee.

You can bake them on Sunday and enjoy grab-and-go breakfasts all week. Best of all, they’re easy to customize with what you’ve got in the pantry.

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Vegan Blueberry Oat Breakfast Bars - Easy, Wholesome, and Make-Ahead

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Ingredients

• Old-fashioned rolled oats (not quick oats)
• Oat flour (or make your own by blending rolled oats)
• Almond flour (adds tenderness; sub sunflower seed meal for nut-free)
• Chia seeds or ground flaxseed (for binding)
• Baking powder and a pinch of salt
• Cinnamon and vanilla extract
• Maple syrup (or agave)
• Unsweetened applesauce (keeps bars moist and replaces eggs)
• Coconut oil or light olive oil (melted)
• Non-dairy milk (oat, almond, or soy)
• Fresh or frozen blueberries (wild blueberries work great)
• Lemon zest and a little lemon juice (brightens the flavors)
• Optional add-ins: shredded coconut, chopped nuts, hemp seeds, or a handful of pumpkin seeds

Instructions

• Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting.
• Make the oat flour if needed: Blend 1 cup of rolled oats in a dry blender until fine.Measure after blending to ensure accuracy.
• Mix the dry ingredients: In a large bowl, whisk 1 1/2 cups rolled oats, 1 cup oat flour, 1/2 cup almond flour, 2 tablespoons chia or ground flax, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
• Stir the wet ingredients: In a separate bowl, combine 1/3 cup melted coconut oil, 1/2 cup maple syrup, 1/2 cup unsweetened applesauce, 1 teaspoon vanilla, 2 teaspoons lemon zest, 1 tablespoon lemon juice, and 1/3 cup non-dairy milk.
• Combine: Pour wet into dry and stir until thick and evenly moistened. The mixture should be scoopable and slightly sticky, not runny.
• Fold in blueberries: Gently stir in 1 1/2 cups blueberries. If using frozen, do not thaw; toss them with 1 teaspoon oat flour first to reduce bleeding.
• Pan and smooth: Spoon the batter into the lined pan.Press and smooth with a spatula so the top is even and compact.
• Bake: Bake 28–35 minutes, until the top is set, the edges are lightly golden, and a toothpick comes out with moist crumbs but no wet batter.
• Cool completely: Let the pan cool on a rack for at least 45 minutes. Lift out using parchment and slice into bars. Cooling is key for clean cuts.
• Optional finish: For a bakery look, brush the top lightly with maple syrup while warm, or sprinkle a pinch of coarse sugar before baking.

What Makes This Recipe So Good

• Simple pantry ingredients: Nothing fancy here—oats, blueberries, and a few basics you probably already have.
• Naturally sweetened: Maple syrup keeps these bars sweet without refined sugar overload.
• Hearty and satisfying: Whole grains, healthy fats, and fruit fiber make these bars filling and steady on energy.
• 100% vegan and dairy-free: No eggs, no butter—just plant-based goodness that still tastes indulgent.
• Meal prep friendly: They hold well, freeze well, and don’t crumble in a lunch bag.

Shopping List

• Old-fashioned rolled oats (not quick oats)
• Oat flour (or make your own by blending rolled oats)
• Almond flour (adds tenderness; sub sunflower seed meal for nut-free)
• Chia seeds or ground flaxseed (for binding)
• Baking powder and a pinch of salt
• Cinnamon and vanilla extract
• Maple syrup (or agave)
• Unsweetened applesauce (keeps bars moist and replaces eggs)
• Coconut oil or light olive oil (melted)
• Non-dairy milk (oat, almond, or soy)
• Fresh or frozen blueberries (wild blueberries work great)
• Lemon zest and a little lemon juice (brightens the flavors)
• Optional add-ins: shredded coconut, chopped nuts, hemp seeds, or a handful of pumpkin seeds

Instructions

1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting.
2. Make the oat flour if needed: Blend 1 cup of rolled oats in a dry blender until fine.

   Measure after blending to ensure accuracy.

3. Mix the dry ingredients: In a large bowl, whisk 1 1/2 cups rolled oats, 1 cup oat flour, 1/2 cup almond flour, 2 tablespoons chia or ground flax, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
4. Stir the wet ingredients: In a separate bowl, combine 1/3 cup melted coconut oil, 1/2 cup maple syrup, 1/2 cup unsweetened applesauce, 1 teaspoon vanilla, 2 teaspoons lemon zest, 1 tablespoon lemon juice, and 1/3 cup non-dairy milk.
5. Combine: Pour wet into dry and stir until thick and evenly moistened. The mixture should be scoopable and slightly sticky, not runny.
6. Fold in blueberries: Gently stir in 1 1/2 cups blueberries. If using frozen, do not thaw; toss them with 1 teaspoon oat flour first to reduce bleeding.
7. Pan and smooth: Spoon the batter into the lined pan.

   Press and smooth with a spatula so the top is even and compact.

8. Bake: Bake 28–35 minutes, until the top is set, the edges are lightly golden, and a toothpick comes out with moist crumbs but no wet batter.
9. Cool completely: Let the pan cool on a rack for at least 45 minutes. Lift out using parchment and slice into bars. Cooling is key for clean cuts.
10. Optional finish: For a bakery look, brush the top lightly with maple syrup while warm, or sprinkle a pinch of coarse sugar before baking.

Keeping It Fresh

Room temperature: Store in an airtight container for up to 2 days.

Place a small sheet of parchment between layers to prevent sticking.

Refrigerator: Keeps well for 5–6 days. The texture becomes a bit denser but still soft and chewy.

Freezer: Wrap individual bars and freeze up to 2 months. Thaw overnight in the fridge or warm in a low oven or toaster oven for 5–8 minutes.

Why This is Good for You

• Whole grains: Rolled oats provide beta-glucan fiber, which supports steady energy and heart health.
• Antioxidants: Blueberries bring anthocyanins that help protect cells and support brain health.
• Healthy fats: Almond flour and coconut oil add satiating fats that help you feel full longer.
• Smart sweetness: Maple syrup offers sweetness with minerals and a more balanced flavor compared to refined sugar.
• Plant-powered: No dairy or eggs, but still rich in texture thanks to applesauce and chia or flax.

Pitfalls to Watch Out For

• Using quick oats: These can make the bars mushy.

  Stick to old-fashioned rolled oats for the right texture.

• Overmixing: Stir until just combined. Overworking the batter can make the bars dense.
• Cutting too soon: Warm bars crumble. Let them cool fully for clean, sturdy slices.
• Too much liquid: If your applesauce is very runny, reduce the non-dairy milk by a tablespoon or two.
• Soggy bottom: Don’t underbake.

  The center should feel set, not jiggly, before you pull them out.

Variations You Can Try

• Lemon crumble topping: Mix 1/2 cup oats, 2 tablespoons almond flour, 1 tablespoon coconut oil, 1 tablespoon maple syrup, and extra lemon zest. Sprinkle on top before baking.
• Nut-free version: Swap almond flour for sunflower seed meal and use oat milk. Add pumpkin seeds for crunch.
• Protein boost: Replace 1/4 cup oat flour with a neutral vegan protein powder.

  Add 1–2 tablespoons extra milk if the batter is too thick.

• Mixed berries: Try half blueberries, half raspberries or blackberries. Frozen mixed berries work well.
• Spice route: Add cardamom or ginger alongside the cinnamon for a cozy twist.
• Chocolate chip swirl: Fold in 1/3 cup dairy-free mini chocolate chips for a treat-leaning breakfast bar.

FAQ

Can I use fresh blueberries instead of frozen?

Yes. Fresh blueberries work great and bleed less, giving you cleaner slices.

If they’re very large, lightly crush a few so the juices distribute through the batter.

How do I make these gluten-free?

Use certified gluten-free oats and oat flour. Everything else in the recipe is naturally gluten-free, but always check labels if you’re sensitive.

What can I use instead of coconut oil?

Light olive oil or avocado oil works well. You’ll get a slightly different flavor, but the texture stays soft and moist.

Can I reduce the maple syrup?

You can cut it back to 1/3 cup.

Add 1–2 tablespoons more milk if needed so the batter isn’t too dry. The bars will be less sweet but still tasty.

Do these work as a toddler snack?

Yes. They’re soft, not too sweet, and easy to hold.

For little ones, skip coarse toppings and chop blueberries if desired.

How do I keep them from sticking to the pan?

Use parchment with enough overhang to lift them out. Lightly grease the pan before lining, and don’t skip the cooling time before slicing.

Can I bake these in a larger pan?

A 9×9-inch pan makes thinner bars; start checking around 22–25 minutes. For a 9×13, double the recipe or expect very thin bars with a shorter bake time.

In Conclusion

These vegan blueberry oat breakfast bars are simple, flexible, and endlessly useful.

They pack well, taste great warm or cold, and work for breakfast or snack time. Keep the base recipe, swap in your favorite add-ins, and you’ve got a new staple. Make a batch once, and you’ll wonder how you got through the week without them.