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

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. 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.
  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.