One of my forever dreams was to have enough fresh blueberries to make a dessert with them…The one where you don’t just use them for decoration – like for a cheesecake, but as a filling. Well, the time has come, I found some blueberries on sale, so blueberry dream: check. And yesterday I made these flourless blueberry oatmeal bars that are delicious, healthier and perfect for make ahead breakfast or dessert.
Not that you will need a ton of fruit, but like one cup of blueberries would be enough for 6 bars (the recipe is for a small batch). Other than the fruit you’ll need oats, pecans (walnuts work too), milk, eggs, dark brown sugar, baking powder, maple syrup, vanilla and butter or any type of oil. I like coconut, but was out, so I used olive oil for the bottom layer, was surprisingly good.
Now, I was a bit surprised that the blueberry filling didn’t turn out sweet, it was a bit sour, but I like it like that. If you want it to be on the sweeter side, add a tsp of sugar when sauteening.
Okay, here’s the recipe and the step-by-step photos are below.
Oatmeal Blueberry Bars (Flourless)
These easy oatmeal blueberry bars are the perfect make-ahead breakfast or dessert idea and are flourless, kid-friendly and delicious!
Ingredients
Base:
- 2 eggs
- 1/4 cup milk
- 1/4 cup dark brown sugar
- 3 tbsp butter or coconut oil
- 1 tsp baking powder
- 1 1/4 cup oats, ground
- 1 tsp vanilla
Blueberries
- 1 cup blueberries
- 1 tsp vanilla sugar
- 1 tsp coconut oil
Topping
- 1/2 cup oats
- 1/4 cup pecans
- 1 1/2 tbsp butter
- 1 1/2 tbsp maple syrup
- 1 tbsp water
- a pinch of salt
Instructions
- Blend the oats in a high speed blender to create the flour for the base. Then beat the eggs, milk and melted butter or coconut oil together, adding the dark brown sugar, vanilla and finally the ground oats. Mix and let sit.
- Saute the blueberries with some vanilla sugar (or vanilla and a tsp of sugar) and a little bit of butter or coconut oil for 2-3 minutes, then turn off.*
- Preheat the oven to 350F/180C.
- For the topping, grind the oats and pecans in the blender to create the flour. In a small bowl, combine melted butter and maple syrup, a pinch of salt and stir in the oats and pecan flour and the water to create the dough for the crumble topping (try it as is - I like it so much!).
- Line a small baking pan** with parchment paper and spread the base on the bottom, then spread the blueberries a tbsp at a time and finally the crumble, grabbing a tsp at a time and pressing between your fingers to create the topping (coverning the blueberries as good as possible).
- Bake for 30 minutes.
- Take out and let cool off, then cut into bars.
- Enjoy immediately and store leftovers in the fridge.
Notes
*my blueberries turned a bit sour (I liked them), but if you wish - when sauteeing taste test after cooling and add a bit of sugar to balance it out.
**I used a stainless steel food container from IKEA, it's 8x6 inches or 21x15cm - hope that helps!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 244Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 66mgSodium 159mgCarbohydrates 25gFiber 3gSugar 12gProtein 5g
Step-By-Step Blueberry Oatmeal Bars
Blend the oats in a high speed blender to create the flour for the base. Then beat the eggs, milk and melted butter or coconut oil together, adding the dark brown sugar, vanilla and finally the ground oats. Mix and let sit.
Saute the blueberries with some vanilla sugar (or vanilla and a tsp of sugar) and a little bit of butter or coconut oil for 2-3 minutes, then turn off. Side note: My blueberries turned a bit sour (which I liked), but if you wish – when sauteeing taste test after cooling and add a bit of sugar to balance out the sourness.
Preheat the oven to 350F/180C.
For the topping, grind the oats and pecans in the blender to create the flour. In a small bowl, combine melted butter and maple syrup, a pinch of salt and stir in the oats and pecan flour and water to create the dough for the crumble topping (try it as is – I like it so much!).
Line a small baking pan with parchment paper and spread the base on the bottom, then spread the blueberries a tbsp at a time and finally the crumble, grabbing a tsp at a time and pressing between your fingers to create the topping. (To bake, I used a stainless steel food container from IKEA, it’s 8×6 inches or 21x15cm – hope that helps!)
Cover all the blueberries and bake for 30 minutes.
Take out and let cool off, then cut into bars. Enjoy immediately and store leftovers in the fridge.
