Blueberry Oat Bars
Chewy no bake blueberry oat bars with a fruity chia jam layer and peanut butter oat crumble. Perfect for meal prep, lunchboxes or snacks.
Servings: 12 servings
Calories: 178kcal
Ingredients
Blueberry Jam:
- 225 g Frozen blueberries
- 1 tablespoon Water
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1.5 tablespoon Chia seeds
- 1 tablespoon Maple syrup
Oat Bars:
- 110 g Oats blended into flour
- 80 g Oats left whole
(use certified gluten free oats to ensure this recipe is gluten free)
- 1 tablespoon Flaxseeds
- 1 tablespoon Sunflower seeds
- 0.5 teaspoon Ground cinnamon
- 2 tablespoon Coconut oil melted
- 130 g Peanut butter
- 1 teaspoon Vanilla extract
Instructions
For the Jam
- Put 225 g Frozen blueberries, 1 tbsp Water, 1 tbsp Lemon juice, 1 tsp Lemon zest, 1.5 tbsp Chia seeds and 1 tbsp Maple syrup into a saucepan.
- Bring to the boil then simmer for 5 minutes, mashing down the blueberries.Continue stirring while heating.
- Once cooked, allow to cool to thicken.
For the Oat Bars
- In a large mixing bowl, add 80 g Oats (whole), 110 g Oats (flour), 1 tbsp Flaxseeds, 1 tbsp Sunflower seeds, 0.5 tsp Ground cinnamon, 2 tbsp Coconut oil (melted), 1 tsp Vanilla extract and 130 g Peanut butter.
- Mix everything together until well combined.
- Tightly press ⅔ of the oat mixture into a lined tin.
- Spread the cooled jam over the oat mixture.
- Crumble the remaining oat mixture over the jam layer.
- Carefully spread the crumbled oats mixture over the jam.
- Refrigerate for 5 hours. Once chilled, cut into bars.
We used a 19x13cm (7.5x5 inch) tin. A smaller tin will result in thicker bars, a larger tin will result in thinner bars.
Nutrition
Serving: 1bar | Calories: 178kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 48mg | Potassium: 158mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
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