Portable vegan blueberry muffin bars are satisfying, nutritious and straightforward to prepare! Made with oats and almond flour, they are oil-free, gluten-free & only 126 calories each!
Vegan Blueberry Muffin Bars for Breakfast
Summer is here in East Texas, and that means blueberries. You can pick your own blueberries at local farms, buy heaps of blueberries at the Farmer’s Market, and this weekend, you can celebrate all things blueberry at our annual blueberry festival.
And, yet, my otherwise fruit-loving child will not eat fresh blueberries. Grapes, yes, strawberries, absolutely, but for some reason beyond explanation, he thinks fresh blueberries are yucky.
But…he will gladly eat blueberries when they are baked into cookies, cakes, and muffins. Go figure, but also, thank goodness! Most recently, I’ve started making my own version of blueberry breakfast bars, reliable for heading off to soccer game, the swimming pool, playground picnics, and weekend adventures.
They are a huge hit–nourishing, lightly sweet, and so satisfying, they let the sweet tart-flavor of the blueberries shine!
Recipe Benefits
These bars are:
- Vegan (egg-free and dairy-free)
- Gluten-free
- Oil-free
- Straightforward to make
- Naturally sweetened (no refined sugar)
- Perfectly portable
All humility aside, these are must-make breakfast for summer – satisfying, filling, & packed with whole foods.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- rolled oats (certified gluten-free, as needed)
- almond flour
- baking powder
- salt
- plain nondairy milk
- pure maple syrup
- vanilla extract
- blueberries
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
- Preheat oven to 350F. Line an 8-inch (20 cm) square baking pan with parchment paper or foil; lightly spray or grease.
- In a food processor, process 2/3 cup (67 g) of the oats into a flour. Place oat flour, remaining oats, almond flour, baking powder and salt in a medium bowl, stirring to combine. Add the milk, maple syrup, and vanilla extract, stirring until well blended. Gently stir in the blueberries.
- Evenly spoon and spread batter into prepared pan, being careful not to break blueberries.
- Bake in the preheated oven for 18 to 22 minutes until golden brown and set at the center. Transfer to a cooling rack and cool completely in pan. Use foil or paper liner to remove bars and cut into 10 bars.
FAQ
How should I store the bars?Store the cooled bars in an airtight container in the refrigerator for 1 week
Can I freeze the bars?Yes! The bars freeze beautifully, so consider making a double batch. Individually wrap, and stick in the freezer for smart breakfasts all summer long – they will defrost in about twenty to thirty minutes (while the coffee brews and you are getting dressed)!Straightforward!
Happy eating, everyone!
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Vegan Blueberry Muffin Bars (Oil-free, GF)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 10 bars
Ingredients
- 1 2/3 cups rolled oats divided use
- 2/3 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup nondairy milk
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups blueberries
Method
- Preheat oven to 350℉ (180℃). Line an 8-inch (20 cm) square baking pan with parchment paper or foil; lightly spray or grease.
- In a food processor , process 2/3 cup (67 g) of the oats into a flour. Place oat flour, remaining oats, almond flour , baking powder and salt in a medium bowl , stirring to combine. Add the milk, maple syrup , and vanilla extract , stirring until well blended. Gently stir in the blueberries.
- Evenly spoon and spread batter into prepared pan, being careful not to break blueberries.
- Bake in the preheated oven for 18 to 22 minutes until golden brown and set at the center. Transfer to a cooling rack and cool completely in pan. Use foil or paper liner to remove bars and cut into 10 bars.
Notes
Storage: Store the cooled bars in an airtight container in the refrigerator for 1 week or individually wrap and freeze in an airtight container for up to 3 months.
