These Raw Vegan Blueberry Bars are amazing… Made from whole grain certified gluten free oat flour and sweetened with maple syrup and organic blueberry puree. These blueberry bars are gluten free, dairy free, peanut free, tree nut free, soy free, Vegan, raw and simple to make. Enjoy these for breakfast or pack in lunches and for snacks.
I am amazed…Seriously. Our life just changed.
I’m excited to officially announce my son has passed his oat food challenge at home! I can’t tell you how exciting this really IS!! This opens up so many more possibilities for meals and snacks. And it’s one less allergen to worry about 😀 The thing I’m most excited for is the extra nutrition. Oats have loads of protein, fiber, zinc and other essential minerals. Not only is it great for breakfast, oat flour is another great option for baking gluten free.
We’ve started slow but it’s been oatmeal every day. He’s been enjoying oatmeal for breakfast or muffins with oat sprinkled on top. I’ve been working on a few recipes but honestly I’ve just begun dreaming up ideas. We have been without a granola bar for so long that was on of the first things I wanted to make.
Clearly, this is not a granola bar but I have to say, a blueberry bar is pretty AWESOME. Imagine eating a bowl of oatmeal with a hint of maple syrup and blueberries mixed in. This is it but with no mess and on the go convenience. Another wonderful thing is, these blueberry bars are no-bake or raw.
This is hopefully just the beginning of out growing some food allergies. (fingers crossed) I am just excited for all the potential we have for new foods.
What about your family? What small but significant success stories do you have for new food?Blueberry Bars (Raw Vegan Gluten Free)
Author: Laura @ Petite Allergy Treats
Ingredients
Bottom Layer
- ¾ cup oat flour
- 2 Tbsp water
- 1 Tbsp oil (I used palm shortening, use coconut oil if not allergic)
- 1 Tbsp maple syrup
- 1 Tbsp molasses
Blueberry Layer
- 1 cup pureed organic blueberries (frozen is fine but be sure to thaw first)
- 1½ cup oat flour
- ¼ cup maple syrup
- 1 Tbsp molasses
- 3 T oil (I used palm shortening, use coconut oil if not allergic)
Instructions
Bottom Layer: Melt shortening in microwave and combine with other ingredients. Mix well.
- Press into a thin layer in an 8x8 pan. Place pan in refrigerator to firm up.
Blueberry Layer: Puree blueberries in a food processor. Melt shortening and combine all remaining ingredients.
- Press evenly on top of bottom layer. Garnish with cocoa power or chocolate shavings.
Notes
The fresher these are, the more vibrant the color. Some people have mentioned their color was darker than mine. The type of blueberry and depth of molasses can influence the color. I used small (baking size) organic blueberries to achieve a lighter vibrant color and have since decided to decreased the amount of molasses to only 1Tbsp. Cover leftovers with plastic, the air will cause the bars to darken in color. Enjoy now or freeze for later.
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Some other things you may like:
Gluten Free Vegan Chocolate Cake (Dairy Free)– egg free, nut free, soy free
Raspberry Bars- gluten free raw vegan
No Churn Dairy Free Blueberry Ice Cream- vegan
Blueberry Oatmeal Popsicles- gluten free dairy free-vegan option
No Churn Chocolate Covered Strawberry Ice Cream- dairy free vegan
Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
These blueberry bars look great! I love how few ingredients they are and they’re pretty much guilt free 🙂
Thank you Sharon! I love creating simple natural treats that look good too!
Hi Laura:
I don’t have food allergies, but am on a high protein, low carb/low fat diet to loose weight. I’m wondering if this reciepe can be made that way so it will be something I can eat? I’s easy to swap surgar-free maple syrup, egg substitue or egg white substitute for the real thing, but flour for low carb & oil’s, & shotening for cooking & baking not so easy. Can you help on this?
Thanks in advance! Jill p.s. I’m on the weight loss part of y diet not yet the maintanence part & would use this for breakfast & snacks as their are no deserts on my diet at least not yet.
Hi Jill, I am not a low carb diet expert by any means. You can always substitute a nut flour (if you’re not allergic) to lower carbs. I’m sorry to say I do not cook with eggs and since this is a no bake bar, I don’t think egg would be a great option. Sugar for maple syrup or even coconut sugar works for most recipes. Hope that helps a little!
Yay – so happy your son passed his oat food challenge and can enjoy bars like these! These are seriously gorgeous – and sound delicious! Love, love love the color!
Thank you so much Shashi! The boys love the blueberry flavor and I purple is my favorite color.
This is great news for your son Laura! I bet he’s even more excited than you!!
Thank you so much Beth!
I’m coeliac and can’t eat oats. What would you suggest as the best substitute for this beautiful recipe? Almond meal? Hazelnut meal? Coconut flour?
Sorry to hear you cannot eat oats… I’m not sure a nut flour would work as a substitute, but I have never worked with nuts (were allergic to all nuts). The oat has its own binding since it is sticky the nut flour might just fall apart. Another gluten free flour that might work better (like sorghum or buckwheat) but the color probably won’t be a vibrant either.
my top blueberry later is not stiff. Do you put them in the freezer?
It should set up eventually. Popping it the freezer would definitely speed things up. 🙂
these are seriously gorgeous! Well donee for creating such beautiful recipes ..
How many bars does this recipe yield?
I used an 8×8 pan and it made about 16 small squares but I think 12 would probably be a regular size square.
Hi!love these. My son is sensitive to oat, so i was going to try millit flour! Hopefully it comes out yummy!
These look amazing, can I make them fat free? I realize this may be an easy question, but I’ve just recently started a vegan, fat free diet because I have pancreatitis, so everything is kind of confusing at this point! I just want to eat good food!
Thanks for any help
I think it could be an easy substitute with extra blueberry or even apple sauce. The oil does help hold things together when chilled so yours might be softer and sticky but they’ll still taste great!
Hi, when you specify “T” as a measurement do you mean teaspoons or tablespoons?
Hi Sue, the T stands for Tablespoon not to be confused for tsp which means teaspoon.
With maple syrup, & molasses I wasn’t sure if this was ok for a diabetic. My husband both love blueberries & this recipe sounds amazing. Thank You.
I’m not an expert in diabetic baking, I’m really not sure if this recipe would be suitable for you and your husband.
We are trying to healthy. Just made the bars, can’t wait to try them. Thank you for the recipe.
The directions said to melt shortening but i do not see any shortening in the ingredients list. How much shortening did u use?
The oil is the shortening. A solid oil is much better to keep the structure when refrigerated. Coconut oil works extremely well too if you can use it.
Laura how did your bars turn out so light in color? Mine were much darker.
I get this question a lot… The lighting in the main photo makes them look lighter than they really are. Exposure to air, the type of blueberries used and brand of molasses used will ALL influence the color.
hi I do not have molasses in hand, can I substitute it with more maple syrup? also, do vegetable oil work? thank you! 🙂
Yes, extra maple syrup is fine. Any solid room oil is best for the oil-Palm shortening, coconut oil or even butter.
Cannot wait to make these! What beautiful, yummy-looking pictures! And these seem soo healthy! I’ll use coconut oil! Question on how to store after prepared… In the fridge? Or just out on the counter with plastic wrap? And would you recommend better with fresh or frozen blueberries if I have both?
Melissa, they should be stored in the refrigerator covered directly with Plautus wrap to avoid drying out and turning darker in color. I found the small frozen blueberries are best for color.
Hi there, this is such a great and unique recipe. Thank you for sharing. May i know how long it takes for the blueberry layer to set?
Hi Shay, mine took only about 15 minutes in the freezer (it’s faster if you have room) or about 20-30 refrigerator. Thank you so much!
I did not have oat flour so I ground large oats until fine. I also used frozen blueberries and pureed while frozen. Then I stuck them in the oven for 15 minutes at 350F. My kids loved them!
I have made these multiple times, using a mix of whatever berries I have on hand and they are amazing! The texture is so unexpected, fluffy and creamy at the same time. And I feel great about feeding the ingredients to my whole family! Thanks for the awesome recipe 🙂