These delicious oat bars are made with only a handful of wholesome ingredients. Can also substitute blackberries with your berry of choice. Free of gluten, dairy, eggs, and refined sugar, as well as vegan friendly!
Like most American families in this day and age, we are always on the go. My car is my second home as I run errands around town or shuttle the kiddos, and sometimes their friends, from one thing to another. Add onto that end of year testing, driver’s ed for my oldest, work projects, researching and booking our family vacation, planning my son’s sixteenth birthday party, helping my sister move, volunteering at our homeschool co-op, etc…the list goes on and on.
Sometimes I just feel like I’m drowning in responsibilities. Adulting is hard!
I’m definitely more night owl than early bird, so I find it easiest to prepare for things the night before, especially if I have to get up early in the morning. The snooze button and I are good friends 😆 so it really helps to have our clothes picked out, as well as a quick snack or breakfast ready to go. And having the coffee maker scheduled to brew 5 minutes before my alarm goes off doesn’t hurt either. There’s something about the aroma of fresh coffee brewing that nudges me out of bed.. and keeps me from hitting the snooze button more than once or twice. 😜❤☕
So I made these blackberry oat bars as our easy breakfast on the go last week for co-op. They’re perfect for dessert dessert, but wholesome enough to enjoy for breakfast. Even better when you use sweet berries so you won’t have to add much sweetener to the filling.
These bars are hearty, only mildly sweetened, and reminiscent of those fruit-filled cereal bars, but much more satisfying (and much more delicious too!) They are also great with that morning cup of coffee…just sayin’. 😊
Whether you make them for dessert, breakfast, or snack, the point is to MAKE THESE NOW! You seriously won’t regret it!
- 2½ cups rolled oats (make sure they're certified gluten-free, if needed)
- 1½ cups blanched almond flour
- ½ teaspoon salt
- ⅓ cup coconut oil (or melted butter, if not dairy-free)
- ⅓ cup maple syrup (honey or other liquid sweetener can also be used)
- 1–3 teaspoons water, if needed, to help dough come together
- Preheat oven to 350ºF. In a large mixing bowl, roughly mash berries with a fork or potato masher. Stir in maple syrup, to taste, and chia seeds. Set aside to gel while preparing the crust.
- Line an 8 or 9-inch pan with parchment paper or grease lightly to keep crust from sticking and set aside.
- Place rolled oats and salt into food processor and blend until finely ground into oat flour. Add almond flour, melted coconut oil and maple syrup, blending until dough holds together when pinched between your fingers. Add a little water, if needed, to form the dough.
- Reserve ¾–1 cup of the oat dough. Press the remaining crust firmly into the bottom of the pan.
- Spread berry filling evenly across crust and top with reserved dough crumbles. To get chunky crumbles on top, clench dough tightly in your fist and then roughly break up into large clumps. Sprinkle across berry filling, leaving some berry filling exposed for a more marbled, rustic look.
- Bake for 30–40 minutes, until crust is lightly golden and filling has thickened.
- Let cool completely before cutting into bars. Makes 9–16 bars, depending on how large you cut them.
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