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Portable vegan blueberry muffin bars are delicious, nutritious and easy to prepare! Made with oats and almond flour, they are oil-free, gluten-free & only 126 calories each!

bluberry oat bats on a piece of slate
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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.

wooden bowl full of blueberries on a slate background

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, perfect for heading off to soccer game, the swimming pool, playground picnics, and weekend adventures.

They are a huge hit–healthy, lightly sweet, and so delicious, they let the sweet tart-flavor of the blueberries shine!

bluberry oat bats on a piece of slate

Highlights of Vegan Blueberry Muffin Bars 

These bars are:

  • Vegan (egg-free and dairy-free)
  • Gluten-free
  • Oil-free
  • Easy to make
  • Naturally sweetened (no refined sugar)
  • Perfectly portable
bluberry oat bats on a piece of slate

All humility aside, these are must-make breakfast for summer – delicious, filling, & packed with whole foods.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Step by Step Instructions

Note that the complete directions 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 flourbaking 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)! Easy!

Happy eating, everyone!

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5 from 10 votes

Vegan Blueberry Muffin Bars (oil-free, GF)

By: Camilla Saulsbury
Portable vegan blueberry muffin bars will power you through the morning! Made with oats and almond flour, they are naturally gluten-free & only 126 calories each!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 bars

Ingredients 

Instructions 

  • 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.

Nutrition

Serving: 1bar | Calories: 126kcal | Carbohydrates: 20.5g | Protein: 3.2g | Fat: 4.2g | Saturated Fat: 0.2g | Sodium: 69.7mg | Fiber: 2.6g | Sugar: 8.9g
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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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7 Comments

  1. 5 stars
    I have made this for years now and love it! One option I’d add is some spices in the oats and almond mixture (I add a pinch of ginger and 1/2 teaspoon cinnamon)

  2. These are delicious.

    Could you tell me something to sub the Almond flour with? I want to make them for my son who can’t eat nuts. Thank you

    1. Hi Marcia,
      You can use any equal amount of ground seeds, such as sunflower seeds, pumpkin seeds, hemp hearts, etc 🙂

  3. Came out great. Curious if you think it would this work with frozen blueberries? And if so, would I thaw them first, or just mix them in still frozen?

    1. Hi Sera! Yes, you can definitely use frozen blueberries. When it comes to adding them to baked goods, I like to run the berries under warm water for about 30 seconds (to take off the initial chill), then pat them dry between paper towels. The baking time remains the same that way (or very close) and the berries do not bleed into the batter the way they do if they are completely thawed first. Cheers!