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+ servings
5 from 1 vote

Vegan Blueberry Oat Bars

Author - Gena Hamshaw
Yields: 10 servings


  • 2 cups oat flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons maple syrup or agave syrup
  • 1/4 cup neutral vegetable oil, such as safflower or grapeseed
  • 1 large banana
  • 1/4 cup non-dairy milk of choice
  • 1 teaspoon vanilla extract

Crumble Topping

  • 1/3 cup blueberry jam or preserves
  • 2 tablespoons vegan butter or solid/cold coconut oil
  • 3 tablespoons rolled oats
  • 3 tablespoons brown sugar
  • pinch salt (if you don't use vegan butter or the butter you use isn't salty)


  • Preheat oven to 350 degrees. Mix the oat flour, oats, baking soda, salt, and cinnamon in a large bowl. In a blender, blend the syrup, oil, banana, milk, and vanilla. Add wet ingredients to dry and mix well.
  • Spread the mixture into a square baking pan (8 x 8 or 9 X 9 is good) and top with the preserves. In the food processor, pulse the vegan butter or solid coconut oil, oats, sugar and salt into a topping. Dot the pan with the crumble topping.
  • Bake at 350 degrees for about 30 or 35 minutes, or until the top is golden. Set out for a while to let the piping hot preserves cool and solidify.


Bars should be stored in an airtight container in the fridge for up to 1 week.