Blueberry Filled Baked Bars

Blueberry Filled Baked Bars

A soft bake filled with blueberry yumminess! These blueberry filled breakfast bars make a great speedy/on-the-go breakfast. They taste like a treat, but they’re full of healthy goodness.

When I first moved to the UK, one of the things I absolutely loved eating for breakfast were breakfast bars, specifically the soft baked kind with the fruity fillings. I used to think they were the healthiest things ever! Well obviously not as healthy as vegetables, but the healthiest food I could think of that was suitable for breakfast (as you may have already guessed, I had zero nutrition knowledge back then). I haven’t had any of those bars in years and I recently remembered them and had the urge to recreate something similar, but with a healthier twist of course 😉 

vegn gluten free Blueberry Filled Baked Bars

I always try to make a conscious effort to prepare a healthy breakfast in the morning to make sure I get a good nutrient boost first thing in the morning, but recently I’m finding breakfast a struggle. I’ve been so overwhelmed with work, clinic assessments and now an upcoming exam that I don’t feel I have much time in the morning (or mental energy) to spend on breakfast. So making a breakfast in advance is working best for me at the moment. I also know that many struggle with breakfast because they simply don’t have much time in the morning to throw something nourishing together. So making a batch of something like these oaty, chia, blueberry bars is a great time saver. 

I always have blueberries in my freezer and try to add them to my breakfast everyday. To me they’re one of the best fruit out there. Low in sugar and packed with antioxidants. The reason I buy frozen blueberries is because they’re so much cheaper and easier to get hold of. They work really well in things like smoothies, porridge and baked goods. 

The dough is made up of oats and ground almonds instead of flour, and the filling is packed full of blueberries and chia seeds. You can enjoy them cold, or they’re also really nice as a warm dessert served with a little bit of custard 😀 

I recently made this raspberry almond baked oats recipe and so many of you seemed to like it, so I thought I would make another baked breakfast recipe. If you’re struggling to find a healthy convenient breakfast, then you NEED to give these blueberry filled baked bars a try 😀 

Blueberry Filled Baked Bars

Makes: 6 bars

For the dough 

220g (2 cups) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant
100g (1 cup) ground almonds
2 tsp cinnamon
1/4 tsp salt
4 tbsp maple syrup
120ml (1/2 cup) melted coconut oil – or you can use vegan butter 

For the filling:

200g blueberries, frozen or fresh
2 1/2 tbsp chia seeds
2 tbsp maple syrup
2 tbsp lemon juice
Pinch of salt


Start off by making the chia jam filling: 

Add the blueberries to a small saucepan along with the maple syrup, lemon juice and salt. Gently cook over a low/medium heat while mashing the blueberries with a wooden spoon. Once the blueberries are all mashed up, take off the heat and fold in the chia seeds. Leave to cool completely. The jam will set as it cools.

To make the dough:

Preheat your oven to 180C/160C fan/350F
In a large bowl, mix together the oat flour, ground almonds, cinnamon and salt. Pour in the maple syrup and coconut oil and mix to combine.
Chill the dough in the fridge for 15-30 minutes to allow the coconut oil to solidify and make it easier to work with.
Divide the dough in 2 and roll out between two sheets of parchment paper into a rectangle (about 1/4″ thickness) and off any ragged edges. 
Spread the set blueberry jam along the centre of each rectangle. Fold one side of the dough on top of the jam and press on it very gently, then fold the other side to enclose.
Gently roll the log so the seam is on the bottom, then slice into 3 bars (you should have 6 bars in total)
Arrange on a baking sheet lined with parchment paper and bake for 20-25 minutes until the bars are golden brown.
Leave to cool