Blueberry Oatmeal snack bars

Now I have made this many times and finally got round to adding it today. Apologies, it was partially due to me forgetting every time to take pictures. Then of course there was that one time I took pictures and deleted them! Anyway today was a variation as I used apple sauce with lumps of apples in today instead of unsweetened apple sauce so they will be higher in calorie, this was my error!

This is available from here (last accessed 28th April 2019) and I normally wrap them in tinfoil after they have cooled down and freeze them keep 5 in an airtight container for the next 5 days. I have frozen them many times and it does not detract from the flavour.


For the blueberry chia jam:

  • 1 1/2 cups blueberries (I used frozen)
  • 1 1/2 tbsp chia seeds
  • 1 tbsp pure maple syrup (I use agave)

For the bars themselves:

  • 1 cup oat flour
  • 1 1/2 cups old-fashioned oats
  • 2 tbsp coconut sugar (or brown sugar) (I used brown sugar, as I forgot I had coconut sugar!)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened applesauce
  • 1/4 cup pure maple syrup (again I use agave)
  • 1/4 cup coconut oil, melted (this is interestingly widely available, I suggest putting the whole container in boiling water to melt it.)


  1. Preheat oven to 325F. Grease an 8x8in baking dish with coconut oil or cooking spray. (Or line with parchment paper like I did.)
  2. Heat a small saucepan over medium heat. Add blueberries, chia seeds and maple syrup (or agave). Cook for about 10 minutes, stirring often. Use a potato masher to smash blueberries for the “jam” layer. Set aside.
  3. Combine oats, oat flour, sugar, cinnamon salt, and baking soda in a large bowl.
  4. Add applesauce, maple syrup (or agave) and coconut oil, stirring to combine.
  5. Set aside a heaping half cup of the oat mixture and then spoon the rest evenly into the prepared pan. Top with blueberry chia jam, spreading evenly with a spoon or spatula. Drop the rest of the oat mixture on top.
  6. Bake for 30 minutes. Cool completely on a wire rack before cutting into 12 bars. Store bars in an air-tight container in the refrigerator.
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