| |

Gluten and Dairy Free Blueberry Oat Breakfast Bars

I think I may have mentioned that I have gone “gluten” and “dairy-free” this month. I’m giving it a try to see if it makes a difference and let me tell you it’s been a pretty easy changeover to make (I’m not even missing my bagels because I found some that are even better than the ones I usually have on the weekends).

I wanted to make an easy “take away”breakfast bar that would sustain me throughout the morning without getting to the 11:00 a.m. hunger pang stage.

I’m not sure about you, but a couple of hours after I finish my first meal of the day I seem to be looking around for something to snack on.

I made these blueberry oat bars on the weekend and not only are the STUNNING, they are outta control delish. It’s like having a bowl of breakfast in bar form. How perfect is that? They are transportable, keep well and they are very satisfying which in my case, is a miracle because I’m always hungry.

And of course, there is a story behind these bars which involves my current obsession – my new Cuisinart Food Processor.

I received it as a gift in December and it sat packaged up in my studio until last week. Here’s a little video on what transpired when I unboxed it. You already know I’m nuts, so I don’t see the point of hiding this from you. Check it out by clicking here → CuisinartOkay, time to get back to these bars. I’m of the belief that if you try something once, and it’s this good, you need to try it again. This recipe is so versatile you can add any combo of ingredients on top of this base. Experiment with other dried fruits and berries, weird seeds and perhaps a dash of something that is in your spice cupboard, which could make these YOUR signature bars.I’ve decided that I need to make them every week now. They’re THAT good.

Hello beautiful.




Gluten and Dairy Free Blueberry Oat Breakfast Bars
Recipe type: Gluten Free, Dairy Free, Vegan
Serves: 9
  • 2 cups old fashioned oats, large flake
  • 1 cup sliced or slivered almonds, I used a combo of both
  • 4 tablespoons agave or honey if you're not doing vegan
  • 1 tablespoon solid coconut oil
  • 1 teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 2 bananas, the riper the banana, the sweeter the crust will be.
  • 1½ teaspoons pure vanilla extract
  • 1 scoop protein powder
  • ½ cup old fashioned oats, large flake
  • ¼ cup sliced or slivered almonds
  • ¼ cup pumpkin seeds (pepitas)
  • ¼ cup dried fruit, I used cranberries
  • 1 cup fresh blueberries
  • ¼ cup of almond milk (can use plain coconut, soy milk or rice milk)
  • ¼ teaspoon ground cinnamon
  1. Preheat oven to 350°.
  2. Line 9 x 9 or 8 X 8 baking pan with parchment paper, lightly grease with coconut oil. If you are using the smaller pan like I did, you will end up with a thicker crust.
  3. Add all crust ingredients into food processor until completely combined and wet. This takes about 2 to three minutes.
  4. Pour into prepared pan and smooth out with spatula evenly in your pan.
  5. Bake the crust for 8-10 minutes.
  6. Topping:
  7. Combine ingredients in medium bowl and stir to combine.
  8. Removing pan from oven, spread topping evenly over and lightly press down into base.
  9. Bake an additional 15 minutes. Let cool completely before slicing.
  10. Can be stored in the refrigerator in a sealed container for up to one week.

Similar Posts


  1. Hi Marjolein! I’m assuming you meant to say frozen blueberries? I wouldn’t recommend it as this recipe was tried and tested with fresh ones. I believe using frozen may change the consistency in the bar and you may end up having it turn quite mushy. Hope you try it and enjoy them! xo

  2. Hi Laura! When you put the topping on did you press it lightly down with your fingers? That may help it stick. I don’t think I would mix it into the crust because it may make it mushy. I’ve made them a couple of times now and didn’t have an issue with it separating. Xo debi

  3. These were delicious!! I couldn’t quite get the topping to stick though and am wondering if, in the interest of earth this on the go, I could mix the topping into the crust.

  4. Hi my sweet lady! Miss you. Bagel World has the best gluten free ones. YUM! Xo debi

  5. Those bars look DIVINE. Please share where you get delicious gluten free bagels. I’ve been gluten free for over 4 years now and I have yet to find a suitable replacement!

Comments are closed.