I love making these soft baked bars when I want something comforting yet wholesome. They come out tender, lightly sweet, and filled with a fruity blueberry chia layer that feels both indulgent and nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
110 g oat flour
50 g ground almonds
1/4 tsp baking powder
1/2 tsp cinnamon
pinch of salt
2 tbsp maple syrup
2 tbsp coconut oil, melted
1 tbsp milled flaxseed
3 tbsp water
200 g frozen blueberries
2 1/2 tbsp chia seeds
1 to 2 tbsp maple syrup
1 tbsp lemon juice
Directions
I start by mixing the milled flaxseed with water in a small bowl and let it sit for 10 to 15 minutes until it thickens.
To prepare the filling, I add the blueberries, maple syrup, and lemon juice to a saucepan over low to medium heat. I mash the blueberries as they cook until they break down. Then I remove the pan from the heat, stir in the chia seeds, and let the mixture cool completely so it thickens into a jam-like texture.
In a large bowl, I combine the oat flour, ground almonds, baking powder, cinnamon, and salt. Then I add the maple syrup, melted coconut oil, and the thickened flax mixture, mixing everything until a soft dough forms.
I divide the dough into two equal portions and roll each one between parchment paper into rectangles about 1/4 inch thick. I spoon the cooled blueberry filling along the center of each rectangle.
Next, I fold one side of the dough over the filling, then the other side to seal it, gently rolling so the seam is underneath. I slice each log into three bars, giving me six bars total.
I bake them in a preheated oven at 180°C (160°C fan) for 20 to 25 minutes until golden brown. Sometimes I use an air fryer at 180°C for 10 to 12 minutes. I always let them cool before serving.
Servings and timing
I get 6 bars from this recipe.
Prep time is 20 minutes, cooking time is 25 minutes, making the total time about 45 minutes.
Each bar contains around 241 kcal.
Variations
I sometimes swap blueberries with raspberries or strawberries for a different flavor. I also like adding a bit of vanilla extract to the dough for extra warmth. If I want a crunchier texture, I sprinkle chopped nuts into the filling.
Storage/Reheating
I store these bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to enjoy them warm, I reheat them in the oven for a few minutes or microwave them briefly.
FAQs
Can I use fresh blueberries instead of frozen?
I use fresh blueberries when they are in season, and they work just as well. I just cook them the same way until they break down.
Can I make these bars gluten-free?
I make sure to use certified gluten-free oat flour, and the recipe stays completely gluten-free.
What can I use instead of coconut oil?
I sometimes replace coconut oil with vegan butter or another neutral oil, and it still works nicely.
Can I freeze these bars?
I freeze them in a sealed container and thaw them at room temperature when needed. They keep their texture well.
How do I make them sweeter?
I simply add a bit more maple syrup to the filling or dough if I want a sweeter taste.
Conclusion
I find these blueberry soft baked bars to be a perfect balance between healthy and delicious. They are easy to prepare, full of natural flavor, and ideal for busy days when I want something homemade and satisfying.
📖 Recipe:
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Blueberry Soft Baked Bars
- Total Time: 45 minutes
- Yield: 6 bars
- Diet: Vegan
Description
These soft baked blueberry bars are tender, lightly sweet, and filled with a fruity chia jam layer. A wholesome and satisfying treat perfect for breakfast or snacking.
Ingredients
110 g oat flour
50 g ground almonds
1/4 tsp baking powder
1/2 tsp cinnamon
Pinch of salt
2 tbsp maple syrup (for dough)
2 tbsp coconut oil, melted
1 tbsp milled flaxseed
3 tbsp water
200 g frozen blueberries
2 1/2 tbsp chia seeds
1 to 2 tbsp maple syrup (for filling)
1 tbsp lemon juice
Instructions
- Mix the milled flaxseed with water in a small bowl and let sit for 10–15 minutes until thickened.
- In a saucepan over low to medium heat, combine blueberries, maple syrup, and lemon juice. Mash as they cook until broken down.
- Remove from heat, stir in chia seeds, and let cool completely to thicken into a jam-like consistency.
- In a large bowl, combine oat flour, ground almonds, baking powder, cinnamon, and salt.
- Add maple syrup, melted coconut oil, and the flax mixture. Mix until a soft dough forms.
- Divide dough into two portions and roll each between parchment paper into rectangles about 1/4 inch thick.
- Spoon the cooled blueberry filling along the center of each rectangle.
- Fold one side of the dough over the filling, then the other side to seal. Roll gently so the seam is underneath.
- Slice each log into three bars, yielding six bars total.
- Bake in a preheated oven at 180°C (160°C fan) for 20–25 minutes until golden brown, or air fry at 180°C for 10–12 minutes.
- Allow to cool before serving.
Notes
Swap blueberries with raspberries or strawberries for variation.
Add vanilla extract to the dough for extra flavor.
Mix in chopped nuts for a crunchier texture.
Use certified gluten-free oat flour to keep the recipe gluten-free.
Store at room temperature for 2 days or refrigerate up to 5 days.
Reheat briefly in oven or microwave before serving.
Freeze in a sealed container and thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 bar
- Calories: 241 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
