Blueberry Soft Baked Bars

Sweet nutty and bursting with blueberries these soft baked bars are a favorite in my kitchen for busy mornings or whenever I crave a not too sweet treat that feels wholesome. They come together using simple ingredients and clever tricks that keep them just the right amount of moist with a fruity jam center you can even customize. Over the years I have baked variations for family picnics and school snacks the blueberry scent always draws a crowd into the kitchen.

The first time I tested these bars my kids devoured them before they cooled off. Since then they have stayed in rotation and I love that I can switch the fruit filling based on the season.

Ingredients

• Oat flour: Made by blending rolled oats gives a soft gluten free base making the bars really tender. Use freshest oats you can find for best flavor
• Ground almonds: Add richness and keep the bars moist. Look for finely milled almond meal for even texture
• Baking powder: Helps the dough bake up fluffy not dense. A fresh tin makes all the difference
• Cinnamon: Adds warmth and brings out sweetness in fruit. Check the spice jar expiry for bold flavor
• Pinch of salt: Sharpens all the other flavors so do not skip this tiny step
• Maple syrup or honey: Provides natural sweetness and helps the bars brown. Use good quality syrup for best aroma
• Coconut oil (melted): Acts as the fat and gives a subtle nutty undertone. I prefer unrefined coconut oil but refined works too
• Milled flaxseed or ground chia: Mixed with water becomes a vegan egg binder that helps the bars hold together. Use freshly ground for max nutrition
• Frozen blueberries: Are the star ingredient for the filling. Toss any bruised or icy bits and use fully ripe for best color
• Chia seeds: Thicken the fruit mixture into a jammy texture. Whole seeds from a new bag soak up liquid best
• Lemon juice: Brightens and balances the sweet filling. Freshly squeezed makes the color and flavor pop

Step-by-Step Instructions

To make the blueberry jam filling:

Place frozen blueberries with maple syrup and lemon juice in a small saucepan. Warm over low to medium heat gently stirring and mashing with a wooden spoon as the berries soften. Continue until berries are fully mashed and juicy about five to seven minutes. Remove from heat quickly stir in chia seeds to evenly distribute them then set aside to cool completely so the jam can thicken.

Make the flaxseed egg:

Mix milled flaxseed or ground chia with water in a small bowl. Let it sit for ten to fifteen minutes as it thickens and becomes jelly like. This will help the bars hold together later.

Mix the dough:

In a large bowl use a fork to combine oat flour ground almonds cinnamon baking powder and salt. Pour in maple syrup coconut oil and the set flaxseed mixture and mix very well so there are no flour pockets left. Dough should feel soft but not sticky.

Roll and shape the dough:

Divide the dough into two pieces. Roll each piece between two sheets of parchment until about one quarter inch thick in a rectangle shape. Use a knife to trim off any ragged edges so the rectangles are neat and even.

Fill and fold the bars:

Spread a thick line of the set blueberry jam down the center of each rectangle. Fold one side of the dough gently over the jam then fold the other side over to seal. Press very gently to avoid breaking the dough.

Shape and slice:

Carefully flip the bar so the seam side is facing down this helps keep it closed during baking. Use a sharp knife to slice each log into three even bars so you have six bars total.

Bake the bars:

For an air fryer preheat to one hundred eighty Celsius. Place bars inside and bake ten to twelve minutes until lightly golden. For oven baking preheat to one hundred eighty Celsius or one hundred sixty Celsius fan. Arrange the bars on a parchment lined baking tray and bake twenty to twenty five minutes until golden and set. Cool on a wire rack before moving.

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My favorite part of this recipe is the homemade chia blueberry jam. It is incredibly simple and so much better than store bought. Once my kids helped mash the berries with a wooden spoon and the deep purple color stained their fingers the laughter made it extra memorable.

Storing Your Baked Bars

Keep these bars in an airtight container at room temperature for up to two days. If you want to store them longer refrigerate for up to five days so they stay moist and fresh. They also freeze beautifully just wrap each bar tightly in wax paper so you can pop one straight into a lunchbox or toaster oven.

Ingredient Swaps and Tips

The recipe is easily adaptable to what you have in the pantry. You can swap ground almonds for sunflower seed meal to make them nut free more approachable for school snacks. For the berry filling raspberries or blackberries work just as nicely as blueberries but you might want to adjust the maple syrup to taste as different berries have different tartness.

Serving Suggestions

These bars make a fantastic grab-and-go breakfast paired with yogurt or a morning smoothie. For a slightly decadent treat try drizzling them with warm almond butter. When entertaining slice them into small fingers and serve on a platter for a wholesome dessert option.

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Soft baked bars like these are my answer to store bought cereal bars that often have more sugar than I care for. Inspired by classic blueberry pie but much lighter they quickly became a family project. The aroma of baking blueberries through the house always brings back sweet memories of baking with my littlest helper beside me.

Frequently Asked Questions

→ Can I use fresh blueberries instead of frozen ones?

Yes, fresh blueberries work well and can be used in place of frozen without any adjustment in the filling steps.

→ Is it possible to substitute the oat flour?

You can use store-bought oat flour or grind your own. Other options like spelt or almond flour may alter texture.

→ Can I make these bars gluten-free?

Absolutely, by using certified gluten-free oats to make the oat flour, the bars remain gluten-free.

→ What can I use instead of flaxseed?

Ground chia seeds are a great alternative to flaxseed and offer similar binding properties.

→ How should I store the baked bars?

Once cooled, store bars in an airtight container at room temperature for two days, or refrigerate for up to a week.

→ Can I swap other berries for blueberries?

Yes, raspberries, blackberries, or mixed berries can be used in the filling. Adjust sweetness if needed.

→ What makes these bars soft?

The combination of coconut oil, ground almonds, and natural sweeteners contributes to a moist, tender texture.