• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

blueberry lemon breakfast bars

These wholesome blueberry lemon breakfast bars are perfect for taking on the go, or eating alongside a cup of coffee and a bowl of yogurt. Be sure to use gluten-free oats if you’re allergic/intolerant to gluten.

Blueberry Lemon Breakfast Bars
Save RecipeSave Recipe
Recipe Image


    For the oat layer:
  • 1-1/4 cups of oat flour – plain oats ground up into a flour in a food processor. use gluten-free oats if you’re allergic/intolerant to gluten
  • 1-1/2 cups of rolled oats – use gluten-free oats if you’re allergic/intolerant to gluten
  • 2 tbsp coconut sugar
  • 2 tbsp stevia – or more coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted
  • 1 tbsp lemon zest
  • For the blueberry layer:
  • 1-1/3 cups Chilean blueberries
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp coconut sugar or stevia
  • 1 tbsp + 1-1/2 tsp cornflour
  • Pinch of salt


  1. Preheat the oven to 350°F.
  2. Mix together the oat flour, oats, coconut sugar, stevia, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest.
  3. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even.
  4. Mix all the blueberry layer ingredients in a bowl then pour onto the base.
  5. Sprinkle on top the remaining oat mixture and bake for 35 to 40 minutes.
  6. Cool completely before slicing.

This recipe was kindly provided by our partner Blueberries from Chile.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology