🍋 Lemon Blueberry Oat Bars

Vegan, Gluten-Free, Naturally Sweetened

Bright, jammy, and bursting with citrusy goodness — these lemon blueberry oat bars taste like summer in a slice. They’re made with simple pantry ingredients, packed with juicy berries, and naturally sweetened with maple syrup.

Whether you serve them for breakfast, tuck one into your beach bag for a snack, or enjoy them with a cup of tea, these bars strike that perfect balance between wholesome and indulgent.

And the best part? They're made in one bowl, no mixer needed.

🌾 Ingredients

For the Base + Crumble:

• 1½ cups rolled oats

• ½ cup chickpea flour (or sub almond flour)

• ¼ cup shredded coconut (optional, for texture)

• ¼ tsp sea salt

• Zest of 1 lemon

• ¼ cup maple syrup

• ¼ cup coconut oil (melted) or olive oil

• 1 tsp vanilla extract

For the Blueberry Filling:

• 1 cup fresh or frozen blueberries

• 1 tbsp maple syrup

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 tsp arrowroot or cornstarch

🍽 Instructions

1. Preheat oven to 350°F. Line a loaf pan or 8x8 baking dish with parchment.

2. Make the blueberry filling:
   In a small saucepan, combine blueberries, maple syrup, lemon juice, and zest. Cook over medium heat until berries begin to burst. Stir in arrowroot and simmer 3–5 minutes until thick and jammy. Remove from heat.

3. Make the base/crumble:
   In a large bowl, stir together oats, chickpea flour, coconut (if using), salt, and lemon zest. Add maple syrup, melted oil, and vanilla. Mix until crumbly.

4. Assemble:
   Press ⅔ of the crumble mixture into the bottom of your prepared pan. Spread the blueberry filling evenly over the base. Sprinkle remaining crumble on top and gently press down.

5. Bake for 22–26 minutes or until the top is golden and edges are set.

6. Let cool completely before slicing. For clean cuts, chill in the fridge before slicing into bars.

✨ Notes & Tips

• You can swap chickpea flour for almond flour or oat flour if preferred.

• Use frozen blueberries straight from the freezer — no need to thaw.

• Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

• Optional but delicious: dust with powdered coconut sugar or drizzle with a lemon glaze.

💌 Try this recipe?

Tag me on Instagram @kellysgreenkitchen_ — I’d love to see your bars! And for more fresh, plant-based recipes like this one, subscribe to my newsletter for exclusive seasonal content.