Fresh Blueberry Oat Bars

This is the recipe of the week!  Everything fell together for me to make this and I loved the results!  I was shopping and the store had 18 ounces of fresh blueberries at a great price.  Now, I eat blueberries like popcorn, just a few at at time, popped into my mouth.  Nothing is better as a snack to me than fresh, seasonal fruit.  But I had so much I was determined to use them in a gluten-free recipe for us to share.

Make the base for the bars in the food processor and nothing could be easier or faster.  Top with a single layer of blueberries (but I’m sure it could be any fresh fruit!), sprinkle with topping, and bake.  Once cooked, allow them to cool quite well.  I cut them into twelve larger bars and drizzled a light glaze over them.  Wonderful!  Everyone who had one agreed.  You have to try this recipe.  Cut them into large bars or smaller squares, whatever works for you.  These are such a good treat!  I bet I’ll be asked to make them for school lunches!

Happy gluten-free baking!

Gluten-Free Blueberry Oat Bars
  • ¾ cups Baking Free™ gluten-free All Purpose Flour (plus 2 Tablespoons for crumble topping)
  • 1 cup brown sugar (plus ½ cup for crumble topping)
  • 2 cups Positively Free™ Instant Oats
  • ½ teaspoon baking powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon sea salt
  • ¾ cups butter, cold and cubed (plus 1 tablespoon for crumble topping)
  • 3 cups fresh blueberries
  • ½ teaspoon cinnamon
  • ½ cup powdered sugar (more if needed)
  • 1 teaspoon water
  1. Preheat oven to 350 degrees F. Prepare 9 x 12 inch baking pan. Grease pan. Line with foil leaving enough on side to form handles later. Grease foil too.
  2. Combine ¾ cup flour, 1 cup brown sugar, oats, baking powder, xanthan gum and salt in food processor bowl. Pulse a couple of times to mix dry ingredients.
  3. Add ¾ cup cold and cubed butter to food processor bowl and process to form crumbly mixture. Press mixture into prepared baking pan.
  4. Spread blueberries over the top in a single layer. Combine remaining 2 tablespoon flour, ½ cup brown sugar and ½ teaspoon cinnamon. Add the remaining 1 tablespoon butter and mix to form a coarse crumble. Sprinkle over the blueberries.
  5. Bake for 45-50 minutes. Allow to cool for 30 minutes before removing from pan. Cool completely before cutting into 12 large bars or 24 smaller bites.
  1. In small dish, mix powdered sugar and water to form glaze. If too dry to drizzle, add more water. If too thin, add more powdered sugar. Drizzle over cut and cooled bars.