Gluten Free Blueberry Oat Bars
Deliciously chewy gluten-free blueberry oat bars that capture the aroma of a bakery treat, perfect for a family project and easy to make at home.
Ingredients
For the crust
- 8 tablespoons unsalted butter (melted and cooled) Use unsalted butter for best flavor.
- 1/2 cup all-purpose gluten-free flour blend Better Batter recommended.
- 1/4 teaspoon xanthan gum Omit if your blend contains it.
- 1 cup old-fashioned rolled oats
- 1/4 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/8 teaspoon kosher salt
For the filling
- 2 cups fresh blueberries (about 12 ounces) Rinsed and patted dry.
- 2 tablespoons granulated sugar
- 2 tablespoons oat flour
- 1/8 teaspoon kosher salt
For the topping
- 6 tablespoons unsalted butter (melted and cooled)
- 1 egg (at room temperature, beaten)
- 1 to 2 tablespoons lukewarm water
- 1/4 cup old-fashioned rolled oats
- 1/4 teaspoon baking powder
- 1/2 cup granulated sugar
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch square baking pan and line it with crisscrossed sheets of unbleached parchment paper for easy lifting.
- In a mixing bowl, combine 8 tablespoons of melted butter, 1/2 cup gluten-free flour, 1/4 teaspoon xanthan gum, 1 cup oats, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 teaspoon kosher salt for the crust and mix well.
- Press the crust mixture into the bottom of the prepared pan evenly.
- For the filling, combine 2 cups of blueberries, 2 tablespoons of granulated sugar, 2 tablespoons of oat flour, and 1/8 teaspoon of kosher salt in another bowl.
- Spread the blueberry mixture evenly over the crust in the pan.
- Sprinkle the topping of the remaining crust mixture over the blueberries.
- Bake in the preheated oven for about 30 minutes or until golden brown.
Notes
These bars keep well in an airtight container in the fridge for about 5 days. Freeze for up to 3 months. To reheat, microwave for 10-15 seconds or warm in the oven.