37+ Irresistible Gluten-Free Blueberry Bar Recipes for Every Sweet Tooth

If you’re looking for a delicious, healthy, and gluten-free way to enjoy the sweetness of blueberries, you’ve come to the right place!

Blueberries are not only packed with antioxidants but also burst with flavor, making them the perfect fruit for a variety of recipes.

Whether you’re trying to eat gluten-free or just want to enjoy a nutritious treat, these 37+ gluten-free blueberry bar recipes are perfect for breakfast, snacks, or even dessert.

From chewy oat-based bars to decadent nutty creations, there’s something for everyone.

And don’t worry, we’ve got options for every taste preference — vegan, paleo, and dairy-free choices included.

So grab your baking supplies, and let’s dive into these delightful blueberry bars!

37+ Irresistible Gluten-Free Blueberry Bar Recipes for Every Sweet Tooth

There you have it—37+ gluten-free blueberry bar recipes that will satisfy your cravings while keeping things healthy and delicious.

With a variety of flavors, textures, and ingredients, these bars are perfect for anyone looking to indulge in a sweet snack without compromising their dietary needs.

Whether you love the combination of oats, nuts, or even tropical fruit, these blueberry bars will bring something new to your baking routine.

So, next time you have fresh blueberries on hand, don’t hesitate to whip up one (or several) of these fantastic recipes.

Gluten-Free Blueberry Oat Bars

These gluten-free blueberry oat bars are a wholesome and satisfying treat, perfect for breakfast or a midday snack.

With the combination of oats, almond flour, and fresh blueberries, they offer a hearty texture and a burst of fruity flavor.

These bars are easy to make and are both gluten-free and dairy-free, making them a great option for those with dietary restrictions.

Ingredients:

• 1 ½ cups rolled oats (gluten-free certified)
• ½ cup almond flour
• 1 tsp baking powder (ensure gluten-free)
• ¼ tsp salt
• ¼ cup maple syrup or honey
• ¼ cup coconut oil (melted)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• ¼ cup almond milk (or any milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. In a large bowl, combine the rolled oats, almond flour, baking powder, and salt.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, egg, vanilla extract, and almond milk.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spread the mixture evenly into the prepared baking dish.
7. Bake for 25-30 minutes or until the bars are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the bars to cool completely before cutting them into squares.

These blueberry oat bars are not only gluten-free but also packed with fiber and antioxidants, making them a healthier snack or breakfast option.

The combination of oats and almond flour provides a chewy and nutty texture, while the sweet blueberries bring a refreshing, fruity taste to every bite.

These bars can be stored in an airtight container for up to 3 days, or they can be frozen for longer storage.

Gluten-Free Blueberry Lemon Cheesecake Bars

These indulgent gluten-free blueberry lemon cheesecake bars feature a creamy, tangy filling on a buttery gluten-free crust.

The fresh blueberries and zesty lemon perfectly balance the richness of the cheesecake, making for a decadent yet gluten-free dessert that everyone can enjoy.

Ingredients:

• For the crust:
  • 1 cup gluten-free graham cracker crumbs
  • 2 tbsp coconut sugar or regular sugar
  • 1/4 cup unsalted butter, melted
• For the filling:
  • 2 cups cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
• For the topping:
  • 1 cup fresh blueberries
  • 2 tbsp honey or maple syrup

Instructions:

1. Preheat the oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine the gluten-free graham cracker crumbs, coconut sugar, and melted butter. Press the mixture into the bottom of the prepared baking dish to form a crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
4. In a large bowl, beat the cream cheese and sour cream until smooth and creamy. Add the honey, eggs, lemon juice, lemon zest, and vanilla extract. Beat until well combined.
5. Pour the cream cheese mixture over the cooled crust and spread evenly.
6. Bake for 35-40 minutes, or until the cheesecake is set but slightly jiggly in the center.
7. Remove from the oven and let it cool to room temperature. Then refrigerate for at least 3 hours or overnight.
8. To prepare the topping, gently heat the blueberries and honey in a small saucepan over low heat until the blueberries burst and release their juice. Let the mixture cool before spreading it over the cheesecake.
9. Slice into squares and serve chilled.

The blueberry lemon cheesecake bars are a luxurious dessert that brings together the creamy richness of cheesecake with the tang of lemon and the sweetness of blueberries.

The gluten-free crust holds up well while providing a lovely base, and the homemade blueberry topping adds a burst of freshness.

These bars can be made ahead of time and stored in the refrigerator, making them a perfect option for a gathering or special occasion.

Gluten-Free Blueberry Almond Bars

These gluten-free blueberry almond bars combine the richness of almonds with the sweetness of fresh blueberries.

The texture is dense but tender, with a subtle almond flavor that complements the juicy blueberries.

These bars are packed with healthy fats, making them a satisfying and nourishing snack or dessert.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• 1/4 cup maple syrup or honey
• ½ tsp vanilla extract
• ½ cup fresh blueberries
• ¼ cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, beat the eggs, maple syrup, and vanilla extract until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, stirring until well incorporated.
5. Gently fold in the blueberries, being careful not to mash them.
6. Pour the batter into the prepared baking dish and smooth it into an even layer.
7. Sprinkle the sliced almonds evenly over the top of the batter.
8. Bake for 20-25 minutes, or until the bars are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the bars to cool completely before slicing into squares.

These blueberry almond bars are not only gluten-free but also packed with nutrients from almond flour, coconut flour, and fresh blueberries.

The almond flavor is rich and adds a satisfying depth to the bars, while the blueberries offer a refreshing contrast.

These bars are perfect for those following a gluten-free lifestyle, as well as those looking to enjoy a low-carb treat.

They can be stored in an airtight container for up to 4 days, or frozen for later enjoyment.

Gluten-Free Blueberry Coconut Bars

These gluten-free blueberry coconut bars are a delightful combination of tropical flavors and juicy blueberries.

The coconut adds a chewy texture while the blueberries burst with freshness, making them an irresistible treat.

Whether you’re craving something sweet for breakfast or need a mid-afternoon snack, these bars are a delicious and healthy option.

Ingredients:

• 1 ½ cups shredded unsweetened coconut
• 1 cup almond flour
• ¼ cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix the shredded coconut, almond flour, baking soda, and salt.
3. In another bowl, whisk the eggs, maple syrup, vanilla extract, and melted coconut oil until well combined.
4. Add the wet ingredients to the dry ingredients and stir until everything is well incorporated.
5. Gently fold in the fresh blueberries.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Bake for 20-25 minutes, or until the bars are golden and firm to the touch.
8. Let them cool completely before slicing into squares.

These blueberry coconut bars are naturally sweetened with maple syrup or honey and are packed with coconut’s healthy fats.

The combination of coconut and almond flour provides a moist, chewy texture, while the blueberries add a burst of juiciness.

Perfect for those looking for a gluten-free, dairy-free, and refined-sugar-free option, these bars will satisfy your cravings in a wholesome way.

Store them in an airtight container for up to 4 days or freeze for long-term storage.

Gluten-Free Blueberry Chia Seed Bars

Packed with antioxidants, fiber, and omega-3 fatty acids, these gluten-free blueberry chia seed bars make for a nutrient-dense and delicious snack.

The chia seeds help to bind the bars together while adding a slight crunch, and the blueberries provide a sweet, fruity flavor.

These bars are great for on-the-go or as an energizing breakfast.

Ingredients:

• 1 ½ cups rolled oats (gluten-free certified)
• 2 tbsp chia seeds
• ¼ cup almond flour
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup unsweetened applesauce
• 1/3 cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, chia seeds, almond flour, cinnamon, and salt.
3. In a separate bowl, whisk the applesauce, honey, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries and lemon juice (if using).
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the bars are firm and a toothpick inserted comes out clean.
8. Let the bars cool completely before slicing them into squares.

These blueberry chia seed bars are an excellent way to incorporate healthy fats and fiber into your diet.

The oats provide a wholesome base, while the chia seeds add texture and nutritional benefits.

The fresh blueberries bring a refreshing sweetness that balances the oats perfectly. These bars are ideal for a quick breakfast or a post-workout snack.

Store them in an airtight container for up to 4 days or freeze for later use.

Gluten-Free Blueberry Peanut Butter Bars

These gluten-free blueberry peanut butter bars are an irresistible combination of rich peanut butter and sweet, juicy blueberries.

The peanut butter gives the bars a creamy, slightly salty taste, while the blueberries add a refreshing burst of sweetness.

With a good balance of protein and fiber, these bars are a great choice for anyone looking for a hearty and satisfying snack.

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup peanut butter (natural, no added sugar)
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, mix the oats, almond flour, baking soda, and salt.
3. In another bowl, whisk together the peanut butter, honey, eggs, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir until well incorporated.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 20-25 minutes, or until the bars are golden brown and a toothpick inserted comes out clean.
8. Allow the bars to cool completely before cutting them into squares.

These blueberry peanut butter bars offer a delicious blend of flavors and textures.

The peanut butter adds richness and creaminess, while the blueberries provide a burst of juicy freshness.

With the addition of oats and almond flour, these bars are not only gluten-free but also packed with fiber and protein.

They make an excellent snack for any time of the day, and can be stored in an airtight container for up to 4 days or frozen for longer storage.

Gluten-Free Blueberry Banana Bars

These gluten-free blueberry banana bars are a delicious and wholesome treat, packed with the natural sweetness of ripe bananas and fresh blueberries.

The bananas help keep the bars moist and soft, while the blueberries add a burst of juicy flavor. Perfect for a quick breakfast or snack, these bars are both gluten-free and dairy-free.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1 tsp baking powder (ensure gluten-free)
• 1/4 tsp salt
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the rolled oats, almond flour, baking powder, salt, and cinnamon (if using) to the bananas and stir to combine.
4. In a separate bowl, whisk the maple syrup, eggs, and vanilla extract together.
5. Pour the wet ingredients into the dry ingredients and mix well.
6. Gently fold in the fresh blueberries.
7. Pour the batter into the prepared baking dish and spread it evenly.
8. Bake for 25-30 minutes, or until the bars are golden brown and firm in the center.
9. Allow the bars to cool completely before slicing into squares.

These blueberry banana bars are a wonderful, naturally sweetened gluten-free option that offers plenty of nutrients.

The combination of bananas and oats provides a soft, moist texture, while the blueberries offer a burst of fruity flavor.

Packed with fiber, potassium, and antioxidants, these bars are a healthy choice for any time of day.

Store them in an airtight container for up to 3 days or freeze for longer shelf life.

Gluten-Free Blueberry Almond Butter Bars

These gluten-free blueberry almond butter bars are a rich, nutty treat with the perfect balance of sweetness and flavor.

The almond butter provides a creamy base, while the blueberries add freshness. These bars are simple to make, gluten-free, and great for a snack or dessert.

Ingredients:

• 1 cup almond butter (natural, unsweetened)
• 1/2 cup gluten-free rolled oats
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, whisk together the almond butter, honey, eggs, and vanilla extract until smooth and creamy.
3. In a separate bowl, mix the oats, baking soda, and salt.
4. Combine the wet and dry ingredients, stirring until everything is well combined.
5. Gently fold in the fresh blueberries and sliced almonds (if using).
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 20-25 minutes, or until the bars are firm and a toothpick inserted comes out clean.
8. Allow the bars to cool before slicing into squares.

These blueberry almond butter bars are a delicious and satisfying gluten-free snack that combines the creaminess of almond butter with the sweet, juicy blueberries.

The oats provide a chewy texture, while the sliced almonds offer a nice crunch.

Perfect for those following a gluten-free lifestyle, these bars are a healthy option that can be enjoyed anytime. Store in an airtight container for up to 4 days or freeze for longer storage.

Gluten-Free Blueberry Chia Oat Bars

These gluten-free blueberry chia oat bars are a perfect blend of fiber, protein, and healthy fats.

The chia seeds help bind the ingredients together, creating a hearty and satisfying texture, while the blueberries bring a burst of fruity sweetness. These bars are gluten-free, dairy-free, and great for a healthy snack or breakfast.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• 2 tbsp chia seeds
• 1/4 cup maple syrup or honey
• 1/4 cup almond butter
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries
• 1/4 cup unsweetened almond milk (or any milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, mix the oats, chia seeds, baking soda, and salt.
3. In another bowl, whisk together the maple syrup, almond butter, eggs, vanilla extract, and almond milk until smooth.
4. Combine the wet and dry ingredients, stirring until well incorporated.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are firm to the touch and golden brown.
8. Allow the bars to cool completely before slicing into squares.

These blueberry chia oat bars are not only gluten-free but also packed with essential nutrients.

The chia seeds add fiber and omega-3s, while the oats provide a hearty base. The almond butter gives the bars a creamy texture, and the blueberries add a refreshing sweetness.

These bars are ideal for a quick, nutritious snack or a wholesome breakfast. Store them in an airtight container for up to 4 days, or freeze for long-term storage.

Gluten-Free Blueberry Pumpkin Bars

These gluten-free blueberry pumpkin bars combine the rich, earthy flavor of pumpkin with the sweetness of fresh blueberries.

The pumpkin puree adds moisture and depth to the bars, while the blueberries provide a refreshing burst of fruitiness.

These bars are perfect for the fall season or any time you’re craving a nutrient-packed snack or dessert.

Ingredients:

• 1 cup pumpkin puree
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking powder (ensure gluten-free)
• 1/4 tsp salt
• 1 cup fresh blueberries
• 1/4 tsp nutmeg (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the pumpkin puree, eggs, honey, and vanilla extract. Mix well.
3. In a separate bowl, mix the oats, almond flour, cinnamon, nutmeg (if using), baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 30-35 minutes, or until the bars are firm and a toothpick inserted comes out clean.
8. Let the bars cool completely before slicing into squares.

These blueberry pumpkin bars are a delicious, gluten-free treat with a perfect balance of sweetness and spice.

The pumpkin adds a rich texture while boosting the nutritional value of the bars, offering a great source of vitamin A.

The blueberries bring a refreshing burst of flavor that complements the pumpkin, making these bars a satisfying and healthy snack.

Store them in an airtight container for up to 4 days or freeze for longer storage.

Gluten-Free Blueberry Coconut Flour Bars

These gluten-free blueberry coconut flour bars are a light and fluffy treat, featuring the subtle sweetness of blueberries and the delicate flavor of coconut.

The coconut flour helps create a moist, tender texture, and the blueberries add a burst of juicy goodness. These bars are perfect for those who prefer a grain-free, gluten-free option.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup maple syrup or honey
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup unsweetened almond milk (or any milk substitute)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine the coconut flour, oats, baking soda, and salt.
3. In a separate bowl, whisk together the maple syrup, eggs, coconut oil, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 20-25 minutes, or until the bars are golden brown and a toothpick inserted comes out clean.
8. Let the bars cool completely before slicing into squares.

These blueberry coconut flour bars are light, fluffy, and gluten-free, making them a great option for those following a grain-free or low-carb diet.

The coconut flour adds a mild coconut flavor and helps keep the bars moist, while the blueberries provide a sweet and tangy burst of flavor.

These bars are a perfect option for breakfast, snacks, or even a light dessert. Store them in an airtight container for up to 4 days or freeze for longer storage.

Gluten-Free Blueberry Yogurt Bars

These gluten-free blueberry yogurt bars are a creamy, tangy, and sweet treat.

The yogurt adds a smooth texture to the bars while keeping them moist, and the blueberries provide a burst of fruity flavor.

These bars are perfect for breakfast, dessert, or as a snack when you’re looking for something refreshing and light.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• 1/2 cup almond flour
• 1 cup plain Greek yogurt (dairy-free if needed)
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking powder (ensure gluten-free)
• ¼ tsp salt
• 1 cup fresh blueberries
• 2 tbsp lemon zest (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine the oats, almond flour, baking powder, and salt.
3. In another bowl, whisk together the Greek yogurt, honey, eggs, vanilla extract, and lemon zest (if using).
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the bars are firm and golden brown on top.
8. Allow the bars to cool completely before slicing them into squares.

These blueberry yogurt bars are a delicious combination of tangy yogurt and sweet blueberries, making for a refreshing and creamy gluten-free treat.

The yogurt helps to keep the bars moist and adds a nice tartness, while the oats and almond flour provide a hearty, satisfying texture.

Perfect for breakfast or as a light snack, these bars can be stored in an airtight container for up to 4 days or frozen for longer shelf life.

Gluten-Free Blueberry Lemon Bars

These gluten-free blueberry lemon bars offer a perfect balance of tart and sweet flavors.

The bright, citrusy notes from the lemon zest and juice complement the natural sweetness of the blueberries, creating a refreshing and delicious treat.

These bars are soft, chewy, and ideal for breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix the oats, almond flour, baking soda, salt, and lemon zest.
3. In another bowl, whisk together the eggs, honey, vanilla extract, and lemon juice until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the bars are golden and a toothpick inserted comes out clean.
8. Allow the bars to cool completely before slicing into squares.

These blueberry lemon bars are light, refreshing, and packed with flavor. The combination of blueberries and lemon makes them a zesty, fruity delight.

With a chewy texture from the oats and a hint of sweetness from the honey, these bars are a perfect guilt-free treat.

Store them in an airtight container for up to 4 days, or freeze for longer storage.

Gluten-Free Blueberry Cashew Bars

These gluten-free blueberry cashew bars are rich, nutty, and naturally sweetened.

The cashews add a creamy texture, while the blueberries provide a juicy burst of flavor.

With a blend of healthy fats, fiber, and protein, these bars are a great option for a nutritious snack or quick breakfast.

Ingredients:

• 1 ½ cups raw cashews
• ½ cup gluten-free rolled oats
• ¼ cup almond flour
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a food processor, blend the cashews until they form a coarse, flour-like texture.
3. In a bowl, mix the cashew flour, oats, almond flour, baking soda, and salt.
4. In another bowl, whisk together the eggs, honey, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until fully combined.
6. Gently fold in the blueberries.
7. Pour the mixture into the prepared baking dish and spread it evenly.
8. Bake for 25-30 minutes, or until the bars are golden brown and firm to the touch.
9. Let them cool completely before slicing into squares.

These blueberry cashew bars are a delightful mix of creamy and crunchy textures.

The cashews provide a rich, nutty flavor that pairs perfectly with the sweet, juicy blueberries.

These bars are gluten-free, nutrient-dense, and easy to make. Store them in an airtight container for up to 5 days or freeze for a longer shelf life.

Gluten-Free Blueberry Dark Chocolate Bars

If you love the combination of fruit and chocolate, these gluten-free blueberry dark chocolate bars are the perfect treat!

The rich, slightly bitter dark chocolate pairs beautifully with the sweetness of the blueberries, making these bars a satisfying and indulgent snack.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• ¼ cup cocoa powder
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup dark chocolate chips (dairy-free if needed)
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, honey, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the chocolate chips and blueberries.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes, or until the bars are set and a toothpick inserted comes out clean.
8. Allow the bars to cool completely before slicing into squares.

These blueberry dark chocolate bars are rich, fudgy, and packed with antioxidants.

The combination of blueberries and dark chocolate creates a deep, complex flavor that makes these bars feel like a decadent dessert while still being nutritious.

Perfect for a snack, dessert, or breakfast on the go! Store them in an airtight container for up to 4 days or freeze for longer storage.

Gluten-Free Blueberry Walnut Bars

These gluten-free blueberry walnut bars are a crunchy and satisfying treat, perfect for a nutritious snack or breakfast.

The walnuts add a rich, nutty texture, while the blueberries bring a burst of natural sweetness. With a hearty oat base, these bars are filling, wholesome, and packed with nutrients.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• ¼ cup chopped walnuts
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix the oats, almond flour, chopped walnuts, baking soda, and salt.
3. In a separate bowl, whisk together the honey, eggs, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are golden brown and a toothpick inserted comes out clean.
8. Allow the bars to cool completely before slicing into squares.

These blueberry walnut bars offer a great balance of chewy and crunchy textures. The walnuts add healthy fats and protein, while the blueberries provide natural sweetness.

These bars are perfect for a grab-and-go snack or a satisfying breakfast. Store them in an airtight container for up to 5 days or freeze for long-term storage.

Gluten-Free Blueberry Peanut Butter Bars

If you love the combination of peanut butter and fruit, these gluten-free blueberry peanut butter bars are a must-try!

The creamy peanut butter pairs beautifully with juicy blueberries, creating a rich and satisfying snack that is both high in protein and naturally sweet.

Ingredients:

• 1 cup natural peanut butter (unsweetened)
• ½ cup gluten-free rolled oats
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, mix the peanut butter, honey, eggs, and vanilla extract until smooth.
3. In a separate bowl, combine the oats, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix well.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 20-25 minutes, or until the bars are firm and a toothpick inserted comes out clean.
8. Let the bars cool before slicing into squares.

These blueberry peanut butter bars are rich, filling, and full of flavor. The peanut butter provides a creamy texture and a boost of protein, while the blueberries add a natural sweetness.

Perfect for breakfast, a snack, or a post-workout treat, these bars are both healthy and delicious. Store them in an airtight container for up to 4 days or freeze for longer shelf life.

Gluten-Free Blueberry Apple Cinnamon Bars

These gluten-free blueberry apple cinnamon bars are a comforting, spiced treat that’s perfect for fall or any time you’re craving a warm and cozy flavor.

The combination of sweet apples, juicy blueberries, and cinnamon makes these bars irresistible.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• 1 small apple, grated
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, almond flour, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk together the honey, eggs, vanilla extract, and grated apple.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are golden brown and a toothpick inserted comes out clean.
8. Let the bars cool completely before slicing into squares.

These blueberry apple cinnamon bars are bursting with warm, comforting flavors. The apples keep the bars moist, while the cinnamon adds a touch of spice.

Paired with sweet, juicy blueberries, these bars make for a perfect breakfast or snack. Store them in an airtight container for up to 5 days or freeze for later enjoyment.

Gluten-Free Blueberry Zucchini Bars

These gluten-free blueberry zucchini bars are a delicious and nutritious way to incorporate more vegetables into your diet.

The zucchini adds moisture and a slight earthiness to the bars, while the blueberries provide a sweet burst of flavor.

These bars are soft, naturally sweetened, and great for a healthy snack or breakfast.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• 1/2 cup almond flour
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup fresh blueberries
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, almond flour, cinnamon, baking soda, and salt.
3. In another bowl, whisk the eggs, honey, and vanilla extract together until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the grated zucchini and fresh blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are golden brown and a toothpick inserted comes out clean.
8. Allow the bars to cool completely before slicing into squares.

These blueberry zucchini bars are a great way to enjoy a nutritious, gluten-free treat.

The zucchini adds moisture and a subtle vegetable flavor that pairs perfectly with the sweetness of the blueberries.

These bars are not only delicious but also full of fiber and antioxidants. Store them in an airtight container for up to 4 days or freeze for longer storage.

Gluten-Free Blueberry Chia Seed Bars

These gluten-free blueberry chia seed bars are packed with healthy omega-3s and antioxidants.

The chia seeds help to bind the ingredients together, while adding a slight crunch and a boost of fiber.

The blueberries provide a sweet and juicy contrast, making these bars a satisfying and nutritious snack.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ¼ cup chia seeds
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, chia seeds, baking soda, and salt.
3. In a separate bowl, whisk together the honey, eggs, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are firm and golden brown.
8. Let the bars cool completely before slicing into squares.

These blueberry chia seed bars are a nutrient-dense, gluten-free treat that offers a great combination of fiber, protein, and antioxidants.

The chia seeds provide healthy omega-3s and help to bind the ingredients together, while the blueberries bring a burst of natural sweetness.

These bars are perfect for a snack or light breakfast. Store them in an airtight container for up to 5 days or freeze for later enjoyment.

Gluten-Free Blueberry Coconut Bars

These gluten-free blueberry coconut bars are a tropical treat that’s naturally sweetened and bursting with flavor.

The shredded coconut adds a chewy texture, while the blueberries provide a juicy, refreshing contrast.

These bars are soft, coconut-infused, and perfect for anyone craving a gluten-free indulgence.

Ingredients:

• 1 cup shredded unsweetened coconut
• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the shredded coconut, oats, almond flour, baking soda, and salt.
3. In another bowl, whisk together the honey, eggs, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 20-25 minutes, or until the bars are golden brown and firm to the touch.
8. Let the bars cool completely before slicing into squares.

These blueberry coconut bars are light, chewy, and full of tropical flavor. The shredded coconut adds a lovely texture and natural sweetness, while the blueberries provide a burst of fruitiness.

These bars are naturally gluten-free and can be enjoyed as a snack, dessert, or even breakfast.

Store them in an airtight container for up to 4 days or freeze for longer storage.

Gluten-Free Blueberry Almond Joy Bars

These gluten-free blueberry almond joy bars are a delightful mix of flavors, combining sweet blueberries, crunchy almonds, and rich coconut.

With the natural sweetness of honey and a dash of vanilla, these bars have a tropical twist and are perfect for anyone craving a chocolate-free yet indulgent treat.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ¼ cup shredded unsweetened coconut
• 1/4 cup chopped almonds
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, almond flour, shredded coconut, chopped almonds, baking soda, and salt.
3. In another bowl, whisk together the honey, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are golden brown and a toothpick inserted comes out clean.
8. Allow the bars to cool completely before slicing into squares.

These blueberry almond joy bars are a perfect balance of crunchy, chewy, and fruity flavors.

The almonds add a satisfying crunch, while the coconut gives a tropical vibe, and the blueberries bring a burst of sweetness.

These bars are ideal for a snack, breakfast, or post-workout treat. Store them in an airtight container for up to 5 days or freeze for later.

Gluten-Free Blueberry Cinnamon Roll Bars

These gluten-free blueberry cinnamon roll bars combine the flavors of a warm cinnamon roll with fresh blueberries for a deliciously unique treat.

The cinnamon and sugar swirl creates a sweet, spiced layer that complements the juicy blueberries. These bars are soft, comforting, and perfect for a cozy morning breakfast.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup fresh blueberries
• 2 tbsp coconut oil, melted
• 1 tbsp coconut sugar (for sprinkling)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, almond flour, cinnamon, baking powder, and salt.
3. In another bowl, whisk together the honey, eggs, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Sprinkle the coconut sugar evenly over the top of the batter.
8. Bake for 25-30 minutes, or until the bars are golden brown and a toothpick inserted comes out clean.
9. Let the bars cool completely before slicing into squares.

These blueberry cinnamon roll bars are the ultimate comfort food, with the warmth of cinnamon and the sweetness of blueberries.

The slight crunch of the coconut sugar topping adds a delightful texture to the soft, moist bars.

They’re perfect for a decadent but gluten-free breakfast or dessert. Store them in an airtight container for up to 5 days or freeze for longer storage.

Gluten-Free Blueberry Mango Bars

These gluten-free blueberry mango bars bring a tropical twist to your regular snack bars, combining the sweetness of fresh mango with the burst of blueberries.

The result is a fruity, refreshing treat that’s soft and full of flavor. These bars are naturally sweetened and are perfect for a light snack or breakfast on the go.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• 1/2 cup fresh mango puree (about 1 ripe mango)
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, almond flour, baking soda, and salt.
3. In another bowl, whisk together the mango puree, honey, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are golden brown and a toothpick inserted comes out clean.
8. Allow the bars to cool completely before slicing into squares.

These blueberry mango bars are bursting with tropical flavor and the perfect way to enjoy the sweet, refreshing taste of fruit.

The combination of mango and blueberries creates a delicious contrast, while the oats and almond flour provide a hearty texture.

These bars are a great gluten-free treat to brighten your day. Store them in an airtight container for up to 4 days or freeze for longer storage.

Gluten-Free Blueberry Pumpkin Bars

These gluten-free blueberry pumpkin bars are a fall-inspired treat that’s both delicious and nutritious.

The pumpkin adds moisture and a subtle earthy sweetness to the bars, while the blueberries provide a juicy burst of flavor.

Combined with a hint of cinnamon, these bars are perfect for a cozy snack or breakfast.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• 1/2 cup canned pumpkin puree
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, almond flour, cinnamon, baking soda, and salt.
3. In another bowl, whisk together the pumpkin puree, honey, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are golden brown and firm to the touch.
8. Let the bars cool completely before slicing into squares.

These blueberry pumpkin bars are soft, flavorful, and the perfect balance of sweet and earthy.

The pumpkin adds richness and moisture, while the cinnamon warms up the flavors, making them ideal for fall.

These bars are a healthy, gluten-free option for a snack, breakfast, or dessert. Store them in an airtight container for up to 5 days or freeze for longer storage.

Gluten-Free Blueberry Pecan Bars

These gluten-free blueberry pecan bars are a sweet and nutty treat that’s perfect for those who love the combination of fruit and crunch.

The pecans add a buttery, slightly sweet flavor, and the blueberries provide a fresh burst of juiciness.

These bars are great for a snack, breakfast, or dessert.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• ½ cup chopped pecans
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, almond flour, chopped pecans, baking soda, and salt.
3. In a separate bowl, whisk together the honey, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are golden and firm to the touch.
8. Allow the bars to cool completely before slicing into squares.

These blueberry pecan bars are the perfect combination of rich, nutty, and fruity flavors.

The pecans bring a wonderful crunch and slight sweetness, while the blueberries add a burst of flavor in each bite.

These bars are great for a filling breakfast or an on-the-go snack. Store them in an airtight container for up to 5 days or freeze for longer shelf life.

Gluten-Free Blueberry Banana Bars

These gluten-free blueberry banana bars are a naturally sweet and satisfying treat, with the bananas adding moisture and a rich flavor.

Combined with the burst of fresh blueberries and a dash of cinnamon, these bars are a great option for breakfast or a healthy snack.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• ½ cup almond flour
• 2 ripe bananas, mashed
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, combine the oats, almond flour, cinnamon, baking soda, and salt.
3. In another bowl, mash the bananas and whisk in the honey, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the bars are golden brown and a toothpick inserted comes out clean.
8. Let the bars cool completely before slicing into squares.

These blueberry banana bars are soft, flavorful, and naturally sweetened. The bananas create a moist and chewy texture, while the blueberries provide a burst of juiciness.

These bars are a great option for a nutritious breakfast or a satisfying snack. Store them in an airtight container for up to 5 days or freeze for longer shelf life.