Blueberry Soft Baked Bars
Soft, chewy, and naturally sweet, these blueberry bars are made with oats, almonds, and chia seeds for a fiber-rich, protein-packed snack. Quick to prepare and perfect for meal prep, they’re ideal for breakfast, a mid-day boost, or an on-the-go treat.
Equipment
- 1 High-Speed Blender
- 2 small mixing bowls
- 1 Saucepan
- Baking sheet or air fryer tray
- Parchment Paper
- Spoon or spatula
Ingredients
For the Dough:
- 110 g oat flour finely ground oats
- 50 g ground almonds
- ¼ tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- 2 tbsp maple syrup or honey
- 2 tbsp coconut oil melted
- 1 tbsp milled flaxseed or ground chia seeds
- 3 tbsp water
For the Blueberry Filling:
- 200 g frozen blueberries or mixed berries
- 2.5 tbsp chia seeds
- 1 –2 tbsp maple syrup to taste
- 1 tbsp lemon juice
Instructions
- Prepare the Blueberry Chia Filling: Start by making the blueberry filling, which will serve as the sweet, fruity center of the bars. Place the frozen blueberries in a small saucepan. Add the maple syrup, adjusting the amount to your preferred sweetness, and the fresh lemon juice to brighten the flavor. Cook gently over medium-low heat, stirring frequently with a wooden spoon or spatula. As the blueberries warm, gently mash them against the sides of the pan to release their juices. Once the mixture becomes slightly thick and jam-like, remove the pan from the heat and stir in the chia seeds. Set the filling aside to cool completely at room temperature. As it cools, the chia seeds will absorb liquid and naturally thicken the mixture, creating a perfect spreadable consistency.
- Activate the Flaxseed Mixture: While the blueberry filling is cooling, prepare the flaxseed “egg” that will help bind the dough. In a small bowl, combine the milled flaxseed or ground chia seeds with water.Stir well to combine and let the mixture sit for 10–15 minutes. During this time, it will thicken into a gelatinous texture, which works as a natural binder for the dough, replacing traditional eggs while adding a boost of fiber and omega-3 fatty acids.
- Mix the Dry Ingredients: In a large mixing bowl, combine the oat flour, ground almonds, baking powder, cinnamon, and a pinch of salt. Whisk or stir together to ensure the leavening agent and spices are evenly distributed throughout the flour. This step ensures every bite of the bar has a uniform texture and flavor.
- Combine Wet Ingredients with Dough: Add the maple syrup, melted coconut oil, and the activated flaxseed mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold everything together until a cohesive dough forms. The dough should be soft but manageable, slightly sticky but not runny. If it feels too dry, add a teaspoon of water at a time; if too wet, sprinkle a little oat flour.
- Shape the Dough Rectangles: Divide the dough into two equal portions. Place one portion between two sheets of parchment paper. Using a rolling pin, gently roll it out into a rectangle about ¼ inch thick. Repeat with the second portion of dough. Trim any rough edges to create neat rectangles. Rolling the dough between parchment prevents sticking and ensures an even thickness, which will help the bars bake uniformly.
- Spread the Blueberry Filling: Take the cooled blueberry chia filling and spread it evenly along the center of each dough rectangle. Leave a small border around the edges to prevent filling from oozing out during baking. This step ensures a perfect balance of dough and fruity filling in every bite.
- Fold and Seal the Dough: Fold one side of the dough over the blueberry filling, pressing lightly to secure it. Then fold the other side on top, creating a neatly enclosed log with the filling completely sealed inside. Carefully press along the seams to ensure no gaps. This technique keeps the filling contained while baking, resulting in a soft, uniform bar.
- Slice into Individual Bars: Gently roll the log with the seam side down to help seal the edges further. Using a sharp knife, slice each log into three equal portions, creating a total of six bars. Handle the bars gently to avoid squishing them, as they are soft and pliable at this stage.
- Preheat and Bake: For the oven method: Preheat your oven to 180°C (350°F) or 160°C (fan). Place the bars on a parchment-lined baking sheet, ensuring they are spaced slightly apart. Bake for 20–25 minutes until the bars turn a light golden brown and firm slightly to the touch.
- For the air-fryer method: Preheat the air fryer to 180°C. Place the bars in the basket in a single layer and bake for 10–12 minutes, checking midway for browning.
- Cool and Serve: Once baked, allow the bars to cool completely on a wire rack. This step is crucial, as the filling continues to set while cooling. Once cooled, the bars are ready to enjoy. They can be eaten as-is, or warmed slightly in the oven or air fryer for a soft, comforting snack.
- Storage Tips: Store the bars in an airtight container in the refrigerator for up to 4 days. They maintain their soft texture while the flavor develops further. For longer storage, the bars can also be frozen individually and thawed as needed, making them a perfect make-ahead breakfast or snack.
Notes
- Use finely ground oats for a smoother dough texture; coarser oats may result in a slightly crumbly bar.
- Adjust sweetness to your taste by increasing or reducing maple syrup or honey.
- Make sure the blueberry chia filling cools completely before folding into the dough; this prevents soggy bars.
- You can swap frozen blueberries for fresh or other berries like raspberries or blackberries for variety.
- For air-fryer baking, check bars halfway to prevent over-browning.
