Gluten-Free Oat, Blueberry, and Walnut Bars
Cuisine: American
Author: Carol Fenster
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Blueberries, cinnamon, and walnuts team up with rolled oats and oat bran to make a hearty, flavorful bar that is also quite versatile. Feel free to change the filling, as it's equally delicious using raspberry, fig, or strawberry jam. Or, use your favorite nuts such as pecans, almonds, or pine nuts. These bars also vegan and freeze and travel well.
  • ½ cup butter or buttery spread, melted
  • 2 teaspoons pure vanilla, divided
  • 6 tablespoons sorghum flour
  • 6 tablespoons potato starch
  • ¼ cup tapioca flour
  • ¾ cup Gluten-Free Prairie Oats
  • ½ cup packed light brown sugar
  • ¼ cup gluten-free oat bran
  • ¼ cup walnuts, finely chopped
  • 1 ½ teaspoons xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • ⅔ cup blueberry jam
  1. Place rack in middle of oven. Preheat oven to 375.
  2. Generously grease 8-inch square nonstick (gray, not black) metal pan, or line pan with aluminum foil, leaving 2-inch overhang for easy removal. Grease foil.
  3. In medium bowl, combine melted butter and 1 teaspoon vanilla. Stir in flour blend, rolled oats, brown sugar, oat bran, walnuts, xanthan gum, baking powder, salt, and cinnamon until thoroughly blended. Press 1 ½ cups of mixture firmly on bottom of pan.
  4. Stir remaining teaspoon of vanilla into blueberry jam until smooth, then spread evenly on top. Sprinkle remaining oat mixture evenly on jam, then pat to make smooth and even.
  5. Bake until top is lightly browned and firm, about 20-25 minutes. Cool bars in pan for 30 minutes on wire rack. If using foil lining, invert pan onto large cutting board and remove foil before cutting into 16 squares. Otherwise, serve bars directly from pan.
Recipe by Gluten-Free Prairie at