Vegan Gluten-Free Blueberry Pecan Oat Bars
No-bake style bars combining nutty oats, creamy nut butter, and chewy dried blueberries with dates for natural sweetness. Naturally sweetened with ripe bananas and dates, these wholesome bars require minimal ingredients and one-bowl processing. Perfect for grab-and-go breakfasts, lunchbox snacks, or afternoon energy boosts. This version skips refined sugar entirely, relying on fruit's natural sweetness and coconut oil for richness, making them suitable for various dietary preferences including gluten-free and vegan diets.
Ingredients
- ⅝ cup gluten-free old fashioned rolled oats
- ⅝ cup natural creamy peanut butter, or almond butter
- ⅓ cup extra virgin coconut oil, melted
- 1 ½ teaspoon pure vanilla extract
- 2 ½ tablespoon ground flax seed
- ⅝ cup unsweetened coconut flakes
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- 3 whole ripe bananas, the more brown spots the better
- 1 ½ cup packed pitted dates
- 1 ½ cup dried blueberries
- ½ cup chopped pecans
Instructions
- 1
Preheat oven to 350F. Grease a 9-by-13-inch baking dish or line with parchment paper.
- 2
Combine oats, peanut butter, coconut oil, vanilla, flax seed, coconut flakes, cinnamon, baking powder, and bananas in a food processor. Process until smooth.
- 3
Scrape down the sides. Add dates and process until smooth.
- 4
Transfer mixture to a large bowl. Gently stir in blueberries and pecans.
- 5
Spread mixture into prepared pan and smooth the top. Bake until top is firm to the touch.
- 6
Cool in pan for 5 minutes. Cut into bars, transfer to wire rack, and cool completely.
Tips
Use very ripe bananas with brown spots for maximum natural sweetness and easier processing.
Don't over-process after adding dates; stop when just smooth to avoid a paste-like texture.
If bars seem too soft after cooling, refrigerate for 1-2 hours before cutting for cleaner edges.
Good to Know
Airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Prepare and refrigerate unbaked mixture in pan up to 24 hours before baking.
Cut into 12-16 bars. Serve at room temperature or chilled. Pairs well with coffee, tea, or as a post-workout snack.
Common Mistakes
Do not skip the brown spots on bananas to avoid insufficient natural sweetness.
Do not skip cooling time in pan to avoid bars falling apart when cutting.
Do not over-process dates to avoid dense, paste-like texture that won't hold shape.
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these completely nut-free?
Yes. Replace peanut butter with sunflower seed butter or tahini at 1:1 ratio. Substitute pecans with sunflower seeds or pumpkin seeds. Replace coconut oil if concerned about tree nuts.
What if my bars are too soft or crumbly?
Soft bars need longer cooling or refrigeration. Crumbly bars indicate overripe bananas or insufficient binder; ensure bananas are ripe but not overly mushy and don't skip the flax seed.
How long can I keep these bars and can I freeze them?
Room temperature storage lasts up to 3 days, refrigerated up to 5 days. Freeze in an airtight container for up to 3 months. Thaw at room temperature for 1-2 hours before serving.