Blueberry Oatmeal Bars on a white table with fresh blueberries and lemons behind them.
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5 from 1 vote

Lemon Blueberry Oatmeal Bars

Easy vegan Lemon Blueberry Oatmeal Bars that are gluten free and loaded with sweet, tangy lemon flavour, has a crumbly oat layer and topping, and will satisfy your sweet tooth!
Prep Time15 mins
Cook Time40 mins
Cooling time2 hrs
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: Gluten-Free, Vegan
Keyword: Blueberries, lemons
Servings: 12
Calories: 159kcal
Author: Gwen Leron


For Crust and Toppping:

For the Filling:

  • 2 cups fresh blueberries (washed and dried, frozen may also be used, see notes below))
  • 3 tablespoons sugar
  • 3 teaspoons arrowroot starch
  • finely grated lemon zest from 1 lemon
  • 1 tablespoon lemon juice


For Crust and Topping:

  • Preheat oven to 350°F degrees.
  • Line an 8" x 8" baking dish with parchment paper leaving an overhang on all sides for easy removal.
  • Place oat flour, rolled oats, baking powder, coconut sugar, ground cinnamon, and salt in a medium-sized bowl. Mix to combine.
  • Pour melted coconut oil into mixture and mix until combined.
  • Scoop out 1/2 cup of the mixture and set aside.
  • Pour the rest of the mixture into the parchment-lined baking dish and spread evenly. Press the mixture down firmly using a piece of parchment paper or the bottom of a measuring cup.

For the filling:

  • Add blueberries to a small bowl, then add sugar, arrowroot starch, lemon zest, and lemon juice.
  • Mix gently to combine all ingredients and to coat blueberries.
  • Pour blueberry mixture over crust and spread evenly (see image above).
  • Sprinkle the reserved oat mixture over the top of the blueberries.
  • Bake for 40 minutes. Remove baking dish from oven and place on a wire rack to cool. Allow bars to fully cool (at least 2 hours) before removing from dish and slicing.


  • Adapted from this recipe to make vegan, gluten-free, and nut-free and to use less sugar.
  • Store leftovers in an airtight container in the refrigerator. Bars will keep for up to 1 week when stored like this.
  • This recipe will NOT work with coconut flour.
  • Cornstarch may be used instead of arrowroot starch.
  • Brown sugar may be used instead of coconut sugar.
  • Frozen blueberries may be used instead of fresh berries. If using frozen, don't thaw them before using. Baking time will also have to be lengthened, bake for 50-55 minutes.
  • Nutrition info is based on the recipe as it is written and is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.


Serving: 1bar | Calories: 159kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 49mg | Fiber: 3g | Sugar: 6g | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.9mg