These Coconut Blueberry Oat Squares are a chewy, naturally sweet snack packed with wholesome ingredients.
High in fiber and plant-based protein, they provide sustained energy while keeping sugar content moderate.
The combination of oats, coconut, and blueberries delivers good fats and antioxidants, making them a perfect quick, satisfying, and versatile treat for breakfast, snack time, or meal prep.
Blueberry Coconut Oat
Equipment
- 1 8×8 inch baking tray (for baking the bars)
- 1 Large Mixing Bowl (for combining ingredients)
- 1 whisk or hand mixer (for beating eggs and wet ingredients)
- 1 spatula (for folding in oats, coconut, and blueberries)
- 1 wire cooling rack (for cooling the baked squares)
- 1 small bowl (for making lemon glaze)
Ingredients
- 4 large eggs free-range
- 1/4 cup 85 g maple syrup or honey
- 1/4 cup 54 g coconut oil, melted
- 1 tsp 5 ml vanilla extract
- 1 1/4 cup 112 g unsweetened shredded coconut
- 1 cup 90 g rolled oats, gluten-free if needed
- 3 tbsp 21 g coconut flour
- 1/2 cup 50 g blueberries, fresh or frozen
- 1/2 tsp sea salt
- 1 cup 125 g powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat and Prepare: Start by preheating your oven to 350°F (180°C). Lightly grease an 8×8-inch baking pan with a little coconut oil or non-stick spray to ensure your oat squares release easily after baking. This step is essential for even cooking and to prevent sticking, especially since these bars are naturally moist from coconut and eggs.
- Mix Wet Ingredients: In a large mixing bowl, crack the eggs and whisk them until smooth and slightly frothy. Add the maple syrup (or honey), melted coconut oil, and vanilla extract. Beat the mixture until fully combined, creating a silky, homogenous base that will hold the oats and coconut together beautifully.
- Combine Dry Ingredients: Gently fold in the shredded coconut, rolled oats, coconut flour, and sea salt. Mix thoroughly, ensuring each oat and coconut flake is coated in the wet mixture. This step helps the bars maintain their chewy texture while providing a good structure for baking.
- Add Blueberries: Carefully fold in the blueberries, whether fresh or frozen. Stir just enough to distribute them evenly throughout the mixture, taking care not to break them apart. The blueberries will burst slightly during baking, adding natural sweetness and moisture.
- Transfer to Baking Pan: Spoon the mixture into the prepared baking pan. Use a spatula or the back of a spoon to press it evenly into the corners and flatten the top. A uniform thickness ensures even baking and gives your bars a professional finish.
- Bake Until Golden: Place the pan in the preheated oven and bake for 30–45 minutes. Keep an eye on the top, which should turn lightly golden and feel set when gently touched. Baking time can vary depending on your oven, so start checking at 30 minutes to avoid overbaking.
- Cool Completely: Remove the pan from the oven and transfer it to a wire rack. Allow the oat squares to cool completely before adding the glaze. Cooling first prevents the lemon glaze from melting into the bars, keeping it nicely drizzled on top.
- Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and lump-free. Adjust the consistency by adding a little more sugar if it’s too runny or a tiny splash more lemon juice if it’s too thick. The glaze adds a bright, tangy contrast to the naturally sweet, chewy bars.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled oat squares. You can use a spoon, fork, or piping bag for a decorative touch. Once glazed, cut into 9 equal squares and enjoy immediately, or store for later snacking.
Notes
- Use fresh or frozen blueberries; frozen works fine but may release more moisture—gently fold to avoid turning the batter purple.
- Maple syrup or honey can be substituted depending on dietary preference; maple keeps it low-FODMAP-friendly.
- For a gluten-free version, ensure your oats are certified gluten-free.
- Press the mixture firmly into the pan for squares that hold together well.
- Let the bars cool completely before glazing to maintain a clean, decorative drizzle.
- Coconut oil can be swapped for neutral oils like avocado or light olive oil if desired.
- Bars can be cut into smaller squares for bite-sized snacks—perfect for lunchboxes or meal prep.
Chef’s Secrets: Insider Baking Tips
To make these bars perfectly chewy, the key is even mixing and gentle folding.
Beat the wet ingredients until smooth, then fold in the dry ingredients without overmixing to maintain lightness.
When adding blueberries, fold carefully to prevent crushing.
Using a combination of rolled oats and coconut flour provides structure while keeping the texture moist.
For a subtle flavor boost, lightly toast the shredded coconut before mixing—it deepens the aroma and adds a nutty undertone.
Finally, cool fully before glazing, as rushing this step will cause the sugar glaze to melt into the bars instead of creating that attractive, glossy drizzle.
Serving Suggestions: Delicious Ways To Enjoy
These coconut blueberry oat squares are incredibly versatile.
Enjoy them warm with a cup of tea or coffee for a comforting breakfast, or serve chilled as a sweet afternoon snack.
They pair beautifully with Greek yogurt or a dollop of nut butter for added protein.
Cut them into bite-sized pieces for parties or pack individually for on-the-go lunches.
You can also layer them in a lunchbox with fresh fruit for a quick, balanced snack.
Their chewy, naturally sweet texture makes them suitable for kids’ snacks or post-workout fuel.
Storage Tips: Keep Bars Fresh Longer
Store these oat squares in an airtight container at room temperature for up to 3 days.
To extend freshness, place them in the refrigerator for up to a week—they retain moisture and flavor beautifully when chilled.
For longer storage, freeze individually wrapped squares for up to 2 months.
When ready to eat, thaw at room temperature or warm slightly in the microwave for a freshly baked taste.
Always glaze after cooling if storing; pre-glazing may cause the sugar to seep into the bars and lose its decorative effect.
Frequently Asked Questions
1. Can I use another sweetener instead of maple or honey?
Yes, you can substitute agave syrup, coconut nectar, or even a mild liquid sugar alternative.
Keep in mind that consistency and sweetness may vary slightly, so adjust to taste.
2. Can I make this recipe vegan?
To make it vegan, replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use maple syrup as the sweetener.
Texture may be slightly softer but still delicious.
3. Do frozen blueberries work as well as fresh?
Absolutely. Gently fold in frozen blueberries directly; they may release extra moisture, making the bars slightly more tender.
For less moisture, thaw and pat them dry before adding.
4. Can I double the recipe?
Yes, doubling is straightforward. Use a larger baking pan (e.g., 9×13 inches) and adjust baking time slightly.
Check for doneness by ensuring the top is golden and set.
5. How do I prevent the bars from sticking?
Grease your pan thoroughly and consider lining it with parchment paper for easy removal.
Pressing the mixture evenly into the pan also helps them hold their shape when cutting.
