These vegan and gluten-free blueberry oat bars in partnership with Bob’s Red Mill are guaranteed to satisfy everyone in your family, from your baby to your spouse! They’re naturally sweetened with applesauce and maple syrup and of course, blueberries. They’re packable, portable, meal prep and freezer friendly, too!
Vegan Blueberry Oatmeal Squares
I’m not much of a baker, so when you see a baked recipe on this site, you know it’s super easy. I just like to mix everything together in a bowl or pan and bake it – which is exactly what this recipe is!
Especially now that I’m feeding my toddler, I am extra conscious about the quality of ingredients that I use in my cooking and baking, which is why I love to use Bob’s Red Mill. Their oats are high quality and I use them in all of my recipes that call for oats, from my Beet and Oat Muffins to these oatmeal squares.
I’ve also used their flaxseed meal to make flax eggs, which is a simple 1:2 ratio of ground flaxseed to water, stirred together and let sit in the refrigerator for 10 minutes. The flax and water gels up and creates a binding agent to replace eggs!
These oatmeal squares are made with finely crushed walnuts to squeeze in healthy, brain powering fats into your little ones’ diets (and yours!) Luca loved making these with me, because he got to sneak in some extra blueberries as we made this.
These oatmeal squares will make your whole kitchen smell delicious and are a guaranteed way to get you and your family to start the day off on the right nutritional foot – or to snack nutritiously!
If you’re not vegan or not interested in flax eggs, just substitute 2 eggs for the 2 flax eggs here. The texture will be firmer, but the flavor will be the same (aka just as delicious!)
Note: Although this post was sponsored by Bob’s Red Mill, all opinions are my own, always. Thank you to Bob’s Red Mill for supporting Inspiralized Kids.
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Vegan Blueberry Oatmeal Squares
- 2/3 cup finely chopped walnuts if serving to baby/toddler, you may want to pulse these in a food processor to ensure no large chunks remain, as they are a choking hazard
- 2 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1 cup almond milk
- 1/3 cup unsweetened applesauce
- 1 tablespoon maple syrup*
- 2 flax eggs**
- 1.5 tablespoons melted coconut oil brought to room temperature
- 2 teaspoons vanilla extract
- 1 cup blueberries half mashed and half kept whole
- *can be omitted if you want to limit exposure to sugar.
- Preheat the oven to 375 degrees. Grease a 8 x 8 baking dish.
- ?In a large mixing bowl, combine the oats, walnuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
- ?In a smaller mixing bowl, combine the milk, applesauce, maple syrup (if using), flax eggs, coconut oil, vanilla, and mashed blueberries. Whisk until blended.
- Pour the wet into the dry mixture and stir well to combine. Pour into the bottom of the 8 x 8 baking dish. Top with remaining blueberries, pushing down into the mixture.
- ?Bake for 35 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes before cutting into squares.