Gluten-Free Coconut Almond Blueberry Bars. These layered breakfast bars are so delicious I only whip them up once in a while because I can’t stay out of them!
Gluten-Free Coconut Almond Blueberry Bars
Shortly after my husband and I began dating in 2005, he took me on an amazing ski trip to Whistler-Blackcomb in British Columbia. We did so many fun things on that vacation, although I’m not sure I find the actual skiing that fun, I’m not very good at it!
The one thing we ate that has stuck with me over the years is the amazing Blueberry Oatmeal bars that they had at the local Starbucks. I never found a U.S. Starbucks that had them after we returned. I had one every single morning and they were so yummy!
For 7 years, I tried to re-create them and nothing even came close until this recipe. These are just like the original but even better because I cleaned up the recipe to use cleaner ingredients (and be gluten-free)!
Seriously, take a look at these babies. Layers of goodness.
All that oozing blueberry filling topped with toasted coconut and almonds. So tasty.
My youngest kiddo has Celiac Disease so making them Gluten-Free is important for us. She LOVES when I make these bars. This morning she had them for breakfast and also want them in her lunchbox!
Gluten-Free Coconut Almond Blueberry Bars: Recipe NOTES
- Don’t care about them being Gluten-Free? No problem. Just use regular oats and flour.
- The Wild Blueberry Jam. I use Bonne Maman because I found the end result to be closet to the original Starbucks version, but using an organic or all-fruit jam will keep the recipe even cleaner. Bonne Maman jams/preserves are made with the following 100% natural ingredients: fruit, sugar, cane sugar, concentrated lemon juice and fruit pectin. Bonne Maman has no preservatives, no additives, no corn syrup, is sulfite-free and non-GMO.
- My favorite gluten-free flour to use in this recipe is the Bob’s Red Mill Paleo Flour, but you can use any GF flour you love.
- Cutting the bars. While these are SO delicious warm, they’ll cut best if you allow them to fully cool. I find that they cut best if I place them in the fridge for one hour before cutting into bars.
STORAGE AND FREEZING
- If you have leftovers, store in an airtight container in the fridge. These will keep for up to 5 days.
- We’ve never had any leftover to freeze, but if you do freeze them, I’d use them within 3 months for the best flavor.
- Gluten-Free. The recipe, as written, is gluten-free.
- Dairy-free. To make this dairy-free, you’d have to sub the butter with alternate options such as coconut oil, apple sauce, vegan butter, or shortening. I have not tried any of these though so keep that in mind. I eat Dairy-Free with the exception of Grass-Fed Butter.
- 1 1/2 cups unsweetened organic shredded coconut
- 1/2 cup sliced raw almonds
- 1 1/4 cups Gluten-Free Flour
- 3/4 cup pure maple syrup
- 1/4 teaspoon salt
- 1/2 tsp pure organic almond extract
- 1/2 tsp pure organic vanilla extract
- 1 1/2 sticks (3/4 cup) cold salted organic butter, cubed
- 1 1/2 cups Gluten-Free old-fashioned organic oats
- 1 13oz. jar of wild blueberry jam
- Preheat oven to 350 degrees.
- Combine coconut and almonds. Reserve 1 cup of mixture for later use. Spread the remaining amount on a baking stone or sheet. Toast for 8-10 minutes or until lightly browned stirring halfway through baking time. Set aside to cool and raise oven temp to 375 degrees.
- Prepare a 9x13 baking dish with parchment paper that goes up the sides (this will make bars easy to lift out after baking).
- In a food processor, combine flour, oats, butter, salt, toasted coconut, and almonds and pulse until a crumbly dough begins to form. Add in maple syrup, almond and vanilla extracts and pulse until well-combined.
- Reserve 3/4 cup of the dough and press remaining dough into prepared baking dish. Spread jam evenly on top of the dough.
- Crumble the remaining 3/4 cup dough over the jam. Sprinkle reserved un-toasted coconut and almond evenly over the top.
- Bake at 375 degrees for about 25-35 minutes or until the top is lightly browned.
- Allow 15-20 minutes to cool, then lift from pan using parchment paper and allow to fully cool before cutting into bars.
While these are SO delicious warm, they'll cut best if you allow them to fully cool. I find that they cut best if I place them in the fridge for one hour before cutting into bars.
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Amount Per Serving Calories 317Total Fat 18gSaturated Fat 12.2gCholesterol 24mgSodium 130mgCarbohydrates 38.3gFiber 5gSugar 26.2gProtein 3.4g
I hope you enjoy these Gluten-Free Coconut Almond Blueberry Bars as much as we do!