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holding one blueberry jam bar over the rest of the sliced jam bars in the background

Blueberry Jam Bars

These healthy blueberry jam bars have a thick, oatmeal almond crust topped with a dense, jammy layer of bright blueberries. Made without any oils, refined sugars, coconut, gluten, or animal products.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill time 5 hours
Servings: 16 bars
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 260
Ingredients Equipment Method

Ingredients
  

Crust
  • 2 ¼ cups oat flour
  • ⅓ cup almond flour
  • ¾ tsp salt
  • 1 tsp baking powder
  • ½ cup maple syrup
  • 1 tsp vanilla
Blueberry Jam
  • 5 cups frozen blueberries
  • 2 tbsp chia seeds

Equipment

  • 1 9x9 baking pan see above post for link to pan with removable bottom

Method
 

Blueberry Jam
  1. Start by adding 5 cups of frozen blueberries to a medium pot on the stove.
  2. Set the heat to a simmer to get the juices to release. This will take about 5 - 10 minutes. Keep an eye on the pot, stirring occassionally.
  3. When the blueberries start to release their juices, turn the heat to medium, stirring frequently to prevent any from burning on the bottom of the pot. Hold at medium for another 5 minutes.
  4. Using a fork or the back of a slotted spoon, roughly mash the blueberries while they cook.
  5. Add the chia seeds and bring the jam to a boil. Hold at a boil for 20-30 seconds, then cut off the heat.
The crust
  1. Preheat the oven to 350℉.
  2. Add the oat flour, almond flour, salt, and baking soda to a large bowl and whisk to combine.
  3. Measure the maple syrup and add the vanilla extract to the syrup, then dump both into the dry ingredients. Stir to incorporate.
  4. Transfer the crust to a 9x9 pan - see blog post for my favorite with a removable bottom. Be sure to line the pan with parchment paper if not using one with a removable bottom.
  5. Press the crust firmly into one layer over the bottom of the baking pan. Use a flat-bottomed glass or bowl to evenly distribute.
  6. Carefully pour the blueberry jam over the crust.
  7. Bake the blueberry jam bars at 350℉ for ~20 minutes or until the jam starts to bubble and pull away from the sides of the pan.
  8. Cool the bars in the fridge for at least 6 hours before slicing. The jam will thicken as it cools. To speed the process, cover and chill in the freezer for 2-3 hours instead.