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Horizontal image of a stack of three fruit and nut snacks on a dark blue napkin next to oats.

Gluten-Free Blueberry Pecan Oat Bars

  • Author: Meghan Yager
  • Total Time: 25 minutes
  • Yield: 8 large bars 1x


Your whole family is going to go crazy for these gluten-free blueberry pecan oat bars. They are full of texture, chewy, and super tasty.


  • 2/3 cup gluten-free old fashioned rolled oats
  • 2/3 cup natural creamy peanut butter (or almond butter)
  • 1/3 cup extra virgin coconut oil, melted
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 tablespoons ground flax seed
  • 2/3 cup unsweetened coconut flakes
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 3 ripe bananas (the more brown spots the better)
  • 1 1/2 cup packed pitted dates
  • 1 1/2 cup dried blueberries
  • 1/2 cup chopped pecans


  1. Preheat oven to 350˚F. Grease a 9-by-13-inch baking dish with butter or oil, or line it with parchment paper. Set aside.
  2. Place oats, peanut butter, coconut oil, vanilla, ground flax, coconut flakes, cinnamon, baking powder, and bananas in the bowl of a food processor. Process until smooth, about 1 minute.
  3. Scrape down the sides. Add dates to the food processor and process again until smooth, about 1 more minute. Transfer mixture to a large bowl.
  4. Using a wooden spoon, gently stir in blueberries and pecans.
  5. Spread mixture into prepared pan using the wooden spoon to smooth the top. Bake for 15-20 minutes, or until top is firm to the touch.
  6. Place pan onto a wire rack and let cool for 5 minutes, then cut into bars, remove from pan, and let cool completely on the wire rack.  
  7. Store in an airtight container on the counter for up to 3 days, or in the refrigerator for up to 5 days.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Gluten-Free
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: gluten-free, snack, breakfast, pecan, blueberry, oat, banana, date