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I present to you the exact way I want to eat blackberries, forever.
These chewy oat bars are made with whole grain goodness and have an irresistibly delicious layer of sweet blackberry filling. The oat crumble topping is perfectly toasty and nestles into the blackberries like a dream.
They’re just screaming summer.
Is it just me or do weekends in the summer fly by even faster than usual? Or am I just getting old(er)?
It seems like an hour ago I was having brunch with some fabulous local blogger ladies and now here we are winding down on Sunday night preparing for the season finale of Game of Thrones (insert distressed face). Seriously, where is that damn DeLorean time machine when you need it?
At least we have these bars to take the edge off. Better than going to the bar to take the edge off, right? 😉 Or should we just turn the leftover blackberries into wine and have the best of both worlds? Hmmm…
These bars are perfect for easy weekday morning breakfasts, yet are equally suited for dessert. I would compare their sweetness to that of a Fig Newton. But don’t panic, they’re on another level of delicious than Newtons. Do people even still eat them? I’m curious to know. I was really never a fan, but I guess I’d take a Newton over no sweet, chewy bar at all.
We got a little crazy with the bars tonight and added a drizzle of melted peanut butter on top to turn them into PB&J bars <– highly recommend! I mean, HIGHLY highly recommend.
Adam doesn’t even enjoy most fruits, berries especially, and he’s been grabbing one bar after another all day. At our current rate of mass destruction, I’ll be shocked if they make it to Tuesday. At this rate, I’ll be shocked if I make it to Tuesday because it’s not even Monday and I’m already ready for a nap. 
Enjoy these bars with a glass of cold milk or a foamy almond milk latte. They’re light, yet hearty and surprisingly quite filling. Shout out to you, fiber.
Your whole family will LOVE these delicious, nutritious bars.
If you make this recipe, be sure to snap a photo and tag #dishingouthealth so I can see your beautiful creations!
Oh and last thing! Are you guys following Dishing Out Health on Facebook? I’ll be posting tons of recipe ideas for 4th of July weekend all week! See you there! 🙂
Whole Wheat Blackberry Oat Bars
Ingredients
- **Blackberry filling**
- 12 ounces blackberries
- 1/4 cup pure maple syrup or sugar free syrup
- 1/2 tsp vanilla extract
- **Bars**
- 1 egg
- 1/2 cup coconut sugar sub for Truvia brown sugar baking blend or regular brown sugar
- 1/2 cup coconut oil melted and cooled
- 1 1/2 tsp vanilla extract
- 1 1/2 cups white whole wheat flour
- 1 cup old fashioned oats
- 1 tsp baking soda
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F and line an 8x8 baking pan with parchment paper. Lightly coat with non-stick cooking spray.
- Combine blackberries, syrup and vanilla extract in a small pot. Cook over medium heat for ~15 minutes, mashing the blackberries as they cook to help them break down. If the mixture begins to boil, lower heat. Remove from heat and allow to cool for 15 minutes. The mixture should thicken up and start to resemble a jam.
- In the bowl of an electric mixer, beat egg and coconut sugar for 1-2 minutes. Add coconut oil and vanilla extract and beat again until combined.
- In a separate bowl, whisk together flour, oats, baking soda and cinnamon. Pour into wet ingredients and mix until combined.
- Place two thirds of the batter into prepared pan, spreading to the edges and pressing down firmly. Pour blackberry mixture over dough and break remaining oatmeal batter into pieces over fruit.
- Bake for 30 minutes. Allow to cool for 1 hour before slicing into 9 bars. Enjoy!
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Your Turn!
What’s your favorite way to eat summer berries?
What’s your go-to weekday morning breakfast?
Would frozen blackberries work? Would I thaw them first or just leave them on heat to thicken for a few more minutes?
Hi there, I didn’t see anywhere about how to store? I was thinking fridge, or should it be room temperature?
Thanks
Hi Scarlett—they’re best if refrigerated and taken out to thaw about 30 minutes before eating. Enjoy!
Hello! I love this recipe! I made it a couple of times. Right now I’m going to do it for a friend who is intolerance to gluten so I’m wonder how can I substitute flour.
Thanks so much!
Hey! I’m late to the game but here is a list of easy flour substitutes:
1) rice flour (store bought is fine— making your own is a lot of work)
2) oat flour (make your own by blending the same amount of oats in a blender until it becomes a powder
3) spelt flour (buy from health food store)
4. Bean flour — garbanzo is a nice one— sweet and mild
5. Tapioca starch
6. Gluten free flour — a combo mix of any of these and corn
Hope I helped!!2
These look amazing! I can’t wait to try them!
Thank you, Marie! They truly are delicious and the perfect summer treat! I hope you love them! Xo
YUUUUUUM! This is perfect, can’t wait to make ’em!
Thank you so much, Rebecca! I’d love to hear what you think! Xo