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Blueberry Almond Breakfast Bars with Chia Seeds

Name: Blueberry Almond Breakfast Bars with Chia Seeds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1 cup certified gluten-free rolled oats; 2 tablespoons chia seeds; 1 teaspoon gluten-free baking powder; 1/4 teaspoon salt; 2 large eggs, at room temperature; 1/4 cup pure maple syrup; 1/4 cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 cup fresh blueberries; 1/3 cup sliced almonds

By Beginnerbakes Editorial TeamPublished Apr 8, 2026 | Updated Jul 11, 2026

American 40 mins beginner-friendlyeasystep-by-stepwhole-grainfruitmorning-bakesnackminimal-ingredients

Easy to make breakfast bars combining almond flour oats, fresh blueberries, crunchy almonds, and chia seeds for a morning treat.

Blueberry Almond Breakfast Bars with Chia Seeds

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 1/2 cups almond flour
1 cup certified gluten-free rolled oats
2 tablespoons chia seeds
1 teaspoon gluten-free baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/4 cup pure maple syrup
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup fresh blueberries
1/3 cup sliced almonds

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
In a large bowl, stir together the almond flour, gluten-free rolled oats, chia seeds, baking powder, and salt.
In a separate bowl, whisk the eggs, maple syrup, applesauce, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
Fold in the blueberries carefully so they stay mostly whole and do not stain the batter too much.
Spread the batter evenly in the prepared pan and sprinkle the sliced almonds over the top.
Bake for 22 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool completely in the pan on a wire rack. Lift out with the parchment overhang and cut into 12 bars.
Store chilled or freeze individual bars for make-ahead breakfasts.