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Wild Blueberry Oat Bars

Wild Blueberry Oat Bars

Recipe by Aimee Harris Niedosik | for Wyman’s


Oat Layer:

  • 2 cups old fashioned oats
  • 1/2 cup flaxseed meal
  • 2/3 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp Himalayan pink sea salt
  • 1/2 cup butter or coconut butter, chilled

Cream Cheese Layer:

  • 8oz coconut-based cream cheese, room temperature
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract

Wild Blueberry Layer:


  1. Preheat oven to 350 F
  2. In a large bowl, add the oats, flaxseed meal, sugar, cinnamon, soda and salt and whisk together
  3. Cut the butter into smaller pieces and add to the dry mixture
  4. With a pastry blender (or you can use a large fork), mix together until small crumbs form
  5. Press 1 cup of the mixture into the bottom on an 8×8 baking pan lined with parchment paper or coat pan with coconut oil, set aside the remaining oat mixture
  6. In a medium sized bowl, add the cream cheese, coconut sugar and vanilla and beat 1-2 minutes
  7. Add the cream cheese mixture on top of the oatmeal base, set aside
  8. In a medium saucepan, add the frozen wild blueberries and coconut sugar and turn heat to medium-low, stirring frequently for 4-6 minutes as to not burn the blueberries
  9. Mix together the lemon juice and cornstarch and add to the saucepan, continuing to stir over medium-low heat until thickened; about 3-5 more minutes
  10. Gently spoon the wild blueberry sauce over the cream cheese layer
  11. Use the remaining oat mixture and crumble on top of the wild blueberry sauce layer
  12. Bake for 20-25 minutes
  13. Serve warm with a bowl of coconut ice cream or top with coconut cool whip or chill in the fridge overnight for easy-to-serve wild blueberry oat bars.