Starbucks-Style Gluten Free Blueberry Oat Bars

Starbucks-Style Gluten Free Blueberry Oat Bars

Tired of staring sadly at all the treats you can’t have in the Starbucks glass case? These gluten free blueberry oat bars, with an oat-shortbread crust, a thick layer of blueberries (fresh or frozen) and a crispy crumb topping, make it all better.

Blueberry oat bars on white surface Whether it’s blueberry season or not (as I type this, it’s no!), this recipe for Starbucks-Style Gluten Free Blueberry Oat Bars is not something you should be without for much longer. If you are going to take an Alice Watersesque stand against eating fresh blueberries out of season (I salute you!), just use frozen blueberries (don’t defrost them).

Blueberry oat bars in metal tray

The crust is like an oat-shortbread. It’s buttery and kinda crumbly, with the slight chew of oats mixed in. The crumble topping is just what you’d expect from the perfect texture of a nice crumble topping—but studded with oats.

Close up of a blueberry oat bar on white surface

And can you see how the blueberries keep their shape? That’s because the crust doesn’t take long to bake. And since we want to keep the crumble topping from browning too much, we just don’t bake the whole thing for too long not too long at all. Frozen berries will leak a bit more than fresh ones, but even the frozen ones should hold their shape relatively well.

Toppings for blueberry oat bars and blueberry oat bars

This is just my imagining of what the Starbucks Blueberry Oat Bars are like. I’ve never actually had them myself. So I went from the ingredients … and one single photo.

Side view of blueberry oat bars

If you’ve had these blueberry oat bars from Starbucks, I hope I did you proud. The moral of the story is always the same: If they can make it with gluten, we can make it without!

Like this recipe?

Prep time: Cook time: Yield: 8 to 12 bars, depending upon size


8 tablespoons (112 g) unsalted butter, melted and cooled

1/2 cup (70 g) all-purpose gluten-free flour

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1 cup (100 g) certified gluten-free old fashioned rolled oats

1/4 cup (50 g) granulated sugar

1/3 cup (73 g) packed light brown sugar

1/8 teaspoon kosher salt

1 cup (140 g)  all-purpose gluten-free flour

1/2 teaspoon xanthan gum (omit if your blend already contains it)

3/4 cup (90 g) certified gluten free oat flour (I just grind certified gluten free old-fashioned rolled oats into a powder in a food processor)

1/8 teaspoon kosher salt

1/4 teaspoon baking powder

1/2 cup (100 g) granulated sugar

1/4 cup (25 g) certified gluten free old-fashioned rolled oats

6 tablespoons (84 g) unsalted butter, melted and cooled

1 egg (60 g, out of shell) at room temperature, beaten

1 to 2 tablespoons lukewarm water

2 cups fresh blueberries, rinsed and patted dry

1 tablespoon (12 g) granulated sugar

2 tablespoons (15 g) certified gluten free oat flour

1/8 teaspoon kosher salt


  • Preheat your oven to 325°F. Grease a 9-inch square baking pan, and line with crisscrossed sheets of unbleached parchment paper to make it easy to lift the bars out of the pan after baking. Make the crumble topping. Combine all of the topping ingredients (8 tablespoons butter, 1/2 cup all purpose flour and xanthan gum, rolled oats, granulated and brown sugars, and salt), and blend with a fork until well-combined. Place in the refrigerator to chill until ready to use.

  • Make the crust. In a large bowl, place the all purpose flour, xanthan gum, oat flour, salt, baking powder and granulated sugar, and whisk to combine well. Add the oats, and mix to combine. Create a well in the center of the dry ingredients, and add the butter, egg and 1 tablespoon water, and mix to combine. The dough will be a bit dry, and you will have to knead it with your hands to get it to come together. If necessary for the dough to hold together, add a second tablespoon of water, 1 teaspoon at a time. Transfer the dough to the prepared baking pan, and press firmly into an even layer on the bottom of the pan. Cover with another sheet of unbleached parchment paper and smooth out the dough by pressing it down evenly. Place the pan in the center of the preheated oven and bake for 5 minutes.

  • While the crust is parbaking, in a small bowl, place the blueberries, sugar, oat flour and salt, and toss to combine. After the crust is done parbaking, remove the pan from the oven and spread the blueberries out on top of the crust in a single, even layer. Remove the crumble topping from the refrigerator and fluff it with a fork to break it up into irregular pieces. Sprinkle the crumble topping in an even layer on top of the blueberries. Return the pan to the oven, and bake until the crust is beginning to brown around the edges, a toothpick inserted into it comes out clean and the crumb topping is very lightly golden brown (about 17 minutes).

  • Remove the pan from the oven and allow to cool completely in the baking pan before lifting the bars out of the pan with the parchment paper. Slice into 8 to 12 equal pieces, depending upon how large you’d like the bars.



P.S. I hope you’ll pick up your copy of Gluten Free on a Shoestring Bakes Bread today! Your support makes the blog (and more books!) possible, and I really appreciate that. More than you know.

Comments are closed.

  • […] Blueberry oat bars. […]

  • Anneke
    March 26, 2014 at 8:21 AM

    I had the kids whip these up last night for breakfast this morning — delicious!

  • Rachelle
    March 26, 2014 at 12:49 AM

    For my very first post :D … I would like to say how lovely these bars sound and look. How ever I have yet to find gluten free oats here in New Zealand. Maybe I will try with quinoa flakes (??). I know it wont be the same as your yummy original bars but I’m not sure I can wait for gluten free oats to be available here! I’d also like to say thank you, Nicole, for your lovely books and site. I have two of your books and have been looking forward to purchasing your GFOAS Bakes Bread since before it’s release!! But the time I has finally arrived for me to order it! Now I just have to wait for it to arrive. Thanks again hun!

    • Rachelle
      April 1, 2014 at 2:37 PM

      I made this last Friday, and they tasted amazing. Everyone loved them! I even managed to source some gluten free oats!! Bonus!!

  • Jennifer
    March 25, 2014 at 5:37 PM

    Yet another post that I want to make IMMEDIATELY. And I got a much needed dose of humor… never eaten them, made from picture. Love. Off to raid my kitchen.

  • Nici
    March 25, 2014 at 5:19 PM

    Hi Nicole, I have recently discovered your blog here in Australia and just love it. Prior to going GF 18 months ago I was an avid cook (especially loving baking) but have really struggled since then. Your blog has inspired me again and everything I have cooked from it has really impressed my friends and family – love it. I just ordered your baking cook book and I am impatiently waiting for it to arrive. I cannot wait to try this recipe. Thanks for the inspiration.

    • March 25, 2014 at 7:45 PM

      Thanks so much for the nice note, Nici. I’m so glad you’re feeling hopeful and inspired to bake again. I promise it gets better and better. Over time, we’ll get you everything back that you miss. Promise. :)

  • Allison Sondak
    March 25, 2014 at 5:10 PM

    Wow, I have every ingredient on hand, including local blueberries I froze last summer. I was planning on trying my hand at starting your pizza dough tonight (my copy of GFOASSBB already has a broken spine and a ton of highlights and post-it flags) but I may try this instead. How wet did the final bars turn out? Do you think it would work in smaller portions, say in jumbo silicone cupcake cups? I would use a tart tamper to get the crust flat and adjust the cooking time, of course, but I prefer making things in smaller sizes when possible (more caramelized edges! less chance of eating the whole pan!)

    • March 25, 2014 at 7:44 PM

      I honestly don’t know if they would work as individual cakes, Allison. They really are very much a bar cookie. I’d bake them in a pan, cut them up, and then wrap each individually. They store well in the refrig, or in the freezer.

      • Allison Sondak
        March 25, 2014 at 7:58 PM

        Thanks for the input – maybe I’ll try it both ways. I’ll report back. =)

  • Sheree
    March 25, 2014 at 3:27 PM

    Perfect …I love oat bars and even have all the ingredients handy . I look forward to making these very soon . This afternoon is not out of the question .
    Thanks Nicole for all you hard work in developing your recipes . I have all three of your books .

    • March 25, 2014 at 3:31 PM

      This afternoon sounds like the perfect time, Sheree! And thank you so much for supporting me by buying the books. That means so much!

  • Kathleen
    March 25, 2014 at 12:25 PM

    I have not eaten these in ages, but I sure did love them. I am headed to the pantry right now to see if I have all the ingredients on hand! I have all 3 cookbooks and am beyond excited for the newest one in the works! Yeah!

    • March 25, 2014 at 1:35 PM

      I hope you do have everything, Kathleen! These are so good this is one thing I am going to have to send out of the house so I don’t eat it all. Thank you so much for your support of the books. It sincerely means so much to me. :)

  • Jennifer S.
    March 25, 2014 at 10:10 AM

    I’ve never seen these at our local joint(s) — but then I’m not really looking anymore because I know I can’t have it. and YES – your next cookbook is going to be AWESOME. I don’t know how I’ll handle the wait! :)

    • March 25, 2014 at 1:35 PM

      Your enthusiasm is contagious, Jennifer!

  • Meghan
    March 25, 2014 at 9:37 AM

    Can I omit the xantham gum? I really don’t like the taste of it and can’t eat items that contain it. Thanks! Also, do you have a Sweet Tomatoes or Souplantation near you? They currently have an amazing gluten free coconut muffin that I am dying to try to recreate but have no idea where to start! Do you have any recipes for coconut muffins? Thanks!!

    • March 25, 2014 at 9:57 AM

      I haven’t tried this recipe without xanthan gum, Meghan, but I believe it would fall apart. I would not omit it. I have never heard of Sweet Tomatoes or Souplantation. Sorry! I do have a recipe for coconut cupcakes on the blog. Just use the search function!

      • Meghan
        March 25, 2014 at 10:00 AM

        Thanks I will search for it now! I am fairly new to gluten free and just learning all the ins and outs. Are there any substitutions for xantham gum?

        • Allison Sondak
          March 25, 2014 at 5:01 PM

          You can usually sub guar gum, although I’m not sure if it’s a 1:1 ratio.

  • John Lachett
    March 25, 2014 at 9:09 AM

    Yum! I cannot WAIT for this new cookbook!! My hubby was so excited about the chalupas! LOL! He’s started sending my pictures of your posts before I even get to them in the morning!
    Now I hate to be “that guy” but….do you think I could get away with frozen blueberries? Just curious.
    Your GFF,
    John L

    • March 25, 2014 at 9:57 AM

      Oh, John, you have swooped and saved me so many times you’ll never ever be “that guy”! Yes you could totally use frozen berries (that’s the Alice Waters comment in the post ;). Don’t defrost them. They will “bleed” more than fresh, but the taste will still be fab.

      P.S. I love that your husband sends you the photos. He’s just being careful. You might miss something otherwise. :)

      • John Lachett
        March 25, 2014 at 10:35 AM

        Oh NO! I AM that guy!!! I didn’t read!! . I was so excited (and a bit distracted at work) that I went right to the ingredients and missed the actual blog post…. Boo. My apologies. That being said, I love all things blueberries so I will try these this weekend. Your “lighter” blueberry muffins are still a “regular” thing in our home. They. Are. So. Good.
        Your GFF,
        John L

        • March 25, 2014 at 10:36 AM

          Nope. Not that guy. You’ve got plenty in the bank to draw on. I consider it a fair withdrawal. ;)

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