These Gluten-Free Lemon Blueberry Snack Bars were inspired by Pamela’s Whenever Bars. My family enjoys the oat-based bars and find that they are a filling snack. Lemon-blueberry is their favorite flavor, so when my college commuting son needed more on-the-go snack options, I decided to make something similar.
Besides wanting to save money with a homemade recipe, I also need to avoid all gums for him. These are not as soft and cookie like as Whenever Bars, but they do have the same flavors. They are more like a granola bar, but not exactly that either.
I wrap these up in wax paper for my son to easily eat between classes, and he says they hold together well enough. I have not tried this with xanthan gum. It would probably work in place of the psyllium husk, or you could possibly make it without either.
These snack bars make a great addition to my roundup of gluten-free lunch ideas posted last week.
- 1 cup gluten-free oats (regular or quick)
- 1/2 cup rice flour (white or brown)
- 1/4 cup tapioca starch or flour
- 1/4 cup coconut sugar
- 1/2 teaspoon psyllium husk
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg, lightly beaten
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1/4 cup melted coconut oil
- 2 Tablespoons honey
- 1/2 cup dried blueberries
- Preheat oven to 350 degrees F and grease and 8 x 8 inch baking pan.
- In a bowl, mix together the oats, rice flour, tapioca starch, coconut sugar, phyllium, baking soda, salt, and cinnamon.
- Add the egg, extracts, oil, and honey. Stir together until all the flour is moistened.
- Fold in the blueberries.
- Spread evenly in the bottom of the prepared baking pan. Bake for 15 minutes.
- Remove the pan and place on a cooling rack. Cool completely before cutting into bars.
This recipe can be doubled and baked in a 9 x 13 inch pan.