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Whole Wheat Blackberry Oat Bars
by Jamie Vespa on Wednesday July 6, 2016
Whole Wheat Blackberry Oat Bars

Chewy oat bars made with whole grain goodness and a delicious layer of sweet blackberry jam. These bars are high in fiber and make for the ultimate nutritious, delicious treat.


**Blackberry filling**

  • 12 ounces blackberries
  • ¼ cup pure maple syrup (or sugar free syrup)
  • ½ tsp vanilla extract      


  • 1 egg
  • ½ cup Truvia brown sugar blend (or regular brown sugar or coconut sugar)
  • ½ cup coconut oil, melted and cooled
  • 1½ tsp vanilla extract
  • 1½ cups white whole wheat flour
  • 1 cup old fashioned oats
  • 1 tsp baking soda
  • ½ tsp cinnamon
  1. Preheat oven to 350 degrees F and line an 8x8 baking pan with parchment paper. Lightly coat with non-stick cooking spray.
  2. 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. The mixture should resemble a jam after its cooked. Allow to slightly cool.
  3. In the bowl of an electric mixer, beat egg and brown sugar for 1-2 minutes. Add coconut oil and vanilla extract and beat again until combined.
  4. In a separate bowl, whisk together flour, oats, baking soda and cinnamon. Pour into wet ingredients and mix until combined.
  5. Place two thirds of the batter into prepared pan, spreading to the edges and pressing down firmly. Pour blackberry jam over dough and break remaining oatmeal batter into pieces and place over jam.
  6. Bake for 30 minutes. Allow to cool for 1 hour before slicing into 9 bars. Enjoy!
Prep time: 
Cook time: 
Total time: 
Serves: 9 bars
Nutrition Information
Serving size: 1 bar Calories: 279 Fat: 14 gm Carbohydrates: 38 gm Sugar: 15 gm Sodium: 142 mg Fiber: 5 gm Protein: 5 gm Cholesterol: 23 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.