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No-Bake Blueberry Chia Jam Bars

  • Prep Time: 20
  • Total Time: 180



Bottom Oat Layer

  • 1 cup gluten free oats (or oat flour)
  • 1 cup soft medjool dates (soak in warm water for 10 minutes if not soft)
  • 1/2 cup water
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup gluten free oats (added at the end; for texture)
  • 1 tablespoon chia seeds (helps bind the mixture together)

Middle Chocolate Layer

  • 1/2 cup vegan chocolate chips, melted (I like the Enjoy Life brand)

Top Chia Jam Layer

  • 1 1/2 cups blueberries (fresh or frozen)
  • 1/4 cup maple syrup (or any sticky sweetener)
  • 3 tablespoons chia seeds


  1. If you don’t have oat flour, add 1 cup of gluten-free rolled oats to your food processor and blend until ground into a flour-like consistency. Add in the soft medjool dates, water, vanilla and salt. Blend until well combined. Add in the chia seeds and 1/4 cup oats. Pulse a few times until just combined.
  2. Line a 9″x5″ loaf pan with parchment paper. Transfer oat layer to loaf pan and press down into an even layer. Set aside.
  3. Rinse out food processor.
  4. Combine all ingredients for the chia jam layer in the food processor. Blend until well combined. Let the mixture stand about 10 minutes.
  5. In a small microwave-safe bowl, melt the chocolate chips in 30 second intervals until melted and smooth. Pour over top the oat layer and spread out evenly with a spoon. This layer is very thin.
  6. After the chia jam mixture has been sitting for about 10 minutes to thicken up, pour over top the chocolate layer and spread out evenly.
  7. Freeze for 2-3 hours until firm.
  8. Let defrost for about 10 minutes after removing it from the freezer and then cut into small squares.
  9. Leftovers should be kept in the freezer.
  10. Enjoy!


  • Serving Size: 10
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