Blueberry Protein Bars (No-Bake, Gluten-Free)

Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.
Add 1/2 cup oat flour, 1/2 cup vanilla protein powder, 1/4 cup blueberries, 1/4 cup almond butter, 2 tablespoons blueberry jam, 1 tablespoon maple syrup, 2 tablespoons ground flaxseed, 1 tablespoon melted coconut oil, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to a food processor. Process until well combined and the mixture holds together when pressed. The mixture should roll into a ball without sticking to your hands—if too sticky, add another tablespoon of oat flour.
Transfer the mixture to your prepared pan and press firmly into an even layer using the back of a spoon or your hands. Refrigerate for at least 2 hours until firm.
Melt 2 tablespoons white chocolate chips with 1 teaspoon coconut oil in the microwave in 30-second intervals, stirring between each, until smooth.
Lift the bars out using the parchment paper overhang and cut into 6 bars. Drizzle over the chilled bars. Store in the refrigerator until ready to enjoy.

Test the consistency: The mixture should hold together when squeezed—if it's too sticky, add oat flour gradually rather than all at once.

Drain blueberries well: Excess moisture can make the bars too soft.

Press firmly: The more you compress the mixture, the better your bars will hold together when cut and served.

Chill thoroughly: Two hours minimum ensures clean cuts and the best texture—patience pays off here.

Use room temperature ingredients: This helps everything blend together more easily and creates a smoother final texture.

Did you make this recipe?Please let me know in the comments below how it turned out :)