Cover a 5’’x9’’ loaf pan with parchment paper.

Heat a saucepan over medium-high heat; add in the blueberries, water, and chia seeds. Heat it up and bring to boil. Mash blueberries and let the water evaporate for the jam to thicken. Remove from the heat and let it cool down.

In a large bowl, combine maple syrup, coconut oil, and peanut butter.

Then, add in the rolled oats and oat flour. Combine all of the ingredients well.

Add 2/3 of the mixture into the loaf pan and really pack it at the bottom of the loaf pan.

Now, spread blueberry jam over the oat bars, and using your fingers, crumble the remaining mixture over the top of the jam, spreading it around.

Press with a spoon to pack it all in and cover the jam as much as possible.

Pop the loaf pan into the fridge for at least 3-4 hours for the oat bars to set. Once they do, remove it from the loaf pan using the edges of the parchment paper and slice it into 8 equal-sized bars.

Store in the fridge for up to 7 days.