Blueberry Oatmeal Breakfast Bars (Vegan)

Side view of 2 blueberry bars, with white cup and blueberries in background.

Nutty Blueberry Oatmeal Bars with a hint of coconut and citrus. They are moderately sweetened with maple syrup and make a delicious breakfast or nutritious snack anytime.

Course Breakfast, Snack

Cuisine vegan

Prep Time 15

Cook Time 35

Total Time 50

Servings bars

Calories 321kcal

Author Monika Dabrowski

Equipment

Food processor
20-22 cm/ 8-8.5 inch pan

Ingredients

For the blueberry filling

2½ cups blueberries fresh or frozen
1½ tablespoons coconut sugar or light brown sugar
2½ teaspoons corn starch/corn flour
2 teaspoons lemon juice plus zest of 1½ lemons

For the oat mixture

2½ cups rolled oats porridge oats, gluten free if required
1½ cups almond flour/ground almonds
3 tablespoons peanut butter
4 tablespoons coconut oil runny consistency
6 tablespoons maple syrup
2 tablespoons ground flaxseed

US Customary - Metric

Instructions

Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 20-22 cm/8-8.5 inch pan and line with parchment paper. Set aside.
Pulse oats: Place the oats in a food processor and pulse until they have the consistency of instant oats.
Combine ingredients: To the food processor add the almond flour, ground flaxseed, coconut oil, peanut butter and maple syrup. Pulse until all the ingredients are thoroughly incorporated and the mixture is sticky. Try not to overmix the ingredients.
Make base: Press approx. ¾ of the oat mixture into the base of your pan (do this thoroughly).
Prepare blueberries: In a large bowl combine the blueberries with the lemon juice and zest, sugar and cornstarch and stir thoroughly.
Assemble: Spread the blueberry mixture over the oatmeal base.
Add topping and bake: Crumble the remaining oat mixture over the top, tuck into the blueberries a little by pressing gently and bake in the centre of the oven for 35-40 minutes or until lightly browned.
Cool: Remove from the oven and set aside to cool completely before lifting out of the pan and cutting.

Notes

Use either frozen or fresh blueberries.
Do not overprocess the oat mixture ingredients. They should be mixed thoroughly but still have texture.
Cool completely before serving (your blueberry oat bars will cut better).
How to cut bars: Use a large sharp knife and cut from the top by pressing down firmly (to minimise crumbling).
Storing: These oaty bars with blueberries should be stored wrapped or in a plastic container in the fridge for up to 4 days. Keeping them refrigerated will ensure they hold their shape and minimise crumbling. They also freeze well.
Freeze (unbaked) for up to 3 months. Bake from frozen until golden/lightly browned (they will need a few minutes longer in the oven when cooking from frozen).

Nutrition