Blueberry Bars with Oatmeal Crumble [vegan]

Berry season is coming to an end, so hurry and get your box before it’s over!

These blueberry bars are perfect as a snack or even for breakfast. They begin with a layer of buttery shortbread, then a slather of sweet blueberry jam, and finally a crisp oatmeal crumble on top. Best of all, these bars are made with delicious, simple plant-based ingredients like old-fashioned oats, almond flour, nut butter, and coconut sugar.

I’ve brought these blueberry bars with me to work and many summer picnics, and they never fail to turn heads. They look scrumptious and taste sweet, slightly citrusy, and extra buttery… without the cow’s milk, of course.

I like these best when they are freshly baked and still warm to the touch. However, they are great for when you’re on the go too… they’re just so poppable!

Ingredients

For 16 bars, you will need a 8x8 inch baking pan.

Crust and Crumble:

• 1 cup Old-fashioned rolled oats

• 1 1/2 cup Almond flour

• 1/4 cup Almond butter

• 1/4 cup Coconut sugar

• 2 tbsp Coconut oil, melted

• 1/2 tsp Cinnamon

• 1/4 tsp Baking soda

• 1/4 tsp Salt

Blueberry jam:

• 2 cups Blueberries, fresh or frozen

• 1 1/2 tbsp Maple syrup

• 1 tbsp Lemon juice

• 1 tbsp Cornstarch

Instructions

1. Preheat oven to 350 degrees F.

2. Add blueberries, maple syrup, lemon juice, and cornstarch in a saucepan over medium heat. Bring to a boil, then lower the heat to simmer for 5 minutes or until berries are thickened.

3. Remove pan from the heat and allow jam to cool.

4. Meanwhile, add all crust ingredients into a large mixing bowl. Stir to combine.

5. Transfer roughly 1 1/2 cup of dough to a parchment-lined 8x8 inch baking pan. Use fingers to press down tightly and evenly.

6. Pour blueberry jam over the prepared crust.

7. Crumble the remaining dough over the top.

8. Bake for 30-40 minutes or until top is crispy and golden brown.

9. Cool for at least 30 minutes before slicing and serving. Enjoy!

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