Vegan Blueberry Oatmeal Crumb Bars
These Blueberry Oatmeal Crumb Bars are loaded with blueberries and simply delicious. Made with whole grains and no refined sugar for a healthy snack anytime!
Servings 10 bars
Ingredients
Blueberry layer
- 10 oz blueberries, fresh or frozen I used frozen that I didn't thaw.
- ¼ cup coconut sugar, cane sugar or brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon tapioca starch or 2 teaspoon corn starch
Crumb layer
- 1 cup white whole wheat flour
- 1 cup old fashioned rolled oats
- ¼ cup coconut sugar, cane sugar or brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut oil, firm see note at bottom
- 2 flax eggs( 2 tablespoon ground flax + 4 tablespoon water) or ¼ cup applesauce
Instructions
- Preheat oven to 350 degrees and lightly grease an 8X8 baking dish.
- In a bowl combine blueberries, lemon zest, lemon juice, ¼ cup sugar, and tapioca or corn starch. Stir to thoroughly coat berries.10 oz blueberries, fresh or frozen , 1 tbsp fresh lemon juice , 1 tsp lemon zest, 1 tbsp tapioca starch or 2 teaspoon corn starch , ¼ cup coconut sugar, cane sugar or brown sugar
- In a separate bowl combine flour, oats, salt, ¼ cup sugar, and baking powder.1 cup white whole wheat flour , 1 cup old fashioned rolled oats , ½ tsp baking powder , ¼ tsp salt , ¼ cup coconut sugar, cane sugar or brown sugar
- Using your fingers or a pastry blender cut in coconut oil into flour mixture until only pea size pieces remain.¼ cup coconut oil, firm
- Add flax eggs or applesauce to flour mixture and stir to thoroughly combine. Mixture should be crumbly.2 flax eggs( 2 tablespoon ground flax + 4 tablespoon water) or ¼ cup applesauce
- Press just over half of the mixture into the bottom of baking dish and spread to cover forming the bottom crust. Be sure to apply enough pressure that the mixture holds together. I placed a piece of parchment paper over top and rolled a small can back and forth.
- Spread blueberries in an even layer over bottom crust.
- Crumble remaining crust mixture over the top of blueberries.
- Bake for 55-60 minutes until crumb topping is lightly browned.
- Allow to cool completely before cutting.
- Store in a container in the fridge.
Notes
The coconut oil should be firm, but not rock solid. If your coconut oil is liquid place needed amount in a small bowl in the fridge stirring it every 5 minutes until firm. If the oil is too hard leave out at room temperature checking often until it softens, but is still firm.
Check out my flax egg guide for more info on how to make.
