Ingredients
1 cup Rolled oats (divided for base and crumble)
1/2 cup Almond flour
1/4 cup Coconut oil, solid
1/4 cup Pure maple syrup or honey
1/4 teaspoon Salt
2 cups Fresh blueberries
1 tablespoon Lemon juice
1 tablespoon Cornstarch or arrowroot powder
1/4 cup Chopped almonds or walnuts
1 tablespoon Chia seeds or flaxseeds (optional)
1/2 teaspoon Ground cinnamon
1/2 teaspoon Vanilla extract
Instructions
1. Preheat and Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. Make Base: Mix 3/4 cup oats, almond flour, and salt. Cut in coconut oil, then stir in some maple syrup. Press firmly into pan and bake for 10 minutes. Let cool slightly.
3. Prepare Filling: Combine blueberries, lemon juice, cornstarch, and vanilla in a saucepan. Cook over medium heat for 5-7 minutes until thickened and bubbly. Cool for 5 minutes.
4. Create Crumble: Mix remaining 1/4 cup oats, nuts, seeds, cinnamon, a pinch of salt, coconut oil, and maple syrup until clumpy.
5. Assemble & Bake: Spread blueberry filling over the base. Sprinkle crumble on top. Bake for 25-30 minutes until golden and bubbly. Cool completely before slicing.
Notes
Pro-Tips:
• Press the base mixture firmly into the pan for a sturdy layer that holds together.
• Do not overcook the blueberry filling; simmer just until thickened to maintain the right texture.
• Allow the bars to cool completely before cutting to prevent them from falling apart.
• For extra crunch, lightly toast the oats and nuts in a dry pan before mixing.
Variations:
• Swap blueberries for raspberries, blackberries, or a mixed berry blend.
• Make them vegan by using maple syrup and coconut oil throughout.
• Omit nuts and replace with sunflower or pumpkin seeds for a nut-free version.
- Prep Time: 15
- Cook Time: 40
- Category: Easy Cakes
- Method: Bake
- Cuisine: American