Blueberry crumble bars

blueberry crumble breakfast bars

Recipe adapted from: Damien & Carine // @theconsciousplant

INGREDIENTS: 

Granola Crust: 

  • 1 1/2 cup oat flour 
  • 1 1/4 cup original crunch (coarsely ground in a food processor) 
  • 1/4 cup maple syrup
  • 1/3 cup melted coconut oil 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon vanilla

Blueberry chia seed jam: 

  • 2 cup blueberries - fresh or frozen
  • tablespoons maple syrup 
  • 2 tablespoon lemon juice
  • 2 tablespoon chia seeds
  • 1/2 teaspoon Lemon zest

INSTRUCTIONS:

Granola Crust: 

1. Preheat oven to 350°F (180°C). Line a baking pan size 8 inches x 8 inches with parchment paper. Set aside.

2. In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, maple syrup, melted coconut oil, salt and vanilla.

3. Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you are using a coarse oat flour), add 1-2 tablespoons of water, add 1 at a time, until the dough is soft and stick together.

4. Press 2 cup of the dough all over the baking dish, using a spatula to smoothen the dough and making sure there is no hole left. 

5. Place the pan in the fridge while you make the blueberry chia seed jam.

Blueberry chia seed jam: 

1. In a small saucepan, add the blueberries, maple syrup, lemon juice, lemon zest and chia seeds

2. Cook for 1-2 minutes on medium heat until bubbles form on side of the pan.

3. Mash the blueberries using a fork or potato masher and keep cooking for 2 minutes, stirring all the time to avoid the jam to burn. It should slightly thicken but stil be very runny, it will thicken in the oven don't worry.

4. Pour the jam on top of the prepared crust the use the remaining dough to crumble all other the bar.

5. Bake the bar for 35 minutes or until crispy on top and golden.

6. Remove from the oven and cool in the pan 10 minutes before transferring onto a cooling rack.

7. Cool for 3 hours or until it reaches room temperature before slicing into 16 bars. Waiting will prevent the bar from crumbling and the jam will set perfectly.

8. Store the bars in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week. Otherwise freeze and defrost the day before breakfast.

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