With homemade blueberry jam inside, oatmeal base, and crumble toppings, these Vegan Blueberry Oat Bars are easy-to-make, warm, and satisfying with only 8 ingredients.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Breakfast, Snack
Cuisine: vegan
Keyword: 10 ingredients or less, breakfast, dairy-free, gluten-free, vegan
In a small pot, add the frozen blueberry and lime juice first. Cook and stir until the blueberries start to release their juice, but they are still cold.
Add the arrowroot starch. Stir to combine. Cook until the consistency get thick, like jam.
Remove the pot from the heat. Let it cool down while we make other parts.
To make the base
Preheat the oven at 175 C / 350 F.
In a food processor, add the oats, ground almonds, cinnamon, baking powder, and salt. Process for about 10 seconds to break down the oats.
Add in applesauce, almond butter, and maple syrup. Continue to process until the mixture comes together.
Grab a 6" loaf pan. Line the pan with parchment paper.
Transfer the mixture into the pan. Press down evenly to form our base. Set it aside.
To make the topping
In a small bowl, add rolled oats, ground almonds, and oat flour. Give them a mix.
Add the coconut oil and maple syrup. Mix all together.
Assembly
Spread the cooled blueberry jam onto the base evenly. You might be left with a bit more. Just save it for your break or scone.
Sprinkle the toppings onto the jam layer. Gently press the crumble a little bit so it can stick to the jam.
Bake at 175 C / 350 F for 25-30 minutes until the topping is golden.
Remove it from the oven to cool for at least 20 minutes before removing from the pan. Otherwise, they might fall apart. Chop into squares and enjoy. Reheat them in the oven if you like.
Video
Notes
Storage: Store them in an air-tight container in the fridge for 3 days or 2 weeks in the freezer.