Description
These Vegan Blueberry Breakfast Bars are a wholesome and delicious morning treat, combining a hearty oat flour crust with a luscious homemade blueberry chia seed jam. Perfect for a make-ahead breakfast or snack, these bars are naturally sweetened with maple syrup and feature a golden, crispy crumble topping.
Ingredients
Crust
- 1 ½ cup Homemade Oat Flour (or all-purpose flour or spelt flour)
- 1 ¼ cup Rolled Oats
- ⅓ cup Maple Syrup (or agave or rice syrup)
- ⅓ cup Coconut Oil, melted
- ¼ teaspoon Salt
- ½ teaspoon Vanilla Extract
Blueberry Chia Seed Jam
- 2 cups Blueberries (fresh or frozen)
- 3 tablespoons Maple Syrup (or agave or rice syrup)
- 2 tablespoons Lemon Juice
- 2 tablespoons Chia Seeds
- ½ teaspoon Lemon Zest
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C) and line an 8-inch by 8-inch baking pan with parchment paper. Set aside.
- Make the crust dough: In a large mixing bowl, combine oat flour, rolled oats, maple syrup, melted coconut oil, salt, and vanilla. Mix well, then squeeze the mixture with your hands to form a dough that sticks together. If dry, add 1-2 tablespoons of water incrementally until the dough is soft and cohesive.
- Press crust in pan: Press 1 ¾ cups of the dough evenly into the bottom of the prepared baking dish using a spatula to smooth it out. Ensure there are no holes. Place the leftover dough in a small bowl and refrigerate for the topping later. Chill the pan with crust in the fridge while preparing the jam.
- Prepare blueberry chia seed jam: In a small saucepan over medium heat, combine blueberries, maple syrup, lemon juice, lemon zest, and chia seeds. Cook 1-2 minutes until bubbling on the sides. Mash the berries with a fork or masher and simmer for 2 more minutes, stirring constantly to prevent burning. The jam will be slightly thick but runny; it will thicken during baking.
- Assemble the bars: Pour the blueberry jam evenly over the chilled crust. Crumble the reserved dough evenly over the jam layer.
- Bake: Bake for 35 minutes until the top is golden and crispy.
- Cool and set: Remove from oven and cool in the pan for 10 minutes. Transfer to a rack and allow to cool fully for 3 hours or until room temperature to let the bars set properly.
- Slice and store: Cut into 16 bars. Store bars in an airtight container in the pantry for up to 3 days, in the refrigerator for up to 1 week, or freeze for longer storage. Thaw bars overnight before serving after freezing.
Notes
- Maple syrup can be replaced with brown rice syrup, agave, or coconut nectar for alternative sweeteners.
- Chia seeds can be substituted with 2 tablespoons of flaxseed meal if preferred.
- Use blueberries or any other berries such as raspberries, blackberries, or strawberries.
- The recipe uses a fan-forced (convection) oven mode. If your oven is conventional, increase the temperature by 25°F (15°C), though baking time remains about the same.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
