These Blueberry Oat Bars are deliciously simple. Perfect around the holidays with a cup of hot tea, and great for breakfast on a busy morning. These are also a lovely addition to a holiday brunch.
You can really feel good about serving these any time of day, and to eaters of every dietary persuasion. Late-night snack? Healthy dessert? Sure.
Oil-free, refined sugar-free, and gluten free. We love them. I recently made these bars for my crew twice in one week! Hope you like them too.
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BLUEBERRY OAT BARS
Crumble Mixture (Base and Topping)
1/4 cup raw pecans
1 cup pitted dates
1 ripe banana, mashed
2 1/2 cups rolled oats
1 cup unsweetened nondairy milk (I use soy milk)
2 tablespoons date sugar
1 tablespoon cinnamon
2 teaspoons pure vanilla extract
pinch kosher salt
Blueberry Filling
3 1/2 cups frozen blueberries
2 tablespoons tapioca flour
3 to 4 tablespoons fruit-sweetened blueberry jam
1/2 teaspoon lemon juice
Instructions
Preheat oven to 375 degrees. Have ready a 9-inch square ceramic baking dish.
Add the pecans and the dates to a small food processor, and process until ingredients are finely minced. Set aside.
In a large mixing bowl, mix together the mashed banana, rolled oats, milk, date sugar, cinnamon, vanilla, and salt. Add date-pecan mixture and combine well.
Divide the oat mixture in half, and place one half of it into baking pan. Using clean hands, press it evenly across the bottom of the pan.
Bake for 15 to 18 minutes. Remove from oven and set aside.
Meanwhile, blueberry prepare filling. Mix together frozen blueberries, tapioca flour, blueberry jam, and lemon juice.
Carefully pour the fruit filling over the warm oat crust. Crumble the rest of the oat mixture on top of the filling, allowing some of the berries to peek through. Bake for 25 minutes more, until cooked fruit is bubbling, and top is a little crispy. Remove from oven and serve either warm or at room temperature.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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