Blueberry Oat Crumble Bars
Makes: 12 bars
Ingredients
For the crust and crumble
- 2 cups rolled oats
- 1 cup almond flour
- 1/2 cup whole wheat flour
- 1/3 cup melted coconut oil or unsalted butter
- 1/4 cup granulated monk fruit or erythritol
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
For the blueberry filling
- 2 cups blueberries, fresh or frozen
- 2 tbsp chia seeds
- 2 tbsp lemon juice
- 2 to 3 tbsp monk fruit sweetener
- 1 tsp vanilla extract
Instructions
- Heat oven to 350°F / 175°C.
- Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix oats, almond flour, whole wheat flour, sweetener, cinnamon, and salt.
- Add melted coconut oil and vanilla. Mix until crumbly.
- Press about 2/3 of the mixture firmly into the bottom of the pan.
- In another bowl, mix blueberries, chia seeds, lemon juice, sweetener, and vanilla.
- Spread the blueberry mixture evenly over the crust.
- Sprinkle the remaining oat mixture on top.
- Bake for 30 to 35 minutes, until golden on top.
- Cool completely before slicing into bars.
Tips
- Let them cool fully so the bars hold together better.
- Store in the fridge for up to 5 days.
- For extra texture, add 2 tbsp chopped walnuts to the crumble.
Approximate per bar
- Moderate carbs
- Higher fiber than regular dessert bars
- Lower sugar when made with sugar substitute