Blueberry Bars
These Blueberry Bars are the perfect way to enjoy blueberry season! They’re also the perfect back-to-school snack (I love eating them for breakfast, too!!!)
- Servings: 9 squares
- Preparation time: 20 minutes
- Cooking time: 40 minutes
Frequently asked questions
It’s just powdered rolled oats. Place quick-cooking or regular oats in a blender and pulse until they are the consistency of flour.
Ingredients
Quick Blueberry Jam
- 2 1/2 cups (380 g) fresh or frozen blueberries
- 1/4 cup (50 g) coconut or brown sugar
- 3 tablespoons (45 ml) lemon juice
- 1/3 cup (55 g) chia seeds
- 1 pinch salt
Crumble
- 1 1/2 cups (160 g) quick-cooking rolled oats
- 1/2 cup (60 g) oat flour
- 1/3 cup (30 g) almond flour
- 1/4 cup (40 g) hemp seeds
- 1 tablespoon (15 ml) cornstarch
- 1/2 cup (105 g) coconut or brown sugar
- 3/4 teaspoon (3.75 ml) cinnamon
- 1/4 teaspoon (1.25 ml) salt
- 1/2 cup (115 g) coconut oil or vegetable margarine
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Preparation
Quick Blueberry Jam
- Preheat the oven to 177°C and place the rack in the centre of the oven. Grease an 8″ x 8″ square baking tin and line it with parchment paper.
- In a small saucepan, heat all the jam ingredients over a medium-high heat, stirring often, and simmer for 5 minutes. Set aside.
Crumble
- In a bowl, mix together all the ingredients for the crumble, except the margarine. Stir the dry ingredients into the margarine. It is much easier to do this with your hands.
- Pour about 2/3 of the crumble mixture into the bottom of the tin and press down firmly. Spread the blueberry jam over the crumble base. Sprinkle the remaining crumble over the top and press down lightly. Add a few blueberries as a garnish, if desired. Bake for 35 minutes or until golden brown. Leave to cool completely before cutting. Store in the refrigerator.
Notes
- The bars are much easier to cut when they are cold. I like to put them in the fridge for an hour beforehand.
- This recipe would also work well with raspberries!
