Say hello to tomorrow’s breakfast. You’ll love these fruit-filled bars, made with wholesome rolled oats and plump, fresh blueberries. With a light, flaky crust, sweet center and crumbly, nutty topping, they’re easy as pie – blueberry pie, that is. Serve them with coffee or tea in the morning or vanilla ice cream for dessert–whatever your heart desires.
Nutty Blueberry Oat Bars
Makes 24 bars
Ingredients
4 cups (about 28 oz) fresh or frozen blueberries
1 cup rolled oats
2 cups whole wheat pastry flour
1 cup + 2 Tbsp. coconut sugar, divided
½ cup sliced almonds
1 Tbsp. cornstarch
1 tsp. grated lemon peel
½ tsp. ground cinnamon
½ tsp. salt
1 cup cold butter, cubed
Directions
- Preheat oven to 375 F. Using parchment paper, line a 13×9-inch cake pan.
- In a mixing bowl, combine rolled oats, whole wheat pastry flour, 1 cup of the coconut sugar, cinnamon and salt. Mix in butter with an electric mixer or pastry blender until dough is clumpy. Remove 2 cups of this mixture and set aside.
- Spread the rest of the dough evenly into the lined cake pan.
- In a separate bowl, combine blueberries, cornstarch, lemon peel and remaining 2 Tbsp. of coconut sugar. Mix until well combined. Pour into cake pan.
- For the topping, add sliced almonds to remaining oat mixture. Pour mixture over blueberry layer.
- Bake for about 40 minutes, until top layer is golden and blueberries bubble.
- Cool completely and cut into 24 bars.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.