Blueberry & Lemon Oat Crumble Bars
Easy
These bars are a fantastic as a breakfast bar or afternoon snack. The oat mixture is used for the base and crumble, and the jam is set with chia seeds so it’s quick to make and uses less sugar. It’s naturally plant based and coeliac friendly if made with gluten free oats.
PREP IN
20 MIN
COOK IN
35 MIN
SERVE
16
Blueberry & Lemon Oat Crumble Bars
Easy
PREP IN
20 MIN
COOK IN
35 MIN
SERVE
16
Introduction
These bars are a fantastic as a breakfast bar or afternoon snack. The oat mixture is used for the base and crumble, and the jam is set with chia seeds so it’s quick to make and uses less sugar. It’s naturally plant based and coeliac friendly if made with gluten free oats.
Ingredients
- 300g blueberries, rinsed
- 45ml maple syrup
- Zest from 1 lemon
- 30ml lemon juice
- 25g chia seeds
- 280g oats
- 80ml maple syrup
- 80ml coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
FOR THE BLUEBERRY JAM:
FOR THE BASE & CRUMBLE:
Method
- 1. Place jam ingredients into a small saucepan and set over medium heat, stir to combine.
- 2. When ingredients start to bubble and the blueberries begin to soften (stir occasionally to avoid burning), use a fork to mash about 2/3 of the blueberries. Continue cooking, while stirring, until jam begins to thicken, 3-4 minutes. Remove from heat and set aside.
- 3. Pre-heat oven to 180°C / 160°C fan assisted and line a square 20x20cm (8x8 inch) baking dish or cake tin with parchment paper.
- 4. Take 180g of the oats and blitz them in a food processor to a coarse flour, 2-3 minutes.
- 5. Combine the oat flour with the remaining whole oats and other base/crumble ingredients in a medium sized bowl. Stir well to combine.
- 6. Spoon 2/3 of the oat mixture into the prepared dish and spread out evenly. Using clean hands, a spatula or back of a large spoon, flatten and press the mixture to compress.
- 7. Spoon the still-warm blueberry jam on top of the base and spread out evenly.
- 8. Finally, crumble the remaining oat mixture on top of the jam layer.
- 9. Bake in the pre-heated oven until the oat crumble starts to go golden, 35-40 minutes.
- 10. Remove from the oven and leave to cool in the dish on a wire rack for about 15 minutes.
- 11. Carefully lift out of the dish and leave to cool completely on the cooling rack.
- 12. Cut into portions to a size of your choice once completely cold.
- 13. Store in an airtight container at room temperature for up to 3 days, or up to 1 week in the fridge.
