Blueberry Coconut Oatmeal Bars (vegan)
Hello!
A recipe for blueberry breakfast bars
This works well as a breakfast bar because it's compact, tasty, and gives me energy for the day. It's meant to be similar to the blueberry oat bars you find at Starbucks or other cafes, but maybe a little healthier. It also happens to be vegan, so if that's part of you're diet, then this recipe is perfect because you won't need to make substitutions :-)
50 g almond butter
100 g barley flour
130 g rolled oats
40 g dessicated coconut (unsweetened)
80 g brown sugar
5 g baking powder
2 g vanilla extract
1 g salt
~10 g icing sugar
1. To make the filling, heat blueberries and sugar on medium until a syrupy sauce forms. You should be able to leave a trail of exposed saucepan after stirring. Set aside to cool.
2. To make the base and crumble, combine barley flour, rolled oats, dessicated coconut, brown sugar, baking powder, and salt in a bowl. Add room temperature coconut oil and almond butter, and bring together into a dough with your hands.
3. Press roughly 2/3 of the dough to the bottom of the pan. Pour cooked blueberry sauce on top and spread evenly. Crumble the remaining dough over top.
4. Bake at 325F (160C) for 12-15 min, or until the top becomes golden brown.
5. Optional: Drizzle over white or dark chocolate and dust with icing sugar for decoration and more sweetness.
A recipe for blueberry breakfast bars
This works well as a breakfast bar because it's compact, tasty, and gives me energy for the day. It's meant to be similar to the blueberry oat bars you find at Starbucks or other cafes, but maybe a little healthier. It also happens to be vegan, so if that's part of you're diet, then this recipe is perfect because you won't need to make substitutions :-)
Blueberry Coconut Oatmeal Bars (makes 12 squares)
Crumble:
90 g coconut oil50 g almond butter
100 g barley flour
130 g rolled oats
40 g dessicated coconut (unsweetened)
80 g brown sugar
5 g baking powder
2 g vanilla extract
1 g salt
Filling:
2 cups blueberries & 30 g sugarOptional:
~10 g white chocolate (or dark chocolate to keep vegan)~10 g icing sugar
1. To make the filling, heat blueberries and sugar on medium until a syrupy sauce forms. You should be able to leave a trail of exposed saucepan after stirring. Set aside to cool.
2. To make the base and crumble, combine barley flour, rolled oats, dessicated coconut, brown sugar, baking powder, and salt in a bowl. Add room temperature coconut oil and almond butter, and bring together into a dough with your hands.
3. Press roughly 2/3 of the dough to the bottom of the pan. Pour cooked blueberry sauce on top and spread evenly. Crumble the remaining dough over top.
4. Bake at 325F (160C) for 12-15 min, or until the top becomes golden brown.
5. Optional: Drizzle over white or dark chocolate and dust with icing sugar for decoration and more sweetness.
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