Blueberry Oat Breakfast Bars
Serves
16
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
For the base:
6.3 oz (180 g) oat flour
3.5 oz (100 g) rolled oats
2.7 fl oz (80 ml) maple syrup
2.7 fl oz (80 ml) coconut oil, melted
¼ tsp sea salt
½ tsp vanilla extract
6.3 oz (180 g) oat flour
3.5 oz (100 g) rolled oats
2.7 fl oz (80 ml) maple syrup
2.7 fl oz (80 ml) coconut oil, melted
¼ tsp sea salt
½ tsp vanilla extract
For the jam:
10.6 oz (300 g) blueberries (fresh or frozen)
3 tbsp maple syrup
2 tbsp lemon juice
0.8 oz (25 g) chia seeds
½ tsp lemon zest
10.6 oz (300 g) blueberries (fresh or frozen)
3 tbsp maple syrup
2 tbsp lemon juice
0.8 oz (25 g) chia seeds
½ tsp lemon zest
Nutrition
(Per Serving)
Calories
142
Fats
6 g
Protein
3 g
Carbs
19 g
Instructions
- Preheat the oven to 350°F (180°C) and line an 8 x 8 in (20 x 20 cm) pan with parchment paper.
- Mix all base ingredients in a large bowl to form a dough.
- Press 1 ¾ cups of dough into the pan. Chill the pan and leftover dough separately in the fridge to set.
- Combine and cook all jam ingredients in a pot for 3 to 4 minutes until thickened.
- Pour the jam over the base. Then, crumble the remaining dough on top.
- Bake for 35 minutes until golden.
- Let cool for 10 minutes, then transfer to a rack. Let the bars cool completely before slicing them into 16 pieces.
- Store in an airtight container for three days at room temperature or one week in the fridge.