Dairy-Free Blueberry Breakfast Bars
When blueberries are abundant, make these delicious vegan bars for breakfast, or a snack!
Servings: 4
Ingredients
For the crust and crumble
- 2 cups old-fashioned rolled oats divided
- 2 tbsp ground flaxseed plus 2 tbsp water
- 1/2 cup coconut oil or vegan butter, cut into pats
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp sea salt
For the blueberry filling
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp cornstarch
- 1 tbsp lemon zest
Instructions
- Soak flaxseed and water mixture together in a small bowl to thicken.
- Pulse one cup of oats in a food processor until finely ground.
- Transfer the ground oats to a medium bowl and combine with the remaining 1 cup oats, flax-water mixture, coconut oil, sugar, vanilla extract, and salt. The dough should be moist and stick together when squeezed or clumped together.
- Press 1 1/2 cups of oat mixture into the bottom of a loaf pan with parchment paper that's overlapping/hanging off the sides.
- Combine the blueberries, sugar, lemon zest and cornstarch in a separate medium bowl. Lightly mash the blueberries to release their juices. Stir to combine everything.
- Pour the blueberry mixture over the oat crust in the pan. Sprinkle the remaining oat mixture on top. Press the crumble topping gently into the blueberry layer. Bake for 35-40 minutes. Cool completely at room temperature before slicing into 8 small bars.
- Add 2 bars to large compartments of a meal prep container. Divide the yogurt and kiwi among the four containers in smaller compartments. Store in the fridge until ready to eat, up to 4 days.
