Vegan Blueberry Bars

Make breakfast special and still healthy with these healthy vegan blueberry oat bars. You'll love the blueberries sandwiched between an oatmeal crust and a crispy crumble topping.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 342kcal

Author Marly McMillen

Equipment

9x9 inch Baking Pan

Ingredients

Blueberry Filling

3 cup blueberries , fresh or frozen
½ cup water
1 tablespoon cornstarch
1 teaspoon lemon juice
¼ cup maple syrup

Oatmeal Crumble

1 ½ cups rolled oats
2 cups almond meal
1 tablespoon ground flax meal
½ teaspoon baking powder
¼ teaspoon salt
½ cup applesauce , unsweetened
⅓ cup maple syrup
¼ cup almond butter
½ cup plant-based milk
teaspoon vanilla
1 teaspoon apple cider vinegar

Cups - Metric

Instructions

For Baking:

Heat your oven to 350°F/175°C. Spray a 9x9 inch square baking dish with vegetable cooking spray.
Place blueberries in a saucepan. Add the water and cornstarch to the blueberry mixture and stir to combine. Bring this to a boil over medium-high heat. Once it begins to boil, reduce heat to medium and simmer for about 5 minutes, stirring occasionally. Remove from heat.
Pour the lemon juice and syrup in the blueberries. Stir to combine. Transfer to a bowl and refrigerate.
Combine the oats, almond meal, flax meal, baking powder, and salt in a bowl. Stir to combine. Scoot the ingredients to one side of the bowl. In the other half of the bowl, combine the applesauce, syrup, almond butter, milk, vanilla, and vinegar. Stir to combine. Then stir the wet and dry ingredients together. Add a tablespoon or two of water if necessary.
Take 3/4 of that oats mixture and press evenly across the bottom of your prepared pan. Set the rest of the batter aside.
Place the crust in the oven and bake for 15 minutes.
Remove crust from the oven. Check the blueberry filling. It should have thickened by now. Spread it over the baked crust.
Place dollops of the remaining crust batter distributed equally over the blueberry filling. Return to the oven and bake for 10 minutes, until the top crust turns golden brown.
Remove from oven and set aside to cool before refrigerating to allow the filling to set completely.

For Slow Cooker:

Line the bottom of a slow cooker with parchment paper.
Press half of the oatmeal mixture into the bottom evenly. Spread the blueberry filling over this layer. Spoon dollops of the remaining oatmeal mixture on top.
Cover and cook on low for about 3 to 4 hours or until the top is set and slightly golden.
When the bars are done, use the parchment paper to lift the bars out of the slow cooker. Then set aside for an hour to cool and set before slicing.

Video

Notes

You can substitute 1 tablespoon cornstarch for agar flakes.

Nutrition