Blueberry Oat Bars
These blueberry oat bars are perfect to have in the fridge for super busy weeks. You know, for days when you have no time in the morning for a sit down breakfast or even enough time to prepare anything to take with you. Packed with antioxidants from the blueberries as well as fibre and slow releasing energy from the oats.
Ingredients
For the oat crumble
- 160g porridge oats
- 130g oat flour* see notes
- 4 tbsp sugar** see notes
- 1 tsp baking powder
- 1/4 tsp salt
- 125g butter/dairy-free butter*** see notes
- Zest of 1 lemon
For the blueberry filling
- 350g g frozen blueberries
- 2 tbsp lemon juice
- 2 tbsp sugar
- 2 tbsp cornflour
- 1 tbsp water
Instructions
- Preheat your oven to 180C/160C fan/350F.
- Mix together the oat flour, oats, sugar, baking powder, lemon zest and salt in a large bowl. Fold in the butter and mix until you have a crumble consistency.
- Transfer 3/4 of the mixture into an 9” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even.
- Add the blueberries, sugar, cornflour, lemon juice and water to a saucepan. Mix and cook over a medium heat until the mixture starts to thicken a little.
- Take off the heat and pour onto the base.
- Sprinkle on top the remaining oat mixture and bake for 30-40 minutes.
- Leave to cool completely before slicing. Enjoy!
Notes
* I make my own oat flour by blending oats into a fine flour in a high-speed blender. Use gluten-free oats if you need the recipe to be gluten-free.
** You can use any granulated sugar - white, brown, sugar-free sweetener, etc. You can also adjust to taste by using more or less.
*** Coconut oil will also work.
Nutrition
Calories: 161kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 117mgPotassium: 87mgFiber: 2gSugar: 7gVitamin A: 207IUVitamin C: 3mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!