A yummy, delicious, sweet treat made with oats, blueberries, and a shortbread base is the perfect dessert. These are simple to put together and are both vegan and gluten-free.
Happy Thursday friends!! The week is almost over which means that I am one week closer to finals and the end of the semester. My summer plans are still very much up in the air with everything going on with COVID-19, but I am still looking forward to (hopefully) getting to start my dietetic internship. I hope that you are all doing well and staying healthy! I heard on the news that Ohio has officially flattened the curve, so I am hopeful that we will be able to get back to a somewhat normal way of life soon.
Over Christmas, I was obsessed with making a berry crumble and it was delicious. I probably made it on three or four different occasions in a three-week time span and everyone loved it. So I decided to make a semi-healthy bar version of the recipe with a shortbread base. This recipe is both vegan and gluten-free (just make sure you use certified gluten-free oats) and it is the perfect spring treat.
How to Make
What You’ll Need:
- Coconut Flour
- Almond flour
- Vegan butter or coconut oil
- maple syrup
- frozen blueberries
- cornstarch
- oats
I love this recipe because it only requires seven ingredients and is really easy to put together.
Shortbread Base
So for the bottom of these bars, I made a vegan shortbread layer. For this, you’ll need 1 cup coconut flour, 1 cup almond flour, 2/3 cup vegan butter/ coconut oil, and 1/8 cup maple syrup. In a medium bowl, combine all of the ingredients together and mix. Then, pour into a 8×8 baking dish and flatten the mixture down on the base of the baking pan.
Blueberry Middle
This is the best part of the whole recipe, I swear. In a saucepan, combine 2 cups frozen blueberries, 1 tbsp cornstarch, and 2 tbsp maple syrup. Heat on medium-high heat and slightly smash the blueberries (you still want some texture but you want it to be a little flatter than just having whole blueberries). Allow the mixture to boil and then stir for another 5 mins until the mixture has thickened. Then you’ll pour the blueberry filling on top of the shortbread layer and spread evenly.
Oat Crumble Top
For the top layer, we are going to make an oat crumble. For this, combine 2 cups oats, 1 cup almond flour, 1/2 cup butter/ coconut oil, and 1/4 cup maple syrup. You will want to soften the butter/ coconut oil beforehand to make it easier to mix. Then combine everything and layer this on top of the blueberries. You’ll want to crumble it on top and then gently press it into the blueberries.
Then, bake at 350 for about 30 minutes or until the top layer starts to brown.
Storage
This recipe can be stored in airtight containers in the fridge for up to 7 days.
Blueberry Crumble Bars
Ingredients
Shortbread Base
- 1 cup almond flour
- 1 cup coconut flour
- 2/3 cup vegan butter/ coconut oil
- 1/8 cup maple syrup
Blueberry Filling
- 2 cups frozen blueberries
- 2 tbsp maple syrup
- 1 tbsp cornstarch
Oat Crumble Top
- 2 cups oats
- 1 cup almond flour
- 1/4 cup maple syrup
- 1/2 cup vegan butter/ coconut oil
Instructions
- Preheat oven to 350 F.
Shortbread Base
- Combine 1 cup coconut flour, 1 cup almond flour, 2/3 cup vegan butter/ coconut oil, and 1/8 cup maple syrup into a medium bowl. Mix together.
- Then, spray an 8x8 baking dish with oil. Pour the shortbread mixture into the dish and flatten the mixture down on the base of the baking pan.
Blueberry Filling
- In a saucepan, combine 2 cups frozen blueberries, 1 tbsp cornstarch, and 2 tbsp maple syrup. Heat on medium-high heat and slightly smash the blueberries (you still want some texture but you want it to be a little flatter than just having whole blueberries).
- Allow the mixture to boil and then stir for another 5 mins until the mixture has thickened. Then you'll pour the blueberry filling on top of the shortbread layer and spread evenly.
Oat Crumble
- Combine 2 cups oats, 1 cup almond flour, 1/2 cup butter/ coconut oil, and 1/4 cup maple syrup into a medium bowl. You will want to soften the butter/ coconut oil beforehand to make it easier to mix.
- Then combine everything and layer this on top of the blueberries. You'll want to crumble it on top and then gently press it into the blueberries.
- Then bake the crumble bars at 350 for 30 minutes or until the top starts to brown.
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