Blueberry Oatmeal Crumble Bars
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 145.8
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 51.9 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.3 g
- Protein: 2.2 g
View full nutritional breakdown of Blueberry Oatmeal Crumble Bars calories by ingredient
Introduction
I whipped these up to take to a charity bakesale - a vegan flaxseed and oatmeal brownie-like base, topped with a delicious, fresh blueberry filling before being topped with some old-fashioned oats and baked until nice and toasty. They freeze beautifully too, so make lots in season! I whipped these up to take to a charity bakesale - a vegan flaxseed and oatmeal brownie-like base, topped with a delicious, fresh blueberry filling before being topped with some old-fashioned oats and baked until nice and toasty. They freeze beautifully too, so make lots in season!Number of Servings: 9
Ingredients
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1 1/4 cups blueberries (fresh or frozen and thawed)
1 tbsp water
1 tbsp brown sugar
1 tsp agave nectar
2 tbsp tapioca flour
2 tbsp cold water
1 tbsp lemon juice
1 tsp lemon zest
2/3 cup spelt flour
1/4 cup rolled oats
1/2 cup dark brown sugar
1 tbsp ground flaxseed
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup water
2 tbsp canola oil
1 tsp maple extract (optional)
1/4 cup large-flake or rolled oats
Directions
In a saucepan, combine blueberries, water, sugar and agave and place over medium heat.
Cover and cook until berries pop and soften, stirring occasionally, about 15 minutes.
In a small dish combine tapioca flour, cold water and lemon juice. Stir into the berries and cook until thick and clear, about 2 minutes.
Stir in lemon zest and cool completely.
Preheat oven to 350F, grease a 9" square pan.
In a bowl, combine spelt flour, rolled oats, brown sugar, flaxseed, baking powder, baking soda, and salt, stirring well.
Add water, oil and maple extract (if using), stir to form a slightly sticky "pressable" mixture.
Press dough into the bottom and slightly up the sides of the pan.
Add cooled blueberry mixture, spreading to the edges of the crust.
Top with remaining 1/4 cup large flake oats.
Bake for 20 minutes. Cool completely (ideally chill) before cutting.
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.
Cover and cook until berries pop and soften, stirring occasionally, about 15 minutes.
In a small dish combine tapioca flour, cold water and lemon juice. Stir into the berries and cook until thick and clear, about 2 minutes.
Stir in lemon zest and cool completely.
Preheat oven to 350F, grease a 9" square pan.
In a bowl, combine spelt flour, rolled oats, brown sugar, flaxseed, baking powder, baking soda, and salt, stirring well.
Add water, oil and maple extract (if using), stir to form a slightly sticky "pressable" mixture.
Press dough into the bottom and slightly up the sides of the pan.
Add cooled blueberry mixture, spreading to the edges of the crust.
Top with remaining 1/4 cup large flake oats.
Bake for 20 minutes. Cool completely (ideally chill) before cutting.
Number of Servings: 9
Recipe submitted by SparkPeople user JO_JO_BA.