Blueberry Crumble Bars

Blueberry Crumble Bars by The Cooking Doc®

Blueberry Crumble Bars

If you don’t have oat flour pour quick or old-fashioned oats into a blender and blend until you get a powder.

To keep the bars fresh, place them in the fridge otherwise they will tend to soften.

Blueberry Crumble Bars

The Cooking Doc®
Servings 9 bars
Calories 266 kcal

Ingredients
  

  • 2 1/2 cup frozen blueberries
  • 1 tablespoon cornstarch 
3 tbsp agave syrup 
1 1/2 cup oat flour
  • 1 cup quick oats
  • 1 pinch of salt
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 stick of vegan butter 8 tbsp, at room temperature and in cubes

Instructions
 

  • Start by preparing the blueberries. Pour the frozen blueberries into a saucepan over medium heat.
  • Add the cornstarch and the agave syrup. Mix together. Leave to cook for 20 minutes, stirring occasionally so it doesn’t stick. As it cooks, lightly mash the with a wooden spoon.
  • Remove from the heat and place the cooked blueberries in a bowl. Let it cool.
  • Preheat your oven to 350ºF.
  • In a large bowl, combine the oat flour, quick oats, salt, coconut sugar, vanilla extract and cubed butter. Mix with your hands. The mixture should be homogeneous and like crumble.
  • Line a 9-inch square pan with parchment paper. Pour 2/3 of the crumble mixture in the pan. With your hands flatten the dough in the bottom. It must be flattened evenly and at the same level.
  • Pour the cooked blueberries and spread throughout the pan on top of the flattened dough.
  • Finally, add the last level with the crumble on top. This time, it should not be flattened but crumbled.
  • Bake at 350ºF for 30 minutes.
  • Let the crumble bar cool well before removing them from the pan. Once cooled, remove them from the pan and cut into 9 squares.

Nutrition

Calories: 266kcalCarbohydrates: 34gProtein: 3gFat: 14gSaturated Fat: 6gSodium: 37mgPotassium: 104mgFiber: 5gSugar: 24gCalcium: 32mgMagnesium: 2mgPhosphorus: 5mg
Tried this recipe?Let us know how it was!
No Comments

Sorry, the comment form is closed at this time.