Blueberry Breakfast Bars

These Blueberry Breakfast Bars are gluten-free, dairy-free and vegan, made with rolled oats, almond flour, almond butter and a blueberry lemon chia jam filling.

Course Breakfast

Cuisine American, Canadian

Diet Gluten Free

Prep Time 20

Cook Time 25

Chill Time 2

Total Time 2 45

Servings bars

Calories 250kcal

Author Leanne Combden

Ingredients

For the jam filling:

3 cups fresh blueberries (frozen works too)
1 large lemon juiced and zested
1 tablespoon maple syrup
6 tablespoons chia seeds

For the base and topping:

2 ¾ cups large flaked (old fashioned) rolled oats
1 cup fine blanched almond flour
¼ cup coconut sugar
½ teaspoon fine sea salt
½ cup natural almond butter, smooth and drippy
½ cup maple syrup
¼ cup virgin cold pressed coconut oil

US Customary - Metric

Instructions

In a small sauce pan, combine the blueberries, lemon juice, lemon zest and maple syrup. Bring to a low boil. Cover and let simmer until the blueberries have softened and released a lot of liquid.
Use a fork to mash some of the berries, leaving some whole. Remove from heat and stir in the chia seeds. Cover and let sit for 15-20 minutes until the jam has thickened.
Preheat the oven to 350F. Grease a 9-inch square pan and line it with overhanging parchment paper.
In a large bowl, combine the oats, almond flour, sugar and salt.
In a small microwaveable bowl, add the almond butter, maple syrup and coconut oil. Microwave for two 30-second intervals, stirring in between and after until melted together and runny.
Pour over the oat mixture and stir until well combined.
Add about two-thirds of the oat mixture to the prepared pan and press down to form a firm bottom layer.
Spread the chia jam filling evenly over the top. Scatter the remaining oat mixture over the jam and press down lightly.
Bake for 25-30 minutes, or until the top is crisp and golden brown. Let cool fully on a wire rack before cutting into bars. (Once cooled, I like to place them in the fridge for a few hours before cutting into them).
Store covered in the fridge and enjoy within 4-5 days.

Notes

Let filling cool and thicken. Be sure to wait 15-20 minutes for the chia jam to thicken. You don't want it runny when you add it to the base of the bars. You can even make it the day before you make the bars, and store it in the fridge.
Gluten-free oats. Oats are naturally gluten-free, but there may be cross-contamination with wheat products, so just make sure your oats are labeled certified gluten-free.
Chill bars. I don't recommend cutting into these bars when they're still warm as they will fall apart. Make sure to let them cool to room temperature, or even chill them for a few hours.
Size of pan. This recipe was made in a 9-inch square pan. If you want a thicker bar, just use an 8-inch square pan and bake the bars for an extra 5 minutes or so.

Nutrition