Oat Flour And Blueberry Bars
These wholesome oat flour and blueberry bars feature a tender, crumbly crust and a naturally sweet, jammy blueberry filling. They're a perfect make-ahead snack or dessert, free from refined grains and packed with fiber.
Ingredients
Ingredients
- 2 cups oat flour certified gluten-free if needed
- 0.5 cup almond flour
- 0.25 cup coconut sugar
- 0.25 tsp salt
- 0.5 cup coconut oil solid, cold
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups fresh blueberries or frozen, not thawed
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp cornstarch
- 1 tbsp maple syrup for filling
Notes
Storage: Store cooled bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw in the refrigerator. Make-Ahead: The dough can be made and pressed into the pan, covered, and refrigerated for up to 24 hours before adding the filling and baking. Substitutions: Coconut sugar can be replaced with light brown sugar. Almond flour can be substituted with more oat flour, though the texture will be denser. For a nut-free version, use all oat flour. Serving: Enjoy as a snack, breakfast bar, or dessert. They pair wonderfully with a dollop of Greek yogurt.