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Vegan Blueberry Breakfast Bars Recipe

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★★★★★

4.8 from 107 reviews

Delight in these wholesome Vegan Blueberry Breakfast Bars, packed with nourishing oats and a luscious blueberry chia seed jam. Perfectly crisp on top with a soft, chewy texture inside, these bars make for a delicious and healthy start to your day or a satisfying snack anytime.

Ingredients

Scale

Crust

  • 1 ½ cup Homemade Oat Flour (or all-purpose flour or spelt flour)
  • 1 ¼ cup Rolled Oats
  • ⅓ cup Maple Syrup (or agave or rice syrup)
  • ⅓ cup Coconut Oil, melted
  • ¼ teaspoon Salt
  • ½ teaspoon Vanilla Extract

Blueberry Chia Seed Jam

  • 2 cups Blueberries, fresh or frozen
  • 3 tablespoons Maple Syrup (or agave or rice syrup)
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Chia Seeds
  • ½ teaspoon Lemon Zest

Instructions

  1. Prepare the baking pan and oven: Preheat your oven to 350°F (180°C) and line an 8-inch by 8-inch baking pan with parchment paper to prevent sticking. Set aside.
  2. Make the crust dough: In a large mixing bowl, combine oat flour, rolled oats, maple syrup, melted coconut oil, salt, and vanilla. Use your hands to squeeze and bring the mixture together into a sticky dough. If it feels too dry, gradually add 1-2 tablespoons of water until the dough holds together well.
  3. Press the dough into the pan: Take approximately 1 ¾ cups of the dough and evenly press it across the bottom of the prepared baking pan, smoothing it with a spatula to ensure there are no holes. Place the remaining dough in a small bowl and refrigerate it; this will be used for the crumble topping.
  4. Chill the crust: Put the pan with the crust in the fridge while you prepare the blueberry chia seed jam.
  5. Prepare the blueberry chia jam: In a small saucepan, combine blueberries, maple syrup, lemon juice, lemon zest, and chia seeds. Cook over medium heat for 1-2 minutes until bubbles form around the edges.
  6. Mash and thicken the jam: Use a fork or potato masher to mash the blueberries, then continue cooking and stirring constantly for an additional 2 minutes until the jam thickens slightly yet remains runny. It will firm up further during baking.
  7. Assemble the bars: Pour the blueberry chia seed jam evenly over the chilled crust. Crumble the reserved dough over the jam layer to create a crumbly topping.
  8. Bake: Place the pan in the preheated oven and bake for 35 minutes, or until the topping is crispy and golden brown.
  9. Cool the bars: Remove from the oven and allow the bars to cool in the pan for 10 minutes. Then transfer to a cooling rack and let cool completely for about 3 hours until they reach room temperature, allowing the bars to set properly and avoid crumbling when sliced.
  10. Slice and store: Cut the cooled bars into 16 squares. Store them in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for longer storage. Thaw frozen bars overnight before serving.

Notes

  • Use homemade oat flour for best texture, or substitute with all-purpose or spelt flour.
  • If the dough is too dry, add water 1 tablespoon at a time until it sticks.
  • Frozen blueberries can be used; no need to thaw before cooking.
  • Letting the bars cool completely before cutting helps prevent crumbling and ensures the jam sets properly.
  • Freezing the bars is ideal for meal prep; simply defrost overnight before eating.

Keywords: vegan blueberry breakfast bars, blueberry chia jam, healthy breakfast bars, vegan snack bars, oat bars, plant-based breakfast

Find it online: https://bakedbylisa.com/vegan-blueberry-breakfast-bars-recipe/