Blueberry Crumble Bars (Vegan, Dairy-Free, Gluten-free)

blueberry-crumble-bars

What you will need (Makes ~9 bars): 

Oat Layer:

  • 1 1/2 cup large flake oats
  • 1/4 + 1 tbsp cup corn flour (or gluten free flour of choice)
  • 3 TBSP natural almond butter (or nut butter of choice), smooth and softened.
  • 1 1/2 TBSP coconut sugar
  • 4 TBSP coconut oil, melted
  • 1 TBSP pure maple syrup
  • 10 fresh dates, pitted, softened and mashed into a paste.
  • 1/2 tsp ground sea salt
  • 1/4 tsp baking soda

Blueberry layer:

  • 1 cup frozen blueberries
  • 1 mashed banana
  • 1 TBSP brown rice syrup (found at Bulk Barn, if you do not have this you can swap for more honey instead).
  • 1 1/2 TBSP honey
  • 6 tsp corn starch

Directions: 

  1. Preheat the oven to 350F.
  2. Mix all dry ingredients for the oat layer together. Then begin to add in wet ingredients one at a time with stirring. Note: to soften the dates, microwave them for 40 seconds with 2TBSP water. Then mash into a paste.
  3. In a small pan lined with parchment paper, pack down the mixture to make the bottom oat layer.
  4. Now, In a small pan on the stove top. Placing the burner to medium-high heat, add blueberries, mashed banana, syrup, and honey. Bring to a boil. Once bubbling, remove from the heat and begin to stir in corn starch 1 tsp at a time. This will thicken the blueberry mixture.
  5. When you had added all the corn starch, pour and spread this layer on top of the oat layer.

For the top oat layer I like to add my own personal granola at the end for a crunch: See Brooke’s Almond Granola Recipe here!

OR for the top layer you can mix in a small bowl:

  • 1/2 cup large flake oats
  • 2 tbsp maple syrup
  • 1 tsp coconut oil, melted
  • 1 tsp vanilla
  • Small handful pecans/almonds

Mix these ingredients together and sprinkle on top before cooking.

FINAL STEP! Bake in the oven on 350F for ~20-25minutes. Until you can see the edges browning. Let cool and enjoy warm! If you are storing these to eat throughout the week I recommend storing them in the refrigerator after 1-2 days.

Peanut Butter Oat Bars

pb oat bars

Ingredients (makes ~9 squares/small bars):
1 ripe banana, mashed
1 3/4 cup oats (I used Hilray Large Flake oats)
1/3 cup natural peanut butter, softened
1/4 cup unsweetened vanilla almond milk
1/4 cup + 1/2 tbsp maple syrup
1/4 cup wheat bran
1 tsp vanilla extract
Pinch ground sea salt
1 tbsp coconut sugar
Dark Chocolate Chips as desired.

Directions:
Preheat the oven to 350F. Mash the banana until thoroughly pureed in a large mixing bowl. Begin to add in all of the other ingredients with regular mixing. When finished mixing thoroughly, in a baking pan lined with parchment paper, pour in your mixture.

Distribute evenly in the pan and bake at 350F for 25-30 minutes. Enjoy 🙂

Toasted Coconut Cocoa Bars

Toasted Coconut Cocoa Bars

Bar Ingredients:
3/4 cup ground pecans
2 tbsp coconut oil, melted
1 cup quick cooking oats
2 tbsp cocoa powder
1 tsp chia seeds
1/4 cup honey
1 tbsp egg whites
2 tbsp almond butter
chocolate chips as desired
For the top:
1/4 cup shredded coconut
2 tbsp creamed coconut, melted

Directions:
1.Preheat oven to 350F.
2.Mix and combine all the bar ingredients.
3.In a greased small pan, pack down the mixture.
4.Sprinkle shredded coconut on top. Melted the creamed coconut and drizzle on top.
5. Bake for ~20 minutes on 350.
6. Let cool. Enjoy 🙂