Vegan Blueberry Breakfast Bars Recipe

Introduction

These vegan blueberry breakfast bars are a delicious and healthy way to start your day. Packed with oats, fresh berries, and natural sweetness, they offer a perfect balance of flavors and textures. Enjoy them as a quick breakfast or a wholesome snack anytime.

Ingredients

• 1 1/2 cup Homemade Oat Flour (or all-purpose flour or spelt flour)
• 1 1/4 cup Rolled Oats
• 1/3 cup Maple Syrup (or agave or rice syrup)
• 1/3 cup Coconut Oil (melted)
• 1/4 teaspoon Salt
• 1/2 teaspoon Vanilla
• 2 cups Blueberries (fresh or frozen)
• 3 tablespoons Maple Syrup (or agave or rice syrup)
• 2 tablespoons Lemon Juice
• 2 tablespoons Chia Seeds
• 1/2 teaspoon Lemon Zest

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch baking pan with parchment paper and set aside.
2. Step 2: In a large mixing bowl, combine the oat flour, rolled oats, 1/3 cup maple syrup, melted coconut oil, salt, and vanilla.
3. Step 3: Use your hands to squeeze the batter, bringing all ingredients together into a sticky dough. If the dough feels too dry, add 1-2 tablespoons of water, one at a time, until soft and sticky.
4. Step 4: Press 1 3/4 cups of the dough evenly into the baking pan, smoothing the surface with a spatula and ensuring there are no holes. Place the leftover dough in a small bowl and refrigerate.
5. Step 5: Place the pan with the crust in the fridge while you prepare the blueberry chia seed jam.
6. Step 6: In a small saucepan, combine the blueberries, 3 tablespoons maple syrup, lemon juice, lemon zest, and chia seeds.
7. Step 7: Cook the mixture over medium heat for 1-2 minutes until bubbles form around the edges.
8. Step 8: Mash the blueberries with a fork or potato masher and continue cooking for 2 more minutes, stirring constantly to prevent burning. The jam should thicken slightly but remain runny. It will set further in the oven.
9. Step 9: Pour the blueberry jam evenly over the chilled crust in the baking pan.
10. Step 10: Crumble the remaining dough over the jam layer to create a topping.
11. Step 11: Bake the bars for 35 minutes or until the topping is golden and crispy.
12. Step 12: Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack.
13. Step 13: Allow the bars to cool completely for about 3 hours until they reach room temperature. This will help the bars set and prevent crumbling when sliced.
14. Step 14: Slice into 16 bars and serve.

Tips & Variations

• If you have coarse oat flour, add water gradually to ensure the dough holds together well.
• Use frozen blueberries if fresh are not available; thaw them slightly before cooking.
• For extra texture, add chopped nuts or seeds to the crumble topping.
• Swap lemon zest and juice with orange for a different citrus twist.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze the bars and defrost them the night before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute the oat flour with all-purpose flour or spelt flour depending on your preference and dietary needs.

Will these bars hold together well without eggs?

Yes, the chia seeds act as a binder, helping the bars hold together without eggs, making them perfect for a vegan diet.

Vegan Blueberry Breakfast Bars Recipe

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These Vegan Blueberry Breakfast Bars are a wholesome, naturally sweetened treat perfect for a nutritious start to your day. Made with oat flour, rolled oats, fresh or frozen blueberries, and chia seeds, they offer a delightful blend of flavors and textures. The bars feature a tender crust, a vibrant blueberry chia jam layer, and a crumbly topping, providing a satisfying vegan breakfast or snack option that’s free from refined sugars and packed with fiber and antioxidants.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 50 minutes
• Yield: 16 bars 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust Ingredients

• 1 1/2 cup Homemade Oat Flour (or all-purpose flour or spelt flour)
• 1 1/4 cup Rolled Oats
• 1/3 cup Maple Syrup (or agave or rice syrup)
• 1/3 cup Coconut Oil (melted)
• 1/4 teaspoon Salt
• 1/2 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
• 1/2 teaspoon Lemon Zest

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and 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 extract. Using your hands, squeeze and mix the ingredients to form a cohesive dough. If it’s too dry, especially when using coarser oat flour, gradually add 1-2 tablespoons of water until the dough is soft and sticks together.
3. Press Dough into Pan: Press about 1 3/4 cups of the dough evenly over the base of the prepared baking pan, smoothing it with a spatula to create a uniform layer without holes. Place the leftover dough in a small bowl and refrigerate to use later as the crumble topping.
4. Chill the Base: Put the baking pan with the crust into the fridge to chill while you prepare the jam layer.
5. Prepare Blueberry Chia Seed 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 the mixture starts bubbling around the edges. Mash the blueberries with a fork or potato masher and continue cooking for 2 more minutes, stirring constantly to prevent burning. The jam should thicken slightly but remain somewhat runny, as it will set further during baking.
6. Assemble Bars: Pour the blueberry chia jam evenly over the chilled crust base. Scatter the reserved dough over the jam, breaking it up into a crumble topping.
7. Bake: Bake the assembled bars in the preheated oven for 35 minutes or until the top is golden brown and crispy.
8. Cool: Remove the bars from the oven and let them cool in the pan for 10 minutes. Transfer to a cooling rack and allow them to cool completely at room temperature for about 3 hours, which will help set the jam and firm up the bars for clean slicing.
9. Slice and Store: Once fully cooled, slice into 16 bars. Store bars in an airtight container at room temperature for up to 3 days, refrigerated for up to one week, or freeze and thaw before serving.

Notes

• If the dough feels too dry, add water a tablespoon at a time to achieve the right consistency.
• Using frozen blueberries is fine; just thaw slightly before making the jam.
• Letting the bars cool completely is essential to prevent crumbling and to allow the jam to set properly.
• Maple syrup can be substituted with agave or rice syrup for similar sweetness.
• Store in the fridge or freeze for longer shelf life.
• For gluten-free version, ensure oat flour and oats are certified gluten-free.

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