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Vegan Blueberry Breakfast Bars Recipe

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★★★★★

4.9 from 71 reviews

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.

Ingredients

Scale

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

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