Breakfast bars! Yummy! And these are vegan gluten-free blueberry breakfast bars! This three layer bar has an oat-based layer, followed by a layer of blueberry fruit spread, and topped with an oat-pecan crumble. Store them in the fridge or freeze individually and thaw out the night before.
Don’t like blueberries? St. Dalfour makes a variety of fruit spreads you could substitute. They have Black Cherry, Apricot, Apple and Cinnamon, Peach, Orange Marmalade…22 different offerings!
Vegan gluten-free blueberry breakfast bars
Ingredients, by layer
Layer 1 (the base)
- 1 ½ cup King Arthur gluten-free measure-for-measure flour
- 1 ¼ cup rolled oats
- 1/3 cup maple syrup (or agave or rice syrup)
- 1/3 cup coconut oil, melted
- ¼ teaspoon salt
- ½ teaspoon vanilla
Layer 2 (the fruit)
- 1 10 oz bottle of St. Dalfour Wild Blueberry Fruit Spread
Layer 3 (the crumble)
- 1 cup chopped pecans
- ¼ cup King Arthur gluten-free measure-for-measure flour
- 1/3 cup maple syrup (or agave or rice syrup)
- 1/3 cup coconut oil, melted
- ¼ teaspoon salt
- ½ teaspoon vanilla
- spices of your choice (optional)
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Instructions
- Preheat oven to 350°F. Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
- In a large mixing bowl, combine the layer 1 ingredients.
- Squeeze the batter with your hands to bring all the ingredients together and create a dough that sticks together. If the dough is too dry, simply sprinkle water (little at a time), working it in until the dough is soft and stick together.
- Press layer 1 dough all over the baking dish, using a spatula to smoothen the dough and making sure there is no hole left.
- I put a layer of parchment paper on top of this layer and press it down to help remove air pockets and make sure the bar layer is somewhat level.
- It’s time for layer2: using small spatula, carefully spread the blueberry fruit spread all over layer 1, making sure it is as even as possible and reaches the sides of the pan.
- Refrigerate the pan while you assemble layer 3.
- In that previously used large mixing bowl, combine the layer 3 crumble ingredients, squeezing the crumble with your hands to combine.
- Remove pan from the fridge. Scatter the crumble evenly over the fruit layer.
- Bake the bars for 35 minutes or until crispy on top and golden.
- Remove from the oven and cool in the pan 10 minutes before transferring onto a cooling rack.
- Cool for 3 hours or until it reaches room temperature before slicing into 16 bars. Waiting will prevent the bar from crumbling.
Store the bars in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week. Otherwise, freeze and defrost the day before breakfast.
