Dairy-Free Blueberry Breakfast Bars
Serves 4
15 mins prep
40 mins cook
55 mins total
When blueberries are abundant, make these delicious vegan bars for breakfast, or a snack!
For the crust and crumble
For the blueberry filling
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Soak flaxseed and water mixture together in a small bowl to thicken.
Pulse one cup of oats in a food processor until finely ground.
Transfer the ground oats to a medium bowl and combine with the remaining 1 cup oats, flax-water mixture, coconut oil, sugar, vanilla extract, and salt. The dough should be moist and stick together when squeezed or clumped together.
Press 1 1/2 cups of oat mixture into the bottom of a loaf pan with parchment paper that's overlapping/hanging off the sides.
Combine the blueberries, sugar, lemon zest and cornstarch in a separate medium bowl. Lightly mash the blueberries to release their juices. Stir to combine everything.
Pour the blueberry mixture over the oat crust in the pan. Sprinkle the remaining oat mixture on top. Press the crumble topping gently into the blueberry layer. Bake for 35-40 minutes. Cool completely at room temperature before slicing into 8 small bars.
Add 2 bars to large compartments of a meal prep container. Divide the yogurt and kiwi among the four containers in smaller compartments. Store in the fridge until ready to eat, up to 4 days.