Description

No-fuss gluten free and vegan blueberry crumble bars. Easy to make, healthy yet decadent, and loaded blueberry goodness. These bars are gooey and jammy with the BEST buttery base and crumble.

Ingredients

Scale

FOR BLUEBERRY CHIA JAM

3 cups blueberries
2 tbsp maple syrup
3 tbsp chia seeds

FOR CRUMBLE BASE

2 cups gluten free rolled oats
1 cup almond flour (I use THIS blanched brand)
1/2 cup oat flour (like this OR grind your own)
1 tsp baking powder
1/4 tsp salt
1/2 tsp cardamom or cinnamon powder
1/2 tsp ginger powder
1/3 cup maple syrup
1/2 cup coconut oil, melted (or butter or ghee if not vegan)

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Instructions

To make blueberry chia jam: add blueberries to a small sauce pan and cook over medium heat for 5 minutes, until berries begin to burst open. Add 2 tablespoons of maple syrup. With a fork or immersion blender, mash about half of the berries and simmer for another 5 minutes.Remove from heat and whisk in chia seeds until well incorporated. Set aside to cool and thicken.
Preheat oven to 350’F. Line 8×8 baking pan with parchment paper.
To make crumble: In a mixing bowl, combine oats, almond flour, oat flour, baking powder, salt, cardamom, and ginger. Stir in maple syrup and melted coconut oil until well incorporated.
To assemble: Press 2/3 of crumble mixture into bottom of prepared pan, packing it firmly and evenly. Spread blueberry jam in an even layer over the top of crumble base. Sprinkle remaining crumble mixture over the top.
Bake for 35-38 minutes, until crumble top is golden.
Remove from the oven and allow to cool to room temperature before slicing. Placing in refrigerator will speed cooling process.
Store any leftovers in air-tight container in the fridge.

Notes

HOW TO MAKE HOMEMADE GLUTEN FREE OAT FLOUR: Making your own gluten free oat flour is easy. Simply place gluten free rolled oats (NOT quick oats) into a food processor, high speed blender., or coffee grinder. Place top on and process until the oats turn into a fine powder. My food processor takes about 3 minutes. A high speed blender will be faster. A coffee grinder is actually my favorite. To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, but I prefer to do this to get a lighter texture in my baked goods. Store oat flour in an air-tight container in the fridge for up to a month.