Ingredients
Scale
- 1 1/2 cups all purpose flour sub with oat flour for gluten-free option
- 1 1/2 cups old fashioned rolled oats
- 1/3 cup coconut sugar sub with packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup unsalted butter melted; sub with coconut oil for dairy-free option
- 3 cups blueberries about 1 1/2 pints
- 1/2 cup coconut sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 375 degrees. Line an 8×8" baking dish with parchment paper or foil.
- In a medium bowl, combine the flour, oats, 1/3 cup sugar, cinnamon, and salt. Stir until well mixed.
- Add the melted butter to the dry ingredients and stir until moistened. The mixture should hold together when pinched.
- Press 2/3 of the oat crumble mixture into the bottom of the prepared pan and bake for 8-10 minutes until golden brown.
- In another bowl, combine the blueberries, 1/2 cup sugar, lemon zest, lemon juice, and cornstarch, mixing well.
- Pour the blueberry mixture evenly over the baked crumble base, then sprinkle the remaining crumble on top.
- Bake for 35-45 minutes, until the center is bubbly. If the crumble browns too quickly, cover with foil after 30 minutes.
- Allow the bars to cool completely on a wire rack for at least 3 hours or overnight before cutting into bars.
Notes
Substituting oat flour makes this recipe gluten-free.
For a dairy-free version, use coconut oil instead of butter.
Letting the bars cool completely is essential for them to set properly.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.