I have a thing for blueberries (see my blueberry scone recipe here) and even though it’s winter, I really felt like maybe if I made something summery, then maybe the warmer weather would come more quickly? I also had a serious craving for some granola bars, and thinking I could marry the two, here are these gluten free and vegan scrumptious blueberry bars. Not too sweet and just crumbly enough. Yummy! These would also be awesome with raspberries, blackberries, peaches, or even a combination of any of those fruits!
- 2 cups fresh blueberries
- 1/2 cup honey or maple syrup, divided
- 1 tablespoon vanilla extract
- 1 tablespoon flax seed + 3 tablespoons water (thickener for the blueberry filling)
- 3 cups gluten free oats
- 2 tablespoons cinnamon
- 1 teaspoon baking powder
- 1 cup apples, washed, peeled and chopped
- 1/2 cup raw walnuts, chopped (optional)
- Preheat oven to 350 degrees
- Add chopped apple to a sauce pan with 1/4 cup honey or maple syrup and one tablespoon cinnamon, heat over low heat
- Mix flax seed + 3 tablespoons of water and set aside to allow to thicken
- Once thickened, add flax seed mixture to sauce pan and stir into apples.
- Leave apples on heat until soft.
- Remove apple mixture from heat and pulse with a food processor and set aside
- Pulse 1 1/2 cups of oats in the food processor
- Mash blueberries and 1/4 cup remaining honey or maple syrup together in a bowl and set aside
- Mix all oats (ground and unground) with pulsed apples, 1 tablespoon cinnamon, baking powder, and vanilla extract together
- Press 1/2 oat mixture into the bottom of a greased pan (I used coconut oil but you could also use parchment paper)
- Pour blueberry mixture over oats and use a knife or spoon to spread out, covering the oats.
- Place the rest of oat mixture (can be crumbly because you will not be pressing it into anything) over blueberries, spread walnuts on top if desired
- Bake for 25 to 30 minutes, or until the top of the bars start to become brown
Fiber: 3g Sugar 15g