Lemon Blueberry Oat Bars

These slightly tart, perfectly-sweet lemon oat crumble bars are perfect for any time of day. They're gluten-free and vegan too!

Lemon Blueberry Oat Bars

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Ingredients

Lemon Blueberry Chia Jam Layer:

• 1 1/4 cups fresh blueberries

• 1/4 cup fresh lemon juice (about 1 large lemon)

• 3 tbsp chia seeds

• 1 tbsp maple syrup

Crust & Crumble Topping:

• 2 1/2 cups rolled oats

• 1 cup almond flour (I like Bob’s Red Mill)

• 1/4 tsp sea salt (I like Eden Foods’ salt!)

• 1/4 cup filtered coconut oil

• 1/4 cup creamy almond butter

• 1/4 cup pure maple syrup

• 1 TBS fresh lemon juice

Instructions

Lemon Blueberry Chia Jam:

1. Simmer the blueberries in a small saucepan over medium heat for about 6 minutes until the blueberries are plump and juicy. Mash them with a fork.

2. Remove from heat and stir in the lemon juice, maple syrup and chia seeds.

3. Set the jam to the side and allow it to cool and thicken.

Crust & Crumble Topping:

1. Preheat oven to 350F.

2. Line a 9-inch square pan with parchment paper.

3. In a large bowl, combine the oats, almond flour, and salt.

4. In a medium microwave-safe bowl, melt the coconut oil in the microwave. Then, mix in the almond butter, maple syrup, and lemon juice until well combined.

5. Add the wet ingredients to the dry and stir until it is well combined.

6. Using clean fingers, press the oat mixture into the pan in an even layer.

7. Bake the crust in the oven for 15 minutes. Then spread the lemon blueberry jam in an even layer over the crust.

8. Bake for another 15 minutes. Remove from the oven and allow it to cool in the pan. Once cooled, cut into bars!

ENJOY!

Store leftovers in an airtight container in the fridge for 4-5 days.

Don't forget to tag me on Instagram, @cooking_emily, so I can see your recreations!

Xoxo,

Emily