These Blueberry Oatbars are deliciously gooey and tasty. Can’t remember where the original inspiration came from. It was ages ago and I have tweaked and changed the recipe over time. At the time of writing this we are in the middle of the covid fiasco. We used to do pop up vegan dining in our home, but as that is impossible at the moment we have been doing lunchtime mealdeals – vegan sandwich and a dessert – and this is one of the desserts. Check out our Instagram Page
Ingredients:
Top and Bottom Layers:
- 225 g self raising flour
- 150 g gluten free oats
- 160 g vegan butter
- 110 g demarara sugar
- 60 g pumpkin seeds
Filling Layer:
- 450 g blueberries (fresh or frozen)
- 1/4 C organic brown sugar
- 1 1/2 T cornstarch
Method:
1 – Preheat oven to 180 C and prepare the 22 x 22 cm tin with parchment.
2 – In a bowl mix together the demarara sugar and vegan butter using a spatula
3 – Sift the flour and add it in. Using your hands make it into a crumble.
4 – Add in the oats and pumpkin seeds and continue mixing to a crumble.
5 – In a saucepan, mix the blueberries, sugar and cornstarch.
6 – Over medium heat, bring to boil stirring continually till it starts to thicken
7 – Take 2/3 of the crumble and put into the prepared baking tin. Press down well.
8 – Pour in the blueberry mixture and spread evenly.
9 – Take the remaining 1/3 or the crumble and spread on top. Press down gently.
10 – Bake for 30 minutes till lightly brown on top.
11 – Remove – allow to cool – lift out of tin and cut into 9 or 12 pieces.
Bon Apetit!
