Blueberry Oat Crumb Bars

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Votes: 74
Rating: 3.35
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Servings 24bars
Prep Time 15minutes
Cook Time 40minutes
Submitted By Bob's Red Mill Natural Foods
This recipe can be found on our bags of Organic Coconut Sugar.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 74
Rating: 3.35
You:
Rate this recipe!
Servings 24bars
Prep Time 15minutes
Cook Time 40minutes
Submitted By Bob's Red Mill Natural Foods
This recipe can be found on our bags of Organic Coconut Sugar.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 375°F. Line a 13x9-inch cake pan with parchment paper.
  2. In a bowl, mix together Bob’s Red Mill Whole Wheat Pastry Flour, Rolled Oats, Coconut Sugar, salt and cinnamon. Add butter and mix with an electric mixer or pastry cutter until small clumps of dough form. Remove and reserve 2 cups of this mixture.
  3. Press the remaining oat mixture into the bottom of the prepared cake pan. Set aside.
  4. In a bowl, combine the blueberries, Bob’s Red Mill Coconut Sugar, cornstarch and lemon peel. Pour blueberry mixture over the top of the crust.
  5. Add sliced almonds to the reserved oat mixture and mix well. Sprinkle evenly over the top of the blueberries.
  6. Bake until the topping is golden-brown and the blueberries have begun to bubble, about 40 minutes. Let cool completely then cut into bars.
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Recipe Comments

2 thoughts on “Blueberry Oat Crumb Bars

  1. John Bell

    I’m in the middle of assembling this and find it incredibly frustrating, from trying to spread something sticky onto parchment paper which slides against the 13×9 to finding there just isn’t enough mixture to spread out…the mixture is so thick and lumpy that it compresses but doesn’t spread. I have a mess on my hands and a 3 minutes spreading operation is turning into 20 minutes of frustration.

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  2. John Bell

    Addendum: out of the oven and cooled, it remains incredibly sticky and can’t be cut; it’s floppy; like holding a slice of peanut butter. There was a lot of moisture in the berries that wasn’t removed in the recipe. I did drain and reserve about 3/4 cup of liquid from the berries, but there was still too much moisture. The result isn’t a bar, but rather a jam. We can’t use the result as a breakfast bar for road trips as hoped but will stir spoonfuls into plain yogurt. It’s delicious, though a bit too sweet.

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