Modeled after a old favorite at our local coffee shop, these Vegan Blueberry Bars come super close to the real deal and this makes us very happy. Blueberries, oats and a hint of brown sugar combine for a healthy sweet snack.
Years ago, enjoying life in Tucson, Arizona, we frequented Epic Cafe with the sole purpose of consuming vegan fruit bars (a visit highly recommend if you’re in town). Ten years later, we’re still thinking about them and Tucson. The desert always calls you back.
We’ve tried a few recipes that we thought might work over the years.
They didn’t. Disappointment set in.
Every new year we get the urge to try again. This time I think we have a winner.
Behold the Vegan Blueberry Bar.
It’s easy. They’re tasty. Blueberry season, here we come!
From smoothies to breads, blueberries make everyone happy!
Blueberry bars are always a welcome guest on the countertop. They are a quick breakfast, a healthy snack and it you're feeling like dessert, warm these up and top with a scoop of almond ice cream.
- 2 cups regular rolled oats
- 1 1/4 cup oat flour grind up oats to make flour if you don't have it on hand
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 2 tbsp chia seeds or ground flax
- 1/2 cup packed brown sugar
- 1 tbsp almond butter
- 1/4 cup coconut oil
- 1/4 cup brown rice syrup
- 4 dates pitted and chopped into bite size pieces
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup fresh blueberries
- 1/3 cup chopped almonds
Line an 8" x 8" square metal pan parchment paper.
Preheat oven to 350F.
In a large bowl, whisk together all of the dry ingredients, nuts and dates included.
In a separate bowl, whisk together the wet ingredients.
Add wet to dry and stir well until throughly combined.
Fold in the blueberries and spoon the mixture your baking pan.
With wet hands (to prevent sticking), press mixture evenly into the pan. Pressing firmly to create a nice tight bar texture.
Bake for about 30 minutes.
Allow to cool completely before cutting.
Best eaten immediately. Otherwise cut into bars, refrigerate or freeze.
tip: pop them back in the oven for a few minutes to crisp them up again the next day.