- Prep Time: 15 min
- Cook Time: 40 min
- Ready in: 55 min
- Yield: 16 bars
For the crust and topping:
1 1/2 cups (150 grams) rolled oats 3/4 cup (94 grams) ivory whole wheat flour or all-purpose flour 1/2 cup (100 grams) brown sugar or raw sugar 1 tablespoon lemon zest 1/4 teaspoon baking powder 1/4 teaspoon salt 2/3 cup (149 grams) room temperature coconut oil1 (should be as soft as room temperature butter) or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version
For the filling:
2 1/2 cups (355 grams) fresh blueberries (do not use frozen) 7 tablespoons (125 grams) raspberry or another type of berry jam (make sure to use vegan jam, if necessary) 1/2 teaspoon vanilla extract pinch of salt
- Preheat the oven to 375°F (190°C) and line an 8″x8″ (20cmx20cm) baking pan with parchment paper.
- In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt.
- Use your hands to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together.
- Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan.
- Bake for 10-13 minutes or until the edges have just started to brown.
- Meanwhile, prepare the filling. In a medium bowl, mix together the berries, jam, vanilla extract and salt. Spoon this over the still warm crust and sprinkle the remaining oat mixture over the berries.
- Bake for another 22-27 minutes or until the top has lightly browned and the filling is bubbly.
- Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting.
- Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.
If you use unrefined coconut oil opposed to refined coconut oil, these bars will likely have a coconut taste to them. If your coconut oil is liquid at room temperature, you can use melted coconut oil in these bars. Mix all the crust / topping ingredients together and then put the bowl in the refrigerator for 10-20 minutes or until firm enough to be pressed onto the bottom of the pan.
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