Blueberry Peanut Butter Crumble Bars (Edit recipe)

Laura Lea

50 recipes
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20 followers

It's a blueberry world and we're just living in it!!!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 9

Ingredients

Base and Crumble

3 1/2 cups Rolled Oats, (instant oats)
1/2 tsp Sea Salt
1/2 tsp Ground Cinnamon
1/2 cup Coconut Sugar
1/4 cup Peanut Butter Powder
8 Tbsp Unsalted Butter, melted (1 stick, sub vegan butter or coconut oil)
1 Egg, (you can sub a flax chia egg)
1/4 cup Peanut Butter, runny and unsalted
2 tsp Vanilla Extract

Blueberry filling

2 1/2 cups Blueberries, frozen
2 Tbsp Arrowroot Flour, or powder
3 Tbsp Coconut Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 and line an 8x8” baking dish with parchment paper, allowing an inch or two to overhang the sides. Add 2 cups instant oats to a food processor and process until they form a fine flour consistency (don’t clean). *If not using PB powder, add 2 1/4 cups to FP. Add oat flour to a large mixing bowl, along with remaining instant oats, sea salt, cinnamon, coconut sugar and peanut butter powder. Whisk to incorporate ingredients evenly.
In a small bowl, whisk together melted butter, egg, peanut butter and vanilla extract. Pour over dry ingredients and stir until evenly coated. This should be a semi-sticky crumble—not wet but able to hold when pressed together. Add 2 1/2 loose cups (approximately 2/3) of the crumble mixture to the bottom of your baking dish and pat firmly into an even layer.
In your food processor, combine all blueberry filling ingredients. Pulse just until it forms an icy crumble—you won’t see blueberry chunks anymore, but you don’t want it to liquify. Scrape blueberry mixture onto baking dish and spread in an even layer. Top with remaining crumble and press it down gently. Bake crumble for 40-45 minutes, or until edges are golden brown. Remove from the oven and allow to cool at least 30 minutes before slicing with a very sharp knife.
Allow bars to cool completely before storing in an airtight container. Bars will keep for 48 hours on the counter or 5 days in the fridge. I personally like them best straight out of the fridge!

Flax or Chia Egg

Combine 1 tbsp flax meal or 1 tbsp chia seeds with 3 tbsp water and allow to sit 10 minutes or until gelatinous. Then just add this when you would add the egg, per instructions.

Substitute

If you don't to buy the peanut butter powder, just add an extra 1/4 cup instant oats to the food processor when making oat flour (for a total of 3 3/4 cups instant oats for the whole recipe)

Notes

1/4 teaspoon blueberry extract is optional for the blueberry filling

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	219
Fat:	14 g
Carbohydrates:	20 g
Protein:	8 g
Cholesterol:	27 g
Sodium:	185 mg
Fiber:	2 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.