Berry Bars (vegan, whole grain, dairy-free options

• Vegan

• Produce

  • 2 1/2 cups Blueberries, fresh
  • 1 tbsp Lemon, zest

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Condiments

  • 7 tbsp Raspberry or another type of berry jam

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 cup Brown sugar or raw sugar
  • 3/4 cup Ivory whole wheat flour or all-purpose flour
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 2/3 cup Coconut oil

Found on texanerin.com

Ingredients

• 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
• 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

Directions

• Preheat the oven to 375°F (190°C) and line an 8x8 (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.