If I made a roundup of my favorite on-the-go breakfasts, these babies would top the list. They’re a snap to make and tick all the boxes when it comes to my idea of the perfect morning food: high in taste, rich in fiber (y’all know how important that is to me), gluten free, packed with vitamins, antioxydants, oh and let’s not forget an important one: they keep me full until lunch time. They are also the right amount sweetness: not too much for sugar-free me, and just enough to keep my kids from asking for Nutella.
Note: I once made these with a mix of raspberries, blueberries and strawberries and it was absolutely delicious. Feel free to play around with the different combinations of berries.
Ingredients
- 2 1/2 cups gluten free rolled oats
- 1 1/2 cup almond flour
- 1/2 tsp salt
- 2 tbsp water
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 700g frozen blueberries
- 1/3 cup coconut sugar
- 1 tsp chia seeds
- 1 tsp vanilla extract (you could also flavor with cinnamon if you prefer)
Instructions
- Preheat oven to 175C
- Large a 9-inch pan with parchment paper and set aside
- In a large bowl, combine oats, almond flour and salt. Mix well.
- Add the water, maple syrup and coconut oil. Combine well. Take out 3/4 cup of the crumble and set aside. Press the remaining dough firmly into the bottom of the pan to make the crust. Place in the fridge for 15 minutes.
- Meanwhile, place the blueberries in a pot that you put over medium heat. Stir in the coconut sugar, chia seeds and vanilla extract. When the blueberries start thawing and producing juice, stir gently and let it simmer for a few minutes.
- Take the crust out of the oven and pour the blueberry filling evenly on it. Sprinkle with the remaining dough from the crust and place in oven for 40 minutes.
- When the bars are cooked through and slightly golden, take out of the oven and let cool. Cut into squares.
