Jammy Blueberry and Nectarine Oat Bars
These simple oat bars are the perfect late summer pick me up. Use the freshest fruit you can find, make the almond butter crumble, and you’ll be snacking in no time. Try them with some vegan ice cream for dessert, or for breakfast on the go. (Photo source: Alec Tilly)
Adapted from The First Mess
| Yield: 8 servings | Time: 45 minutes |
Ingredients
jam
1 1/2 cup blueberries, fresh or frozen
1 1/2 tablespoons chia seeds
3 tablespoons sugar
1 teaspoon cornstarch
oat crumble
1/4 cup almond butter
5 tablespoons coconut oil, melted
1 teaspoon vanilla
1/3 cup sugar
1 cup oats
1/2 cup whole wheat flour
3/4 teaspoon salt
3/4 baking powder
1 nectarine, sliced
Preparation
Preheat the oven to 375 F. Grease a parchment paper lined 9x9 baking dish (or smaller for thicker bars).
To make the jam, heat the fruit, chia, sugar over medium heat. Once it’s cooked down and jammy, add the cornstarch. Cook for a few more minutes over low heat and then let cool.
In a bowl, whisk together the almond butter, coconut oil, vanilla, and sugar. Add the oats, flour, salt, and baking powder. Mix to combine.
Reserving about 1/2 cup of the crumble for topping, transfer the rest to the lined baking dish. Using your hands, spread the mixture to fit the pan and firmly press down to form the crust.
Bake the crust for 10 minutes.
Remove from the oven and let it cool for 5 minutes. Pour the cooled blueberry jam over the crust, followed by the nectarine slices. Sprinkle the remaining 1/2 cup of oat crumble on top, and return to the oven for 25 minutes.
Let cool in the pan before slicing and enjoying.
Zero waste tips
Purchase your oats, sugar, chia, and flour in bulk, using your own container whenever possible. Even almond butter can be found this way!
Make your own almond butter at home, using raw or roasted nuts and a food processor.
Buy the blueberries and nectarines from the farmers market—the fruit containers are often compostable. Otherwise, recycle the plastic.