Cranberry Blueberry Crumb Bars. Easy Blueberry Bars. Crumble bars with blueberry cranberry chia layer, shortbread and oat crumb topping. Vegan Recipe. Makes one 9 by 5 inch or smaller loaf pan
Author: Vegan Richa
Recipe type: Breakfast
For the Cranberry Blueberry layer:
¾ to 1 cup blueberries, fresh or frozen
½ cup cranberries, fresh or frozen
2 tsp lime juice
2 tbsp sugar
3 tbsp water
1 tsp chia seeds
¾ cup whole wheat flour
¾ cup old fashioned oats (use certified gf if needed)
¼ cup almond flour
¼ tsp baking soda
¼ tsp salt
½ tsp cinnamon
¼ to ⅓ cup ground sugar
2 tbsp solid coconut oil
1 tsp lime juice
1 tsp vanilla extract
2 tbsp or more almond milk
Cranberry Blueberry layer:
Mix everything in a saucepan and cook over medium heat for 8 to 10 minutes or until most of the berries break down. Mash some the berries.
For the crust:
Preheat the oven to 350 degrees F.
In a bowl, add all ingredients through sugar. mix well. Add oil, lime juice and vanilla and mix in well with your hands.
Sprinkle almond milk on the mixture and mix until the mixture is crumbly but starts to stick together.
Press ¾ of the mixture in a parchment lined pan until even. (9 by 5 inch)
Pour the blueberry cranberry mix on the crust and spread evenly.
Spread rest of the crust on top to make the crumb. spray oil on top (optional)
Bake for 35 minutes or longer until golden on top. Cool for 10 mins, then remove from the pan. Cool another 10 mins or more before slicing. Store on the counter for the day or refrigerated for upto 4 days.
To make these gluten-free: Use gluten-free flour like oat flour or other flour or flour blend instead of wheat flour. Add 2 tsp chia seeds or chia seed meal to the 2 tbsp almond milk and use.