healthy desserts

Need a quick and healthy summer dessert?  Make these Lemon Blueberry Pie Oatmeal Bars!  Super simple to make, naturally sweet and vegan + gluten-free!

Post and pictures updated 7/18/18*

Guys, this recipe was one of our very first four years ago!  FOUR YEARS.  Can you believe that?  This redo recipe was long overdue!

So every year my mom gets like 50 lbs of fresh blueberries from this amish farm and makes pies with them.  Pies barely make a dent in all the blueberries she gets, so I get to make some cool recipes with blueberries and eat them with just about everything.  #blueberriesfordays

Way back at the beginning of the blog, Rachel and I were obsessed with making recipes with oat flour.  That obsession definitely wore off as we started experimenting with different types of flours like almond, coconut and nut butter (for our flourless goodies).

But I have to say, it was nice to revisit an oat flour recipe, as I love to dense chewy texture that the oats give!

Now I originally classified these bars as a dessert, but honestly they are great for breakfast too.  It’s basically oatmeal with blueberries, just in a different form😉

Here is what you need to get started:

oats

blueberries

egg (or banana)

applesauce

maple syrup

baking powder

cinnamon

chia seeds

lemon juice 

lemon zest

1. Lemon-Blueberry Pie Oatmeal Bars

   Print Recipe

   Ingredients

     

   • Crust
   • 2/3 cup oats pulverized into oat flour
   • 1/3 cup oats
   • 1/2 tsp. baking powder
   • 1/2 tsp. cinnamon
   • 1/2 cup applesauce
   • 1 egg beaten or 1/2 mashed banana (for vegan version)
   • Filling
   • 2 cups fresh blueberries
   • 1 Tbsp. chia seeds
   • 1 Tbsp. pure maple syrup
   • 1 Tbsp. lemon juice
   • 1 Tbsp. lemon zest

   Instructions

    

   • Preheat oven to 350 degrees.
   • In a medium-sized bowl, combine oat flour, oats, baking powder and cinnamon.  Add in egg (or mashed banana and apple sauce and stir until mixture is well combined.
   • Spray a glass pan or jelly roll pan with cooking spray.  Spread crust mixture in an even layer.  Bake for about 15 minutes, or until crust is lightly golden.
   • For filling, place 1.5 cups blueberries in a food processor and pulse until chunky (blueberries shouldn't be fully pureed). Place in a bowl and add in chia seeds, maple syrup, lemon juice and zest.
   • Spread evenly on top of crust and then scatter remaining 1/2 cup blueberries on top.  Bake for 15 minutes.
   • Let cool and slice.
   • Enjoy!!

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