Blueberry and Lemon Oat Crumble Bars ( Vegan, Gluten-Free)
VEGAN II DAIRY FREE II GLUTEN FREE II SESAME FREE II SOY FREE II SHELLFISH FREE II NIGHTSHADE FREE II FISH FREE
Gluten-free Lemon and blueberry breakfast bars are a delightful and flavoursome option to kickstart your day. The combination of zesty lemon and sweet blueberries creates a refreshing, tangy taste that will please your taste buds. These bars are delicious and convenient, making them an excellent choice for a quick and satisfying breakfast on the go.
Their soft and chewy texture offers a delightful balance of tartness and sweetness, making them a great way to indulge in a healthy and tasty morning treat. I personally love these vegan lemon and blueberry bars as an afternoon snack with a cup of tea (it’s the British in me, sorry, not sorry!.)
Notes on Ingredients: Homemade lemon blueberry bars
Oats
Always choose certified gluten-free oats for this Healthy lemon blueberry bars recipe if you cannot tolerate gluten. Oats are actually gluten-free however because of the cross-contamination risk it’s not safe for celiacs.
Raw honey
Try to purchase either local raw honey or organic honey. Read about the benefits of raw honey here. Swap for agave if you are vegan.
Blueberries
My first choice would be to use wild blueberries available frozen from Ocado. I used frozen blueberries which are a good choice and cheaper.
Ingredients
Lemon and blueberry breakfast bar variations
Use raspberries and add 25g desiccated coconut to the crumble topping
Add chocolate chips to the crumble topping and omit the lemon
Try using sliced peaches or apricots instead of blueberries
Try strawberries and coconut. Omit the lemon if you like and drizzle over some dark chocolate.
FAQ’s
How long do these breakfast bars stay fresh?
These vegan blueberry & lemon breakfast bars can be kept in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week.
Can I freeze these breakfast bars?
Yes, these breakfast bars can be frozen for future consumption. Wrap them individually in plastic wrap or place them in a freezer-safe container. They can be kept in the freezer for up to 2 months. Thaw them in the refrigerator overnight before serving.
Can I substitute the lemon zest with lemon juice?
While lemon zest adds a strong citrus flavour, you can’t substitute it with lemon juice, unfortunately.
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8 portions - 1.5 hr cooking & prep time
Step by step
Recipe
250 g blueberries ( I used frozen berries)
1 tsp brown or coconut sugar
2.5 tsp cornflour
zest of 3 lemons
250 g oats ( use GF oats if this needs to be gluten-free)
6 tbsp coconut oil
6 tbsp raw/ organic honey or if vegan, use agave
90 g almond flour ( almonds blitzed in a Nutri bullet)
2 tbsp ground flaxseeds
pinch sea salt
Method
Preheat the oven to 180 degrees and line a baking tray with greaseproof paper.
Put the almond flour, oats, flaxseeds, half the lemon zest, coconut oil, honey and sea salt in a food processor and pulse till sticky.
Place 3/4 of the mixture into a lined baking tray and reserve the rest for the top.
In a bowl mix together the rest of the lemon zest with the blueberries, sugar, and cornflour then spread this onto the oat mixture.
Use the remaining oat mixture and scatter it on top of the blueberries. Don't worry that it doesn’t completely cover the berries the topping is more like a crumble.
Bake for 35 minutes in the middle of the oven. When baked leave to cool completely before portioning.
Support & Freebies
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