Blueberry Crumble Bars (Vegan, Dairy-Free, Gluten-free)

What you will need (Makes ~9 bars): 

Oat Layer:

• 1 1/2 cup large flake oats
• 1/4 + 1 tbsp cup corn flour (or gluten free flour of choice)
• 3 TBSP natural almond butter (or nut butter of choice), smooth and softened.
• 1 1/2 TBSP coconut sugar
• 4 TBSP coconut oil, melted
• 1 TBSP pure maple syrup
• 10 fresh dates, pitted, softened and mashed into a paste.
• 1/2 tsp ground sea salt
• 1/4 tsp baking soda

Blueberry layer:

• 1 cup frozen blueberries
• 1 mashed banana
• 1 TBSP brown rice syrup (found at Bulk Barn, if you do not have this you can swap for more honey instead).
• 1 1/2 TBSP honey
• 6 tsp corn starch

Directions: 

1. Preheat the oven to 350F.
2. Mix all dry ingredients for the oat layer together. Then begin to add in wet ingredients one at a time with stirring. Note: to soften the dates, microwave them for 40 seconds with 2TBSP water. Then mash into a paste.
3. In a small pan lined with parchment paper, pack down the mixture to make the bottom oat layer.
4. Now, In a small pan on the stove top. Placing the burner to medium-high heat, add blueberries, mashed banana, syrup, and honey. Bring to a boil. Once bubbling, remove from the heat and begin to stir in corn starch 1 tsp at a time. This will thicken the blueberry mixture.
5. When you had added all the corn starch, pour and spread this layer on top of the oat layer.

For the top oat layer I like to add my own personal granola at the end for a crunch: See Brooke’s Almond Granola Recipe here!

OR for the top layer you can mix in a small bowl:

• 1/2 cup large flake oats
• 2 tbsp maple syrup
• 1 tsp coconut oil, melted
• 1 tsp vanilla
• Small handful pecans/almonds

Mix these ingredients together and sprinkle on top before cooking.

FINAL STEP! Bake in the oven on 350F for ~20-25minutes. Until you can see the edges browning. Let cool and enjoy warm! If you are storing these to eat throughout the week I recommend storing them in the refrigerator after 1-2 days.