It might not be berry season, but there’s never a wrong time for a warm crumb cake fresh out of the oven.
Blueberries happen to be one of those fruits that’s almost even better when cooked down and caramelized. Other berries, like strawberries, raspberries, or blackberries, don’t always hold their sweetness and texture as well, as the cooking process can denature the freshness a bit. But blueberries, while perfect fresh, cold, and crisp, can make for one delicious warm compote. That’s why blueberries hold up so well in baked goods, like pies, and pancakes, and muffins. They maintain they shape and luscious blueberry sweetness, and remain juicy to the bite.
Not everyone has time to prepare fresh pancakes right off the griddle in the morning or fresh muffins hot out of the oven, so baking up a dish ahead of time that you can refrigerate or freeze can be so convenient. A recipe for breakfast blueberry oat bars from a web site called The Full Helping gave us inspiration for this recipe, which is essentially a mash-up of a wholesome coffee cake, blueberry bread, breakfast bar, and sheet pancake all in one. They’re light, fluffy, moist, and perfect for breakfast, snack, or dessert – both healthy and slightly indulgent at the same time!
These blueberry oat bars are but an adaptation of the original recipe from The Full Helping, as Neat Nick Preserves Blueberry Ginger Jam stars as the main attraction. The topping features significantly more jam, twice the amount to be exact, than the original recipe calls for, but rightfully so. The jam is chunky and chock-full of whole, fresh, juicy blueberries, with a warm-the-back-of-your-throat spice from the ginger. Only sweetened with a hint of sugar to balance out the gingery heat, the blueberry ginger jam is the perfect topping to these bars, and really any pancake or toast!
The recipe calls for oat flour, but you can make this yourself by pulverizing rolled oats in a food processor until they reach a fine, flour-like consistency. For the topping, omit the brown sugar and instead spread twice the amount of blueberry jam on top and then crumble more oats and coconut oil on top of the jam layer. Bake the bars at 350F for about 45 minutes until the crumbly top turns golden, then allow the bars cool so the jam can set before cutting into the dish….the waiting is the hardest part!
These bars are vegan, gluten-free, and can be adapted to any other dietary needs by swapping out alternative grains or flours for the oats, such as quinoa, buckwheat, cassava, almond, or coconut flours.
Recipe adapted from The Full Helping web site by Gena: https://www.thefullhelping.com/breakfast-to-go-vegan-blueberry-oat-bars/
Blueberry Oat Bars
- 2 cups oat flour
- 1 cup rolled oats
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. cinnamon
- 6 Tbsp. maple syrup
- ¼ cup avocado oil
- 1 banana
- ¼ cup almond milk
- 1 tsp. vanilla extract
- 2/3 cup Neat Nick Preserves Blueberry Ginger Jam
- ¼ cup rolled oats
- 2 Tbsp. coconut oil
Preheat the oven to 350F.
In a large mixing bowl, combine the oat flour, rolled oats, baking soda, salt, and cinnamon. Set aside.
In a food processor, blend the maple syrup, avocado oil, banana, almond milk, and vanilla extract.
Combine the wet ingredients with the dry and mix thoroughly together.
Pour the mixture out into a small rectangular or square glass baking dish and spread out evenly.
Gently spread the blueberry jam in a thin layer over the top of the cake without mixing into the cake batter.
For the crumb topping, pulse the oats and coconut oil in a food processor until just combined.
Scatter the crumb topping all over the jam layer of the cake.
Bake at 350F for 45 minutes, or until the top begins to turn slightly golden.
Allow to cool completely before cutting so the jam can set.
For more great Neat Nick Preserves recipes, visit the Recipes page on our website. Enjoy!
Recipe created by NoodlesKnows blog author and fitness coach Mandy Kaewsowatana.