Gluten-Free Blueberry Oat Bars
Servings: 12 bars
Ingredients
Batter
- 3 cups gluten-free oats
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup berry applesauce
- 2 cups blueberries
- 1/4 cup honey
- 1 egg (or 1 flax egg if vegan)
- 1 Tbsp water
- 1 tsp vanilla extract
Filling
- 2 cups blueberries
- 1/4 cup honey
- 1/4 cup 100% pomegranate juice
- 1 tsp vanilla extract
- 2 Tbsp cornstarch + 1 Tbsp water (mixed together to form a paste)
Instructions
- Preheat oven to 375° and grease an 8 X 8 glass dish with oil.
- To make filling: In a small saucepan, heat the blueberries, honey and pomegranate juice over medium-high heat until it comes to a boil. Once boiling, stir in vanilla and cornstarch/water paste. Continue to stir until filling thickens, about 2-3 minutes. Remove from heat.
- To make batter: In a food processor, pulse half the oatmeal (1 1/2 cups) until it becomes a course flour. In a medium mixing bowl, combine ground oatmeal, remaining oatmeal, cinnamon, baking powder and salt. Stir in the applesauce, honey, water and vanilla extract; mix well.
- Spread about half of the batter in the oiled glass dish, making sure the bottom layer is even and covering the entire bottom of the dish.
- Next, spoon the blueberry filling over the batter followed by the remaining half of the batter, trying to smooth the top batter layer as evenly as possible.
- Bake for approximately 30 minutes until lightly brown on top. Allow to cool for 20-30 minutes (if you can wait that long), then cut into 12 squares.