Blueberry Peanut Butter Crumble Bars

Blueberry Peanut Butter Crumble Bars
COMMENTS
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    [post_date] => 2017-07-14 07:18:14
    [post_date_gmt] => 2017-07-14 13:18:14
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    [post_title] => Blueberry Peanut Butter Crumble Bars
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    [post_modified] => 2017-08-15 15:40:24
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07.14
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TOTAL TIME :40minutes20minutes30minutes
9bars
INGREDIENTS
  • BASE & CRUMBLE
  • 3 1/2 cups instant oats
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup coconut sugar
  • 1/4 cup organic peanut butter powder
  • 8 tablespoons unsalted butter, melted (1 stick, sub vegan butter or coconut oil)
  • 1 large egg *(sub flax or chia egg, instructions below)
  • 1/4 cup runny unsalted unsweetened peanut butter (sub almond or sunflower butter)
  • 2 teaspoons vanilla extract
  • BLUEBERRY FILLING
  • 2 1/2 cups frozen blueberries
  • 2 tablespoons arrowroot powder (sub non GMO cornstarch)
  • 3 tablespoons coconut sugar
  • 1/4 teaspoon blueberry extract (Optional!)
DIRECTIONS
  1. ***If you don't to buy the peanut butter powder, just add an extra 1/4 cup instant oats to the food processor when making oat flour (for a total of 3 3/4 cups instant oats for the whole recipe)
  2. Preheat oven to 375 and line an 8x8” baking dish with parchment paper, allowing an inch or two to overhang the sides. Add 2 cups instant oats to a food processor and process until they form a fine flour consistency (don’t clean). *If not using PB powder, add 2 1/4 cups to FP. Add oat flour to a large mixing bowl, along with remaining instant oats, sea salt, cinnamon, coconut sugar and peanut butter powder. Whisk to incorporate ingredients evenly.
  3. In a small bowl, whisk together melted butter, egg, peanut butter and vanilla extract. Pour over dry ingredients and stir until evenly coated. This should be a semi-sticky crumble—not wet but able to hold when pressed together. Add 2 1/2 loose cups (approximately 2/3) of the crumble mixture to the bottom of your baking dish and pat firmly into an even layer.
  4. In your food processor, combine all blueberry filling ingredients. Pulse just until it forms an icy crumble—you won’t see blueberry chunks anymore, but you don’t want it to liquify. Scrape blueberry mixture onto baking dish and spread in an even layer. Top with remaining crumble and press it down gently. Bake crumble for 40-45 minutes, or until edges are golden brown. Remove from the oven and allow to cool at least 30 minutes before slicing with a very sharp knife.
  5. Allow bars to cool completely before storing in an airtight container. Bars will keep for 48 hours on the counter or 5 days in the fridge. I personally like them best straight out of the fridge!
  6. *TO MAKE A FLAX OR CHIA EGG: combine 1 tbsp flax meal or 1 tbsp chia seeds with 3 tbsp water and allow to sit 10 minutes or until gelatinous. Then just add this when you would add the egg, per instructions.
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Previous Posts:

  • Emily

    Hi Laura! I want to make these bars but I’m vegan! Can I sub out the egg for anything else without making the taste change too much?

    • Laura Lea Bryant

      Hey! Yes you can sub a flax or chia egg! I will note that in the instructions xoxo

  • paigecorbin

    Hi! You list instant oats, can I use the Bob’s Red Mill gluten free oats? Thank you! Can’t wait to try!

    • Laura Lea Bryant

      You can, but the regular rolled oats will be larger and chewier, so the bars will have a slightly different texture. Should still be delicious!

    • Laura Lea Bryant

      You can also pulse the rolled oats to make them smaller, as Jessica noted a few comments above!

  • Amanda

    Hi! Any way I can avoid using coconut sugar? We only use honey and maple syrup in our house!

    • Laura Lea Bryant

      I’ve never tested it so I can’t say for sure, but subbing a wet sweetener might impact the texture and ability to hold together. Let me know if you give it a try!

  • Natasha Pryor

    I’ve been waiting for what feels like forever for you to post this recipe!!! And it’s finally here and sounds amazing!! I can’t wait to try it😍 The only ingredient I don’t have on hand is arrowroot powder, any suggestions of where to find it?

    • Laura Lea Bryant

      Hey Natasha! You can use cornstarch instead!!!

  • mallory mountz

    I have been dying for you to post this recipe ever since i saw you make them the first time on instagram! Luckily I had all of the ingredients and they are currently in the oven.. I am not sure I’m going to be able to wait for them to cool before I start digging in!! Thank you, thank you!

    • Laura Lea Bryant

      Yay! I am so happy that you were so excited! Please do let me know how they turn out XOXO

  • Jessica Quick

    Thank you so much for sharing! I have been so excited for this recipe to come out! Question: if I use old-fashioned oats instead of instant, should I pulse a food processor first to break them up a bit? Thanks again!

    • Laura Lea Bryant

      That’s a great idea Jessica! I’m actually going to mention that to another commenter below!

  • Floy Hamm

    I made these bars this morning and they are incredible!!!! I used rolled oats and crunchy almond butter since that is what i had on hand and they turned out delicious. I am going to the lake with friends and I cant wait for them to taste them. They will not believe they are healthy! Thanks for the great recipe!

    • Laura Lea Bryant

      My pleasure Floy!!! Thank you so much for taking the time to share your substitutions! I hope your friends love them too! xoxo

  • Lauren Stuart

    Has anyone tried these with a different fruit. Strawberries for example.

    • Laura Lea Bryant

      One reader messaged me that they worked with frozen strawberries! I have also tested them with a bag of frozen mixed berries and that worked well.

      • Lauren Stuart

        Okay thank you. The blueberries were devine, but I would love to try a different fruit.

  • Rachel

    Hi Laura — I have Bob’s Red Mill oat flour on hand. Can I use that instead of making my own in a food processor? if so, how much should i use? (I’m assuming the 2 cups of instant oats come out to closer to a cup and a half when ground?) Thanks!

    • Laura Lea Bryant

      Hi! Actually it’s actually a 1:1 ratio with oats and oat flour so just use the same amounts!

  • These bars make it acceptable to eat dessert for breakfast! Almost like pb and j, yum!

    • Laura Lea Bryant

      Yay!!! So glad you like them!

  • Caitlin Peterson

    These were delicious. I had a hard time not eating the batter/crumble as I was assembling it all!

    • Laura Lea Bryant

      That’s the best kind of review! So glad you enjoyed them!

  • Diane Haynes

    I made these yesterday and they are great! I used 1/4 cup almond meal in place of pb powder, some rolled oats in place of instant and no corn starch. They are delicious! I can’t wait to try strawberries!

    • Laura Lea Bryant

      Hi Diane!!! YAY!!!!! I’m so glad you enjoyed them. Thanks for sharing your changes!

  • Katie

    These are currently baking in my oven right now and making my house smell AMAZING! I don’t know that I will be able to wait until morning! 😉

    • Laura Lea Bryant

      I’m so glad you gave them a try! The smell is really just divine. I hope you love them!

  • Migdalia Colon James

    Just cut up a fresh batch minutes ago. This is the second time I’ve made them and my husband LOVES them! My friends are asking me for the recipe and I’m linking them right to your page. So yummy! I haven’t been able to get my hands on the blueberry extract yet but can only imagine it will only make them that more delicious. Really loving your recipes. Thank you!!

    • Laura Lea Bryant

      Hi love!!! Thank you for this wonderful review! I am thrilled that they have been a success in your house! Thank you as well for sharing the recipe! xoxoxo

      • Migdalia Colon James

        Up next, the Chewy Ginger Cookies with Molasses & Dates!