Blueberry Peanut Butter Crumble Bars

Posted on by llbalanced
Blueberry Peanut Butter Crumble Bars
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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

It's a blueberry world and we're just living in it!!!

I cannot get enough of blueberries this summer! Particularly in forms that are baked, apparently.

Recently I came across a classic recipe for blueberry crumble bars on the inter-web, one that called for ingredients like refined AP flour, refined white sugar (and lots of it) and ample butter...which I'd wager was from a factory farmed source.

I knew that I wanted to re-create the traditional goodness of a crumble bar with LL Balanced-styled, 2017 ingredients.

Which, obviously, often includes PEANUT BUTTER!

Actually, the peanut butter inspo was reinforced by my discovery of the Santa Cruz Organic Peanut Butter Powder. I am not inherently anti-PB powder. I don't see it as a replacement for the real deal, and I embrace ALL the healthy fats, but it does have an amazing concentrated peanut butter-y flavor. It takes a lot of PB to achieve the same flavor in a smoothie or baked good that the powder provides. So I'm digging the idea of using them both...starting with these droolworthy bars. I also love that THIS brand has some chia added to it for some extra fiber and nutrients!

No worries if you're not a PB fan or can't have it; just sub almond butter and an extra 1/4 cup oat flour!

I kinda nailed these on the first try, if I do say so, but I always do a second round of testing before sharing with my baby boos (read: y'all). In this case, round 2 turned into 3 and 4 because I kept forgetting ingredients.

Frustrating, but in retrospect I have to wonder if my subconscious was at play....

Anyways, the finished product is here and I am PROUD of this one! These bars have the crumbly, butteryness and sweet gooeyness like bars of yore, but I made healthier choices: coconut sugar for refined, oat flour for AP and lovely, omega-3 rich grassfed butter. It was important to me not to skimp when it came to using enough sweetener and butter to achieve the classic eating experience. I love butter in moderation and when using the highest-quality available, and I think it is a healthy choice. However; feel free to sub coconut oil or vegan butter if you like!

I also loved the opportunity to re-use the blueberry extract from my donut recipe, but remember that it is optional! I made the bars with and without, and both versions were fab. You can also try this with other fruits such a strawberries or peaches!

If you make these lil nuggets of love, please tag me on Instagram @lauraleabalanced so I can see your creations!

XO

LL

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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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