Gluten-Free Blueberry Pie Bars
Ingredients
Blueberry chia jam
- 2 cups frozen blueberries
- 2 tbsp maple syrup (organic)
- 2 tbsp chia seeds (organic)
Bars
- 1 cup oats
- 1 cup almond flour (organic)
- 1/2 cup organic unsweetened applesauce
- 1/3 cup coconut sugar, monk fruit, or sweetener of choice (organic)
- 1 tbsp organic coconut oil or grass fed butter, softened (use coconut oil if df)
- 1/4 tsp fine sea salt
Preparation
Add blueberries and syrup to a saucepan over medium heat and allow juices to release for 5-10 minutes.
Bring to a boil.
Stir in the chia seeds.
Cook for another 5 minutes.
Remove from heat and cool.
Preheat your oven to 325°F and line a square glass baking dish with parchment paper.
Add oats and almond flour to food processor.
Add the remaining crust ingredients and continue process until a sticky dough forms.
Transfer 2/3 of the dough into your baking pan.
Top with the jam and spread it evenly.
Top with remaining dough by dropping it on top in a few separate globs, and then lightly spread them out.
Bake for 35-40 minutes.
Cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
Tips
Serve with ice cream as a dessert or have them on their own as breakfast bars.
Can be enjoyed warm, cold, or at room temperature.
Makes 9-12 bars with per bar macros (assuming 9 bars) of 186 calories, 9g fat, 25g carbs (21 net), and 4g protein.
