Blueberry Hemp Crumble Bars
9 – 12
About this Recipe
These are great for any occasion. The juicy blueberry filling is tucked between two layers of tasty oatmeal crumble.
- 2 cups rolled oats, divided
- 7 tablespoons coconut oil, room temperature / solid
- 1/2 cup coconut sugar
- 1/2 teaspoon sea salt
- 2 tablespoons hemp hearts
- 2 cups blueberries
- zest of one lemon
- 1 tablespoon water
- 1 tablespoon arrowroot powder or cornstarch
Step by Step Instructions
Preheat oven to 350° F. Line a square (8×8) baking dish with parchment paper.
Add blueberries, lemon zest, water and arrowroot powder into a saucepan. Bring to a boil over medium-high heat. reduce heat to a simmer and stir constantly for about 3-5 minutes or until mixture has thickened and some of the blueberries have started to pop.
Remove from heat and set aside.
Add 1 cup of oats to your food processor and process until oats turn into a fine oat flour.
Add remaining cup of oats, coconut sugar, coconut oil and sea salt into the food processor and pulse until everything is combined and the size of coarse crumbs. Don’t over process the mixture, you want to be able to visibly see oat flakes.
Measure out 2/3 cup of the oatmeal crumble mixture for the topping into small bowl and stir in hemp hearts.
Use remaining oatmeal crumble to create crust. Evenly press into the parchment lined baking dish using your hands.
Pour blueberry filling on top and sprinkle the oatmeal and hemp crumble on top.
Bake for 35-40 minutes until bars are golden brown on top and the blueberry filling is bubbling and sticking to the edges of the pan.
Remove from oven and place on a wire rack to cool completely. Be patient, they will fall apart if you don’t let them cool before removing them from the pan.
Once cool, cut into 9-12 bars and enjoy right away or chill in the refrigerator before serving.
Leftover bars will last 3-4 days in the refrigerator.