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RECIPE
14 INGREDIENTS 14 STEPS 1hr 45min

Gluten-Free Vegan PB & J Breakfast Bars

These Gluten-Free Vegan PB & J Breakfast Bars beautifully pair a blueberry jam filling with a sweetened oat flour crust you're sure to love!
Gluten-Free Vegan PB & J Breakfast Bars Recipe | SideChef
These Gluten-Free Vegan PB & J Breakfast Bars beautifully pair a blueberry jam filling with a sweetened oat flour crust you're sure to love!
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
1hr 45min
Total Time
45min
Active Time
$0.55
Cost Per Serving

Ingredients

Servings
16
US / METRIC

Crust and Crumble

1 1/4 cups
Gluten-Free Rolled Oats
1 cup
Oat Flour
1/2 cup
Peanut Butter Protein Powder
or Oat Flour
1/4 tsp
1 Tbsp
or Honey
1 Tbsp
Ground Flaxseed
3 Tbsp
Water
1/3 cup
Melted Coconut Oil , room temperature

Blueberry Filling

2 cups
or Fresh Blueberries
2 Tbsp
Flaxseeds
1
Lemon , zested, juiced
1 1/2 Tbsp of juice and 1 tsp of zest needed
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
179
FAT
6.9 g
PROTEIN
5.3 g
CARBS
25.2 g

Author's Notes

You can make your own oat flour by blending 1 cup of rolled oats in a high-speed blender or Nutribullet until a smooth flour-like consistency is reached.

Store in an airtight container at room temperature for 3-5 days or in the fridge for up to a week.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and Line an 8x8 or 9x9 baking dish with aluminum foil, and coat with nonstick cooking spray.
Step 2
Add Gluten-Free Rolled Oats (1 1/4 cups) , Oat Flour (1 cup) , Peanut Butter Protein Powder (1/2 cup) , Coconut Sugar (1/3 cup) , and Sea Salt (1/4 tsp) to a large mixing bowl. Whisk to combine.
Step 3
Add Maple Syrup (1 Tbsp) , prepared flax egg, Coconut Oil (1/3 cup) , and Vanilla Extract (1/2 tsp) to the bowl and stir until well combined.
Step 4
You should be able to pinch the batter with your fingers and feel it stick together, if it’s too dry to hold together, add 1-2 Tbsp of water, stir and check again. Continue this process until you have a dough that sticks together.
Step 5
Add about 2/3 of the dough to the baking dish and press down firmly with a spatula, or clean hands, until the dish is fully covered. Set remaining 1/3 of dough aside to create crumble on top.
Step 6
Place the baking dish and the remaining dough in the fridge while preparing the blueberry filling.
Step 7
Add Frozen Blueberries (2 cups) to a small saucepan, followed by Coconut Sugar (3 Tbsp) , Flaxseeds (2 Tbsp) , 1 1/2 Tbsp Lemon (1) , and 1 tsp Lemon Zest. Whisk to combine all ingredients.
Step 8
Cook over medium heat until the mixture starts to bubble, reduce heat to low, and simmer for 1-2 minutes.
Step 9
Gently mash the blueberries with the back of a fork, then cook another 1-2 minutes, stirring frequently to prevent burning. The mixture will still be somewhat thin but thicken as it cooks in the oven.
Step 10
Pour prepared blueberry filling over the crust, then crumble the remaining dough evenly over the blueberry filling.
Step 11
Bake 30-32 minutes or until crumble on top turns golden brown.
Step 12
Cool in baking dish for 10 minutes, then using line aluminum foil, lift from the dish and cool on a rack. Allow to fully cool before cutting so the blueberry filling has time to set.
Step 13
Cut into 16 pieces and enjoy!
Step 14
Make the flax egg by mixing together the Ground Flaxseed (1 Tbsp) with Water (3 Tbsp) and let it sit for 5 minutes to gel.
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Nutrition Per Serving
Calories
179
% Daily Value*
Fat
6.9 g
9%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
1.5 mg
0%
Carbohydrates
25.2 g
9%
Fiber
3.1 g
11%
Sugars
9.6 g
--
Protein
5.3 g
11%
Sodium
68.6 mg
3%
Vitamin D
--
--
Calcium
54.8 mg
4%
Iron
1.1 mg
6%
Potassium
121.4 mg
3%
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