Blackberry Crumble Breakfast Bars
Some of the most powerful food sources of antioxidants are berries! Antioxidants fight free radicals to protect your cells. They can bind with toxins to help eliminate them from the body. They can help reduce inflammation, too. Take the hastle out of breakfast with my yummy Blackberry Crumble Breakfast Bars.
Maintenance | Serves 8
Prep time: 10 minutes | Total time: 40 minutes, plus cooling time
Ingredients
Filling:
2 cups frozen blackberries
2 tablespoons xylitol (optional)
Pinch of lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chia seeds
Crust:
2 tablespoons plus 1 tablespoon coconut oil
1 cup oat flour
1/4 cup raw almonds or walnuts
1 tablespoon water
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Topping:
3/4 cup raw walnuts or almonds
1/2 cup unsweetened shredded coconut
1/4 cup quick-cooking oats
2 tablespoons xylitol
1 tablespoon coconut oil
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
Directions
In a medium saucepan, combine the blackberries, xylitol (if using), lemon zest, and lemon juice. Cook over medium-high heat, stirring and pressing on the berries to break them up. Simmer until slightly thickened, about 3 minutes, then reduce the heat to low. Cook for 3 minutes more, then remove the pan from the heat and stir in the chia seeds. Set aside to cool.
Preheat the over to 350 degrees F. Line an 8-inch square baking pan with parchment paper. Grease the parchment with 1 teaspoon of the coconut oil.
Make the Crust:
In a food processor, combine the oat flour, nuts, 2 tablespoons coconut oil, water, vanilla, and salt. Pulse until the mixture looks crumbly. Transfer it to the prepared pan and press it into an even layer. Bake for 12 minutes, or until the crust just begins to brown. Remove from the oven, but leave the oven on.
Make the Topping:
Without cleaning the food processor, combine the nuts, coconut, oats, xylitol, coconut oil, cinnamon, and salt in the bowl. Pulse until the mixture looks crumbly.
Finish:
Drop spoonfuls of the blackberry filling evenly over the crust, then spread it carefully. Sprinkle the topping over the filling. Bake for 15 minutes, or until golden brown. Remove from the oven and let cool. When the bars are completely cool, cut them into 8 squares. store in an airtight container in the refrigerator for up to 3 days.
Some of the most powerful food sources of antioxidants are berries! Antioxidants fight free radicals to protect your cells. They can bind with toxins to help eliminate them from the body. They can help reduce inflammation, too. Take the hastle out of breakfast with my yummy Blackberry Crumble Breakfast Bars.
Maintenance | Serves 8
Prep time: 10 minutes | Total time: 40 minutes, plus cooling time
Ingredients
Filling:
2 cups frozen blackberries
2 tablespoons xylitol (optional)
Pinch of lemon zest
1 tablespoon fresh lemon juice
1 tablespoon chia seeds
Crust:
2 tablespoons plus 1 tablespoon coconut oil
1 cup oat flour
1/4 cup raw almonds or walnuts
1 tablespoon water
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Topping:
3/4 cup raw walnuts or almonds
1/2 cup unsweetened shredded coconut
1/4 cup quick-cooking oats
2 tablespoons xylitol
1 tablespoon coconut oil
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
Directions
In a medium saucepan, combine the blackberries, xylitol (if using), lemon zest, and lemon juice. Cook over medium-high heat, stirring and pressing on the berries to break them up. Simmer until slightly thickened, about 3 minutes, then reduce the heat to low. Cook for 3 minutes more, then remove the pan from the heat and stir in the chia seeds. Set aside to cool.
Preheat the over to 350 degrees F. Line an 8-inch square baking pan with parchment paper. Grease the parchment with 1 teaspoon of the coconut oil.
Make the Crust:
In a food processor, combine the oat flour, nuts, 2 tablespoons coconut oil, water, vanilla, and salt. Pulse until the mixture looks crumbly. Transfer it to the prepared pan and press it into an even layer. Bake for 12 minutes, or until the crust just begins to brown. Remove from the oven, but leave the oven on.
Make the Topping:
Without cleaning the food processor, combine the nuts, coconut, oats, xylitol, coconut oil, cinnamon, and salt in the bowl. Pulse until the mixture looks crumbly.
Finish:
Drop spoonfuls of the blackberry filling evenly over the crust, then spread it carefully. Sprinkle the topping over the filling. Bake for 15 minutes, or until golden brown. Remove from the oven and let cool. When the bars are completely cool, cut them into 8 squares. store in an airtight container in the refrigerator for up to 3 days.
