Well, it is sleeting here in Madison. Our deck is covered with ice. My plans to do my 7 mile long run this morning are out the window. I am comforting myself with a nice pot of french press, and some toast with peanut butter and my grandma's strawberry jam from this past summer. I know it is simple, but hands down one of my favorite breakfasts. Bitter, strong coffee with slightly sweet and very crunchy toast. That breakfast got me through my undergraduate years. But note: I am still sold on smoothies for my AM meal and probably will be for a long, long time. But hey...like I said...it is cold, sleeting and I needed some comfort!
And these bars...these bars are also very simple and comforting (read: perfect for rainy-day in March Sunday baking). Jammy and crumble-y....I think I shall call them Jumble Bars. They are very flexible, so please try using any fruit you'd like for the filling. I have had success with blueberries, strawberry and rhubarb, and frozen strawberries. So really, they are perfect: simple, comforting, flexible. Oh, and they are also not too bad on the health factor either! Packing in loads of oats (both rolled and flour!), almond meal (gives the top crumbles mega-crunch!), ground flax, whole fruit and chia seeds. If that wouldn't make a hippy-dippy food lover smile, I just don't know what will. I used coconut sugar and honey for these, but please feel free to use agave or maple syrup, and sucanant/brown sugar. And yes, I am aware that since I used honey, my bars are not 100% vegan, but you all know my stance on that (if you don't, head over the The Bee's Knees). 'Nuff said.
The recipe was a combination of two that I have been playing around with for a few months now (one is here, the other here). Last summer, I used strawberries and rhubarb without chia seeds to thicken; the first time I made them, I used strawberries for the jam as prescribed with chia seeds. Both delicious...but here is the current version, and the tastiest to date. Perfect for breakfast, snacking or warmed for dessert (with a dollop of coconut whipped cream!). Cheers to sleet...I mean, spring in Wisconsin...
Note: I use "jam" to denote that although stewed fruits fortified with a bit of sugar and scented with vanilla and lemon, also thickened with technically form of carbohydrate (fiber from the chia seeds), the filling is NOT a true jam. Picky?? Yes. But for the sake of my grandmother and a dear cousin's sanity, we must not confuse these two equally delicious fruit-laden treats.
Oat Crumble Bars with Blueberry Chia "Jam" (Vegan, Gluten-Free, Soy-Free) // makes 16 small bars, or 12 larger bars
The Oat Base and Crumble:
- 2 cups rolled oats
- 1/2 cup oat flour (or 1/2 cup whole wheat pastry flour, but this negates the gluten-free claim)
- 1 cup almond meal or flour (or finely ground almonds)
- 1 TB ground flax
- 1/4 cup honey, agave or maple syrup
- 1 TB coconut sugar or sucanant
- 1/2 tsp baking soda
- 1/4 cup water
- 1/3 cup melted virgin coconut oil (or Earth Balance in a pinch, or a 50:50 blend of coconut:EB)
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- heaped 1/4 tsp sea salt
- 1 tsp vanilla extract
The Blueberry Chia "Jam":
- 3 cups frozen or fresh blueberries (or fruit of choice)
- 2 TB chia seeds
- 2-4 TB honey, agave or maple syrup
- 1 TB fresh lemon juice
- zest of 1 small-medium lemon
- 1 tsp vanilla extract
1. Preheat oven to 350F. Line an 8"x8" or 9"x9" square pan with parchment (I did two strips, overlapping). These bars could be difficult to remove without the parchment, so I highly recommend!
2. Make the jam by combining all the ingredients except the vanilla, lemon juice and zest in a medium pan. Bring to a good simmer, then turn down and cook until thick-about 10 minutes. Stir occasionally, don't let it burn to the bottom of the pan! Take off the heat, and allow to cool a touch before adding the vanilla, lemon juice and zest. Set aside to cool.
3. In a large bowl, combine the rolled oats, oat flour, almond flour, cinnamon, nutmeg, salt, coconut sugar and baking soda. Whisk to combine thoroughly. In a separate bowl, add the melted coconut oil, water, vanilla extract, and honey/agave/maple syrup. Whisk to combine. Add the wet mixture to the dry, and mix until all incorporated. The batter will be sticky, so have no fear!
4. In the prepared pan, pat 2/3 of the mixture down. I used a spoon to help get into the corners, as well as wet hands to help reduce the sticky-factor. Pressing down firmly is crucial to have the bars stick together.
5. Spread the cool jam evenly over the entire base. Crumble over the remaining 1/3 of the oat mixture, and gently press into the filling. Bake for 25-32 minutes, or until golden brown.
6. Allow the bars to cool completely. You can even store them overnight in the fridge if desired. Take the bars out of the pan by grabbing onto the parchment. Cut into squares and enjoy! Store in a container with a lid in the fridge for up to 5 days, or in the freezer.
The jam all cozy with the oat base:
Spread the jam into the corners for maximum jammy-oat ratio in the bars:
The bars, ready to bake. The crumble situtation is real here...
The struggle to not pick all the crunchy crumble bits off these out of the oven is also real....
The bars in their chunky, jammy glory. My hand was so twitchy with excitement, I couldn't hold my camera still. Blurry Blueberry Bars. Still delicious. Go get em'!!