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GF Vegan PB & J Breakfast Bars | Lemons and Basil
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GF Vegan PB&J Breakfast Bars

These GF Vegan PB&J Breakfast Bars beautifully pair a blueberry jam filling with a sweetened oat flour crust you're sure to love!
Prep Time15 minutes
Cook Time30 minutes
Resting Time1 hour
Course: Bars, Breakfast, Breakfast/Dessert, Breakfast/Snack
Cuisine: Cookies
Keyword: breakfast bars, gluten-free, protein bars, vegan
Servings: 16 bars
Calories: 132kcal
Author: Kaylee Pauley

Ingredients

Crust and Crumble Ingredients:

  • 1 ¼ cup rolled oats
  • 1 cup oat four*
  • 1/2 cup Naked Protein Peanut Butter Blueberry Powder*
  • cup coconut sugar
  • ¼ tsp sea salt
  • 1 tbsp maple syrup*
  • 1 flax egg*
  • cup coconut oil

    melted but cooled


  • 1/2 tsp vanilla extract

Blueberry Filling Ingredients:

  • 2 cups frozen blueberries fresh would also work
  • 3 tbsp coconut sugar
  • 2 tbsp flaxseed 
1 1/2 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

Crust and Crumble Directions:

  • Preheat oven to 350 degrees and Line an 8x8 or 9x9 baking dish with aluminum foil, coat with nonstick cooking spray.
  • Add rolled oats, oat flour, Naked Protein powder, coconut sugar and sea salt to large mixing bowl. Whisk to combine.
  • Add maple syrup, prepared flax egg, melted coconut oil, and vanilla extract to bowl and stir until well combined. You should be able to pinch the batter with your fingers and 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.
  • 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 reminding 1/3 of dough aside to create crumble on top.
  • Place baking dish and remaining dough in the fridge, while you prepare the blueberry filling.

Blueberry Filling Directions:

  • Add blueberries (fresh or frozen) to a small saucepan, followed by coconut sugar, flaxseed, lemon juice and lemon zest. Whisk to combine all ingredients.
  • Cook for over medium heat until mixture begins to bubble, reduce heat to low and simmer 1-2 minutes.
  • Gently mash the blueberries with the back of fork, then cook another 1-2 minutes, stirring frequently to prevent burning. Mixture will still be somewhat thing, but will thicken as it cooks in the oven. See photos for consistency of filling.
  • Pour prepared blueberry filling over the crust, then crumble remaining dough evenly over blueberry filling.
  • 
Bake 30-32 minutes or until crumble on top turns golden brown.
  • Cool in baking dish for 10 minutes, then using line aluminum foil, lift from dish and cool on rack. Allow to fully cool before cutting so blueberry filling has time to set.
  • Cut into 16 pieces and enjoy! Store in airtight container at room temperature for 3-5 days or in the fridge for up to a week.

Notes

  • You can make your own oat flour by blending 1 cup rolled oats in a high speed blender or nutribullet until a smooth flour-like consistency is reached.
  • Additional oat flour can be used in place of protein powder.
  • Can use honey in place of maple syrup.
  • For Flax Egg: mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes to gel.

Nutrition

Serving: 1bar | Calories: 132kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Sodium: 151mg | Potassium: 35mg | Fiber: 2g | Sugar: 9g | Vitamin C: 1mg | Calcium: 1mg | Iron: 5mg