Blackberry Oat Bars (Gluten-Free)
Gluten-free, vegan-friendly blackberry oat bars that could be breakfast Monday morning. Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Preheat the oven to 350 °F. Line a 9×9-inch baking pan with parchment paper and set aside. The easiest way to do this is to cut two strips of parchment paper and criss-cross them in the pan.
- 02
In a food processor fitted with the blade attachment, add the oats, almond flour and salt. Blend well.
- 03
Add the melted coconut oil, brown sugar, honey, vanilla, cinnamon, and almond butter. Pulse to blend.
- 04
Place ⅔ of the oat mixture in the prepared baking pan. Reserve the remaining ⅓ for the crumble topping. Using your hands, press firming to form a bottom crust layer. Lightly prick the dough with a fork paring knife to prevent bubbling. Place in the oven and pre-bake for 10 minutes to set.
- 05
While the crust is baking, place the blackberries and sugar in a food processor and pulse to rough chop the berries and incorporate the sugar.
- 06
Remove the baking pan from the oven and evenly spread the blackberry filling on top. Sprinkle the remaining crumble topping on top of the blackberries. Place back in the oven and bake for an additional 25 minutes or until slightly golden.
- 07
Allow to cool completely before slicing.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 3.0, credited to Simmer + Sauce; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.