Small Batch Blueberry Jam Crumble Breakfast Bars

Imagine a treat that's part muffin, part crumble—these oatmeal-inspired, maple-sweetened blueberry jam bars are set to become your new summer go-to! Enjoy them with an iced coffee, perhaps even one from your favorite local cafe, and you've got the ideal weekday breakfast or a delightful midmorning snack.

Small Batch Blueberry Jam Crumble Breakfast BarsPhoto byThe FeedFeed via Pinterest

The oats are ground into a fine flour and mixed with almond butter, maple syrup, and cardamom to create a dough that serves as both the base and the crumbly topping. These bars are subtly sweet, brimming with the warm flavors of oats and nuts, and they freeze beautifully.

For the blueberry-chia jam:

Ingredients

• 2 cups fresh or frozen (thawed) blueberries
• 3 tablespoons pure maple syrup
• 3 tablespoons lemon juice, from about 1 large lemon
• 2 tablespoons chia seeds
• 2 teaspoons lemon zest, from about 1 large lemon

For the crust and crumble:

Ingredients

• 2 cups old-fashioned oats, divided
• 1 teaspoon baking powder
• 1/2 teaspoon ground cardamom (or cinnamon)
• 1/4 teaspoon fine sea salt
• 1/2 cup natural almond butter
• 1/3 cup pure maple syrup
• 1 egg
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon vanilla extract
• 2 tablespoons sliced almonds
• Flaky sea salt, to taste

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Method

• Step 1 - Line an 8x8-inch baking dish with parchment paper. Set aside.
• Step 2 - FFor the blueberry jam: In a medium saucepan, mix blueberries, maple syrup, lemon juice, chia seeds, and lemon zest. Heat to a boil over high heat, then lower the heat and let it simmer for approximately 10 minutes. Stir often and crush the berries with the back of a spoon to release their juices. The mixture will appear thin. Once done, pour it into a bowl and allow it to cool fully. You can prepare this in advance and store it in a sealed container in the refrigerator for up to three days before using.
• Step 3 -For the crumble, start by preheating the oven to 350 degrees Fahrenheit. In a food processor, mix together 1 3/4 cups of oats (setting aside the remaining 1/4 cup for later use), baking powder, cardamom, and salt. Process until you achieve a fine flour consistency, which should take about one minute. Alternatively, you can grind the oats in a high-speed blender and then manually combine the ingredients to form the dough.
• Step 4 - In a medium-sized bowl, combine almond butter, maple syrup, egg, olive oil, and vanilla by whisking them together. Transfer this mixture into a food processor and pulse until it becomes a thick dough. Reserve about half a cup of the dough for the topping. To the remaining dough, mix in the last quarter cup of oats using a fork, then set aside.
• Step 5- Press the remaining dough into the bottom of the prepared baking dish using a greased spatula to form an even layer. Expect the dough to be sticky.
• Step 6 -Spread the cooled blueberry jam evenly over the crust. Distribute the oat crumble on top, crumbling it into small pieces with your fingers. Finish by sprinkling almonds and a pinch of flaky salt over it.
• Step 7 - Bake for approximately 40-50 minutes until the crumble topping is firm and golden brown. Allow to cool completely before cutting into bars. Keep in an airtight container at room temperature for up to five days, or freeze for up to three months.

This Recipe was created by thefeedfeed.com.