Fennel & Ginger
Servings:
16
These aren't just your average fruit oat bar? With a buttery, crumbly outer and jammy centre these bars will trump all others.
Perfect for an on-the-go snack or grab-and-go breakfast, even the kids will love them.
Ingredients
- 225g Amisa Organic Gluten Free 4 Grain Porridge Oats
- 100g soft brown sugar (or coconut sugar)
- ½ teaspoon ground cinnamon
- ¼ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 115g unsalted butter (or vegan butter), melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 475g fresh or frozen blueberries
- 3 tablespoons Vermont pure maple syrup
- 1 tablespoon cornflour
- ⅛ teaspoon almond extract
- Zest from 1 lemon
- Pinch of salt
Instructions
- Preheat the oven to 180°C (or 160°C fan-assisted).
- Line a 20x20cm pan with parchment paper and generously spray with non-stick cooking spray. Set aside.
- To make a flour, blitz 135g of the 4 Grain Porridge Oats in a food processor until fine.
- In a large bowl, use a fork to mix together the oat flour, oats, sugar, cinnamon, bicarbonate of soda and salt. Add in melted butter, vanilla extract and almond extract and stir until a nice crumble forms and dough begins to clump together.
- Place half of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping).
- Use your hands to evenly press the dough to the bottom of the pan.
- Next make your blueberry pie filling: place a medium pot over medium heat. Add in blueberries, maple syrup, almond extract, cornflour and salt. Use a wooden spoon to press down and break down the blueberries a bit.
- Bring to a boil, then reduce heat and cook for 3-5 more minutes until mixture is thickened and nicely coats the back of a spoon.
- Pour mixture over the crust and use a spoon to evenly spread.
- Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the blueberry filling.
- Bake for 30 minutes or until filling is bubbly and the topping is golden.
- Allow bars to cool completely on a wire rack before transferring to the fridge to chill.
- Bars are perfect served at room temperature or straight out of the fridge.
- Use a sharp knife to cut into 16 bars before serving
