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Summer Blueberry Bars

A sweet summer treat when blueberries are in season. A healthy nut and oat crust beats any frozen pie crust!

Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 squares
Author Magen Flanagan

Ingredients

Nut and Oat Crust

  • 1 cup pecans
  • 1 cup whole almonds
  • 1 1/2 cups thick rolled oats
  • 1/4 cup unsalted butter or coconut oil
  • 3 tbsp honey
  • 2 tsp vanilla extract natural
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon

Blueberry Filling

  • 4 cups fresh blueberries (1.25 pounds)
  • 3 tbsp honey
  • 3 tbsp chia seeds
  • 1/4 cup fresh lemon juice (about 1 lemon)
  • zest of one lemon

Instructions

  1. Wash blueberries and preheat oven to 350F. Melt butter/coconut oil in microwave safe dish.

  2. Place pecans, almonds, oats, cinnamon and salt in the food processor and pulse until ingredients are in small pieces. Then, add the vanilla extract, melted butter/coconut oil, and 3 Tbsp. honey. Pulse until the mixture is uniform and the pieces look like crumbs.

  3. In the bottom of a greased 8x8 baking dish, press the crust mixture into an even layer. The bottom of a cup can be used to help press the crust into the pan. Bake for 10 minutes.

  4. Prepare the pie filling in a large bowl. Combine the blueberries, chia seeds, lemon zest, lemon juice, and honey. Gently mix until the berries are evenly coated. Add to the 8x8 pan on top of the crust.

  5. Bake for 35 minutes. Let cool before cutting and serving.