A magical cross between a blueberry crumble and a blueberry protein bar, these treats can be enjoyed at breakfast, as a snack, and even as a dessert. The sweet, crumbly top pairs deliciously with the tart blueberries and the crunchy crust, giving you a perfect sweet treat.

 

Blueberry Crumble Protein Bars

 

This recipe is free of dairy, eggs, wheat, gluten, and peanuts.

Makes 16 bars

 

Ingredients

Layer 1

• 1 cup gluten-free oat flour
• ¼ cup almond flour
• ¼ cup coconut sugar
• 3 tablespoons coconut oil, melted

Layer 2

• 3 cups blueberries
• 2 scoops vanilla protein powder (see note)
• 2 tablespoons lemon juice

Layer 3

• ¾ cup gluten-free rolled oats
• ¼ cup coconut sugar
• 2 tablespoons coconut oil, melted

 

Method

1. Preheat the oven to 350 degrees F. Line an 8×8” baking dish with foil or parchment paper and set aside.
2. Stir together all the 1^st layer ingredients until mixture turns crumbly. Press down on the bottom of the prepared pan until crust is formed.
3. Stir together 2^nd layer ingredients and spoon on top of the crust.
4. Stir together 3^rd layer ingredients until all of the oats are coated with coconut oil. Sprinkle on top of blueberry layer.
5. Bake in the oven for 32-26 minutes, or until oats are golden brown. Remove from oven and let cool about an hour.
6. Slice into 16 squares and enjoy!

 

Notes

• Vegan + Dairy-Free options: choose a vegan vanilla protein powder like this plant-based organic vanilla protein powder only made of unrefined ingredients.
• Substitute coconut sugar with any granulated sweetener of choice.