Blueberry Lemon Coconut Bars
This all-occasion recipe is perfect for anytime but especially perfect for breakfast. Tart and tangy lemon, enhance the deep earthy goodness of the blueberry. Loaded with flavor and good for you too, it doesn’t get much better than lemon blueberry bars.
Servings Prep Time
16 pieces 30 minutes
Cook Time
30 minutes
Servings Prep Time
16 pieces 30 minutes
Cook Time
30 minutes
Blueberry Lemon Bars
Blueberry Lemon Coconut Bars
This all-occasion recipe is perfect for anytime but especially perfect for breakfast. Tart and tangy lemon, enhance the deep earthy goodness of the blueberry. Loaded with flavor and good for you too, it doesn’t get much better than lemon blueberry bars.
Servings Prep Time
16 pieces 30 minutes
Cook Time
30 minutes
Servings Prep Time
16 pieces 30 minutes
Cook Time
30 minutes
Blueberry Lemon Bars
Ingredients
  • 6 Tbl fresh lemon juice
  • 3 Tbl chia seeds
  • 1 1/2 cups old fashioned oats ground into flour in a blender
  • 1/2 cup old fashioned oats
  • 2 Tbl lemon zest
  • 1 cup coconut shredded
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup walnuts chopped
  • 1 cup blueberries frozen or fresh
  • 2/3 cup applesauce
  • 1/4 cup vegetable oil. (you can try substituting applesauce)
  • 1/3 cup maple syrup
Instructions
  1. Heat the oven to 350 degrees and line an 8 x 8″ baking dish with parchment paper.
  2. In a small bowl, mix the chia seeds with the lemon juice and set aside to thicken.
  3. Mix the dry ingredients, oat flour, oats, coconut, baking powder, salt, with the walnuts and blueberries in a large bowl.
  4. Mix the wet ingredients, the apple sauce, coconut oil, maple syrup and soaked chia seeds in another bowl.
  5. Pour the dry ingredients into the wet and stir until combined. You may use your hands to make sure all is combined. The dough will be pretty dry.
  6. Press the dough into your prepared pan, leveling the top with your spoon.
  7. Bake in your preheated oven for about 30 minutes or until the edges begin to brown.
  8. Let cool before removing from the pan. Cut into squares.

This recipe was printed from plantbasedcooking.com