With the end of the school year coming, I am sure many parents are sighing a bit of relief with not having to pack lunches. To be honest, I find coming up with healthy snacks that my girls will eat more challenging than school lunches. It can be difficult, creatively, to provide snacks that are healthy, nut free, and kid approved. These vegan lemon blueberry coconut bars are healthy, packed with fibre, and kid approved.
These vegan lemon blueberry coconut oat bars are very similar to these vegan strawberry oat bars. The great thing about these bars is you can switch things up with different fruit. I am in love with lemon and blueberries and decided to make something similar given the success I had with the strawberry oat bars. I toasted the oats with coconut oil for a couple of minutes which gives the oats a nice nutty flavour, totally worth the extra step. To make this recipe gluten free substitute the wholewheat for for buckwheat flour and gluten free oats instead of regular oats they can be contaminated.
- 2 cups of blueberries, frozen
- juice from 1 lemon
- 2 tbsp chia seed
- 1 tsp vanilla
- 2 cups of oats
- 1 cup of wholewheat flour ( or gluten free flour)
- 1/2 tsp of baking soda
- zest from 1 lemon ( 1 tbsp)
- 1 chia egg
- 1/2 cup + 1 tbsp coconut oil
- 1/3 cup of maple syrup
- 1/4 cup of unsweetened coconut.
- Preheat the oven to 350 degrees
- line a 9x9 baking dish with parchment paper
- In a small pot simmer frozen blueberries, once blueberries have boiled down add lemon juice, vanilla, and chia seeds. Allow to cool for 10 minutes.
- Toast oats in 1 tbsp of coconut oil for 2-3 minutes.. Keep a close eye on the oats, as they can burn quickly.
- Place oats, baking soda, flour in a food processor and pulse to a crumbly texture. Place oat mixture in a medium bowl.
- Add coconut oil, maple syrup and lemon zest to bowl. Save 1/4 of mixture for topping.
- Add chia egg mixture to bowl and combine.
- Place oat mixture in baking dish and press hard with your hand and or bottom of a glass.
- Add blueberry mixture .
- Add reserved oat mixture to top of the blueberry mixture.
- Bake for 30 minutes. Let bars cool
- Add coconut to top.
- Cut into bars.
These vegan blueberry lemon oat squares are high in protein and fiber and contain little added sugar. Both protein and fiber play a role in helping satiety, helping your little ones focus in school. I make these for school lunches; but you could easily use them as a quick healthy breakfast bar to keep you satisfied throughout your morning.