Makes 8-10 squares
Take these bars on the go or enjoy them warm with a dollop of coconut yoghurt and sprinkle of cinnamon for breakfast. A hybrid of a flapjack and blueberry pie, they're wonderfully chewy, crumbly and sweet at the same time.
- 3 cups of rolled oats
- 1 1/4 cup of maple syrup
- 2 tbsp of cashew butter
- 1 cup of frozen blueberries
- ¼ cup of chopped almonds
- 1 tsp of cinnamon
- In a large bowl, combine the oats, 1 cup of maple syrup (leave the other ¼ for now), cashew butter and the cinnamon. Ensure that all the oats are coated in the maple syrup and cashew butter, and are almost sticking together. Place half of the mix into a deep, lined baking tray and spread out evenly. Use the flat back of a spatula to press down all of the oats until they are packed tightly and bake on 180°C whilst you make the blueberry mix.
- Place all of the frozen blueberries into a saucepan with the remaining ¼ cup of maple syrup and allow to simmer for around five minutes until they become gloopy. Take the first layer of oats out of the oven and spread the blueberries evenly over the base. Top with the other half of the oat mix, flatten down once again until the blueberries are completely covered. Lastly, sprinkle the chopped almonds on top and place back in the oven to bake for a further 20 minutes. Allow to cool before placing in the fridge, ideally overnight to fully set, but a few hours will do, before cutting into squares and enjoying.
Recipe courtesy of Plant Based Londoner