These bars are quite simple to make and seem to be a crowd pleaser.
They freeze well too!
Makes: about 18 slices
Preparation time: 30 minutes
Cooking time: 40-45 minutes
1.5 cups fine/quick cooking oats
½ cup almond flour
½ cup coconut
1 teaspoon baking powder
Pinch of salt
¼ cup coconut oil
¼ cup honey or maple syrup
3 tablespoons nut butter
1.5 cups Sujon Blueberries
2 tablespoons honey
¼ cup water
¼ cup chia seeds
Combine the oats, almond flour, coconut, baking powder and salt and mix thoroughly.
In another bowl mix the melted coconut oil, sweetener and nut butter together until well combined.
Slowly add the wet ingredients to the dry and mix until everything is blended together.
In a small pot place the defrosted Sujon blueberries, honey and water and bring to the boil, let it simmer for a few minutes and gentle mush some of the blueberries, its nice to have a few whole ones but we want a bit of a jam texture too.
Take it off the heat and mix the chia seeds through. Leave aside to cool.
Spread ¾ of the total mixture into a non-stick baking tin.
Spread the blueberry chia seed jam mixture over the muesli base and sprinkle the rest of the oat mixture on top.
Bake at 160 degrees for 40-45 minutes, or until golden brown. Once cooked, leave in the tin for 10 minutes and then let cool on cooling trays.
Wait until it is totally cool before cutting into pieces.