What a pretty colour! It’s hard to believe, but they actually looked that way. Of course, I always do a bit of image editing, but not that much. In any case, these blueberry oat crumble bars looked so colorful in reality, too.
Wild blueberries vs cultivated blueberries
The secret of the colorfulness, in my experience, to use (frozen) wild blueberries. In contrast to the cultivated blueberries the wild blueberries are also blue/purple inside. Of course, this makes a big difference visually, even if the pulp is colored. The taste does not change very much, wild blueberries are perhaps a little sweeter and more aromatic. That’s why you can just use the blueberries that you have at home. Now you know why your Blueberry Oat Crumble Bars may not look so colorful like mine. 😉
The crumble dough is fast and easy to make. All the ingredients are kneaded together and the dough is used as a base as well as a crumble topping. Keep in mind that the butter you’re using should be cold. With warm, soft butter the dough becomes too sticky and it will be more difficult to crumble it.
Now you are well prepared to bake these delicious oat bars. Have fun with the recipe! If you try it, feel free to give feedback in the comments.
If you’d like to see how I make my photos, check out A Look Behind My Camera for some insights.
- 100 g flour
- 100 g fine oats
- ½ tsp baking powder
- 50 g sugar
- 25 g applesauce
- 50 g almond butter
- 30 g butter (vegan)
- 1 pinch vanilla
- 1 pinch cinnamon
- 1 pinch salt
- 150 g blueberries (frozen or fresh)
- ½ tsp corn starch
- Preheat your oven to 180°C convection. Cover the cake tin (20x20) with a strip of baking paper.
- Knead all ingredients except blueberries and starch together to a crumbly dough.
- Press half of it in the cake pan.
- Mix the blueberries with the starch and spread them on the dough.
- Spread the remaining crumbles over it.
- Bake for about 20-30 minutes until the crumbles are golden brown.