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Blueberry & Coconut Crumble Bars

Ingredients

  • 1-1/2 cups Western Family Organic Old Fashioned Rolled Oats
  • 1-1/2 cups Western Family Ogranic Unbleached All Purpose White Flour
  • 1/2 cup organic cane sugar
  • 1/2 cup Western Family Fancy Shred Unsweetened Coconut (or Coconut Chips)
  • 3/4 cup non-dairy or Western Family regular butter, cold
  • 3 cups Western Family Blueberries, frozen
  • 1 tbsp Western Family Arrowroot or Tapioca Starch
  • 2 tbsp sugar
  • 1 tbsp Western Family Lemon Juice

Directions

1. Line an 8×8 inch baking pan with Western Family Parchment Paper an set aside. Preheat the oven to 350°F (180°C).

2. In a large bowl, mix together the oats, flour, sugar and coconut. Cut the butter or non-dairy alternative into small(ish) pieces and with your fingers (or a pastry cutter), work the butter into the dry mixture until it resembles wet sand. Set aside 1 cup of this mixture and pour the rest into the prepared pan. Push the mixture down firmly and smooth out the layer as much as possible. Place in the oven for 10 to 15 minutes until it is lightly golden around the edges.

3. In a medium size bowl, mix together the blueberries, starch, 2 tbsp of sugar and lemon juice. The lemon juice will help the starch to stick to the blueberries and create a little sauce. When the cooking time on the base is up, add the berry mixture to the pan and spread out evenly. Sprinkle the remaining 1 cup of base mixture evenly over the top of the blueberry mixture and bake in the oven for 40 minutes.

4. Allow the mixture to cool fully before cutting into bars.

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Related Recipes

Blueberry & Coconut Crumble Bars

Ingredients

  • 1-1/2 cups Western Family Organic Old Fashioned Rolled Oats
  • 1-1/2 cups Western Family Ogranic Unbleached All Purpose White Flour
  • 1/2 cup organic cane sugar
  • 1/2 cup Western Family Fancy Shred Unsweetened Coconut (or Coconut Chips)
  • 3/4 cup non-dairy or Western Family regular butter, cold
  • 3 cups Western Family Blueberries, frozen
  • 1 tbsp Western Family Arrowroot or Tapioca Starch
  • 2 tbsp sugar
  • 1 tbsp Western Family Lemon Juice

Directions

1. Line an 8×8 inch baking pan with Western Family Parchment Paper an set aside. Preheat the oven to 350°F (180°C).

2. In a large bowl, mix together the oats, flour, sugar and coconut. Cut the butter or non-dairy alternative into small(ish) pieces and with your fingers (or a pastry cutter), work the butter into the dry mixture until it resembles wet sand. Set aside 1 cup of this mixture and pour the rest into the prepared pan. Push the mixture down firmly and smooth out the layer as much as possible. Place in the oven for 10 to 15 minutes until it is lightly golden around the edges.

3. In a medium size bowl, mix together the blueberries, starch, 2 tbsp of sugar and lemon juice. The lemon juice will help the starch to stick to the blueberries and create a little sauce. When the cooking time on the base is up, add the berry mixture to the pan and spread out evenly. Sprinkle the remaining 1 cup of base mixture evenly over the top of the blueberry mixture and bake in the oven for 40 minutes.

4. Allow the mixture to cool fully before cutting into bars.