Hands down one of my favorite recipes I’ve ever made! These bars make the perfect on-the-go breakfast, snack or even dessert when topped with a scoop of vanilla bean ice cream. They are gluten-free, refined sugar-free, packed with oats, chia seeds, and Great Lakes Collagen giving them a delish chewy crust plus a yummy juicy berry filling. Add them to your list!! Recipe by @fitandwellmedgal.
- Serves: 9
- Time: 20 prep, 20 min. bake
Ingredients
Crust and crumble topping:
- 2 cups gluten-free rolled oats
- 1 cup Great Lakes Collagen Peptides
- 1/3 cup almond flour
- 5 tablespoons coconut oil, melted and cooled
- 6 pitted dates
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Blueberry lemon chia filling:
- 2.5 cups frozen blueberries (small bag)
- 3 tablespoon maple syrup (optional)
- 1/4 cup chia seeds
- 1/4 cup Great Lakes Collagen Peptides
- 1/4 cup lemon juice or water
- Lemon zest
Directions
For the blueberry lemon chia filling:
- Preheat oven to 350 degrees F.
- Dissolve collagen in lemon juice or water.
- Add this and berries to a small pot, bring to a low boil then reduce heat to a simmer.
- Stir in chia seeds and mash some of the berries with a fork.
- Turn heat off. Allow to gel while you prepare the crust.
For the crust:
- Add 1.5 cups of the oats to a food processor and pulse until flour consistency.
- Add in dates, almond flour, and collagen and pulse a few times or until combined.
- Add in remaining ingredients and pulse a few times or you can also transfer to a bowl and mix well.
- Line a 9x9” pan with parchment paper, lightly spray with coconut oil.
- *Press crust onto the bottom of the pan with your hands.** Reserve ½ cup of crust mixture for topping**
- Spread the blueberry lemon chia filling over the crust.
- Crumble the remaining crust over the top.
- Bake for 20-22 minutes.
- Cool, cut into slices and enjoy!
