Low FODMAP Vegan Blueberry Crumb Bars with Coconut Flakes
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16 servings
For the crumb
- 2 cups rolled oats
Ingredient noteA serving of up to about 1/2 cup of rolled oats is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
- 1 ½ cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ¾ cup unsweetened shredded coconut flakes
Ingredient noteUnsweetened coconut flakes only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 1/4 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid unsweetened coconut flakes, please tap it and change its rating to Red.
- ¾ cup organic cane sugar
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup vegan butter, melted and slightly cooled
- 1 tsp vanilla extract
For the filling
- 3 cups fresh or frozen blueberries
- 3 tbsp organic cane sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp lemon zest
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
- 2
In a large mixing bowl, stir together the rolled oats, flour, coconut flakes, 3/4 cup organic cane sugar, baking powder, and salt until evenly combined. Pour in the melted vegan butter and vanilla extract and stir until the mixture clumps together and no dry streaks remain — it should hold its shape when pressed between your fingers.
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