- Dry Ingredients:
- 2 cups Oats
- 1 1/4 cups Whole Wheat Flour
- 1/2 cup Raw Sugar
- 1 tsp Cinnamon
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Chopped Almonds
- The Wet Ingredients:
- 3/4 cup Vegetable Oil (I used 1/4 cup Coconut Oil and 1/2 cup Canola)
- 1 tsp Vanilla
- 1/2 cup Blackberry Preserves
- 1/2 cup Spinach Puree
- 1 cup Fresh Blueberries
- 1 tbs Arrowroot or Cornstarch
- 1 tsp Almond Extract
Preheat the oven to 350 degrees. Mix all the dry ingredients together except for the almonds. Add the wet ingredients and stir or mix with your hands until evenly moistened and crumbly.
Press about half the mixture firmly into a greased 9 inch round pan (or 8-inch square pan). Bake for 10 minutes.
While that’s baking, stir together the filling ingredients. To make the spinach puree, microwave spinach with a tablespoon of water in a covered bowl for 25 seconds, then puree in a food processor.
Spread the filling onto the partially baked crust. Don’t worry, it won’t look green after it bakes. Then top with the remainder of the dry mixture and chopped almonds. Bake for 25 more minutes, rotating once.
Let cool and cut into 8 wedges if using a round pan or 12 bars if using a square one. Jessica recommends letting these cool completely so that the spinach taste totally disappears, but I had a wedge still warm out of the oven and it tasted fantastic.
This recipe is a modified version of the Deceptively Delicious recipe for Blueberry Oatmeal Bars.
Read the blog post where this recipe originally appeared: Vegan Berry Crumble Recipe