I don’t know what it was that struck me about this recipe, but when I saw it in the latest issue of PETA’s Animal Times, I couldn’t wait to make it!

These things turned out to be a pretty versatile little treat. They work really well as a dessert, by themselves or warmed over a bowl of ice cream (almond or otherwise). I’m told they’re also stellar with a cup of coffee – which leads me to what I think is their best format: a breakfast bar. My husband grabbed one of these for breakfast nearly every day last week.

Let me know how you think they work best!

Vegan Blueberry Oatmeal Bars
Recipe courtesy of PETA’s Animal Times, Issue 2, 2011

Ingredients

1 15 oz can blueberries
2 tbs cornstarch
1 cup fresh or frozen blueberries
Juice of one lemon
1 cup unbleached, all-purpose flour
3/4 cup whole-wheat flour
2 cups old-fashioned rolled oats
1 tsp cinnamon
1/2 tsp nutmeg
1 cup firmly packed light brown sugar
1/2 tsp salt
1 1/4 tsp baking powder
1/2 cup Earth Balance

Directions

• Preheat oven to 400°F. Spray a 9×13 in. baking dish with cooking spray
• Drain canned blueberries, reserving the juice. Whisk the cornstarch into the blueberry juice. Place the canned berries, juice, fresh or frozen blueberries and lemon juice in a saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 5 min. Set aside to cool
• In a bowl, combine the flour, oats, cinnamon, nutmeg, brown sugar, salt and baking powder. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs
• Press 2/3 of the crumb mixture into the prepared pan. Bake for 15 min. Remove from oven and allow to cool 10 min.
• Spread the blueberry mixture over the crust. Top with the remaining crumb mixture and bake for an additional 20 to 30 min., until bubbly. Cool completely on a wire rack before cutting into bars

Yield: ~16 bars