Blueberry Coconut Bars
Prep time
Cook time
Total time
Serves: 12 bars
  • For the jam:
  • 1 pint fresh or frozen blueberries
  • 2 tablespoons honey, or maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • zest from 1 lemon, about 1 teaspoon
  • 2-3 sprigs of fresh thyme
  • 1½ tablespoon chia seeds
  • Breakfast Bars
  • 1 tablespoon ground flax seed
  • 1 tablespoon water
  • 1 cup almond flour
  • 1 cup white spelt flour
  • ½ cup flaked unsweetened coconut
  • ¼ cup raw sesame seeds
  • ½ cup cane sugar
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • ⅓ cup coconut oil, melted
  • 2 to 3 tablespoons ice water
  • Topping
  • 2 tablespoons shredded coconut
  • 2 tablespoons sliced raw almonds
  • 2 tablespoons sesame seeds
  • 2 tablespoons turbinado sugar
  1. For the blueberry chia seed jam:
  2. In a medium saucepan, combine the blueberries, with the honey, thyme, lemon juice and zest. Bring to a simmer and cook until the mixture has thickened slightly about 5-8 minutes. Add the chia seeds, remove from the heat and let cool. Once cool, refrigerate the jam for at least 30 minutes or up to overnight. I usually make the jam the night before and let it set up in the refrigerator; it will thicken as it cools.
  3. For the Breakfast Squares:
  4. Pre-heat the oven to 350 degrees and oil an 8x11-inch pan.
  5. Combine the flax meal with the tablespoon of water in a small bowl, mix well and let sit for 5-10 minutes while you prepare the rest of the ingredients.
  6. In the bowl of a food processor fitted with a metal blade, pulse together the almond flour, Spelt flour, coconut, and sesame seeds until they start to form a coarse meal, about 30-45 seconds. Add the cane sugar, salt, baking powder, flax egg, coconut oil and pulse to combine. Add the ice water a tablespoon at a time just until the mixture holds together if you squeeze it between your fingers.
  7. Press half of the crust mixture evenly into the bottom of the prepared pan. Pour the chia jam onto the crust and spread evenly. In a small bowl combine the coconut, raw almonds, sesame seeds and turbinado sugar for the topping. Take about half of the topping and lightly mix it into the remaining crust mixture and scatter it across the top of the jam, trying to cover most of the pan but don't worry if it isn't perfect, that's not what we're looking for. Sprinkle the rest of the topping over the top.
  8. Bake until the crumble is golden brown and the jam is bubbling about 30 minutes. Let cool completely in the pan. Slice into bars. If wrapped and kept at room temperature, the bars will keep for 3 days.
Recipe by Scaling Back at