My awesome mother-in-law and I went to a Washington, D.C. farmer’s market the other day and I found some organic blueberries that were one sixth of the price of blueberries in our local grocery store. So I went ahead and bought about six times my normal amount of blueberries–a full three quarts! What to do with all of these fresh, organic blueberries? I made this simple whole food plant-based dessert. The oats are sweetened with home made date syrup (see below).
No-Bake Blueberry and Coconut Chewy Granola Bar in a Jar
12 dates small dates (or 6 large Medjool), pitted and roughly chopped
1 Teaspoon cinnamon
Pinch fresh lemon zest
3 Cups oats (whole or quick oats)
1/2 Cup soy or other plant-based milk
1 Cup fresh blueberries
2 Teaspoons unsweetened shredded coconut
To make the date syrup:
Boil the chopped dates in 2 cups of water for 10 minutes. Pour the dates and water into the bowl of a food processor. Add the cinnamon and pinch of lemon zest. Process on high until smooth.
To make the oat filling:
In a large bowl combine the batch of date syrup with the soy or other plant-based milk and the dry oats. The oats should absorb all of the liquid. If the mixture is too wet, add some more oats. If it’s too dry, add a little more soy milk.
To assemble the granola bars:
In two glass jars (or other clear cups or bowls), spoon a little of the oat mixture followed by a sprinkle of blueberries, more oats, more blueberries, and a last layer of oats. Top with the coconut and enjoy! Will keep covered and refrigerated for a day or two.