1/4cupneutral vegetable oil, such as safflower or grapeseed
1/4cupnon-dairy milk of choice
1/3cupblueberry jam or preserves
2tablespoons vegan butter or solid/cold coconut oil
pinchsalt (if you don't use vegan butter or the butter you use isn't salty)
Preheat oven to 350 degrees. Mix the oat flour, oats, baking soda, salt, and cinnamon in a large bowl. In a blender, blend the syrup, oil, banana, milk, and vanilla. Add wet ingredients to dry and mix well.
Spread the mixture into a square baking pan (8 x 8 or 9 X 9 is good) and top with the preserves. In the food processor, pulse the vegan butter or solid coconut oil, oats, sugar and salt into a topping. Dot the pan with the crumble topping.
Bake at 350 degrees for about 30 or 35 minutes, or until the top is golden. Set out for a while to let the piping hot preserves cool and solidify.
Bars should be stored in an airtight container in the fridge for up to 1 week.