Blueberry Breakfast Bars

These versatile blueberry bars work great as a quick and easy breakfast, anytime snack, or even in kids' lunchboxes! For extra flavor you can experiment by adding some vanilla extract or substitute in different fruit - peaches work really well. The bars will keep well in the fridge for up to five days if stored in an airtight container.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Snack
Cuisine Global
Servings 9
Calories 160 kcal

Equipment

  • Baking Pan
  • Parchment Paper
  • Mixing Bowl

Ingredients
  

  • 2 cups Blueberries fresh or frozen, thawed
  • 1/4 cup Maple Syrup
  • 1 Tbsp Arrowroot Powder
  • 3 cups Rolled Oats divided
  • 1 Banana very ripe, mashed
  • 3 Tbsp Water

Instructions
 

  • Preheat the oven to 350°F (180°F). Line a baking pan with parchment paper.
  • In a bowl, smash the blueberries using the back of a fork. Combine with the maple syrup and arrowroot powder. Set aside.
  • Add half the oats to a food processor or blender to create oat flour.
  • Transfer to a mixing bowl and combine with the remaining rolled oats, banana and water.
  • Firmly press half of the oat mixture into a thin even layer in the baking pan.
  • Spread the blueberry mixture on top and then crumble the remaining oat mixture over top of the blueberry layer.
  • Bake for 20 to 25 minutes, or until golden brown.
  • Slice and enjoy!

Nutrition

Calories: 160kcalCarbohydrates: 33gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 3mgPotassium: 190mgFiber: 4gSugar: 11gVitamin A: 26IUVitamin C: 4mgCalcium: 27mgIron: 1mg
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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