Summer is here in East Texas, and that means blueberries. You can pick your own blueberries at local farms, buy heaps of blueberries at the Farmer’s Market, and this weekend, you can celebrate all things blueberry at our annual blueberry festival.
And, yet, my otherwise fruit-loving child will not eat fresh blueberries. Grapes, yes, strawberries, absolutely, but for some reason beyond explanation, he thinks fresh blueberries are yucky.
But…he will gladly eat blueberries when they are baked into cookies, cakes, and muffins. Go figure, but also, thank goodness! Most recently, I’ve started making my own version of blueberry breakfast bars, perfect for heading off to soccer game, the swimming pool, playground picnics, and weekend adventures.
They are a huge hit–healthy, lightly sweet, and so delicious, they let the sweet tart-flavor of the blueberries shine!
These bars are:
*Easy to make
All humility aside, these are must-make breakfast for summer – delicious, filling, & packed with whole foods. They also freeze beautifully, so make a double batch, individually wrap, and stick in the freezer for smart brakfasts all summer long – they will defrost in about 20-30 minutes (while the coffee brews and you’re getting dressed)! Easy! Happy eating, everyone!Print
Naturally vegan and gluten-free breakfast bars made with oats, almond flour and blueberries!
- 1–2/3 cups rolled oats, divided
- 2/3 cup almond flour or almond meal
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup nondairy milk (I used almond)
- 1/3 cup pure maple syrup
- 1–1/2 teaspoons vanilla extract
- 1–1/3 cups blueberries
- Preheat oven to 350F. Line an 8-inch square baking pan with parchment paper or foil; lightly spray or grease.
- In a food processor, process 2/3 cup of the oats into a flour. Place oat flour, remaining oats, almond flour, baking powder and salt in a medium bowl, stirring to combine. Add the milk, maple syrup, and vanilla extract, stirring until well blended. Gently stir in the blueberries.
- Evenly spoon and spread batter into prepared pan, being careful not to break blueberries.
- Bake in the preheated oven for 18-22 minutes until golden brown and set at the center. Transfer to a cooling rack and cool completely in pan. Use foil or paper liner to remove bars and cut into 10 bars.
Storage: Store the cooled bars in an airtight container in the refrigerator for 1 week or individually wrap and freeze in an airtight container for up to 3 months.
- Category: Breakfast, Power Bars, Snack
- Serving Size: 1 bar
- Calories: 126
- Sugar: 8.9 g
- Sodium: 69.7 mg
- Fat: 4.2 g
- Saturated Fat: 0.2 g
- Carbohydrates: 20.5 g
- Fiber: 2.6 g
- Protein: 3.2 g
- Cholesterol: 0 mg