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Blueberry Muffin Breakfast Bars {GF & Vegan}

VGF

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:

*Naturally vegan

*Naturally gluten-free

*Easy to make

*Naturally sweetened

*Perfectly portable

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!

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Blueberry Muffin Breakfast Bars {GF & Vegan}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 10 bars 1x

Description

Naturally vegan and gluten-free breakfast bars made with oats, almond flour and blueberries!


Ingredients

Scale

Instructions

  1. Preheat oven to 350F. Line an 8-inch square baking pan with parchment paper or foil; lightly spray or grease.
  2. 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.
  3. Evenly spoon and spread batter into prepared pan, being careful not to break blueberries.
  4. 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.

Notes

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

Nutrition

  • 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

 

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Marcia

Tuesday 22nd of September 2020

Could you tell me something to sub the Almond flour with? My son can't eat nuts. Thank you

Camilla

Monday 28th of December 2020

Hi Marcia, You can use any equal amount of ground seeds, such as suflower seeds, pumpkin seeds, hemp hearts, etc :)

Sera

Wednesday 5th of February 2020

Would this work with frozen blueberries? And if so, would I thaw them first, or just mix them in still frozen?

Camilla

Wednesday 5th of February 2020

Hi Sera! Yes, you can definitely use frozen blueberries. When it comes to adding them to baked goods, I like to run the berries under warm water for about 30 seconds (to take off the initial chill), then pat them dry between paper towels. The baking time remains the same that way (or very close) and the berries do not bleed into the batter the way they do if they are completely thawed first. Cheers!

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