blueberry breakfast bars

Third time is a charm with these bad boys. First batch was too dry, second batch too bland. Even with the first two batches not being perfect they were still gobbled up in 2 days. I might have to go on a breakfast bar baking bender and make a stockpile for my freezer the way these kids eat.

For this round I made blueberry – you can of course substitute any kind of filling/fruit. Might have to try some PB or Nutella at some point, YUM.

Blueberry Jam Filling:

  • 3 cups fresh or frozen organic blueberries (or any berries)
  •  Juice 1/2 lemon
  • 1/3c honey

Dough:

  •  1 1/4c wheat flour
  •  3/4c oats
  • 1/2 teas cinnamon
  • 1/4 teas salt
  •  1/2 teaspoon baking powder
  •  6 tablespoon melted coconut oil or butter
  •  2 heaping tablespoons honey
  •  2 teaspoon vanilla extract
  • 2T yogurt
  •  1 egg

Mix flour, oats cinnamon, salt and baking powder together in a large bowl. Melt/soften coconut oil and add to flour mixture. Adding in honey, vanilla, yogurt and the egg. Mix until forms a ball. Dough should be a bit tacky.

Roll out on a lightly floured surface until it is about 1/4″ thick. Cut into roughly 4/4.5″ squares. Once the jam has cooled, spoon out about a tablespoon of jam into the center of each square. Fold over the and pinch the ends to keep jam from escaping. Carefully place each bar seam side down on a parchment lined baking sheet. Bake for 15-20 min @350.
Let cool and enjoy!

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