Oatmeal Blueberry Breakfast Bars Recipes

BLUEBERRY OATMEAL CRUMBLE BARS

Steps:

• Preheat the oven to 350F degrees. Line an 8x8 baking pan with parchment paper leaving an overhang around the edges. Or line with aluminium foil leaving an overhang around the edges and grease with non-stick cooking spray.

BLUEBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together oats, oat flour, brown sugar, baking soda, cinnamon and salt. Set aside.
• In a separate bowl, whisk together eggs, almond milk, coconut oil, honey and vanilla stirring until well-combined.
• Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the blueberries.
• Pour blueberry mixture into a prepared 8×8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pan sit for 5 minutes then remove from pan and let cool completely on a wire rack. Slice into 16 square bars (or 9 larger bars) and enjoy!

BLUEBERRY OAT BARS

Steps:

• In a large bowl, combine the flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a large saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. , Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

BLUEBERRY OAT BREAKFAST BAR

Steps:

• Preheat the oven to 170c / 340f. Line a baking dish with greaseproof paper. I used an 8in x 8in dish.
• Melt the coconut oil, honey and nut butter in a large saucepan over a medium heat. Once melted and combined, stir in the oats and continue to mix until all the oats have been coated. Fold in the blueberries.
• Transfer the mixture into the baking dish and firmly with the back of a spoon press down and into the sides to make it as compact as possible. Bake in the oven for 15-18 minutes or until the sides are just beginning to brown.
• Leave to cool in the dish and then transfer to the fridge for at least 1 hour or preferably overnight. This is essential to stop the bars from crumbling and falling apart.
• Once the mixture has completely cooled mix the yogurt (or coconut cream) and orange juice together and drizzle over the top and finally, cut into eight bars.

BLUEBERRY BARS WITH OATMEAL CRUMBLE TOPPING

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
• Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
• Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
• In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn't dissolved fully that's okay because it liquifies while baking.
• Evenly distribute blueberry mixture over the crust.
• Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
• Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I'm not sure by how much, I'd guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
• Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they've cooled completely, they'll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.

BLUEBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.