Description
Easy, nutritious, and bursting with blueberries, these oatmeal breakfast bars are perfect for busy mornings or a healthy snack. Naturally sweetened and made with simple pantry ingredients, they’re a family favorite!
Ingredients
Scale
- 2 cups rolled oats
- 1/2 cup almond flour (or oat flour)
- 1/3 cup honey (or maple syrup)
- 1/4 cup melted coconut oil
- 1 large egg (or flax egg for vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Optional Add-Ins:
- 1/4 cup chopped nuts
- 1 tablespoon chia or flaxseeds
- 1/4 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, mix the rolled oats, almond flour, cinnamon, baking powder, and salt until well combined.
- In a separate bowl, whisk together the honey, melted coconut oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined. Gently fold in the blueberries.
- Spread the mixture evenly into the prepared baking dish, pressing it down slightly.
- Bake for 25-30 minutes, or until the edges are golden and the center is set.
- Let the bars cool completely in the pan before slicing into squares or rectangles.
- Store in an airtight container at room temperature for 2 days, in the fridge for up to 1 week, or freeze for up to 3 months.
Notes
- To make these bars vegan, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- For a nuttier flavor, substitute almond flour with finely ground walnuts or pecans.
- If using frozen blueberries, don’t thaw them to prevent extra moisture in the batter.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes