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blueberry lemon breakfast bars

These wholesome blueberry lemon breakfast bars are perfect for taking on the go, or eating alongside a cup of coffee and a bowl of yogurt. Be sure to use gluten-free oats if you’re allergic/intolerant to gluten.

Blueberry Lemon Breakfast Bars
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Recipe Image

Ingredients

    For the oat layer:
  • 1-1/4 cups of oat flour – plain oats ground up into a flour in a food processor. use gluten-free oats if you’re allergic/intolerant to gluten
  • 1-1/2 cups of rolled oats – use gluten-free oats if you’re allergic/intolerant to gluten
  • 2 tbsp coconut sugar
  • 2 tbsp stevia – or more coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted
  • 1 tbsp lemon zest
  • For the blueberry layer:
  • 1-1/3 cups Chilean blueberries
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp coconut sugar or stevia
  • 1 tbsp + 1-1/2 tsp cornflour
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F.
  2. Mix together the oat flour, oats, coconut sugar, stevia, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest.
  3. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even.
  4. Mix all the blueberry layer ingredients in a bowl then pour onto the base.
  5. Sprinkle on top the remaining oat mixture and bake for 35 to 40 minutes.
  6. Cool completely before slicing.
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https://producemadesimple.ca/blueberry-lemon-breakfast-bars/

This recipe was kindly provided by our partner Blueberries from Chile.