Blueberries. Just the sound of them make my mouth water. I will eat them just about any way that you give them to me. I came across the idea of making blueberry breakfast bars while on Pinterest one day and decided that they were a must.
After looking at several different recipes, I really couldn’t find a single recipe that suited me. So I sorta fudged around 2 or 3 different recipes and came up with something pretty amazing. And yes, I just “said so myself” but after you try them you will agree!
Whole Wheat Blueberry Breakfast Bars:
Bottom layer:
- 2 cups quick oats
- 3/4 cup fresh ground whole wheat flour
- 3/4 cup raw cane sugar
- 1/4 teas. baking soda
- 1/4 teas. salt
- 10 tbs. butter (very very soft, or melted)
- 1 teas. almond extract
Mix the dry ingredients together and then add the butter and almond extract. Mix until you have a crumbly dough. Press this into the bottom of a 9×13.
Middle layer:
- 3 1/2 cups of blueberries
- 1 teas almond extract
- 1/3 cup raw cane sugar
- 3 tbs whole wheat flour
- 1/2 teas. ground nutmeg
Toss the blueberries with the almond extract, then add the sugar, flour and nutmeg. Evenly sprinkle over the bottom layer. Optional: you could smoosh the blueberries to make more of a paste. This simply makes for a more even layer of fruit in your bars.
Top Layer:
- 1/2 whole wheat flour
- 1/4 raw cane sugar
- 1/4 very soft butter
Crumble these together and sprinkle over the top.
Bake at 425 for 15 minutes and then reduce the temp to 350 baking for another 25 minutes.
Because I am the impatient type I tried eating a bar straight out of the oven. Of course at that point the bars were still hot and totally crumbled. Nothing deterred, I pulled out the ice cream and dumped the crumbled bar over the top. Seriously better than hot fudge over ice cream, and a lot better for you!!!!
Definitely cool your bars in the fridge for a couple hours and then cut. They will stay as bars and make a wonderful snack, or addition to a healthy breakfast. I ate them with milk for 3 mornings straight!
Do you have a favorite type of breakfast? Let us know in the comments!!!
- 2 Cups Quick Oats
- ¾ Cup Whole Wheat Flour (fresh ground for great taste)
- ¾ Cup Raw Cane Sugar
- ¼ teas. Baking Soda
- ¼ teas. Salt
- 10 Tbs. Butter
- 1 teas. Almond Extract
- 3½ Cups of Fresh or Frozen Blueberries
- 1 teas. Almond Extract
- ⅓ Cup Raw Cane Sugar
- 3 Tbs. Whole Wheat Flour
- ½ teas. Ground Nutmeg
- ½ Cup Whole Wheat Flour
- ¼ Raw Cane Sugar
- ¼ Butter Softened
- For the bottom layer: Combine oats, flour, sugar, baking soda and salt. Mix well. Then, melt your butter, add the almond extract to melted butter and pour into the oats/flour mix. Stir together until you have a slightly crumbly mixture.
- Press bottom layer into a 9x13 pan. Set aside.
- Middle layer: There are two ways you can do this. First option: sprinkle the almond extract over your blueberries while stirring them to insure even coverage. Mix sugar, flour and nutmeg together and stir in with the blueberries. Sprinkle/pour this over your bottom layer. Second option for middle layer. Instead of leaving blueberries whole, gently smoosh them together with your dry ingredients. This just makes for a more even texture in the fruit part of your bars.
- Top layer: mix butter, sugar and flour together until you have a well blended crumbly mixture. Evenly sprinkle this on top.
- Bake 425 for 15 minutes, then reduce heat and bake at 350 for 25 minutes.
- Serve warm and crumbly over ice cream, or refrigerate and cut into bars for a yummy breakfast or snack.
