These Blissful Blueberry Breakfast Bars are another new favorite– based off my Oatmeal Walnut Date Bars, the crust is sweetened with dates, and the blueberry “jam” is made with pureed pears and fresh blueberries– simple, so the fruit is really the star of the show here.
I’ve noticed recently the most popular dessert items on my blog are the ones that require no added sweeteners– which is great (my Oatmeal Walnut Date Bars, and Breakfast Cookies, are two of them). Those are my favorite dessert items to eat myself, and to make for my family.
I made these several times this summer — and when we had guests for the weekend, they made a great, easy addition to breakfast. Scramble some eggs, set out these bars, and everyone is happy. They freeze great, too– so we kept some in the freezer for quick on-the-go breakfasts, which is so necessary with a 1-year old baby-about-to-turn-toddler in the house.
Contents
Tips for Blueberry Breakfast Bars
- When I made them with frozen blueberries, I increased the baking time by 5 minutes, and the bottom crust still turned out under-baked. I would recommend assembling, and then letting the unbaked pan sit out at room temperature for 20-30 minutes prior to baking to allow the crust to properly bake if using frozen berries.
- These are crumbly when warm out of the oven– which isn’t a bad idea! Warm with some vanilla frozen yogurt makes a great dessert! If you’d like to slice them into nice bars, completely cool (in the refrigerator) prior to cutting.
Blissful Blueberry Breakfast Bars (Gluten Free, Sugar Free)
Ingredients
Dry
Wet
- 1 egg
- 2 tablespoons ground flax
- 3 tablespoons coconut oil
Blueberry Layer
- 1 pear medium
- 2 1/2 cups blueberries
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350º f.
- Add 1/2 cup oatmeal to a food processor bowl, and process until the oats form a flour.
- Add coconut and dates. I find the mixture processes best if I break up the dates into quarters as I am adding them to the processor. Process until the dates are broken up and incorporated into the mixture. (If your dates are a bit dry or frozen, soak in hot water for 30 seconds-1 minute prior to adding to the processor).
- Add the other 1/2 cup oatmeal, walnuts, sea salt and baking soda. Pulse 5-8 times, until the walnuts are chopped, but still a bit chunky.
- In a small bowl, mix together the egg, flax and coconut oil. Add to the mixture in the food processor, and pulse until combined.
- Reserve 1/2 cup of oatmeal mixture to use as a topping.
- Line an 8 x 8 pan with baking paper (or spray with coconut oil). Add the rest of the oatmeal cookie mixture to the pan, and press down into an even layer.
- Peel, core and chop the pear. Add to a small saucepan with 1/4 cup water, and bring to a low boil over medium high heat. Cook for 10 minutes, or until pear is soft.
- Add 1 cup of blueberries to the pears, and continue to cook for 5 minutes.
- Add the blueberries and dates to a blender, and process until very smooth. Return to pan (no heat needed), and add the other 1 1/2 cups of blueberries.
- Add the blueberry "jam" layer over the cookie base.
- Crumble the reserved 1/2 cup of oatmeal mixture over the top.
- Bake for 28-32 minutes.
- For best results, completely cool before slicing.
- These stay good in the fridge for 4-5 days, and in the freezer for much longer. I like to freeze these individually on small squares of parchment so its easy to take one out to thaw for breakfast.
Nutrition
Other Sugar-Free Breakfast Worthy Treats
- Healthy No-Bake Almond Cranberry Granola Bars, by Life Made Sweeter
- Blueberry Quinoa Breakfast Bars, by Simply Quinoa
- Healthy Flourless Date and Walnut Breakfast Cake, by Big Man’s World
- Oatmeal Walnut Date Bars, by Vitamin Sunshine
- Healthy Breakfast Cookies, by Vitamin Sunshine
Summer blueberries are rather blissful and I have a ton to use up right now!
Having blueberries to use up is NEVER a problem 🙂
Oh, look what you’ve been up to, Michelle!! Total berry yumminess!! I will share these delectable treats on the farms FB pages. Everyone is blueberry crazy at the moment including me!
I’ve always loved your photography and these are gorgeous !
Thank you Robyn! These were delicious– we went through 3 batches the week my family from out of town was here. And– thanks for sharing! You have so many good outlets to share things– can’t wait to talk to you at the end of the week!
Do you think it would work to leave out the egg and add more flax or chia?
Yes! If making these vegan, I would soak an extra tablespoon of chia seeds or flax meal with 3 tablespoons of water (for about 5 minutes), then add instead of the egg!
They are the best healthy treat!
Oh my gosh I love all of your recipes!! I also have a blog where I post healthier desserts with gluten free, low sugar, and plant based options. It’s so cool to see other peoples recipes, and you truly have a gift for photography. Thank you so much for posting this.