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.
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)
- 1 egg
- 2 tablespoons ground flax
- 3 tablespoons coconut oil
- 1 pear medium
- 2 1/2 cups blueberries
- 1 teaspoon lemon juice
- 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.