Blissful Blueberry Breakfast Bars (Gluten Free, Sugar Free)

A blueberry oatmeal square on a white plate with a fork taking a bite.

5 from 3 votes

Blissful Blueberry Breakfast Bars (Gluten Free, Sugar Free)

These Blissful Blueberry Breakfast Bars are equally as good for dessert. Gluten free, and sugar free, these let the sweetness of summer fruit shine.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: American

Servings: bars

Calories: 121kcal

Author: Michelle Miller

Ingredients

Dry

1 cup oats divided
1/3 cup coconut unsweetened
5 Medjool dates 1/2 cup pitted and packed dates
1/2 cup walnuts
1/4 teaspoon sea salt
1/2 teaspoon baking soda

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.

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