Some mornings call for breakfast to go! Instead of reaching for packaged granola bars (full of sugar and fat), why not serve up something a little more homemade? You can prepare these Blueberry-Oat Breakfast Bars on the weekend and keep them in the fridge for a last minute morning bite or after school snack. They’re gluten-free, vegan, and completely delicious—perfect for the whole family!
Blueberry-Oat Breakfast Bars
1 cup blueberry jam (feel free to substitute other berry jams depending on what you have on hand!)
1/3 cup coconut oil, melted
1/3 cup maple syrup
2 1/2 cups gluten-free rolled oats
1/2 cup oat flour
1/2 cup ground almonds
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cinnamon
Preheat oven to 350°F and line an 8 x 8 baking pan with parchment paper.
In a large bowl combine coconut oil and maple syrup. Add oats, oat flour, ground almonds, baking soda, salt and cinnamon; stir to combine.
Pour 2/3 of the oat mixture into the prepared pan. Cover with parchment and press down to spread and compact the mixture until even and flat(this is the base of your breakfast bars). Remove parchment and spread the blueberry jam on top. Dollop remaining oat mixture on top of the jam.
Transfer to preheated oven and bake for 30 minutes, or until the oat topping looks crisp and golden. Remove from the oven and set on a wire rack to cool. Once cool, slice into squares. Serve immediately or store in the fridge for later. These bars will keep in an airtight container in the fridge for up to a week.