Healthy blueberry breakfast bars

• Servings: 8
• Time: 10 min (prep)
• Difficulty: easy
• Print

I’ve listed the brands of all the ingredients I used, for convenience.

Ingredients

Crust and topping:

• 1 cup Bob’s Red Mill old-fashioned rolled oats
• 3/4 cup Pamela’s gluten free baking mix (or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
• 1/4 cup Bob’s Red Mill almond meal
• 1 Tbsp Great Lakes unflavored gelatin
• 1/8 cup Truvia brown sugar blend
• Ground cinnamon
• Pink Himalayan sea salt
• 6 Tbsp Kerrygold unsalted butter, melted

Filling:

• 2-3 cups Wyman’s Frozen Wild Blueberries
• 1/2 lemon
• 1 Tbsp arrowroot powder
• 1 Tbsp Truvia baking blend

Directions

1. Heat oven to 375 degrees F. Line an 8×8-inch baking pan with parchment paper.
2. Mix up crust ingredients in a medium sized bowl. Set aside about 1/2 cup for topping and press remaining amount evenly along bottom of pan.
3. Mix filling ingredients. Spread on top of crust. Take reserved topping and sprinkle across blueberry filling.
4. Bake in oven for 30-40 minutes (until oats look slightly toasted).
5. Remove bars from oven. Let cool on a wire rack before serving.
6. To keep fresh longer, store in fridge in an airtight container.

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