Best Blueberry Breakfast Bars Recipes

BLUEBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

BLUEBERRY BREAKFAST BARS

Steps:

• Have all ingredients at room temperature.
• In a bowl combine flour, baking powder and salt.
• Place butter and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy.
• Add eggs and vanilla; beat until smooth.
• Add milk, flour mixture, and oats; stir until blended, scraping down sides of the bowl as necessary.
• Stir in blueberries (batter will be stiff).
• Spread evenly in a greased 9x13" pan.
• Sprinkle cereal over top.
• Bake at 350 until golden brown and tester comes comes out clean, about 40 minutes. Cool in pan. Cut into bars.

OATMEAL BLUEBERRY BREAKFAST BARS

Steps:

• Heat oven to 375, grease a 9x13 pan.
• For the crust/topping: Add flour, brown sugar, and salt to bowl of food processer. Pilse once or twice to combine, add butter, then pulse five to six more times until course crumbs form. Add the oats and pulse three or four more times. Add beaten egg and pulse till mixed.
• Remove 1 1/2 cups of the mixture and set aside. Add the apple juice to the remaining mixture and pulse three or four more times until it is just moistened. Press this mixture evenly and firmly into the bottom of the pan.
• For the filling: Whisk together sugar and flour in a medium sized bowl. Add the fruit and lemon juice and gently toss with a rubber spatula until the fruit is coated. Distribute the filling over the crust.
• Sprinkle the reserved crumb mixture over the filling. Press into filling with a rubber spatula.
• Bake the dish until the top is golden, about 35 to 40 minutes.
• Let the pan cool om a wire rack for about 2 hours, then cut the sheet into 16 bars. Store in an airtight container in the fridge.

BLUEBERRY BANANA BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper, leaving 1 inch of parchment hanging over the sides.
• Mix oats, figs, almonds, and 1/4 cup sunflower seeds together in a bowl.
• Stir bananas, peanut butter, and honey together in a saucepan over medium-low heat until completely melted and smooth, about 5 minutes. Remove saucepan from heat.
• Whisk egg whites together in a bowl until foamy. Mix banana mixture into egg whites and whisk until smooth; add oat mixture and stir until batter well combined. Fold blueberries into batter. Press batter into the prepared pan; top with flax seeds and 1 tablespoon sunflower seeds.
• Bake in the preheated oven until golden, about 30 minutes. Cool completely before cutting into bars.

BLUEBERRY BREAKFAST BARS

Steps:

• Preheat the oven to 350°F. Butter an 8-inch square pan. To prepare the filling: In a heavy-bottomed saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries just begin to break down and the sauce thickens, 3 to 4 minutes. Remove from the heat. To prepare the crust: In the bowl of a food processor fitted with the metal blade, pulse together the rolled oats, rye flakes, almonds, and sesame seeds just until they form a chunky, mealy texture, about 30 seconds. Add the flour, brown sugar, cinnamon, salt, and baking powder and pulse a time or two to combine. Add the egg and butter. Add ice water slowly and pulse until mixture just begins to clump together. To assemble and bake the bars: Press approximately half of the crust mixture evenly into the bottom of the prepared baking pan. Pour the berry filling onto the crust and spread evenly. Scatter the remaining crust mixture across the top as you would for a fruit crisp or crumble-messy and haphazard, but evenly dispersed. Don't worry about pressing down; it will bake into the bars beautifully. Bake until the top crumble is golden brown, about 30 minutes. Let cool completely in the pan. Slice into bars. If wrapped and kept at room temperature, the bars will keep for 3 days.

FROZEN BLUEBERRY BREAKFAST BARS RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. In large bowl, mix 2 1/2 cups granola and the melted butter. Firmly press in bottom of ungreased 8-inch square pan. Bake 10 minutes. Cool 10 minutes on cooling rack. Freeze about 5 minutes or until cold. Spoon yogurt over crust; gently spread to cover. Sprinkle with blueberries and crushed granola. Freeze about 3 hours or until firm. Remove from freezer 10 minutes before cutting. To make bars, cut into 5 rows by 2 rows. Wrap each bar tightly in plastic wrap. Store in freezer.

OVERNIGHT BLUEBERRY WAFFLE BREAKFAST BARS

Steps:

• Waffles - Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.Chop the waffles and add about 60% (5 waffles) to the prepared pan. Reserve remainder; set aside.To a medium bowl, add the cream cheese, brown sugar, and beat with a handheld electric mixer on medium-high speed until combined and fluffy, about 2 minutes.Drop cream cheese mixture by rounded tablespoons evenly distributed over the waffles.Evenly scatter the blueberries. Note - I have only tried the recipe with fresh rather than frozen berries and can't speak to the results with frozen.Evenly top with the reserved waffles; set aside.To a medium, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don't scramble the eggs.Add the eggs, milk, granulated sugar, vanilla, cinnamon, and whisk to combine. Evenly pour mixture over the waffles. Cover and refrigerate overnight.On the morning of baking, preheat oven to 350F, remove pan from fridge, and uncover it.Streusel - To a medium bowl, add the brown sugar, butter, flour, cinnamon, and cut the butter into the dry ingredients using two forks until crumbs form. There will be a mixture of pea-sized crumbs and sandy bits. Evenly turn streusel out over the waffles.Bake uncovered for about 40 minutes, or until top is set and lightly golden brown. Allow waffles to cool in pan on a wire rack for about 15 minutes. While cooling, make the glaze.Glaze - To a medium bowl, add the confectioners' sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over waffles.Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.