I’ve searched online for the perfect blueberry breakfast bar that doesn’t contain a lot of sugar, is gluten free and has clean ingredients, and I had no luck. So I went ahead and put this recipe together just in time for the weekend (or next week’s meal prep)! These bars are perfect for breakfast, because they’re light, not overly sweet like most pastries, and have some protein included from the almond flour and almond butter glaze.
ABOUT THE INGREDIENTS:
Almond flour: It’s important to use super fine, blanched almond flour for this recipe, because the recipe will not turn out right.
Organic Old Fashioned Oats: Make sure to buy organic, gluten free oats for the best quality oats and organic to avoid pesticides.
Coconut Palm Sugar: I use coconut sugar, because it’s unrefined and a lower glycemic index.
Avocado oil: I use this oil for pretty much everything, because it’s unprocessed, easy for your body to digest, has good fats, it’s a neutral oil, and has a high heat cooking point.
These gluten free / dairy free (option) Blueberry Breakfast Bars are the perfect weekend or weekday treat, and you can totally make these ahead of time, and are:
- Light and fluffy
- Moist
- Not overly sweet
- Slight tartness from the lemon zest and yogurt
- Hearty from the almond flour and almond butter glaze, so eating this keeps you full longer and it won’t spike your blood sugar!
If you give this recipe a try, don’t forget to tag me on IG and TikTok!
Eat well,
-Jasmine
Blueberry Breakfast Bars (Gluten free, Dairy free)
Ingredients
- 1 cup blanched almond flour
- ¼ cup gluten-free organic old fashioned oats
- ¼ cup 1:1 gluten free all purpose flour
- 2 teaspoons baking powder
- ½ tsp ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup plain whole-milk or non-dairy yogurt
- ¾ cup coconut sugar
- 3 extra-large eggs
- Zest of 1 large lemon about 1 tsp
- 1 teaspoon pure vanilla extract
- 1/2 cup avocado oil
- 2 cups blueberries fresh or frozen
- For the glaze:
- ¼ cup confectioners’ sugar
- ½ cup almond butter
- ¼ cup non-dairy milk
Instructions
- Preheat the oven to 350F degrees and line and spray an 8×8” square baking pan with parchment paper and non-stick spray (I use avocado oil).
- In a food processor or blender, blend oats until consistency is close to all-purpose flour (1-2 mins), then add almond flour, gluten free flour, baking powder, cinnamon, salt and coconut sugar, and blend for another 2-3 mins until combined.
- In a large bowl, add yogurt, eggs, lemon zest, vanilla extract, and avocado oil, then whisk until fully combined. Whisk in dry ingredients until combined. Fold in blueberries with a rubber spatula, and pour the batter into the baking pan.
- Lightly tap the baking pan against the counter to remove any air bubbles, then place in the center rack of the oven for about 40-45 mins, or until a toothpick inserted comes out clean.
- Remove from the oven and cool for 20-30 mins, then start preparing the icing.
- In a small measuring cup, add almond butter, powdered sugar, and milk. Whisk until fully combined, then drizzle as much or as little glaze your heart desires.
- Store in an airtight container in the fridge for up to 3 days, then place in the toaster oven to reheat.