Oh hey, look. I’m finally back sharing a recipe. I’ve sat down with this post a hundred times but truthfully right now it’s hard to find the time, or the energy, to blog. I love this little space of mine and interacting with all of you so I’m trying not to let too much time pass without popping in to say hello and share some yummy goodness. Eventually I will get back into a normal groove.
With a newborn and an almost three year old I have little to no time right now to get meals on the table for my family. Thank goodness friends and family have provided us with dinners since we brought Parker home or else we would be relying on peanut butter and jelly or take out every night. Before Parker arrived I tried to plan ahead by stocking our freezer with a few dinners, snacks and muffins. These blueberry breakfast bars were one of the things I made to keep in the freezer for a healthy grab and go breakfast or snack and they’ve been enjoyed by all of us….Well except for Parker of course.
These soft, cake like bars are loaded with fresh, juicy blueberries studded throughout. They’re perfectly sweet with a bit of tartness from the blueberries. You can swap out the berries in this recipe for other fruits based on the season or what you already have on hand and if fresh blueberries aren’t available you can use frozen in its place. If your looking for a healthy and delicious bar recipe for a quick and easy breakfast or snack then I recommend giving these blueberry bars a shot.
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour
- ⅓ cup brown sugar
- 1¼ cup rolled oats
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup unsweetened applesauce
- ¼ cup butter, cubed
- 1 egg
- 1 cup fresh blueberries
- Yogurt Topping
- 1 tablespoon plain yogurt
- 3 teaspoons orange juice
- Preheat oven to 350 degrees. Line an 11 x 7 (or similar size) baking pan with parchment paper. Make sure there's an overhang to lift baked bars out of pan.
- In a large bowl mix together the flours, brown sugar, oats, baking powder, salt and baking soda. Using your hands, rub the butter cubes into the flour mixture until it resembles coarse crumbs.
- In a separate bowl whisk in the egg. Add in the applesauce. Add wet ingredients into the dry. Gently fold in the blueberries.
- Pat mixture into the prepared baking pan, using your fingers to press it evenly over the bottom of the pan. Bake for 20 minutes.
- Let the bars cool in pan before lifting the parchment paper onto a cooling rack. Allow to cool completely before adding the yogurt drizzle over top or before cutting.
- Once mixture has cooled completely, mix the yogurt and orange juice together and drizzle over top.
- Cut into 10 bars
- Bars will keep in the refrigerator for up to three days. They can also be frozen by individually wrapping the bars. Defrost at room temperature when ready to eat.