Whole Grain Blueberry Breakfast Bars
Prep time
Cook time
Total time
These whole grain blueberry breakfast bars are filling and delicious. They're perfect for a grab and go breakfast.
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • For the Filling
  • 3 Cups Fresh or Frozen Blueberries
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Agave Nectar
  • For the Dough
  • ¼ Cup Ground Flaxseed
  • 3 Tablespoons Water
  • ¼ Cup Oats (not quick cooking)
  • 1⅓ Cups Spelt Flour
  • 1 Teaspoon Baking Powder
  • 3 Tablespoons Honey
  • 2 Tablespoons Coconut Oil (melted)
  • 2-3 Tablespoons Almond Milk (or regular milk)
  • 1 Teaspoon Vanilla Extract
  • Pinch of Kosher Salt
  1. For the Filling
  2. Add the fruit and lemon juice to a large pot and cook over medium high heat. Stir occasionally and continue to cook until fruit has thickened. You'll know it's thickened because the bubble will slow down.
  3. Remove from heat and stir in agave nectar. Let cool to room temperature.
  4. For the Dough
  5. Pre-heat oven to 350 degrees Fahrenheit.
  6. Mix the flaxseed and water together in a small bowl and set aside for 5 minutes.
  7. Add oats to bowl of food processor and buzz until oats are finely ground.
  8. Add the rest of the dough ingredients to the food processor.
  9. Turn on the processor to mix the ingredients. Scrape down the sides once or twice. If the dough is dry (not coming together) add that 3rd tablespoon of milk and continue mixing. The dough should come together into basically one large mass and should hold its shape when you pinch it.
  10. Line your rolling surface with wax paper or a rolling mat and dump dough out onto it.
  11. Bring dough together into a ball and flatten.
  12. Roll dough to about ⅛" thickness. Don't worry if the edges are ragged because you can piece this dough together.
  13. Cut dough into 3" wide strips and spoon fruit down the middle of the dough strip.
  14. Bring sides of dough up and together. Lightly pinch the dough together to seal in the fruit.
  15. Slice the dough into bars of your desired size.
  16. Arrange fruit bars on a parchment paper lined baking sheet. (You can place these pretty close together because they don't really spread).
  17. Gently pinch dough together if they separate when you cut them. Leave the ends open.
  18. Bake for 15 minutes.
  19. Let bars cool.
  20. Store in a covered container in the refrigerator.
You can use other fruit for the filling in these fruit bars. Sprinkle the dough with raw sugar, before baking, if you'd like them a bit sweeter.
Recipe by My Man's Belly at https://mymansbelly.com/2015/04/21/whole-grain-blueberry-breakfast-bars/