Healthy Blueberry Breakfast Bars Recipe – Simples Recipe Ever :- These Blueberry Oatmeal Bars are a powerful example of the beauty that can be found in simplicity when it comes to baking and cooking. The assumption that the more things I add to a recipe, the better the food would taste, is one that I find myself tempted to believe quite frequently.
Healthy Blueberry Breakfast Bars Recipe – Simples Recipe Ever
In each and every mouthful, these simple blueberry oatmeal bars demonstrate that I was mistaken. I’m willing to bet that you already have all of the ingredients you need to create these in your pantry right now, and the only thing I could possible add to make them taste even better is a scoop of vanilla ice cream! They couldn’t be any simpler to prepare!
Ingredients
FOR THE BLUEBERRY OATMEAL BARS
- 1 cup old-fashioned rolled oats gluten free if needed
- 3/4 cup white whole wheat flour or substitute all-purpose flour or, to make gluten free, 1:1 baking flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)
- 2 cups fresh blueberries* about 10 ounces
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
- 1 tablespoon granulated sugar divided
FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR)
- 1/2 cup powdered sugar sifted
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk any kind you like
Instructions
After positioning a rack in the middle of your oven, preheat it to 375 degrees Fahrenheit. Prepare a baking pan measuring 8 inches by 8 inches by lining it with parchment paper so that the paper extends over two edges to provide handles.
Gather the oats, white whole wheat flour, brown sugar, cinnamon, and salt into a bowl of medium size and mix them together. The melted butter should be poured in and stirred throughout the mixture until it forms clumps and the dry ingredients are evenly soaked.
First, set aside half a cup of the crumble mixture, and then press the remaining crumble mixture into an even layer on the bottom of the pan that has been prepared.
Also see :- Baked Jalapeño Poppers (Keto) Recipe – Know the Secret Tips
Cover the crust with half of the blueberries and spread them out. The cornstarch should be sprinkled equally over the top, and then both the lemon juice and a half tablespoon of granulated sugar should be sprinkled on top. The remaining berries should be sprinkled on top, followed by the remaining half tablespoon of sugar.
The leftover crumbs should be sprinkled over the top in an even manner. It is expected that part of the fruit will be visible. Put the bars in the oven and bake them for thirty to forty minutes, or until the fruit is bubbling and the crumb topping is smelling and looking golden. As soon as the pan is entirely cool, place it on a wire rack to cool down (you can speed up this process by placing it in the refrigerator).
While the bars are cooling, you can make the glaze by combining the powdered sugar, vanilla extract, and milk in a medium bowl and whisking them together until they are completely smooth. Those who like a thinner consistency may feel free to add additional milk to the mixture. The bars should be removed from the pan by using the handles made of parchment paper. After slicing, drizzle the glaze over the cake, and serve.
Nutrition
- SERVING: 1(of 16),without glaze
- CALORIES: 105kcal
- CARBOHYDRATES: 15g
- PROTEIN: 2g
- FAT: 5g
- SATURATED FAT: 3g
- CHOLESTEROL: 11mg
- SODIUM: 18mg
- FIBER: 2g
- SUGAR: 7g
Notes
This recipe has not been tested with blueberries that have been frozen and then thawed, but I believe that it would be successful. First, make sure that the blueberries have been completely defrosted.
The recipe can be doubled and baked in a baking pan measuring 9 inches by 13 inches.
It will be a little bit thicker, but the bars will still be excellent. If you want to make the bars gluten-free, you can replace the white whole wheat flour with a baking mix that is precisely 1:1, such as this one. The refrigerator is the best place to store leftovers for up to five days.
Allow the bars to completely cool before freezing them, and do not glaze them. Before putting it in the freezer, make sure it is tightly wrapped in plastic. After allowing it to thaw in the refrigerator, glaze it once it is ready to be served. (If necessary, bars can be frozen with the glaze already applied.)
