Blueberry Filled Baked Bars

Nadia Breakfast bars, Breakfasts, dairy free, Desserts, gluten free, snack, Vegan, Vegetarian 20 Comments

Blueberry Filled Baked Bars

Blueberry Filled Baked Bars

A soft bake filled with blueberry yumminess! These blueberry filled breakfast bars make a great speedy/on-the-go breakfast. They taste like a treat, but they’re full of healthy goodness.

When I first moved to the UK, one of the things I absolutely loved eating for breakfast were breakfast bars, specifically the soft baked kind with the fruity fillings. I used to think they were the healthiest things ever! Well obviously not as healthy as vegetables, but the healthiest food I could think of that was suitable for breakfast (as you may have already guessed, I had zero nutrition knowledge back then). I haven’t had any of those bars in years and I recently remembered them and had the urge to recreate something similar, but with a healthier twist of course πŸ˜‰ 

vegn gluten free Blueberry Filled Baked Bars

I always try to make a conscious effort to prepare a healthy breakfast in the morning to make sure I get a good nutrient boost first thing in the morning, but recently I’m finding breakfast a struggle. I’ve been so overwhelmed with work, clinic assessments and now an upcoming exam that I don’t feel I have much time in the morning (or mental energy) to spend on breakfast. So making a breakfast in advance is working best for me at the moment. I also know that many struggle with breakfast because they simply don’t have much time in the morning to throw something nourishing together. So making a batch of something like these oaty, chia, blueberry bars is a great time saver. 

I always have blueberries in my freezer and try to add them to my breakfast everyday. To me they’re one of the best fruit out there. Low in sugar and packed with antioxidants. The reason I buy frozen blueberries is because they’re so much cheaper and easier to get hold of. They work really well in things like smoothies, porridge and baked goods. 

The dough is made up of oats and ground almonds instead of flour, and the filling is packed full of blueberries and chia seeds. You can enjoy them cold, or they’re also really nice as a warm dessert served with a little bit of custard πŸ˜€ 

I recently made this raspberry almond baked oats recipe and so many of you seemed to like it, so I thought I would make another baked breakfast recipe. If you’re struggling to find a healthy convenient breakfast, then you NEED to give these blueberry filled baked bars a try πŸ˜€ 


Blueberry Filled Baked Bars

Makes: 6 bars

For the dough 

220g (2 cups) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant
100g (1 cup) ground almonds
2 tsp cinnamon
1/4 tsp salt
4 tbsp maple syrup
120ml (1/2 cup) melted coconut oil – or you can use vegan butter 

For the filling:

200g blueberries, frozen or fresh
2 1/2 tbsp chia seeds
2 tbsp maple syrup
2 tbsp lemon juice
Pinch of salt

Method

Start off by making the chia jam filling: 

Add the blueberries to a small saucepan along with the maple syrup, lemon juice and salt. Gently cook over a low/medium heat while mashing the blueberries with a wooden spoon. Once the blueberries are all mashed up, take off the heat and fold in the chia seeds. Leave to cool completely. The jam will set as it cools.

To make the dough:

Preheat your oven to 180C/160C fan/350F
In a large bowl, mix together the oat flour, ground almonds, cinnamon and salt. Pour in the maple syrup and coconut oil and mix to combine.
Chill the dough in the fridge for 15-30 minutes to allow the coconut oil to solidify and make it easier to work with.
Divide the dough in 2 and roll out between two sheets of parchment paper into a rectangle (about 1/4β€³ thickness) and off any ragged edges. 
Spread the set blueberry jam along the centre of each rectangle. Fold one side of the dough on top of the jam and press on it very gently, then fold the other side to enclose.
Gently roll the log so the seam is on the bottom, then slice into 3 bars (you should have 6 bars in total)
Arrange on a baking sheet lined with parchment paper and bake for 20-25 minutes until the bars are golden brown.
Leave to cool
Enjoy!


 

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Comments 20

    1. Post
      Author
  1. Any substitutions for almond flour? More oat flour? All purpose flour? Atta?

    Also which oats are better to use for flour: whole or quick cook?

    1. Post
      Author

      Thank you πŸ™‚ Almond flour isn’t the same as ground almonds. It’s difficult for me to get hold of almond flour and unfortunately I don’t have much experience with it, so I can’t say for sure if it will work the same in this recipe. Sorry I couldn’t be more helpful 😬x

    1. Post
      Author
  2. these look delish! preumably I can use almond flour instead of ground almonds ( I know they are virtually the same thing!) ?

    1. Post
      Author

      It’s difficult for me to get hold of almond flour here in the UK so I always use ground almonds. I don’t have much experience with almond flour, so can’t say for sure it would the same. Sorry I couldn’t be more helpful!

    1. Post
      Author

      Hi Girish πŸ™‚ I no longer calculate the nutritional info, but you could use something like MyFitnessPal to calculate πŸ™‚

  3. Hi Nadia,
    I’m really excited to try these!! I have 2 questions. The first is, about how many cups is 200 g of blueberries. I used to live in England, and baked using their measurements, but have completely forgotten a lot of the conversions. The second is, would avocado oil work in place of the coconut oil? I’m asking because I’m not sure it will solidify quite like the coconut oil (or butter) while it’s chilling.

    1. Post
      Author

      I never thought of making them either until recently and I realised how much I missed those bars! I tried not to add too much sweetener so they’re healthier but I now find I prefer treats that aren’t too sweet anyway πŸ™‚ Hope you’re fasting is going well x

  4. Ah, these remind me of the fig bars I used to be addicted to as a kid! However, yours look WAY tastier and fresher. I bet that they were so ooey-gooey and sweet when you just popped them out of the oven. Even if I burn my hands and tongue trying them right after they bake, it’d be SO worth it!

  5. They look very tasty very healthy and light..I shall be trying ti make them and then tell you about the result..many thanksπŸ’œ

    1. Post
      Author
  6. I made these this evening, and although they aren’t as neat looking as yours, they taste amazing! Thanks for sharing your recipes πŸ€—

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