Blueberry Lemon Breakfast Bars

These breakfast bars are perfect to have in the fridge for super busy weeks. You know, for those days when you have no time in the morning for a sit down breakfast or even enough time to prepare anything to take with you. Packed with antioxidants from the blueberries as well as fibre and slow releasing energy from the oats. 

Lemon and blueberries is just the most refreshing, zingy combination. I absolutely love fruity treats and these blueberry lemon breakfast bars just hit the spot. They’re sweet enough to curb that sugar craving a lot of us have first thing in the morning, but not overly sweet.

These bars would also make a really nice snack in between meals or even a lovely post meal treat. I used Seasonal Berries fresh blueberries from Chile to make them bursting with fruity goodness and antioxidants. Find out more about the many benefits of blueberries here.

These bars didn’t last long at all. The boyfriend and I gobbled them up within a couple of days. He doesn’t even usually like sweet treats, but he absolutely LOVED these blueberry lemon breakfast bars! 

Blueberry Lemon Breakfast Bars

Makes – 16 bars

For the oat layer
110g oat flour – plain oats ground up into a flour in a food processor. use gluten-free oats if you’re allergic/intolerant to gluten
145g rolled oats – use gluten-free oats if you’re allergic/intolerant to gluten
4 tbsp brown sugar
1 tsp baking powder
1/4 tsp salt
100g coconut oil, melted
2 tbsp lemon zest

For the blueberry layer
300g Chilean blueberries
4 tbsp fresh lemon juice
1 tbsp lemon zest
2 tbsp brown sugar
1.5 tbsp cornflour
Pinch of salt

Method

Preheat your oven to 180°C/160°C fan.
Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest.
Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even.
Mix all the blueberry layer ingredients in a bowl then pour onto the base.
Sprinkle on top the remaining oat mixture and bake for 35-40 minutes.
Leave to cool completely before slicing. Enjoy!

If you love blueberries, check out these other blueberry creations:

Blueberry Pistachio & Cardamom Thumbprint Cookies

Blueberry Scones

Blueberry White Chocolate Macadamia Blondies

Blueberry Bakewell Tarts

Thanks to Seasonal Berries for sponsoring this post. Commissioned posts is how I’m able to continue working on the blog and creating recipes and recipe videos for you. As always, all opinions are my own.

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