The ingredients are short and simple, and include no flour and no refined sugars. I used just a little bit of honey to sweeten the bars and then oats, chopped almonds, and flaxseed to bulk them up. At the end I threw in a heaping cup of fresh blueberries.
The texture of the bars is pretty dense from all of the oats, with a bit of crunch from the almonds and some bursts of sweetness from the blueberries. These are just perfect for a grab-n-go breakfast and can be eaten straight from the pan (stored in the refrigerator) or pop ‘em in the microwave for a few seconds to warm them back up. I’m thinking they would also do well individually wrapped and frozen. 
I had my first one with a smear of butter (um, YUM) and my second with some almond butter on top (double yum), and I think peanut butter or some jam would be nice too. Of course, they are delicious on their own, too!
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Blueberry and Almond Breakfast Oat Bars
- Total Time: 40 mins
- Yield: 9 bars 1x
Description
With a touch of honey, a handful of toasted almonds, and bursting with blueberry flavor, these bars are a perfect grab and go breakfast.
Ingredients
- 1 1/2 cups old-fashioned oats
- 1/2 cup coarsely chopped unsalted almonds
- 1/2 cup whole flaxseed
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 egg
- 1 1/4 cups milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F.
- Grease 8×8″ baking dish with cooking spray and set aside.
- In medium bowl, combine oats, almonds, flax, cinnamon, and salt. Stir well to combine.
- In smaller bowl, whisk together the honey, vanilla, egg, and milk until completely combined.
- Pour into dry ingredients and stir until just combined.
- Fold in blueberries.
- Bake in preheated oven for 30-35 minutes, until golden brown.
- Let cool completely.
- Cut into squares and enjoy!
- Store in refrigerator for up to 1 week.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Baking
