Blueberry Crumble Morning Bars
Blueberry Crumble Morning Bars are a delicious on-the-go breakfast that can be made ahead of time, perfect for your weekly meal prep! These vegan breakfast bars are gluten-free, refined sugar-free and made with accessible and affordable ingredients.
Happy New Years everyone! I know that the start of the New Year can be one for change and growth, and…experimenting with new healthy recipes! I also know that we’re all so busy this time of year, so I wanted to create a nourishing breakfast recipe that works around your schedule. One that is created specifically for grab-and-go breakfasts! I present to you these absolutely delicious Blueberry Crumble Breakfast Bars.
To say that I am obsessed with this recipe would be an understatement. I’ve been making a rendition of these over the last 2 years and this recipe right here is the combination that I’ve landed on to be THE BEST! Juicy blueberries mixed with sweet figs, create the most delicious filling all on top of a cinnamon-oaty base. Its kind of unreal how great these bars are…you’ll just have to try for yourself :)
And as an added bonus, one batch will make 8 large bars to set you for the entire week. You can even double the recipe if you have a family and need more bars for the whole house :)
I am also just so happy to partner again with my favorite berries by California Giant Berry Farms! Their blueberries are the all-stars of the recipe. I love that something so humble as a little blueberry is a powerhouse of nutrients and antioxidants. Blueberries are just the perfect fruit pairing for these breakfast crumble bars.
Cheers to relaxing mornings, all week long!
xx Marie
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Blueberries Are All Year Long!
For the Base:
1 & 1/2 cups rolled oats
3/4 cup almonds, walnuts or cashews
2 tablespoons honey or maple syrup
1 & 1/2 teaspoon cinnamon
1 tablespoon olive oil
1/4 cup almond milk
pinch of sea salt
For the filling:
1 cup dried figs or medjool dates
1 cup fresh Cal Giant blueberries
1 tablespoon honey or maple syrup
1/4 cup water
1 tablespoon arrowroot powder or corn starch
For the topping:
1/2 cup rolled oats
1 tablespoon honey or maple syrup
1/2 teaspoon cinnamon
1 tablespoon olive oil
sea salt
Instructions:
Start by making the base by preheat the oven to 350F. Add all the base ingredients into the food processor and blend until part of the almonds have broken down and a sold batter has formed, sticking. In a small baking dish lined with parchment paper, press the batter into the dish, about 1/2” thick. Keep pressing into the dish until a solid, tight base forms. Bake for 7 minutes.
Start by making the filling by roughly chopping the figs into quarter pieces. Now make the filling by adding all the filling ingredients, except the arrowroot powder, into a small saucepan and cook on medium-high heat for 5 minutes. Then stir in the arrowroot and let rest for 3 minutes.
In the meantime, make the topping but mixing all the ingredients together in a small bowl.
Assemble the bars by layering the filling evenly on top of the cooked base. Then add the topping to the filling, gently pressing down covering the blueberry mixture below.
Cook for 20 minutes, or until the topping is golden brown. Let cool for 10 minutes and slices into bars. Enjoy!
