Blueberry Breakfast Bars Recipe

Use the freshest ingredients for the best tasting blueberry breakfast bars.

From "Whole-Grain Mornings"
April 2015

  • Blueberrry Breakfast Bars
    These blueberry breakfast bars boast the toastiest of flavors.
    Photo by Clare Barboza
  • Whole Grain Mornings
    “Whole-Grain Mornings,” by Megan Gordon,” offers 65 sweet and savory recipes for wholesome whole-grain breakfasts.
    Cover courtesy Ten Speed Press
  • Blueberrry Breakfast Bars
  • Whole Grain Mornings

Yield: 12 to 16 bars

Looking to eat healthy meals, but don’t think there’s enough time to prepare the meals? Whole-Grain Mornings (Ten Speed Press, 2014), by Megan Gordon, offers a beautifully illustrated collection of sixty-five wholesome and inventive breakfast recipes that are so easy and convenient they are perfect for any day of the week. This Blueberry Breakfast Bars Recipe is from the section, “Summer.”

Buy this book from the MOTHER EARTH NEWS store: Whole-Grain Mornings.

These are the ultimate all-purpose breakfast bars. They blend right in with a weekend brunch spread but are also the perfect help-get-me-through-morning-traffic snack. They boast a toasty flavor from the almonds and sesame seeds and a warm fragrance from the marriage of brown sugar and oats. While I love using fresh berries in the summer, in the dead of winter I rely on frozen blueberries I’ve stored from previous farmers’ market hauls.

Morning Notes: If you can’t find rye flakes, feel free to use more rolled oats instead.


Blueberry Filling

• 3 cups / 720 ml fresh blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed
• 1/4 cup / 45 g natural cane sugar
• 3 tablespoons unbleached all-purpose flour
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated lemon zest
• 1 teaspoon water

Whole-Grain Crust

• 1/2 cup / 50 g rolled oats
• 1 cup / 100 g rye flakes
• 3/4 cup / 60 g sliced raw almonds
• 1/4 cup / 30 g raw sesame seeds
• 1 cup / 120 g whole wheat flour
• 1/2 cup / 75 g packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1 large egg, beaten
• 8 tablespoons / 115 g cold unsalted butter, cut into 1/4-inch cubes, plus more for greasing the pan
• 3 to 4 tablespoons ice water


1. Preheat the oven to 350 degrees F. Butter an 8-inch square pan.

2. To prepare the filling: In a heavy-bottomed saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries just begin to break down and the sauce thickens, 3 to 4 minutes. Remove from the heat.

3. To prepare the crust: In the bowl of a food processor fitted with the metal blade, pulse together the rolled oats, rye flakes, almonds, and sesame seeds just until they form a chunky, mealy texture, about 30 seconds. Add the flour, brown sugar, cinnamon, salt, and baking powder and pulse a time or two to combine. Add the egg and butter. Add ice water slowly and pulse until mixture just begins to clump together.

4. To assemble and bake the bars: Press approximately half of the crust mixture evenly into the bottom of the prepared baking pan. Pour the berry filling onto the crust and spread evenly. Scatter the remaining crust mixture across the top as you would for a fruit crisp or crumble—messy and haphazard, but evenly dispersed. Don’t worry about pressing down; it will bake into the bars beautifully.

5. Bake until the top crumble is golden brown, about 30 minutes. Let cool completely in the pan. Slice into bars. If wrapped and kept at room temperature, the bars will keep for 3 days.

Make It Your Own: Try these with your favorite seasonal berries. Blackberries or huckleberries would be lovely, as would cherries.

More from Whole-Grain Mornings:

Zucchini Cakes Recipe with Herbed Goat Cheese and Roasted Tomatoes
Whole-Grain Zucchini Cakes Recipe

This excerpt has been reprinted with permission from Whole-Grain Mornings, by Megan Gordon and published by Ten Speed Press, 2014.

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