Blueberry Breakfast Bars :: Gluten, Nut, & Refined Sugar Free

You might not be able to tell by the 5 months of the year we spend buried in snow…but we are big time fans of summer time!

By the time April rolls around we have been cooped up long enough, and we are definitely on the go a lot! I have been stocking my freezer with quick, on the go meals and snacks likes energy bars and apple bars so we can enjoy our gorgeous weather and still keep the food real.

Since we live in blueberry country, our freezer is stocked to the brim with handpicked Michigan blueberries all year round. We pick about 70 pounds of sweet blueberries every July – this was my oldest (now 5 – she was just 3 here!) on her first trip to pick her own berries.

These little breakfast bars pack a huge nutrition punch with energy fueling oats and nutrient dense buckwheat. A quick note to my gluten free friends! Despite its name, buckwheat does not have wheat – or any gluten for that matter! It is actually a seed so it is actually a grain free flour.

This is one of my favorite recipes because the hands on time is so minimal. The bars are soft enough for toddlers, but hold together so well they are great for car rides, trips to the beach, and snack breaks at the park.

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Print Recipe

5 from 3 votes

Blueberry Breakfast Bars

I love making these for my girls. They feel like it's a treat and I know it's still nourishing their bodies for the day ahead.

Prep Time10 mins

Cook Time30 mins

Soak8 hrs

Total Time40 mins

Course: Breakfast

Cuisine: American

Keyword: blueberry breakfast bar recipe, blueberry breakfast bars

Servings: 12 bars

Author: Renee - www.raisinggenerationnourished.com

Ingredients

• 4 cups oats Not quick oats. If you are gluten free be sure your oats say “gluten free” like these Bob's Red Mill ones.
• 2 cups buckwheat flour
• 3 cups water
• 2 TB whole yogurt If you are dairy free use the juice of a lemon
• 3 pastured eggs Flax eggs will work if you are egg free
• 2 tsp aluminum free baking powder
• ½ tsp sea salt
• 2 tsp vanilla extract
• 2 TB honey
• 2 TB organic molasses
• 2 cups organic blueberries If you are using frozen, keep them frozen until you fold them in or you will have a purple mess!

Instructions

• The night before you want to make the bars, put the oats, buckwheat flour, water, and yogurt in a large mixing bowl and combine. Cover the bowl with a towel and set it in a warm area in your kitchen overnight 8-12 hours. This soaking process makes the oats and buckwheat easier on your gut to digest and makes their nutrients more available to absorb. Takes just 5 minutes to get in the bowl before you head to bed!
• The next morning, add the rest of your ingredients EXCEPT the blueberries to the bowl, and combine.
• Fold the blueberries into the batter.
• Pour the batter into a Silpat or parchment paper lined large jelly roll pan and bake at 375 for 30 minutes.
• After the pan cools a good 10-15 minutes you can cut the bars into the shape you want. Store leftovers in the freezer to pull out quick for breakfast on busy mornings!

So keep me posted on how the kids like the bars!

For more breakfast ideas you can follow my Breakfast Ideas board on Pinterest!