You might not be able to tell by the 5 months of the year we spend buried in snowā¦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 ā this was my oldest (now 5 ā 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 ā 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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Blueberry Breakfast Bars
Ingredients
- 4 cups oats
Not quick oats. If you are gluten free be sure your oats say āgluten freeā 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
- Ā½ 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!
Thank you!These look so great. I can’t wait to try them for my three kids. I love that they are not high in sugar. I just discovered your website today and I love it.
Hi Megan! Great! Thanks! And welcome!
Pinning! I have lots of blueberries left from the summer. š
Awesome!
Can freshly ground whole wheat flour be used in place of the buckwheat flour?
Hi Wen! Yes I think that would work!
I live in western Michigan too, and we freze 70 pounds of blberi eveyyear. My huband eats then every day in oatmeal, and I love sugar free blueberry smoothies. Love this recipe for the low sugar baking, which is refreshing to find.
Great!
Oops sorry for all the spelling errors! Tablet misbehaving!
I’m so excited for blueberries. I haven’t got any yet, but they’re starting to pop up at markets. Love that sweet photo too, look how little she looks. So dear.
Side note~ such a great photo of your little person with the bucket and the blueberry row, great photography! š The bars! Love how low in sweetener they are and that I can soak the grains in home-fermented coconut yogurt for my dairy-free daughter! Our kids are so close to being able to eat grains again. I have this pinned and look forward to making them.
You are doing so awesome with them Megan! I think they will love this in time!
Oh my goodness Renee you are so lucky to have an abundant supply of blueberries. I pay like 2 euros for the tiniest package here.. š Anyways I’m still going to make this I think I will just half the recipe. That should be ok right?
Oh my Krystal – that is crazy! Yes you can half the recipe – or make it with whatever fruit you have available! I have made similar with banana chunks and apples!
Yum, these look so good! I love your new simple design and your daughter, she’s adorable!
Thank you Rachel!
I cannot wait for MI blueberries! We have a beautiful organic farm by our house and we stock up every year. These bars sound so delicious and I love that they are gluten-free!
Thank you Marjorie! We sure are blessed!
I make quinoa sourdough bread and this will work perfectly! The yogurt addition is a bonus. Your daughter is so cute. š
Thank you!
I love these bars. Oats and buckwheat are my favorite grains to use. Thanks for the dairy free option.
Your daughter is adorable.
Thank you for the recipe.
It is for nutritional reasons that you don’t recommend using quick oat? Will the recipe work if I do use it anyway? That is what I have and I don’t have money to buy more.
Hi Ariane! Yes because the quick oats are quite processed so it really takes away the benefits of the grain. I have never made this recipe with the quick oats but I think it would work!
can I use quinoa flour instead of buckwheat flour
Hi Rizna! Yes that should work – I would still soak the quinoa flour as that aides in digestion and makes the nutrients more available for the body to absorb.
I am sorry to leave a bad comment, but these turned out nothing like the picture, they were really dark brown and were not palatable,followed the recipe exactly.
Hi Christin. I’m sorry they didn’t turn out for you. I’m not really sure what to recommend – I have been making this recipe for years, and they turn out like this picture every time. I wish I could help!
Hi there! Could you sub the buckwheat flour for wholemeal flour as that’s the only ingredient I don’t have access to. Thanks!
Hi Jennifer! I’m not familiar with wholemeal flour? Is that just whole wheat flour?
Sorry but these seem only good when you make them
I followed the recipe and they turned into a tasteless jelly. I thought they could be under done so i put then in longer and it turned them into tasteless rubber not edible
I’m sorry these didn’t turn out for your Cristalight. I make them quite often and have never had a problem.
I just found your site and I am loving it. So many options for healthy snacks. I am making these bars this weekend for school snacks next week.
Great Amanda! Welcome!
Thanks for the recipe. I just wanted to ask a question. You leave the yogurt out overnight. It doesn’t go bad? Thanks!
Hi Ashleigh! Nope it doesn’t! Using cultured mediums like soured cream or yogurt have been used for years for soaking grains – the probiotic cultures keep it safe š
These look delicious! I’m looking for a recipe to help with my 1 year old’s constipation that she can easily hold and chew. I love that you included directions for soaking the grains overnight as I haven’t quite figured out how to go about that with different grains. Do you think there is any way to include flax seed and/or prunes or dates into this recipe? Thanks!
Hi Melissa! Yes I think you could replace some of the flour for ground flax and you could replace some of the honey for blended prunes or dates š
Nice recipe. Thank you so much giving a yummy breakfast.
Hello š
I was wondering with the oats, would steel cut oats be alright?
Hi Elena! I think steel cut oats would change the texture a bit š
Iām good with texture.. Iām just curious if it could work? Like the whole soaking process and then baking. Maybe Iād need to add more liquid?