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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


  • 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!


  • 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!