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.
Servings: 12 bars
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
- 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!