March 11, 2021•
by Alyssa Rimmer
Blueberry Breakfast Bars
These Blueberry Breakfast Bars are a healthy vegan and gluten-free make-ahead breakfast recipe that will keep you satisfied all morning long. They’re also packed with fiber and plant protein, and can be enjoyed as a sweet treat!
Sure breakfast might be the most important meal of the day. But it can be so difficult to prepare a healthy, satisfying breakfast on busy mornings. It’s so much easier to reach for something quick and easy or to just pour a big bowl of cereal.
And while there’s nothing wrong with cereal (especially oaty homemade granola), some store-bought brands can leave you with a sugar crash or starving a few hours later.
That’s why I started making breakfast bars. They’re not too sweet and full of satisfying fiber and healthy fats that keep me full until lunch. And since everything is better with fresh blueberries, I had to share this recipe for healthy blueberry breakfast bars with you.
How to Make Healthy Blueberry Breakfast Bars
This is a quick baking recipe that comes together in under an hour. And chances are that you probably have most, if not all, of the ingredients on hand.
Here’s what you’ll need:
- Quick-cooking oats. Also called instant oats. If you’re avoiding gluten, check that your oatmeal is certified gluten-free.
- Cooked quinoa. You can make 1 cup of cooked quinoa from ½ cup of raw. See here for how to cook perfect quinoa.
- Baking powder. This adds a bit of lift to your baked bars for a light and airy texture.
- Coconut sugar. This less refined sugar adds just the right amount of sweetness to these bars without turning them into dessert. Of course, if that’s what you’re looking for, feel free to add more sweetener for something closer to an oatmeal cookie than a healthy blueberry breakfast bar.
- Hemp seeds. Hemp is full of healthy fats and fiber to keep you satiated.
- Mashed bananas. Opt for riper bananas that are easier to mash and naturally sweet.
- Flax eggs. Make two flax eggs by mixing two tablespoons of flaxseed meal with six tablespoons of water and letting the mixture gel for about 5 minutes.
- Nut butter. Feel free to use any nut or seed butter you like. Almond, peanut, cashew or sunflower seed butter are all great options.
- Lemon juice. This adds just a bit of brightness and acidity to help the baking powder activate in the bars as they bake.
- Vanilla. You can use powdered vanilla or vanilla extract fr the recipe.
- Blueberries. Choose fresh or frozen berries.
Are they Vegan?
Yes! These healthy breakfast bars with blueberries and quinoa are naturally vegan. Instead of eggs, the bars are made with flaxseed meal and rips bananas. There is no milk, butter, or other dairy products in this recipe.
In addition, the blueberry breakfast bars are refined sugar-free. Instead, they’re sweetened with mashed ripe bananas and coconut sugar.
Are they Gluten-Free or Grain-Free?
In addition to being plant-based, these breakfast bars are gluten-free. Just make sure to use certified gluten-free oats.
The oats, however, mean that this is not a grain-free recipe. If you’re looking for a healthy grain-free breakfast idea, try this easy recipe for Grain-Free Coconut Granola.
Fresh or Frozen Blueberries?
I usually make these bars with fresh berries. However, you can substitute them with frozen blueberries if you have them on hand. Using frozen berries also means you can make these quinoa and oatmeal bars year-round, even when blueberries aren’t in season.
You can also make these bars with mashed frozen bananas if you have some piling up in your freezer. To defrost, place the frozen bananas in a microwave-safe bowl and heat until soft enough to mash easily with a fork.
Can I Make Vegan Breakfast Bars Ahead?
Yes, this is one of the best vegan meal prep recipes for breakfast. In fact, I actually prefer the texture of these bars when they’ve cooled on a wire rack overnight. Some of the excess moisture evaporates for a denser, heartier breakfast.
I like to make a big batch of breakfast bars and store them for a quick on-the-go meal all week.
Store cooled bars in an airtight container on the counter for up to three days, in the fridge for up to five days. You can also freeze the bars for up to three months. To serve, defrost the bars on the counter and enjoy at room temperature or warm in the microwave in 10-second increments.
More Healthy Vegan Breakfast Ideas
If you’re looking for more satisfying and healthy plant-based breakfast bar recipes, give these a try next:
Blueberry Quinoa Breakfast Bars
Healthy vegan blueberry breakfast bars with oats, quinoa, coconut sugar, ripe banana, flax eggs, and fresh berries that are gluten-free.
Preheat the oven to 350 degrees F. Line a 9″x 9″ baking sheet with parchment paper and grease the sides with cooking spray.
In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries
Transfer the batter into the prepared pan and smooth with a spatula.
Bake on the center rack for 25 – 35 minutes until the bars are golden brown and firm to the touch.
Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days.
I found that I enjoyed the texture of the bars best after being cooled on a wire rack overnight. Some of the added moisture from the blueberries was removed and they were even more hearty.
Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Sodium: 8mg | Potassium: 158mg | Fiber: 2g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 3.3mg | Calcium: 32mg | Iron: 1.2mg