Blueberry Protein Breakfast Bars

5 from 1 vote

Take your granola bars up a notch with a chewy, oven-baked these Blueberry Protein Breakfast Bars packed nutrients and antioxidants! Made with a protein-walnut-oat base and topped with a blueberry, walnut-oat crumble this breakfast has everything and more!

Prep Time15

Cook Time20

Cool Time30

Total Time1 5

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: bars

Author: Megan Olson

Ingredients

For the Base:

1 cup Walnuts
2 cups Gluten Free rolled oats or regular rolled oats
1/4 cup vanilla protein powder
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/4 cup maple syrup
1/4 teaspoon salt
1 teaspoon cinnamon

For the Crumble:

1/4 cup Gluten Free rolled oats or regular rolled oats
1/4 cup walnuts chopped finely
1/4 cup pepita seeds
1 cup fresh blueberries
1/4 cup unsweetened almond milk or milk of choice

US Customary - Metric

Instructions

Preheat oven to 350 F. Prepare a 9-inch x 9-inch square baking pan with parchment paper crisscrossed for easy removal.
Add all the ingredients for the base to your food processor and process on high until fully broken down and the mixture is doughy.
Transfer the mixture to the prepared baking dish and spread into an even layer with a spatula.
Place in the oven for 8 minutes to bake.
While the crust is baking, all the ingredients for the crumble to a bowl an combine.
Remove the baking dish from the oven, top with the crumble mixture into an even layer pressing the mixture gently into the crust.
Bake another 12 minutes in the oven.
Remove from the oven and cool in the pan 30 minutes prior to lifting the bars out of the pan with the parchment paper and slicing into 12 bars.
Store bars in the refrigerator in a container up to one week.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition