Blueberry Bliss Breakfast Bars (No-Bake, Vegan, Gluten-Free, Naturally Sweet)
Try this Blueberry Bliss Breakfast Bars recipe, or contribute your own.
Try this Blueberry Bliss Breakfast Bars recipe, or contribute your own.
- 1/4 cup sunflower seeds
- 1/3 cup pepitas
- 1 cup almond butter
- 1 + 1/2 cups 100% pure uncontaminated, rolled oats certified gluten free
- 3/4 cup whole almonds
- heaping 1/2 cup dried blueberries
- 1/2 cup pistachios
- 1/3 cup ground flaxseed
- 1/3 cup walnuts
- 1/3 cup pure maple syrup or honey
- 1/4 cup unsweetened apple sauce
- Carbohydrate 8.49095531271781 g
- Cholesterol 0 mg
- Fat 19.7125093762968 g
- Fiber 3.26629999239787 g
- Protein 7.00312875052882 g
- Saturated Fat 1.89741471882403 g
- Serving Size 1 1 Serving (41g)
- Sodium 3.71684375004396 mg
- Sugar 5.22465532031994 g
- Trans Fat 1.09420818762201 g
- Calories 224 calories
Step-by-step
- Line an 8"x 8" (or so) baking pan with parchment or wax paper such that the paper hangs over the edges (the pan I used is 7" x 10").
- Combine the first 8 ingredients in a large bowl and mix to combine.
- Add maple syrup or honey and apple sauce and mix to combine.
- Add almond butter to mixture and mix until combined.
- Place batter in prepared pan pressing down firmly with palm of hands (or mini-roller if you have one) and distributing as evenly as possible.
- Allow pan to sit in freezer for approximately 1 hour.
- Remove pan from freezer. Lift singular slab from pan by lifting up on paper. Set slab down and gently peel paper away. Slice slab diagonally into 8 long bars and then cut each long bar in half to create a total of 16 bars. I find these bars keep best in a sealed container/bag in the freezer.
Dense seeds and whole almonds shatter against the teeth before yielding to a chewy, fruit-flecked interior held together entirely by sticky plant sugars and fats. No thermal transformation occurs here; structure relies completely on mechanical compaction and low-temperature lipid solidification. Almond butter and applesauce supply the continuous phase that coats dry oats, seeds, and dried blueberries. Swapping the almond butter for a thinner nut butter like cashew butter will compromise structural integrity because higher oil separation weakens the matrix. Maple syrup and honey provide monosaccharides that remain pliable when cold, whereas substituting granulated sugar without dissolving it first will result in a grainy, crumbly texture. Pressing the batter forcefully into the parchment-lined pan removes microscopic air pockets, ensuring the slab binds uniformly. Chilling the mixture for one hour in the freezer firms the saturated fats present in the almond butter and seeds, allowing the slab to hold a clean edge when sliced diagonally into sixteen pieces. Storing the portions inside a sealed container within the freezer prevents moisture migration and maintains the required rigidity.
