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To make Blueberry Crumble Breakfast Bars, you will need: - 2 cups rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar, packed - 1/4 cup coconut oil, melted - 1/2 teaspoon salt - 1 teaspoon cinnamon - 1/2 teaspoon baking powder - 1 teaspoon vanilla extract - 1 1/2 cups fresh blueberries (or frozen, thawed and drained) - 1/4 cup honey or maple syrup - 1 tablespoon lemon juice You can adjust the measurements if needed. For a gluten-free option, use gluten-free oats and flour. If you want a nut-free recipe, swap coconut oil with canola oil. You can also use agave syrup instead of honey for a vegan version. Remember, these swaps may change the taste slightly, but they will still be delicious. Each serving of Blueberry Crumble Breakfast Bars offers a good mix of nutrients. Here’s a quick look: - Calories: 150 - Protein: 3g - Carbohydrates: 25g - Dietary Fiber: 3g - Sugars: 6g - Fat: 5g These bars provide energy and are rich in fiber. They are perfect for a busy morning or a snack. Enjoy making these tasty bars with the full recipe! First, gather your ingredients. You will need: - 2 cups rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar, packed - 1/4 cup coconut oil, melted - 1/2 teaspoon salt - 1 teaspoon cinnamon - 1/2 teaspoon baking powder - 1 teaspoon vanilla extract - 1 1/2 cups fresh blueberries - 1/4 cup honey or maple syrup - 1 tablespoon lemon juice Now, preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. Let some paper hang over the edges. This makes it easy to lift the bars out later. Next, take a big bowl and mix the rolled oats, whole wheat flour, brown sugar, melted coconut oil, salt, cinnamon, and baking powder. Stir until everything is mixed well. Set aside 1 cup of this mixture for the crumble topping. In the rest of the mixture, add vanilla, honey or maple syrup, and lemon juice. Mix well until you have a crumbly dough. Press the dough evenly into the bottom of your prepared pan. Make sure it covers the whole bottom. This creates a solid base for your bars. In a separate bowl, gently fold the blueberries into the reserved crumble mixture. Sprinkle this blueberry-oat mixture over the pressed dough. Now, put the pan in your preheated oven. Bake for 25-30 minutes. You want the edges to turn golden brown, and the blueberry filling should bubble a bit. When the bars are done, carefully remove them from the oven. Let them cool in the pan for about 10 minutes. Then, use the parchment paper to lift them out. Let the bars cool completely on a wire rack. Once cooled, cut them into squares or rectangles. Now, you can enjoy your tasty Blueberry Crumble Breakfast Bars! For the full recipe, check out the detailed instructions above. To make the perfect crumble, focus on the texture. Your oat mixture should feel sandy, not wet. Use cold coconut oil for a flakier crumble. Mix in the oil until the oats are coated. This will help each bite be crisp and tasty. Don't overmix when adding the blueberries. Gently fold them in to keep their shape. A key mistake is pressing the dough too hard. You want it firm but not dense. This can make your bars tough. Also, don't skip the parchment paper. It helps lift the bars out easily. Overbaking is another common error. Keep an eye on the edges. They should be golden brown, but not too dark. If you need substitutes, there are great options. For whole wheat flour, use almond flour for a nutty taste. You can also swap honey for agave syrup. If you want a nut-free option, coconut oil works well. For oats, quick oats can replace rolled oats, but the texture will change slightly. Always remember to adjust baking time based on your changes. For more details, check out the Full Recipe. {{image_2}} You can boost the taste of your Blueberry Crumble Breakfast Bars in fun ways. Try adding chopped nuts like almonds or walnuts for crunch. You can also mix in some shredded coconut for a tropical twist. A sprinkle of chia seeds adds fiber and texture, too. For a sweet touch, consider drizzling a bit of honey or maple syrup on top before baking. While blueberries shine in this recipe, many fruits work well. Raspberries, strawberries, or chopped peaches can be great substitutes. You can even use a mix of your favorite fruits. Just make sure to adjust the sweetness based on how tart or sweet the fruit is. To make these bars vegan, replace honey with maple syrup. You can also use a flaxseed egg instead of a traditional egg if the recipe called for one. For gluten-free options, swap whole wheat flour with almond flour or gluten-free oats. Be sure to check that your baking powder is gluten-free as well. These small changes let everyone enjoy these tasty bars! To keep your Blueberry Crumble Breakfast Bars fresh, store them in an airtight container. This helps lock in moisture and flavor. You can place a piece of parchment paper between layers to prevent sticking. Avoid storing them in direct sunlight or near heat sources. When stored correctly at room temperature, these bars last about 3 to 5 days. If you want them to last longer, place them in the fridge. In the fridge, they can stay fresh for up to a week. For even more longevity, freeze them. They can last up to 3 months in the freezer. If you want to enjoy your bars warm, reheating is easy. Simply place a bar in the microwave for 15 to 20 seconds. You can also use the oven. Preheat it to 350°F (175°C), then warm the bars for about 5 to 10 minutes. This makes them taste fresh again! Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This keeps the bars from getting too watery. Frozen blueberries work well and still taste great in these bars. To make these bars vegan, swap the honey for maple syrup. You can also use a plant-based butter instead of coconut oil. These simple swaps keep the flavor while making them vegan-friendly. If you don’t have coconut oil, you can use vegetable oil or unsalted butter. Both options work well and won’t change the taste too much. Choose what you have on hand for a quick fix. Yes, you can easily double the recipe to make larger batches. Just use a bigger baking pan, like a 9x13 inch one. This way, you’ll have more bars to enjoy or share! You can tell the bars are done when the edges are golden brown. The blueberry filling should be bubbling a bit. If you poke a toothpick in the center and it comes out clean, they are ready to cool. You learned about the key ingredients for Blueberry Crumble Breakfast Bars and how to measure them. We covered the steps to prepare, bake, cool, and serve this tasty treat. You also discovered useful tips for perfecting your bars and common mistakes to avoid. Plus, we explored tasty variations and how to store your bars for freshness. In closing, you now have all the tools to make and enjoy these delicious bars anytime. So, get baking and experiment with your own flavors!

Blueberry Crumble Breakfast Bars

Start your day right with these delightful Blueberry Crumble Breakfast Bars! Made with wholesome ingredients like rolled oats, whole wheat flour, and fresh blueberries, these tasty bars are a perfect grab-and-go breakfast. Easy to make in just 45 minutes, they’re sweetened naturally with honey or maple syrup and bursting with flavor. Click through to discover the full recipe and enjoy a delicious, nutritious start to your morning!
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Ingredients
  

2 cups rolled oats

1 cup whole wheat flour

1/2 cup brown sugar, packed

1/4 cup coconut oil, melted

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries (or frozen, thawed and drained)

1/4 cup honey or maple syrup

1 tablespoon lemon juice

Instructions
 

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang to help remove the bars later.

    In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, melted coconut oil, salt, cinnamon, and baking powder. Mix until well combined.

      Set aside 1 cup of the oat mixture for the crumble topping.

        To the remaining oats mixture, add vanilla extract, honey or maple syrup, and lemon juice. Stir until the mixture forms a crumbly dough.

          Press the dough evenly into the bottom of the prepared baking pan, creating an even layer.

            In a separate bowl, gently fold the blueberries into the reserved crumble mixture. Sprinkle this blueberry-oat mixture evenly over the pressed dough layer.

              Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the blueberry filling is bubbling slightly.

                Remove from the oven and allow to cool in the pan for about 10 minutes. Then, using the parchment overhang, lift the bars out and let them cool completely on a wire rack.

                  Once cooled, cut into squares or rectangles, and enjoy your delicious breakfast bars!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12