Description
These Yogurt Blueberry Breakfast Bars are a wholesome and delicious make-ahead breakfast option featuring a chewy oat base, creamy yogurt layer, and sweet blueberry topping.
Ingredients
Units
Scale
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1/2 cup honey or maple syrup
- 1/2 cup melted coconut oil or butter
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup plain Greek yogurt
- 2 tbsp honey (for yogurt layer)
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a bowl, mix rolled oats, whole wheat flour, baking soda, salt, honey or maple syrup, melted coconut oil or butter, and vanilla extract until well combined.
- Press 2/3 of the oat mixture into the prepared pan to form the base. Bake for 10 minutes.
- In another bowl, stir together the Greek yogurt and 2 tbsp honey. Spread this mixture over the pre-baked crust.
- In a small saucepan, combine blueberries, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens slightly, about 5 minutes.
- Spread the blueberry mixture over the yogurt layer.
- Crumble the remaining oat mixture over the top.
- Bake for an additional 25–30 minutes until the top is golden and the blueberry layer is bubbly.
- Cool completely before slicing into bars. Refrigerate for firmer bars.
Notes
- Use parchment paper for easy removal and cleanup.
- Can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Use dairy-free yogurt for a vegan version.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
