Who doesn’t love a grab-and-go breakfast? Nobody I know. I added every bit of goodness I could find in my pantry to these Almond Berry Breakfast Bars and they do NOT disappoint.
They are filled with fibre and plant-protein, antioxidants from the berries and healthy fats from the nuts. Oh, and did I mention they are also gluten-free? If “perfect” were a breakfast bar…
I love this recipe so much (and it received so much love on Instagram!) that I added it into the Fraîche Table meal plan! Meaning you can add this recipe into your customize meal plan week.
How to Make Ground Almonds
While you can purchase already-ground almonds, you can also simply grind your own. You will need a high-powered blender or a food processor (those small ones work brilliantly). Simply add whole or sliced almonds to your machine and pulse away until they are finely ground. We used sliced almonds for this recipe: about 1 ½ cups yielded 1 cup of ground almonds. Almond flour will also work in a pinch.
What is the Difference Between Almond Flour and Ground Almonds?
Almond flour is made from blanched (skin removed) almonds and has a finer texture compared to ground almonds, which may be ground with skins on or off. While the texture may be important in some baking recipes, you could use almond flour in place of the ground almonds for this particular recipe.
What Makes a Balanced Breakfast?
A balanced breakfast should contain:
- Healthy fats
- Fibre
- Protein
Most commercial breakfast and energy bars are made with a lot of highly processed ingredients: and quite simply, homemade always tastes best, right? These healthy breakfast bars are filled with nourishing ingredients such as flax, hemp hearts, oats, berries and almonds. Perfect to keep you energized through your busy morning or as a hunger-crushing afternoon snack.
Fruit Bar Recipes
If you like this recipe you need to try out some others!
Almond Berry Breakfast Bars
Almond Berry Breakfast Bars
I added every bit of goodness I could into these Almond Berry Breakfast Bars! They are GF, filled with fibre, plant- protein, antioxidants and healthy fats.
Ingredients
Berry Layer
- 3 cups fresh or frozen blueberries
- 1½ cups fresh or frozen cranberries
- 1/4 cup brown sugar
- 1 tablespoon + 1 teaspoon corn starch
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
Oat Layer
- 2 ½ cups old fashioned oats
- 1 cup ground almonds about 1 ½ cups sliced almonds: 125 g
- 1 cup unsweetened shredded coconut
- ½ cup oat flour
- ½ cup sliced almonds
- ¼ cup hemp hearts
- ¼ cup ground flax seeds
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup brown rice syrup or honey
- 1/3 cup almond butter
- 1/4 cup melted butter or coconut oil
- 2 teaspoons vanilla
Instructions
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Place the oven rack in the middle of the oven, preheat oven to 325 F and line a 9×13” baking pan with parchment paper, leaving extra to over-hang (wet the paper first to help it stick or spray the pan with non-stick cooking spray first).
MAKE THE BERRY LAYER
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In a medium bowl, mix together the blueberries, cranberries, brown sugar, corn starch, lemon juice and lemon zest. Set aside.
MAKE THE OAT LAYER
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In a large bowl, mix together all of the oat layer ingredients with a hand mixer or stand mixer until well combined. Remove and set aside 1 cup of the oat mixture.
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Press the remaining oat mixture firmly and evenly in the prepared baking pan.
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Spread the berry mixture evenly over the top of the prepared base, and sprinkle the reserved crumb mixture evenly over the berries.
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Bake for approximately 1 hour until it is golden brown and the berries have cooked down.
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Cool in the pan and cut into bars once completely cooled. Can be stored in a covered container in the fridge for up to 1 week or in the freezer for up to 2 months.
What is the nutritional information for these bars? Thanks; they sound yummy!
Hi Paula I don’t have the software to calculate it on-hand, sorry!
I figured it out. Think pretty close. Just couldn’t find caloric count for the lemon zest. For 15 servings its approx 306 calories per serving. Give or take a few calories.
Hi there, new to your website and decided to try these! The taste is fantastic, but I wasn’t able to achieve the “bar” part – they’re too soft and crumbly. I had to substitute some maple syrup for honey since I only had a little honey left, and used whole wheat flour to sub in for the wheat germ, so I’m not sure if those affected the texture.
Hi Libbi! It’s possible that the substitutions affected the texture. I found that I REALLY had to press down on the base of the bar before cooking (and would suggest doing the same when it is out the oven and just cool enough to touch). If you add a bit more honey it will likely help keep it together if you’re having issues…I always just try to use as little sweetener as possible! I hope they work out for you!
Just made these, they are delicious!! I didn’t have any issues with the texture – I made sure to really press down on the oat mixture before adding the berries on top. Going to freeze these and use as an on-the-go snack. Way cheaper (and healthier) than store-bought bars! How long do you reckon they’ll keep in the freezer? 3 months?
Thx!! 🙂
Hi Melissa! Thanks for the great feedback! I would say a couple of months in my experience, they start getting freezer burn if stored any longer. Have a great day! Tori
I made this today very tasty , in the recipe break down it said 1 cup of almonds does that mean raw almonds chopped, or 1 cup of almond butter?
Hi Elena it is 1 cup of ground almonds – you will likely need about 1 1/2 cups of whole raw almonds and pulse them in the food processor!
Made these today they were very good the crust didn’t stick together. I have one question , in the description it mentioned almond butter, but in the recipe breakdown it said one cup of almonds. So should I be using almond butter for the crust not a cup of chopped up raw almonds?
Hi Tori,
Looking forward to trying these – however I’m allergic to blueberries – can you suggest an alternate that would bake as well? Thanks so much 😊
Hi Patricia! You can use any berry – blackberries would work well for instance!
Is there a substitute for oat flour? Could I use regular AP flour? Thanks!
Hi Liz yes you can use all-purpose flour!
Oh MY, it looks great! Can’t wait to cook em this Sunday!