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homemade almond berry breakfast bars cut into squares and stacked
5 from 1 vote
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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.

Course Baking, Breakfast
Keyword Baking, bars, berries, Breakfast, Snack
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

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

  1. 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

  1. In a medium bowl, mix together the blueberries, cranberries, brown sugar, corn starch, lemon juice and lemon zest. Set aside.

MAKE THE OAT LAYER

  1. 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.

  2. Press the remaining oat mixture firmly and evenly in the prepared baking pan.
  3. Spread the berry mixture evenly over the top of the prepared base, and sprinkle the reserved crumb mixture evenly over the berries.
  4. Bake for approximately 1 hour until it is golden brown and the berries have cooked down.
  5. 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.