Blueberry Breakfast Bar

12
Servings
15m
Prep Time
50-55m
Cook Time
1h 5m
Ready In


"I have never made these, but say them being made on tellie a while back on "Everyday Gourmet", the recipe is also from Australian Blueberries. I am really wanting to try them, as I have heard great report's from this recipe."

Original recipe yields 12 servings
OK
  • FOR FILLING

Nutritional

  • Serving Size: 1 (151 g)
  • Calories 531.7
  • Total Fat - 37.9 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 29.6 mg
  • Sodium - 191.8 mg
  • Total Carbohydrate - 42.7 g
  • Dietary Fiber - 5.8 g
  • Sugars - 7.5 g
  • Protein - 8.4 g
  • Calcium - 77.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat your oven to 180 C & line a 20 x 30 cm Swiss roll pan with baking paper.

Step 2

Sift the flour, cinnamon and baking powder together into a large bowl. Add the oats, almonds, pecans, coconut and pumpkin and sunflower seeds and stir to combine. Melt the rice bran syrup and butter together in a small saucepan and stir in the bicarbonate of soda. Pour into the dry ingredients and stir to combine.

Step 3

Using wet hands or the back of a spoon, press half of the oat mixture into the base of the prepared pan. Bake for 12 minutes, or until golden brown. Set aside to cool.

Step 4

Meanwhile to make the filling, combine the rice bran syrup, butter, lemon zest and juice, flour, and cinnamon in a medium bowl and mix until smooth. Add the blueberries and stir to combine.

Step 5

Spread the filling over the cooled base to cover completely. Scatter knobs the remaining oat mixture all over the top. Bake for a further 30-40 minutes, until golden brown and the filling begins to bubble through the topping.

Step 6

Remove from the oven and set aside to cool completely. Slice into twelve even sized bars.

Tips & Variations


No special items needed.

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