Blueberry Breakfast Bar
Recipe: #26385
July 04, 2017
Categories: Breakfast, Desserts, Cookies, Blueberry, Baby Shower, Brunch, Christmas, Fathers Day, Mothers Day, Picnic, Potluck Oven Bake, Vegetarian, Bars, Kosher Dairy, more
"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."
Ingredients
-
-
- 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 by Step Method
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
No special items needed.