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Blueberry Breakfast Bar

Here's how you make Blueberry Breakfast Bar
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  • Servings: 12
  • Prep: 15m
  • Cook: 50-55m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 180 grams all-purpose flour (plain, 1 1/4 cup)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 180 grams rolled oats (2 cups)
  • 80 grams almond nuts (1/4 cup, finely chopped)
  • 70 grams pecan nuts (1/4 cup, finely chopped)
  • 30 grams shredded coconut (1/4 cup)
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 180 ml rice bran syrup (3/4 cup)
  • 125 grams butter
  • 1/2 teaspoon bicarbonate of soda
  • FOR FILLING
  • 60 ml rice bran syrup (1/4 cup)
  • 40 grams butter, cubed and softened
  • 1 lemon, whole (finely grated zest and juice of)
  • 2 tablespoons all-purpose flour (plain)
  • 1/2 teaspoon ground cinnamon
  • 500 grams blueberries (4 x 125 g punnets)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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