Blueberry Oat Bars —Is it dessert? Is it breakfast?

Honestly, these yummy treats can be both. And really, when they taste this good who really cares what they are as long as they get in your belly!! Call ‘em “breassert” for all I care.

I came up with this recipe when I was looking for a clean and healthy way to satisfy my sweet tooth. I was also bored of eating plain old oatmeal and eggs for breakfast. So I whipped up a batch of these and then started sharing them with my clients to get their feedback. Since their creation they’ve received a very positive “two forks up” from both adults and children. (And my very picky husband too).

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Blueberry Oat Bars

Dry Ingredients:

• 1 cup cooked quinoa (Farroh or more oats can also be used)

• 1 1/2 cups oats (uncooked)

• 1 tsp baking powder

• 1 tsp cinnamon

• 1 tsp nutmeg

• 1 tsp salt

Wet Ingredients:

• 1 cup raw unsweetened applesauce

• 1 egg

• 1 tbsp melted coconut oil

• 1 tsp vanilla

• 4-5 tsp pure maple syrup ( can sub honey )

Set Aside

• 2 cups frozen or fresh blueberries

• 1/4 cup sliced almonds

• 1-2 tbsp raw coconut flakes

Preheat oven to 375. Mix the dry ingredients together in a large bowl. In separate bowl, whisk wet ingredients together. Stir the wet ingredients into the dry and mix well. Gently fold in the blueberries and almond slivers. Line a 9x9 baking dish with parchment paper. Spread the mixture into the pan. Sprinkle with raw coconut. Bake for 25-30 minutes. Serve warm or cold, but keep leftovers stored covered in refrigerator for up to 1 week. Reheat individual pieces for 10-15 seconds in the microwave. You can eat these squares as is, or break them up in a bowl of almond milk as a cereal. Or for a dessert twist, serve topped with Maple or French Vanilla yogurt.