I wasn’t sure what to expect from this low fat blueberry oat breakfast bars recipe, but I’m very please with how it turned out. The blueberry filling is sweetened with agave and has a pretty strong sweetness, but the oats layers are only mildly sweetened. It’s a very nicely balanced dish. I’ve been eating a bar for breakfast every day, and thanks to the oatmeal in it, it’s very filling. The blueberry bars might not be sweet enough for some people. If you need a sweeter breakfast or snack, just dust the bars with powdered sugar, or drizzle some Vegan Sugar Glaze over the top.
I had used agave syrup (or nectar) before, but found it to have a low sweetness. I felt like I had to use twice as much, which seemed to defeat the reason for using it to start with (it being a lower glycemic sweetener). Maybe I’m growing used to lower sugar levels, but this time I found the agave to be as sweet as syrup, at least to my taste buds! I also love the strong vanilla and cinnamon flavors that come through in this bar.
These bars will make a nice side dish at breakfast for guests, especially with the sugar glaze. They are also a great low sugar snack – perfect for kids!
Recipe from Fat Free Vegan Kitchen.
Blueberry Oat Breakfast Bars
Delicious blueberries between two layers of vanilla oats - a perfect breakfast, brunch or snack!
Preheat your oven to 375F. Lightly oil an 8×8-inch baking dish.
In a small saucepan, combine blueberries, 1/4 cup agave syrup, and apple juice. Mix well and bring to a boil over medium heat, then lower the heat immediately. Add the 1/2 teaspoon vanilla and the cornstarch/water mixture to the pan, stirring constantly, until the mixture thickens. Remove from heat.
In your blender, grind 1-1/2 cups of the oatmeal into a fine powder. Place in a medium mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, remaining agave syrup, water, and vanilla until combined well.
Spread half of the batter into the prepared pan. Spoon all of the blueberry filling over the batter, then cover the blueberries with the remaining batter, spreading to cover the blueberries as much as possible.
Bake for 30 minutes, or until the top is lightly browned (I used my broiler for a minute to brown the top - do not leave unattended). Allow to cool before cutting into bars.
Drizzle top with sugar glaze or dust with powdered sugar for increased sweetness.