Matcha Blueberry Breakfast Bars
Posted on April 11, 2023
Prep Time: 15 minutes
Bake Time: 35-45 minutes
Yield: 9 bars
Diet: gluten-free, vegan, dairy-free, soy-free, paleo-friendly
Ingredients
- 3 cups old fashioned gluten-free rolled oats
- ⅔ cup sliced almonds, plus more for topping
- ½ cup brown coconut sugar
- ½ cup Laird Superfood Instant Matcha Latte
- ½ cup unsweetened flaked coconut, plus more for topping
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups plant-based milk of choice
- 2 flax eggs (see notes)
- 2 Tablespoons vegan butter, melted
- 2 teaspoons pure vanilla extract
- 1 cup frozen wild blueberries
Directions:
- Preheat oven to 350°F. Coat an 8-inch x 8-inch baking pan with vegan butter or coconut oil. Set aside.
- To a large mixing bowl, add the dry ingredients: The oats, almonds, coconut sugar, Instant Matcha Latte, coconut, baking powder and salt. Use a spatula to stir to combine.
- To a medium bowl, add the wet ingredients: The milk, flax eggs, melted vegan butter, and vanilla extract. Stir to combine.
- Add the wet ingredients, along with the blueberries, to the dry ingredients, and fold to combine.
- Transfer the oat mixture to the prepared baking pan and evenly spread.
- Sprinkle a bit more coconut flakes and sliced almonds over the top.
- Bake until bars have set and the top is golden brown, 35-45 minutes.
- Remove from oven, allow to cool to room temperature and then cut into squares.
- The bars can be served warm with some maple syrup or almond butter, at room temperature, or even refrigerated for your enjoyment.
Note: to make two flax eggs: In a small mixing bowl combine 2 tablespoons flaxseed meal with 5 tablespoons water. Stir until smooth and let thicken for 5 minutes before using.
The bars can be stored in an airtight container in the fridge for 5 days or in the freezer for 3 months. Simply thaw at room temperature, or re-warm in an oven or microwave.
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