Matcha Blueberry Breakfast Bars

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:

1. Preheat oven to 350°F. Coat an 8-inch x 8-inch baking pan with vegan butter or coconut oil. Set aside. 
2. 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. 
3. To a medium bowl, add the wet ingredients: The milk, flax eggs, melted vegan butter, and vanilla extract. Stir to combine. 
4. Add the wet ingredients, along with the blueberries, to the dry ingredients, and fold to combine. 
5. Transfer the oat mixture to the prepared baking pan and evenly spread. 
6. Sprinkle a bit more coconut flakes and sliced almonds over the top. 
7. Bake until bars have set and the top is golden brown, 35-45 minutes. 
8. Remove from oven, allow to cool to room temperature and then cut into squares. 
9. 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.