📝 About This Recipe
Transform the humble bowl of porridge into a portable, golden-brown treasure that kids will beg for at any time of day. These bars strike the perfect balance between a chewy cookie and a nutritious breakfast, bursting with jammy blueberries and a hint of warm cinnamon. Ideal for 'Breakfast for Dinner' nights, they are naturally sweetened and packed with fiber to keep little explorers fueled and happy.
🥗 Ingredients
The Dry Base
- 3 cups Old Fashioned Rolled Oats (not instant or quick oats)
- 1 teaspoon Ground Cinnamon (high-quality Ceylon preferred)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 2 tablespoons Hemp Hearts or Ground Flaxseed (for an extra nutritional boost)
The Wet Bind
- 1 1/2 cups Whole Milk (can substitute with oat or almond milk)
- 2 large Eggs (at room temperature)
- 1/4 cup Unsalted Butter (melted and slightly cooled)
- 1/3 cup Honey or Pure Maple Syrup
- 2 teaspoons Pure Vanilla Extract
- 1/4 cup Creamy Almond or Peanut Butter (melted)
Mix-ins and Toppings
- 1 cup Fresh Blueberries (frozen works too, do not thaw)
- 1/4 cup Mini Semi-Sweet Chocolate Chips (optional, for extra kid-appeal)
- 2 tablespoons Sliced Almonds (for a crunchy topping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and grease an 8x8 inch square baking dish with butter or non-stick spray. For easy removal, line the dish with parchment paper, leaving an overhang on two sides.
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2
In a large mixing bowl, whisk together the rolled oats, cinnamon, baking powder, sea salt, and hemp hearts until the spices are evenly distributed.
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3
In a separate medium bowl, beat the eggs lightly. Whisk in the milk, melted butter, honey, vanilla extract, and the melted nut butter until the mixture is smooth and emulsified.
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4
Pour the wet ingredients over the dry oat mixture. Use a silicone spatula to stir until every oat is well-coated and the liquid is absorbed.
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5
Gently fold in 3/4 cup of the blueberries and the mini chocolate chips. Be careful not to over-mix, or the berries may streak the batter blue.
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6
Pour the mixture into the prepared baking dish, spreading it into an even layer with your spatula.
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7
Scatter the remaining 1/4 cup of blueberries and the sliced almonds across the top, pressing them down very lightly so they adhere.
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8
Bake in the center rack of the oven for 35 to 40 minutes. The edges should be golden brown and the center should feel set and firm to a light touch.
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9
Remove from the oven and place on a wire rack. This is the hardest part: let the bars cool in the pan for at least 20 minutes. This allows the oats to set so they don't crumble when sliced.
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10
Once cooled, lift the parchment paper 'sling' to remove the block from the pan. Slice into 9 large squares or 12 rectangular bars.
💡 Chef's Tips
For the best texture, use Old Fashioned Rolled Oats; steel-cut oats will be too crunchy, and instant oats will turn mushy. If using frozen berries, toss them in a teaspoon of flour before adding to prevent them from sinking to the bottom. To make these vegan, swap the eggs for 'flax eggs' and use maple syrup and coconut oil instead of honey and butter. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individually wrapped bars for a quick grab-and-go meal. If the top is browning too quickly before the center is set, loosely tent the pan with aluminum foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Serve warm in a bowl with a splash of cold milk or a dollop of Greek yogurt for a 'deconstructed' feel. Pair with a side of crispy turkey bacon or breakfast sausage to balance the sweetness with savory protein. Serve alongside a vibrant fruit salad tossed with fresh mint for a refreshing lunch-for-dinner experience. For a special treat, drizzle a little extra warmed nut butter or a tiny bit of honey over the top just before serving. Accompany with a glass of cold orange juice or a warm 'babyccino' (frothed milk with a dusting of cocoa).