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Blueberry burst breakfast bars


Makes: 16 bars
timePrep time: 25 mins
timeTotal time:
Blueberry burst breakfast bars
Recipe photograph by Martin Poole

Blueberry burst breakfast bars

These protein-rich fruity bars are perfect for a grab-and-go breakfast

Makes: 16 bars
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
259Kcal
Fat
16gr
Saturates
7gr
Carbs
20gr
Sugars
8gr
Fibre
3gr
Protein
6gr
Salt
0.2gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1 x 100g pack seed mix (contains sunflower, pumpkin, sesame and golden linseed)
  • 60g skin-on almonds, roughly sliced
  • 1 x 225g pack blueberries
  • 100g coconut oil
  • 100g nut butter, stirred (we used almond)
  • 75g maple syrup (or clear honey)
  • ½ x 250g pack cooked quinoa (or use 50g dried quinoa, cooked and drained)
  • 200g porridge oats (Use GF oats if required)
  • ½ tbsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp fine sea salt
  • 2-3 ripe bananas (about 300g unpeeled weight), mashed

Step by step

Get ahead

The breakfast bars keep for 2 days in an airtight container, or freeze well for up to 1 month. Defrost overnight at room temperature, or in the microwave on low power.

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square cake tin, or a 20cm round springform tin.

  2. Tip half the seed mix into a bowl, and add the almonds and blueberries to make the topping. Set aside.

  3. Melt the coconut oil in a small pan, only until liquid, then remove from the heat and stir in the nut butter and maple syrup or honey.

  4. Tip the cooked quinoa into a mixing bowl, breaking up any clumps with your fingers. Stir in the rest of the seed mix with the oats, spices and salt. Pour in the contents of the pan, add the mashed bananas and mix. Tip the mixture into the cake tin and level the surface. Scatter over the topping and press in lightly. Bake for 45 minutes or until set; a skewer should come out clean.

  5. Cool in the tin, then cut into bars.

    Tip

    For a touch of indulgence, mix 50g dairy-free coconut yogurt with 15g icing sugar and drizzle over just before serving.

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