If you’re looking for the perfect back to school breakfast idea, I’ve got one for you. This is one of our favorite family treats for any morning we’re eating on the go. Of course, they can also be eaten happily alongside your morning coffee, tea or juice. But I wanted to share them now that schools are getting back in session, as they are perfect to make on a Sunday night so you have a full week of breakfast treats!
These incredible breakfast bars take very little time to make and are much healthier than the prepackaged kind you buy at the grocery store. They are tasty, and help you get more fruit and healthy grains into your kids or yourself. You can double or triple the batch if you have a lot of people to feed, but bear in mind that they will only keep fresh for about a week if stored in an airtight container.
After preheating your oven, combine your flour, salt and baking powder in a bowl and then add in your granola, coconuts, brown sugar and almonds.
Add your eggs, oil and almond milk to the mixture and stir to combine.
Top the mixture with blueberries, spreading them a little apart from each other.
Place in the oven and bake for about 18 minutes. Some of your blueberries will burst and spread their juices around, which is beautiful and delicious.
Allow your dish to cool completely and then remove it from the pan and place on a wire rack to finish cooling the whole block. Then you can cut into bars about 2 inches by 4 inches.
The bars are great for a quick morning breakfast, but you can also easily use them for after school snacks or a late night treat. They are fairly healthy, so you can feel good about giving them to your kids or indulging your own sweet tooth!
Another great trick to make these even more healthy and gluten free is to change out the flour for almond flour. It adds even more texture and the taste is even better!
- 1 C almond coconut granola
- ¼ C shredded coconut
- ¼ C chopped almonds
- ⅓ C flour
- Pinch of salt
- ⅛ tsp of baking powder
- ¼ C sweetened vanilla almond milk
- ⅓ C. packed brown sugar
- 1 Tbsp canola oil
- ½ pint blueberries
- Preheat oven to 350° F.
- In a mixing bowl, combine flour, salt and baking powder.
- Mix well with a whisk.
- Add granola, coconut, almonds and brown sugar.
- Mix to combine.
- Add egg, oil and almond milk.
- Mix well.
- Pour and spread into an 8x8 baking dish lined with parchment paper.
- Top with blueberries.
- Bake for 18 minutes.
- Cut into 8 bars.
- Store in an air-tight container in the refrigerator.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 251Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 184mgCarbohydrates: 24gFiber: 4gSugar: 13gProtein: 6g
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.