Blueberrylicious Breakfast Bars

Vegan MoFo Theme: Healthy Vegan Brunch (and Breakfast) from A to Z

Grab and Go is the way of things these days. The busier we are, the less time we have to prepare good food for ourselves. As a health coach and culinary instructor, one of the most common requests I receive is for quick, healthy snacks and breakfasts.  

Are you someone who gives little attention to nourishing yourself in the early part of the day? By the time afternoon slump rolls around, are you perking up with caffeine or snacking on something salty or sugary?  

While my theme for the month is dedicated to healthy vegan brunch, I thought it was important to throw in a quick and easy bar that can be made in advance.  This superfood packed bar is chock full of protein, antioxidants and good fats to fuel your morning, or pick you up in the afternoon.

The recipe does require a food processor to grind everything into a sticky mixture you can form into bars, or even roll into balls. If you don't have a food processor, you can repurpose into something that is more of a cereal or oatmeal. Chop the nuts and dates and add all the dry ingredients together, then separate into individual sandwich bags or containers. When ready to eat, transfer to a bowl, add non dairy milk or hot water, then top with blueberries and stir in almond butter, if desired. 

Blueberrylicious Breakfast Bars 

Ingredients

1/2 Cup sunflower seeds 

1/4 Cup almonds 

1/3 Cup unsweetened coconut flakes 

1/2 Cup rolled oats 

4 medjool dates, pitted 

1 1/2 Tablespoons chia seeds 

1 teaspoon cinnamon

1/2 Cup fresh or frozen blueberries (works best with frozen) 

2 Tablespoons almond butter, optional 

Directions 

1. Combine sunflower seeds and almonds in food processor and pulse until mostly ground.

2. Add coconut, oats, dates, chia and cinnamon and pulse a few times to incorporate and bring the mixture together. Add blueberries and process until it all sticks together. 

3. Test by pressing some of the mixture between your fingers and rolling into a ball. If it holds its form, it is finished.  If there are still large chunks of dates, continue processing until it does come together. Add almond butter, if desired to help it stick. You want it to be firm, but not be too wet or sticky. 

4. Press mixture into a shallow baking pan, at least 5" x 9". If you only have a larger pan, press the mixture into just a portion of it, so that it is about 1/2 an inch thick.  

Makes about 6 bars 4" x 1-1/2" and 1/2" thick.