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Blueberry Crumble Breakfast Bars

  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 16
  • Pinterest
    504
  • Print
    603
  • Save
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Made with protein-packed granola and organic blackberry jam, these delicious breakfast bars come together quick and look great on a brunch table. A great make-ahead, easy-to-tote breakfast bar. MORE + LESS -

Brooke McLay Brooke McLay
September 20, 2016

Ingredients

1 1/4
cup of flour
1
stick butter, softened
1
egg
1
lemon for zest and juice
1
teaspoon vanilla
3/4
cups brown sugar
1
bag (11 oz) Nature Valley™ protein granola Oats ‘N Honey
1
jar (10 oz) Cascadian Farm™ jam Blackberry
16
oz ounces of blueberries (fresh or frozen)
3
tablespoon cornstarch
1/4
cup honey or brown sugar

Steps

Hide Images
  • 1
    Preheat oven to 350°F.
  • 2
    In a large bowl or stand mixer, beat together flour, butter, egg, lemon zest and brown sugar until smooth. Add granola and mix well. Press 3/4 of the mixture into the bottom of a 9 x 13 parchment-lined baking dish.
  • 3
    In a large bowl, stir together jam, blueberries, cornstarch, honey and lemon juice from one lemon. Spread this mixture on top of the granola.
  • 4
    Sprinkle remaining granola mixture across the top.
  • 5
    Bake for 40-45 minutes, or until the edges begin to turn a light golden brown. Cool completely before slicing.

Expert Tips

Place warm pan in fridge to expedite cooling.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
When it comes to breakfast, there’s some pretty standard fare. French toast, pancakes, oatmeal, cereal. 

Fine options for most days, I suppose. But what about those days when you wake up and the same-old everyday standard just won’t cut it?

Well, on those days, you make a batch of protein-granola Blueberry Crumble Breakfast Bars. With a crunchy granola crust, organic jam and blueberry filling, and golden granola streusel topping, these lightly sweetened bars are an ideal make-ahead breakfast or easy brunch nom.

And they’re so easy. Check it out.

Your ingredient lineup starts with these simple basics. Granola, flour, berries and jam. A bit of flour, honey, butter and brown sugar.

In a stand mixer, beat together the granola crust, then press about 3/4 of the batch into the bottom of a 9x13-inch pan.

Press the crust down firmly from corner to corner, to ensure the blueberry filling doesn’t dribble down to the bottom of the pan while baking.

Speaking of that blueberry filling: A quick mix of Cascadian Farm jam, honey, cornstarch, and fresh or frozen blueberries and you’re on your way.

Spread this layer over the entire bottom crust, evenly distributing the blueberries from end to end. Top with the remaining granola mixture and bake.

Once golden, you’ll want to completely cool your pan so the filling can fix itself in place. I like to pop my pan in the fridge, because who wants to wait for blueberries?

I like cutting the bars into 5 rows on the long side of the pan and 4 rows on the short. Hello there, little blueberry bars.

These beautiful squares are ready to serve, share or wrap for lunchboxes. They’re great for just about every morning thing ever—and they pair ever so nicely with a cup of coffee and side of bacon.

Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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