Sticky Blueberry Breakfast Bars (No eggs and high protein!)
Back on my breakfast bar grind!!
Something about breakfast bars really speaks to my soul, which is why they’re my favorite treat to make. Maybe it’s my inner child rebelling by eating dessert for breakfast, or maybe it’s because they’re so damn good - no matter the time of day.
I decided to go for a blueberry muffin twist with these, while also making them higher in protein so that they are actually satiating and contain all of the essential macronutrients. If you haven’t already noticed I have a giant bag of arrowroot powder and am trying to incorporate it into everything these days, hence the blueberry inspiration. If I’ve lost you on that one, arrowroot is a great substitution for cornstarch and is necessary for coating the blueberries so that they don’t sink to the bottom and ruin the recipe. It’s also a great thickening agent to add to sauces and soups, just in case anyone cares.
But these bars are seriously delicious, just like a muffin but in bar form. They’re lightly sweetened with monkfruit, but also have a strong vanilla flavor from the protein and extract, and of course lots of cinnamon. They’re sticky and gooey, which is why photographing them was incredibly challenging, and full of nutrient dense and antioxidant rich ingredients. Do yourself a favor, and make these asap. You will be so glad that you did.
Let me know if you try!!!
RECIPE
Ingredients:
1/2 cup coconut milk
1 tsp apple cider vinegar
1/2 cup monkfruit/coconut sugar
3 tbsp melted coconut oil
1 tbsp unsweetened applesauce
1 tsp vanilla
1 cup of oat flour (sub any 1:1 gluten free/all purpose flour)
1/4 cup vanilla plant based protein
1 tbsp baking powder
Lots of cinnamon
Fresh or frozen blueberries coated in arrowroot powder (sub cornstarch)
Optional glaze: 3 tbsp plain plant based yogurt mixed with 1 tsp maple syrup and 1 tsp coconut oil
Directions:Create “buttermilk” by combining milk and vinegar in a large bowl and let sit for a few minutes. Mix in sugar, butter, applesauce, and vanilla, and stir until smooth.
Fold in flour, protein, baking powder, and cinnamon, then lightly stir in blueberries - be super careful not to overmix!
Gently spread across a small loaf pan, top with more cinnamon, and bake at 350 for 30-40 minutes, depending on your oven. Let cool completely before topping with glaze and more cinnamon.