Description
Chewy and wholesome, these gluten free breakfast bars combine tangy sourdough discard, rolled oats, juicy blueberries, and a touch of maple syrup for natural sweetness. Perfect for busy mornings, snacks, or post-workout fuel, they are easy to make with simple ingredients and bake in one pan. Vegan and dairy-free options make them adaptable to various dietary needs, while the combination of fiber, healthy fats, and probiotics delivers lasting energy and gut health benefits. Store at room temperature or freeze for convenient grab-and-go bites throughout the week.
Ingredients
Instructions
1. Preheat the oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
2. In a large bowl combine oats, almond flour, baking powder, cinnamon, and salt.
3. In a separate bowl whisk sourdough discard, coconut oil, maple syrup, and vanilla until smooth.
4. Pour wet ingredients into dry and stir until evenly coated, then let rest 5–10 minutes.
5. Gently fold in blueberries, tossing frozen berries with a tablespoon of oats if using frozen.
6. Press the mixture firmly into the prepared pan and smooth the top with a spatula.
7. Bake for 25–30 minutes until the edges are golden and blueberry juices bubble.
8. Allow bars to cool in the pan for 15 minutes, then lift out and cool completely on a rack.
9. Slice into 9 bars and store in an airtight container at room temperature for up to 3 days or freeze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 8
- Sodium: 100
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
- Cholesterol: 0
Keywords: sourdough blueberry oat bars, gluten free blueberry bars, oatmeal breakfast bars, vegan blueberry bars, gluten free healthy recipe, breakfast bars, healthy snack, meal prep, sourdough discard