Mini Blueberry + Rosemary Breakfast Bars
Breakfast in our house either goes one of two ways. The first being a lovely morning where we calmly sit down and enjoy a healthy breakfast of oatmeal, eggs or yogurt and fruit. We laugh, talk (mostly in baby speak), eat slowly and just enjoy each other. The other way, which happens more often then the first, is a complete cluster. We are late for something, the wee one is laying on the floor dying of being hangry, there is no plan for any sort for food and toast will just not cut it. These are the mornings that I need something healthy and portable.
Something filled with fruit because that is about all the little one will eat these days.
Something that doesn’t leave a mess everywhere.
Something that she can feed herself in the car seat, stroller or walking around the house while I frantically get ready.
Oh, and it has to be healthy and filling.
Too demanding? Nah.
Then I found this amazing recipe from another mom blogger and I knew it would rock my world. I knew I had to try it immediately and make a double batch so I could freeze some in times of panic, which happens to be most day.
making your own ‘jam’ is easy. simmer down blueberries, rosemary and lemon juice. done.
the dough is all done in the food processor
roll it out, spread it on (try not to go over the top like I did, the jam will go everywhere)
breakfast yummies all lined up
Mini Blueberry + Rosemary Breakfast Bars
Slightly adapted from Yummy Mummy
3 cups fresh or frozen organic blueberries
1/2 lemon, juiced
1 tsp fresh rosemary
3/4 cup whole wheat flour
3/4 cup old-fashioned oats
1/3 cup flax seeds or flax seed meal
1 tsp baking powder
2 tablespoon honey
1 tsp vanilla extract
1 tbsp coconut oil
1-2 tbsp organic 2% milk
raw sugar for topping (optional)
Preheat oven to 350. Line a baking sheet with parchment paper.
To make jam, put blueberries in a medium pot with lemon juice and chopped rosemary over medium heat for 15 minutes. Make sure to stir every once in awhile so the blueberries don’t burn. You might also need to break the blueberries down with the back of a spoon. Add 1 of the tablespoons of honey in at the end for desired sweetness.
For the dough, put flour, oats, flax seeds and baking powder into a food processor and puree until the oats and flax seeds are broken down – about 3-5 minutes. Meanwhile, whisk together the rest of the honey, vanilla extract, egg and coconut oil. Pour mixture into food processor and pulse until well combined and forming a ball. Add milk if you need extra moisture.
On a piece of wax paper, roll the dough out until you get a rectangle shape that is roughly 10″x12″. Using a sharp knife, cut the dough lengthwise into thirds. Spoon jam onto the dough down the middle of each section. Be careful not to get too crazy like I did, a little will go a long way, roughly 1/4 cup per section. Fold one side of the dough onto the jam and then the other side onto the top of the dough. Using a little water to set the two sections of dough, gently pinch down dough until it is sealed.
Cut each sections into 1 1/2″ pieces and place seam down onto baking sheet. Sprinkle with a little raw sugar and bake for 12-15 minutes.
Will last 4-5 days on count in an air tight container or 3 months in freezer.
Here is to a calmer morning.
12 Comments on “Mini Blueberry + Rosemary Breakfast Bars”
What a great idea! I have to eat Gluten Free (I have celiac disease — an intolerance to wheat, rye, barley, oat, and spelt)…but this is easily adaptable for my whole family. Thanks for sharing!
Hello Katie, I used to have an intolerance to wheat as well (boy is it lame!) and I swear by Pamela’s GF Baking and Pancake mix for a easy substation for almost any recipe. If you make these breakfast bars GF, please let me know how they turn out.
I’ve had problems with the dough in this recipe and the original one it was based on. Once cooked, the dough is definitely not crumbly (it’s soft but not the texture of a store-bought fruit bar); is there not enough moisture in the dough or am I working the dough too much? My twins have issues with flax also. Would it be better to sub the flax with additional whole wheat flour or oats?
It will definitely not be exactly like the store bought kind that have all of those additives in them but more like a multi-grain bread. If this is not the texture you like, you can always go with all-purpose flour for the recipe or a mixture of whole wheat and all-purpose. You can omit the flax or sub with oats.
Hope that helps.
I don’t quite understand how to fold them once you put the jam on, do you have pictures of that?
Let’s see.. looking at the picture you take the top section that doesn’t have jam on it and fold it halfway over the jam and then you take the bottom section that doesn’t have jam on it and fold it up so the two meet in the middle of the jam.
Hope that helps:)
Hi! I’m looking into making these bars for my 10month old. Just wondering if the texture of the dough will be fairly easy to eat for her. Would this dough, when cooked of course, be comparable to Earths Best Sunny Days bars? She eats those and waffles easily.
Yes, you may want to reduce the sugar or use maple sugar. They are really soft.
I am making this for my 10 month old son. What would you suggest I use in place of the honey, if anything?
You can use maple syrup or try a smashed banana. You could try not adding anything but they will not be sweet at all. Let me know what you try and how it turns out!
Syrup worked! He very much enjoyed them, thank you!
I’m curious what other types of name you could use for these? If you did strawberry or rhubarb would you still add lemon juice?