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.