Daily Archives: April 2, 2017

Gluten-Free Blueberry Lemon Breakfast Bars

My mother-in law recently visited and knowing that she loves healthy breakfast foods, I decided to whip up these gluten-free breakfast bars.  Don’t get me wrong, I love my oatmeal and muffins, but wanted something more dense that would be easier to eat on-the-go.  These bars are super delicious and packed with antioxidant-rich blueberries and dietary fiber from oats!  I tried date sugar which is naturally sweet, unrefined and unprocessed!  Not only was I happy to impress my MIL with my first shot at a breakfast bar, but I was thrilled that my kids enjoyed it as well!  By the way, in case you didn’t know…..Blueberries + lemon = amazing!


2 cups oat flour (about 2 1/4 cups rolled oats ground into flour

2 1/2 teaspoons baking powder

pinch of salt

2 tablespoons date sugar (my latest find, sugar made purely from dates! but you can use brown sugar or coconut sugar instead)

1 cup Greek yogurt (I used full fat Greek yogurt since it’s what I had on hand, but you can also use low fat)

1/3 cup unsweetened applesauce

1 egg

1 lemon, zested

1/2 cup fresh or frozen blueberries


  1. Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
  2. In a large mixing bowl, combine the oat flour, baking powder, sugar and salt and mix well.
  3. In a small bowl, whisk egg, greek yogurt, applesauce and lemon zest.  Pour into the dry mixture and mix well, but do not overmix.
  4. Fold through the blueberries and mix until just combined.
  5. Pour the blueberry filled batter to evenly cover the baking tray or loaf pan and bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before slicing.