Here I go with blueberries and oatmeal again.  I just can’t help it; blueberries are so good right now.  I love combining them with oatmeal.  This sweet treat is actually somewhat healthy.  No butter, no oil, very little sugar but packed with flavor and good-for-you blueberries.  You can learn more about their power from this post.

The texture of the bars is light and fluffy.  So light that the first time that I made them, this is how they came out of the pan.  I was a little too impatient to wait for them to cool and they fell apart everywhere.

Fail.  Except that, even in a crumbly mess, they tasted so good!  I made them again and they were a success…still very moist but at least they stayed intact.  You could cut them in squares but I liked the idea of “bars” for easy snacking.

Next time I think I’ll add a little bit more peanut butter.  The flavor is there but I could have used a little more.  Side note: these bars are not very sweet so feel free to adapt the recipe to your liking.  Additional add-ins: mashed banana, walnuts, flax seed, other fresh fruit, dried cranberries or raisins, chocolate or butterscotch chips, etc.

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Blueberry-Peanut Butter Breakfast Bars Recipe

Yield: 8 bars

Total Time: 30 minutes


2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1/2 cup creamy peanut butter
1 cup fresh blueberries


Preheat oven to 350 degrees. Lightly grease or spray an 8x8 baking pan.

In a large bowl, mix the oats, brown sugar, baking powder, salt and cinnamon. Mix in the vanilla, milk and egg and stir until combined. Add in the peanut butter and stir. Gently fold in the blueberries and mix throughout. Turn the mixture into the prepared pan.

Bake for 20 minutes. The top will begin to turn golden brown.