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Lex February 24, at 5: However, these bars look mighty good as usual! If I could have a do-over, I would cut it into 16 bars. Props to you, Juli, for keeping it fabulous. Am I using a cup of brown sugar?
Thanks again to Matthew at Vegan Heartland for this excellent recipe. Vegan, Gluten-Free, American Serves: Leave extra on the sides to use as handles for removing the bars later. In a large bowl, combine the oats, flax seed meal, seeds and nuts; mix thoroughly. Add agave nectar to the mixture and stir until well coated.
Add peanut butter or other nut butter to the mixture and mix until well combined. Original recipe instructs to allow mixture to then sit overnight to firm up before cutting into bars.
You could sub dried fruit for chocolate chips, too. Best to store them in the freezer. I wonder how brown rice syrup would work vs agave? Maybe hold them better? These look so easy! I gotta pick up some seeds! Hubby might see me raiding the bird feeder out back! Good call, Katie — I would maybe try subbing half the agave nectar for brown rice syrup. Lmk how you like the bird seed ;. I know they are a different size but…..
I let ya know how they turn out…. I just made these and used brown rice syrup and no agave. I also added just a bit of unsweetened coconut flakes and cranberries, but then halved the chocolate. Thanks for the recipe! Oooh Livvy…those look delish! I actually have all the ingredients and will make these for my boys tomorrow.
I think I will try raw honey instead of the agave. I think I need to add this recipe to my weekend roster. I am wondering if our Pure Maple Syrup would work in place of the Agave Nector, whitch could be hard to find in our area, They look so good. Thanks for posting it. I know that Meijer carries agave nectar! I wonder if the Amish store might have it, too? I made these today. I used half peanut bitter and half Nutella. They turned out really well. Super yummy with extra chocolate from the Nutella though probably not so healthy.
They taste exactly like cinnamon rolls. Thank you for the inspiration. I added coconut flakes and a little bit of almond extract. Did not add pumpkin seeds or cashews…so yum. Thanks for the recipe!!! I have tried many granola bar recipes and never got the ratios just right. I found your site through the vegan post on buzzfeed. What a great find! So glad you gave them a try and liked them! Matthew did a great job with this recipe. Funny you should ask.
I mistakenly bought some Café Mocha cups for the Keurig. Did you eat these straight out of the freezer or did you let them thaw prior to eating? Severe nut allergy over here: Just lovely snack on the road! I added powdered dried banana and dried raspberries left over from summer, used almond butter and turned out yummy!
Thanks for the recepie! Renee, this is a no-bake recipe. Just put the pan in the freezer for a couple hours and the mixture will firm up, then you can cut it into bars.
I halved the recipe to make as snack bars for my 4 year old. Got 4 small bars big enough for her. I think next time I will use brown rice syrup as it tends to be waaay more sticky than agave or honey. Hi Ranjini, you can use this link to manually enter in the ingredients and find the calories per serving: I will definitely be making them!
Thank you for the recipe! I was also wondering what program you use to put the text into your pictures? I love the fonts! I am absolutely addicted to these! I make them weekly! My family loves them, too! I sent some home with a friend another Michigander! This recipe is a keeper. These bars are delicious!
Props to you, Juli, for keeping it fabulous. I am always looking for new, paleo friendly breakfasts and this looks wonderful! Running out for more blueberries now!! I have coconut oil, ghee, and regular butter in the house. I did experience the same thing as someone else above with a certain spongey texture … but I also made some substitutions which probably contributed to that: But I do like these — have been eating pieces topped with coconut whipped cream and a nutella cream pudding spread thingy that I made up.
I am fairly new to paleo. I have made a few baked goods, and these are my favorite to date. I will probably eat these for dessert too. I got a tiny bit lazy with them so […]. These are so amazing! I made these last week, and they were a hit! They were very easy to make, and super delicious. Thank you and again thank you. I found this recipe that looked pretty good on Paleomg. My husband wanted something in individual servings so […]. I made these bars last night and they are delicious!
My only concern is when cutting and eating them they tend to fall apart — the blueberries fall off the top if the muffin, and the crumble, well, crumbles off and I ended up having to eat it with a fork. Any tricks for getting everything to stick together? Maybe cooking the blueberries longer before adding them to the muffin crust?
I also considered possibly using less coconut flour — 2 tbsp seems like a lot. I love your recipes and will keep trying! Had it for breakfast this morning. My 19 yr old son is home from college. It will done before I get home from work. I made your banana bread on Monday. That was finished Wednesday night. Mine are not stable enough to be bars that you can hold with your hand, but they are good. I stored them in the fridge and warmed them up in the microwave for 30 secs.
Mix together wet ingredients in a bowl: In another bowl, whisk …… […]. I am going to have to make a larger batch next time!!
Thanks for the recipe it tastes so good! I have a question though, I have to have my recipes egg free due to an allergy. ALL of my recipes that I bake never turn out right.
They never set up. I have used many different replacements but literally none have turned out. Do you have any suggestions? These bars turned out a little better than others but for me it is still not a bar. Thanks so much for the recipe, even though it did not turn out I will still make it again. The original recipe is for Blueberry pumpkin muffin breakfast bars and you should definitely check […].
I made these earlier this eve. I used frozen blueberries and only thawed them long enough to get home from the grocery store and make the muffin crust. They worked out just fine! I love how dense and decadent these are without being overly sweet. Perfect for a grab-and-go breakfast. It was still yummy. Alkuperäinen ohje on Mustikka-kurpitsamuffini aamiaispatukoille […].
Down my left hand side, I have listed a blueberry pumpkin muffin breakfast bar. We are grain free, so the baking at my house is a bit harder. You can also get flexible with the toppings—I almost tripled how much crumble to put on top because I like a good crunch. I also added in a bunch of assorted nuts and seeds, and used sweetened coconut. Like I said, get creative and make your own.
This is just a guideline. I adapted this recipe from PaleOMG. But when I made the blueberry topping, and used two TBS of coconut flour it turned insta-super-thick — not at all the shiny, blueberry filling that I see on yours. Should it maybe be two tsps?
Coconut flour is super dense. For those folks still on whole It just takes a little experimenting. I have just finished W30 — so I went ahead and used the honey in the topping and the vanilla extract.
Not sure what happened with your topping. Maybe add the coconut flour in slowly next time until you get the consistency you want. Used frozen blueberries that is what I had. Very easy to make. So glad I found this recipe. Looking forward to trying your other recipes. I think that I will try putting these in muffin tins next time. This was to be my last attempt at a yummy blueberry breakfast treat, and it did not disappoint. Your email address will not be published.
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Your trust in me is appreciated. Blueberry Pumpkin Muffin Breakfast Bars. Prep Time 20 mins. Cook Time 45 mins. Directions Preheat oven to degrees. In another bowl, whisk together coconut flour , cinnamon , nutmeg , ground cloves , powdered ginger, baking soda, baking powder, and salt. Pour dry ingredients into wet ingredients and mix well. Grease an 8x8 glass baking dish then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish.
This way you can pick the bars out of the dish without breaking them apart. Pour the muffin batter into the parchment lined baking sheet and spread out evenly. Place in oven and baking for minutes until cooked through. While the crust bakes, place a small saucepan over medium heat and add blueberries.
Add honey , coconut cream concentrate, lemon juice, and lemon zest. Once the blueberries begin to burst, remove from heat and add coconut flour.
Mix until completely combined. Let sit for about 5 minutes to thicken up. When the crust is done cooking, pour the blueberry mixture on top. In a bowl, add nuts, coconut, sesame seeds, honey , cinnamon and salt and mix together and mix.
Add clumps of the nuts to the top of the blueberry mixture. Add to oven and bake for 15 minutes. Let cool for 10 minutes, remove from pan, then place on a cool rack to cool for 5 more minutes before cutting into squares. Breakfast Fried Rice August 22, Amanda February 24, at Andrea February 24, at 1: Beth February 24, at 1: Angela February 24, at 3: Katie February 24, at 5: Dana October 7, at Meg February 24, at 1: Manda February 24, at 9: July 13, at 6: Bonnie February 24, at 2: Meredith February 24, at 3: Kayla February 24, at 3: Racheal February 24, at 3: Kristin February 24, at 3: Alyson February 24, at 4: Megan The Skinny-life February 24, at 4: Chrissy February 24, at 4: Lex February 24, at 5: Courtney February 24, at 5: Livi February 24, at 8: Steph February 24, at 9: Sandra February 25, at 4: Fran February 25, at 5: Kacey February 24, at Katie February 25, at 1: Choylo Shaw February 25, at 6: K8 February 25, at Stacy February 25, at 3: Stacy February 25, at 5: Christine February 25, at 6: Tamara March 11, at KT February 25, at 7: Christine February 25, at 7: Susan Lozano February 26, at Kiersten February 27, at 6: Kimberly March 1, at 1: ShamanMama March 5, at 1: