Today I thought I’d make another batch of the Strawberry Breakfast Bars but when I got to the store I discovered the price had nearly doubled for strawberries. Determined that I was going to make my breakfast bars, I settled on a package of somewhat cheaper blueberries and a bunch of bananas. Back at the house I sorted the blueberries under running water and removed any bad ones. I got a mixing bowl out and started adding ingredients.
I decided to make the recipe bigger this time. I added two cups of rolled oats, one and a half cups of all-purpose flour, one cup of light brown sugar, one teaspoon ground ginger and one-fourth teaspoon salt. I used a spoon to thoroughly mix everything together, and carefully crumbled any sugar lumps I found in the mixture until everything was smooth.
At this point I got another bowl out and heated up sixteen tablespoons (two sticks) of I-Can’t-Believe-It’s-Not-Butter in the microwave. I adjusted the temperature on the microwave down to power of seven and heated the butter until melted, about one minute. I poured the melted butter into my oat mixture and stirred it until completely mixed. I took out one cup of this mixture for my topping.
I lined an 11×17 inch baking dish with oven-safe parchment paper and pressed the oat mixture into it. Then I sprinkled four cups of fruit on top. For this recipe I put in about three cups of blueberries and one cup of diced bananas. The bananas are a little sticky and so I had to separate them individually to avoid clumping.
Next I sprinkled six teaspoons of flour over the top. This acts as a thickening agent. I also used a small spray bottle (like you might find in the sample size products in a hair department) to spray on four tablespoons of lemon juice. This can be a little tiring because it takes a while to spray all that lemon juice but it guarantees the lemon juice will be distributed evenly. I didn’t use a sifter to spread the flour but that would also be a good way to make the flour evenly spread over the top.
I added two tablespoons of light brown sugar on top and crumbled on the leftover cup of granola mixture. At this point I took some pictures because it looks so yummy!
Enough drooling. I heated up my temperamental oven to 375 degrees by setting it at 410 as usual. Once it FINALLY heated up put the bars in to bake for thirty minutes. Which turned out to be perfect timing because I checked them at 25 minutes and they weren’t tan on top at all. They taste great when there is just a light dusting of golden brown on top. When the bars were finished baking I took them out and set the pan on a wire rack. Once they cooled to room temperature I put the pan in the refrigerator and let them cool even longer.
After an hour or so I took them out of the fridge and cut them into bars. I love using the parchment paper for this recipe because it makes the pan easier to clean and also makes the bars easier to remove from the pan. I cut them into large squares so there are about 12-15 pieces.
At this point I got hungry and decided to make a parfait. I layered vanilla ice cream and crumbled bar in a glass. Yum!
Vegan Blueberry Breakfast Bars
Course: Breakfast, Dessert
Cuisine: Vegan
Prep Time: 40 minutes
Cook Time: 30 minutes
INGREDIENTS
Oat Mixture:
I decided to make the recipe bigger this time. I added two cups of rolled oats, one and a half cups of all-purpose flour, one cup of light brown sugar, one teaspoon ground ginger and one-fourth teaspoon salt. I used a spoon to thoroughly mix everything together, and carefully crumbled any sugar lumps I found in the mixture until everything was smooth.
At this point I got another bowl out and heated up sixteen tablespoons (two sticks) of I-Can’t-Believe-It’s-Not-Butter in the microwave. I adjusted the temperature on the microwave down to power of seven and heated the butter until melted, about one minute. I poured the melted butter into my oat mixture and stirred it until completely mixed. I took out one cup of this mixture for my topping.
I lined an 11×17 inch baking dish with oven-safe parchment paper and pressed the oat mixture into it. Then I sprinkled four cups of fruit on top. For this recipe I put in about three cups of blueberries and one cup of diced bananas. The bananas are a little sticky and so I had to separate them individually to avoid clumping.
Next I sprinkled six teaspoons of flour over the top. This acts as a thickening agent. I also used a small spray bottle (like you might find in the sample size products in a hair department) to spray on four tablespoons of lemon juice. This can be a little tiring because it takes a while to spray all that lemon juice but it guarantees the lemon juice will be distributed evenly. I didn’t use a sifter to spread the flour but that would also be a good way to make the flour evenly spread over the top.
I added two tablespoons of light brown sugar on top and crumbled on the leftover cup of granola mixture. At this point I took some pictures because it looks so yummy!
Enough drooling. I heated up my temperamental oven to 375 degrees by setting it at 410 as usual. Once it FINALLY heated up put the bars in to bake for thirty minutes. Which turned out to be perfect timing because I checked them at 25 minutes and they weren’t tan on top at all. They taste great when there is just a light dusting of golden brown on top. When the bars were finished baking I took them out and set the pan on a wire rack. Once they cooled to room temperature I put the pan in the refrigerator and let them cool even longer.
After an hour or so I took them out of the fridge and cut them into bars. I love using the parchment paper for this recipe because it makes the pan easier to clean and also makes the bars easier to remove from the pan. I cut them into large squares so there are about 12-15 pieces.
At this point I got hungry and decided to make a parfait. I layered vanilla ice cream and crumbled bar in a glass. Yum!
Vegan Blueberry Breakfast Bars
Course: Breakfast, Dessert
Cuisine: Vegan
Prep Time: 40 minutes
Cook Time: 30 minutes
INGREDIENTS
Oat Mixture:
2 c rolled oats
1 1/2 c all-purpose flour
1 c light brown sugar
1 t ginger
1/4 t Salt
2 sticks I Can't Believe It's Not Butter About 16 T
Fruit Mixture:
3 cups Blueberries
1 c Sliced Bananas
Toppings
6 Tablespoons all-purpose flour
4 Tablespoons Lemon Juice
2 tablespoons Brown Sugar
INSTRUCTIONS
Stir together rolled oats, flour, sugar, ginger and salt.
Lower the microwave power to seven, if possible. Heat butter until melted. If power cannot be lowered, cover the container with a loose covering to prevent splatter.
Combine butter with dry mixture. Set aside one cup of this mixture for later use as a topping.
Line an 11x17 inch baking dish with oven-safe parchment paper. Press oat mixture into the bottom of the pan.
Preheat oven to 375 degrees.
Prepare fruit. Wash blueberries and remove stems. Peel and slice bananas. Add layer of blueberries and bananas on top of the oat layer in the pan.
Use a sifter to evenly spread six tablespoons of flour over the top of the fruit mixture. This acts as a thickening agent.
Use a spray bottle to mist the top with four tablespoons of lemon juice.
Crumble two tablespoons of brown sugar evenly over the dish.
Top with the reserved cup of oat mixture.
Bake for 30 minutes. It's wise to take a peek around the 20-25 minute mark to make sure the bars aren't over-browning.
Remove from the oven and cool on a wire rack until pan is safe to touch. Then put these bars in the refrigerator to get nice and cold. Once the bars are cooled off, lift the parchment out of the pan and place on a large cutting board. My recipe makes 12-15 squares.
1 1/2 c all-purpose flour
1 c light brown sugar
1 t ginger
1/4 t Salt
2 sticks I Can't Believe It's Not Butter About 16 T
Fruit Mixture:
3 cups Blueberries
1 c Sliced Bananas
Toppings
6 Tablespoons all-purpose flour
4 Tablespoons Lemon Juice
2 tablespoons Brown Sugar
INSTRUCTIONS
Stir together rolled oats, flour, sugar, ginger and salt.
Lower the microwave power to seven, if possible. Heat butter until melted. If power cannot be lowered, cover the container with a loose covering to prevent splatter.
Combine butter with dry mixture. Set aside one cup of this mixture for later use as a topping.
Line an 11x17 inch baking dish with oven-safe parchment paper. Press oat mixture into the bottom of the pan.
Preheat oven to 375 degrees.
Prepare fruit. Wash blueberries and remove stems. Peel and slice bananas. Add layer of blueberries and bananas on top of the oat layer in the pan.
Use a sifter to evenly spread six tablespoons of flour over the top of the fruit mixture. This acts as a thickening agent.
Use a spray bottle to mist the top with four tablespoons of lemon juice.
Crumble two tablespoons of brown sugar evenly over the dish.
Top with the reserved cup of oat mixture.
Bake for 30 minutes. It's wise to take a peek around the 20-25 minute mark to make sure the bars aren't over-browning.
Remove from the oven and cool on a wire rack until pan is safe to touch. Then put these bars in the refrigerator to get nice and cold. Once the bars are cooled off, lift the parchment out of the pan and place on a large cutting board. My recipe makes 12-15 squares.
Vegan Blueberry Breakfast Bars
Reviewed by Samantha Jayne Frost
on
January 28, 2019
Rating:
Reviewed by Samantha Jayne Frost
on
January 28, 2019
Rating:
