07.10.19

Paleo Blueberry Lemon Breakfast Bars

Paleo Blueberry Lemon Breakfast BarsY’all already know baking isn’t really my thing. So I love following bloggers that it IS their thing. I recently made Ambitious Kitchen’s Almond Butter Blondies and I have, no joke, made them about 6 times in the last month. I love eating them, yes, but they are also a fun treat to share with friends and family. They are seriously amazing. I highly recommend you try making them soon to see where the idea for these Paleo Blueberry Lemon Breakfast Bars came from. 

Anywho, I’ve taken elements of Monique’s blondie recipe and transformed it into a refreshing blueberry-lemon breakfast bar. They are a little less sweet, a little tart, and the fresh blueberries give it a nice “breakfast-like” touch. My kids love them, and I absolutely love them with a hot cup of coffee. yum. 

Paleo Blueberry Lemon Breakfast Bars

One thing I love to do is make a big batch (or two) of these Paleo Blueberry Lemon Breakfast Bars and let them cool completely. I then cut them into squares and individually wrap them in saran wrap and pop them in the freezer. They are great for on the go in the morning and they thaw really quickly and are great served cold.  

Blueberry Lemon Breakfast Bars

paleo blueberry lemon breakfast bars
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5 from 2 votes
Prep Time10 mins
Cook Time25 mins

Ingredients

  • 1 cup creamy almond butter
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tbsp fresh lemon juice
  • 1.5 tsp lemon, finely zested (about 1 large lemon)
  • 1 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp pink Himalayan salt
  • 1/2 cup blueberries

Instructions

  • Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment and spray to nonstick spray.
  • In a large bowl, add the almond butter, eggs, maple syrup, coconut oil, lemon juice and lemon zest. Using a stand up mixer or hand mixer, mix until smooth.
  • Add the coconut flour, baking soda, and salt. Mix until just combined.
  • Add the blueberries and gently fold in to combine. Pour the mixture into the prepared baking dish and gently spread the mixture so that is evenly distributed in the dish.
  • Place baking dish in oven and bake about 20-25 minutes, or until the mxi is just cooked through and a toothpick comes out clean when placed in the center of the bars. Allow to cool for 15 minutes before cutting into 12 large squares.

6 Comments

  • Reply
    Brissa
    November 21, 2020 at 6:09 pm

    5 stars
    Delicious! Just made these now and they’re almost gone. Very quick and easy to make. Softer than I thought they would be.

    It could be based on the baking dish I used or the fact that I used a convection oven, mine took about 10 more minutes to full bake.

    Will def be making again!

    • Reply
      Alex
      November 22, 2020 at 2:55 pm

      so yummy!

  • Reply
    Michelle
    November 14, 2020 at 12:14 am

    5 stars
    These were so good! Used cashew butter instead, We loved the blueberries in them so next time all add some more.

  • Reply
    Allie Del Principe
    October 19, 2020 at 11:17 pm

    I made these yesterday and they were SO good. I didn’t have coconut flour so subbed a tbsp of very fine almond flour instead and they came out just fine! I also added in chia seeds. Looking forward to baking these again and with coconut flour next time šŸ™‚

  • Reply
    Terra
    October 19, 2020 at 11:17 pm

    I just made these! But I would like to know the nutrition value…I think there a little undercooked but pretty tasty. Can you please tell us the nutritional values?? Thank you

  • Reply
    Elizabeth Spooner
    October 19, 2020 at 11:17 pm

    WOW! Only 1 T of coconut flour…these are a must try! Would almond flour be OK or would that be too much almond?

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