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Y’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.
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
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
These weren’t nearly as crumbly as I anticipated based on other reviews I read. I liked the texture and felt like they weren’t too dense like most GF baked goods. Next time I plan to add a few more blueberries for flavor as a personal preference. I liked the flavor and texture better after I cut the bars and refrigerated them. I would make these again. Simple and easy.
I looked back at the original blondie recipe that this was created from and decided to add 2 Tbs coconut sugar to see if it would create a sturdier bar. I baked them for 20 minutes and they got a bit darker than the picture, but they are definitely a bit sturdier. They are still warm so I haven’t yet put them in the fridge or freezer, but my husband and I have already had 2 each! They are very comforting as well as a good little snack! Like a mix between a blueberry pancake and a bar. I would make these again!
Thanks, Karen! Glad you love it!
Is there a substitution for the eggs?
I followed the recipe and like other’s said they were veryyy soft, almost like pancakes even though I cooked them longer and let them cool for a long time. The flavor was amazing but I ended up throwing them out because they just fell apart when you tried to pick them up so they weren’t going to work as bars. Too wet and moist for a bar. Was the recipe written wrong?
These are fantastic…and you are right, great cold!
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!
so yummy!
These were so good! Used cashew butter instead, We loved the blueberries in them so next time all add some more.
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 🙂
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
WOW! Only 1 T of coconut flour…these are a must try! Would almond flour be OK or would that be too much almond?
Hi! I think it should be ok with almond flour, because someone else used almond flour instead of coconut flour and it turned out great 🙂