Ever have one of those days where you peak into the fridge and contemplate eating dessert for breakfast/breakfast for dessert?
With being a Dietitian, you'd never expect me to recommend anything of the sort, right? Well, how about when that dessert can most certainly constitute a both hearty and healthy breakfast, as well as a satisfying sweet touch to the end of a meal?
Know what this RD has to say to that?
All is fair game.
If you're a lover fruit crumble desserts and/or oats in the AM, this recipe will knock your socks off!
This recipe is awesome in the sense that contains a majority of ingredients that are wholesome and nourishing (think good for the body + satiating), yet still feels and tastes indulgent. With using oats, spelt flour, and flax eggs, you get a host of cardiovascular benefits while keeping your blood sugar and hunger levels in check. The natural spices and sweeteners provide a rich and nutty taste, while the coconut oil provides anti-inflammatory and anti-microbial benefits.
Note: this recipe is extra delicious when its fresh out of the oven (or re-heated) and served with a dollop of Vanilla Greek yogurt (non-vegan) or coconut yogurt!
Blueberry Oat Breakfast Bars
3 C. organic blueberries (I used 1.5 fresh, 1.5 frozen)
1 Tbsp maple syrup
1 Tbsp lemon juice, freshly squeezed
1 Tbsp tapioca or cornstarch
1 tsp vanilla
1 C. organic rolled oats
1 C. organic quick oats
3/4 C. white four
1/2 C. spelt flour
1/2 C. maple syrup
1/2 tsp baking powder
1/2 tsp cinnamon
pinch sea salt
1 flax egg (1 Tbsp flaxseed meal, 3 Tbsp water)
1/2 C. coconut oil, melted
Directions: Preheat oven to 350 F. Line a square 8x8 baking dish with parchment paper. In a large mixing bowl, add all oat crumble ingredients together and stir well to form the dough. In another bowl, combine all blueberry filling ingredients and set aside.
Spoon out about 3/4 of the oat dough in the baking dish, and use your fingers or a spoon to press dough down into dish to make an even bottom layer. Next, add your blueberry filling to the dish. then top with remaining oats to make the crumble top.
Bake in the oven for 40-45 minutes, or until top is a nice golden color. Store in fridge for up to 5 days.