Blueberry breakfast bars from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 95) by Megan Gordon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Fresh or frozen blueberries can be used.

  • Frogcake on May 14, 2016

    Very good blueberry bars! These did not last long in my house. First time I made these as written. The second time I used quinoa flakes in place of the rye, and used black sesame seeds. Like Rutabaga, I put two thirds of the batter in the base. The end result is slightly chewier bars but just as delicious in my opinion.

  • Rutabaga on July 24, 2014

    These bars are a nice lightly sweetened alternative to store-bought breakfast bars. I love the combination of rye flakes, oatmeal, whole wheat flour, and sesame seeds. Strangely, 3-4 Tb of ice water is listed as an ingredient, but in the directions it never indicated where this should be added, so I left it out. Maybe it would help the dough form better? Without the water added, the bars still came together well and are very easy to lift from the pan, but they are very crumbly. Also, next time I would pat 2/3 of the dough into the pan before topping it with the blueberries and remaining dough, rather than using only half the dough for the bottom crust.

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Reviews about this recipe

  • Serious Eats

    Even though I picked these bars to bake as a dessert, and I can't get enough of their crumbly, nutty topping. I've been eating them throughout the day.

    Full review
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