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Blueberry Crumble Breakfast Bars

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For the base: 

  • 1 & 1/2 cups rolled oats
  • 3/4 cup almonds, walnuts or cashews
  • 2 tablespoons honey or maple syrup
  • 1 & 1/2 teaspoon cinnamon
  • 1 tablespoon olive oil, melted
  • 1/4 cup almond milk
  • pinch of sea salt

For the filling:

  • 1 cup dried figs or medjool dates
  • 1 cup fresh Cal Giant blueberries
  • 1 tablespoon honey or maple syrup
  • 1/4 cup water
  • 1 tablespoon arrowroot or corn starch

For the topping:

  • 1/2 cup rolled oats
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon cinnamon
  • 1 tablespoon olive oil, melted
  • sea salt


  • Start by making the base by preheat the oven to 350F. Add all the base ingredients into the food processor and blend until part of the almonds have broken down and a sold batter has formed, sticking. In a small baking dish lined with parchment paper, press the batter into the dish, about 1/2” thick. Keep pressing into the dish until a solid, tight base forms. Bake for 7 minutes.
  • Start by making the filling by roughly chopping the figs into quarter pieces. Now make the filling by adding all the filling ingredients, except the arrowroot powder, into a small saucepan and cook on medium-high heat for 5 minutes. Then stir in the arrowroot and let rest for 3 minutes.
  • In the meantime, make the topping but mixing all the ingredients together in a small bowl.
  • Assemble the bars by layering the filling evenly on top of the cooked base. Then add the topping to the filling, gently pressing down covering the blueberry mixture below.
  • Cook for 20 minutes, or until the topping is golden brown. Let cool for 10 minutes and slices into bars. Enjoy!

For a full recipe video tutorial, visit: http://mariereginato.com/cooking-videos/blueberry-breakfast-bars-vegan-gluten-free

prep time
total time
CALORIESper serving
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10 minutes
45 minutes
Winter's Best Recipe Collection | Download the eBook Here