Blueberry Almond Breakfast Bars


Whether I'm rushing out the door with the kids in the morning, picking up from a play date, or just running around town, it's imperative that I'm armed with snacks!  Inevitably one or both my boys will be ravenously hungry.  

I often just wrap a couple of these super healthy, delicious bars in foil and off I go!  (My husband is known to grab one his way out the door, too.)

When time permits, I put a couple of these on a plate with fresh fruit, and they make a lovely breakfast!


  • 3 cups rolled oats
  • 3/4 cup raw sliced almonds
  • 1 tablespoon cinnamon
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup honey, divided into two bowls
  • 3/4 cup almond butter
  • 1/2 cup mashed banana
  • 1/2 cup flax meal
  • 1/2 teaspoon salt
  • 1 1/2 cups dried blueberries


Makes 10 large breakfast bars, or 20 small snack bars

Heat the oven to 375 degrees. Line a baking sheet with foil and set aside.  In a large mixing bowl, combine the oats with the almonds, cinnamon, melted butter, and 1/4 cup of the honey.  Spread this mixture evenly on the foil-lined baking sheet and place in the oven until golden brown, about fifteen minutes.  (About halfway through the cooking process, gently stir the mixture with a spoon.)  While the oats are cooking, use the same mixing bowl and combine the remaining 1/4 cup of honey with the almond butter, banana, flax meal, salt, and blueberries.  

Line a 9 X 9 inch baking pan with foil and set aside. When the oats are finished and still warm, carefully incorporate them into the mixing bowl. Stir to combine completely and pour into the baking pan.  Use a flat spatula to press the mixture firmly into the pan.  

Place in the oven for ten to fifteen minutes, and then cool for at least an hour before slicing.  Lift the foil out of the pan, gingerly peel the sides down, and cut into twenty squares or ten rectangles.