Are you a weekend warrior or just happen to have one in your fit family? If so, check out these Blueberry Chia Breakfast Bars as a way to fuel your weekend fun. Make a plate on Friday and they’re sure to be gone by Sunday. Made with organic blueberries, chia seeds and almonds, these slightly sweet and nutritious bars are perfect as a grab-and-go breakfast for a busy weekend.
Benefits of blueberries:
Blueberries are high in fiber, vitamin K, vitamin C and manganese. The deep-blue pigment in blueberries is responsible for the high levels of phytonutrients known to decrease free radical damage. Blueberries are easily accessible and the perfect addition to any smoothies or salad.
Benefits of Chia Seeds:
Chia seeds are loaded with protein, rich in omega-3 fatty acids, high in fiber, and provide an antioxidant punch. The mild taste works perfectly as an added boost to smoothies and puddings.
Q: What brand of chia seeds did I use in this recipe?
- 1.5 cups almond meal (homemade from organic almonds is best)
- 1/4 cup sprouted amaranth flour (Option: rice flour)
- 2 tablespoons ground golden flax seeds
- 1 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup raw almond butter (Option: Roasted almond butter will work as well)
- 3 tablespoons maple syrup (Option: I like mine less sweet, but feel free to add another tablespoon if desired)
- 1 teaspoon vanilla
- 3 cups organic blueberries - frozen will work fine.
- 2 tablespoons maple syrup (option: coconut nectar)
- 2 tablespoon organic chia seeds
- 3/4 cup gluten-free oats *Note: I give my oats a quick buzz in the coffee grinder to break up a bit.
- 3 tablespoons coconut palm sugar
- 1 teaspoon cinnamon
- pinch of sea salt
- 2 tablespoon warmed coconut oil
- Preheat oven to 350 degrees F.
- Line an 8x8" baking pan with parchment paper. Makes for easy removal after the bars have cooled.
- Combine almond meal, amaranth flour, flax seeds, baking powder and sea salt. Give a good stir -until well combined.
- In a small bowl mix together almond butter, maple syrup and vanilla. Pour over dry ingredients and mix well. You might need to use your hands for this. The mixture will be a little dry but should come together well.
- Press into the bottom of an 8x8" baking pan. Note: I use the back of a spatula for this job.
- Add blueberries and maple syrup (maple syrup is optional, I find the berries to sweet enough) to a small saucepan. Bring to a boil and reduce to simmer for 3-5 minutes. The more your cook, the less whole berries you will have (that's totally up to you). Turn off the heat and stir in chia seeds.
- Pour blueberry filling over almond base.
- Mix topping ingredients in a small bowl until crumble forms. (oats, coconut palm sugar, sea salt and warmed coconut oil)
- Sprinkle on top of blueberry filling.
- Bake 15-18 minutes. Let cool completely. Carefully lift out of the pan. Place on a flat surface and cut into bars. Dig in or refrigerate.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.