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Lemon Blueberry Breakfast Bars (Gluten free, dairy free)
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
bars
Author
Dena Norton
Ingredients
Ingredients for Bars:
2
pastured eggs
1/2
cup
pure maple syrup
1/2
tsp
pure vanilla extract
4
drops high quality lemon essential oil
1/2
cup
liquid virgin coconut oil
2 1/4
cups
rolled oats
Choose gluten free rolled oats if allergy/sensitivity is severe
2
Tbsp
chia seeds
1/2
tsp
sea salt
1/2
cup
toasted slivered almonds
2/3
cup
dried blueberries
Ingredients for Icing:
1/2
cup
powdered sugar
2
tsp
liquid virgin coconut oil
3
drops high quality lemon essential oil
Water as needed to thin for drizzling
Instructions
Preheat oven to 350 degrees.
Whisk wet ingredients for bars (eggs through coconut oil), then stir in remaining dry ingredients.
Pour batter into ax 8x8 pan lined with parchment, pressing firmly.
Bake 25 min or until firm and top is golden.
While bars are baking, whisk together icing ingredients and set aside.
Once bars are completely cooled, drizzle icing across top before slicing into bars.