Blueberry Apricot Breakfast Bars

Precise measurements ensure these grab-and-go breakfast bars are light and delightfully chewy. We love the balance of sweet blueberries and apricots with tart cranberries, but experiment with your own favorite fruits for a personal twist.
Blueberry Apricot Breakfast Bars

Photo: Maya Visnyei

By Jessica Goldbogen Harlan

Makes 16 bars
Hands-on Time: 15 minutes
Total time: 40 minutes


  • Olive oil cooking spray
  • 4 cups old-fashioned rolled oats
  • 1 cup whole-wheat flour
  • 1 tsp ground cinnamon
  • 1 egg plus 3 egg whites
  • 1 cup unsweetened applesauce
  • 3 tbsp raw honey
  • 1 tsp pure vanilla extract
  • 1/3 cup chopped dried apricots
  •  1/3 cup dried blueberries
  • 1/4 cup dried cranberries
  • 1/4 cup raw unsalted slivered almonds


  1. Preheat oven to 350˚F. Mist an 11 x 8-inch glass baking dish with cooking spray. In a large bowl, whisk oats, flour and cinnamon.
  2. In a medium bowl, whisk egg and egg whites. Whisk in applesauce, honey and vanilla until smooth. With a rubber spatula, fold into flour mixture until no white streaks remain. Fold in apricots, blueberries and cranberries.
  3. Transfer mixture to dish, spreading in an even layer. Sprinkle with almonds. Bake for 25 to 30 minutes, until a toothpick comes out clean when inserted in center. Let cool completely in dish. Slice into 16 bars.

Nutrients per serving (2 x 2 1/2-inch bar): Calories: 168, Total Fat: 2.5 g, Sat. Fat: 0 g,  Carbs: 30 g, Fiber: 4 g, Sugars: 9 g, Protein: 6 g, Sodium: 16 mg, Cholesterol: 1 mg 

Here’s another great breakfast idea: pumpkin pancakes!

  • Michelle

    Is there any change in recipe for elevation change?

  • Sharon Roper

    Sorry, but These taste like cardboard. Very dry. I was disappointed



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