Berries

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
Maya Visnyei

Here’s another great breakfast idea: pumpkin pancakes!

Servings
16
Prep Time
15 min
Cook Time
25 min
Duration
40 min

Ingredients

  • 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

Preparation

  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.

Nutrition Information

  • Serving Size 2 x 2 1/2-inch bar
  • Calories 168
  • Carbohydrate Content 30 g
  • Cholesterol Content 1 mg
  • Fat Content 2.5 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 0 g
  • Sodium Content 16 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g