Almond Butter & Jelly Breakfast Bars for Quick Healthy Mornings

Delicious Almond Butter & Jelly Breakfast Bars that are gluten-free and vegan, perfect for quick healthy mornings.

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Prep Time 15

Cook Time 30

Cooling Time 40

Total Time 1 25

Servings: 12 bars

Course: Breakfast

Cuisine: Healthy

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

2 cups gluten-free oats Use gluten-free oats for a gluten-free version.
1 cup pitted Medjool dates Recommended for binding.
1/2 cup almond butter Preferred brand: Barney Butter (no added sugars).
1/4 cup coconut oil Can be substituted with any neutral oil.

For the Blueberry Chia Jam

2 cups blueberries Fresh or frozen can be used.
1 4 chia seeds Ground chia seeds also work.
1/4 cup maple syrup or honey Optional for additional sweetness.

Equipment

Food processor
Small saucepan
8x8-inch Baking Dish

Method

Step-by-Step Instructions

Preheat the Oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
Combine oats and pitted Medjool dates in a food processor and blend until dough-like consistency.
Transfer the oat-date mixture to the baking dish and press down to create an even layer.
In a saucepan, combine blueberries, chia seeds, and maple syrup or honey, cook for 5-7 minutes.
Pour the blueberry chia jam over the crust once ready and spread evenly.
Drizzle almond butter over the jam and swirl it into the mixture.
Bake for 25-30 minutes until edges are golden brown.
Allow to cool completely for 30-40 minutes before slicing.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 5mgPotassium: 150mgFiber: 4gSugar: 8gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store bars in an airtight container in the fridge for up to 1 week or freeze for longer storage. Thaw before serving.

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