I used to love grocery shopping. Well don’t get me wrong, I still do but the logistic of getting all the food in the cart with the car seat in there gives me a headache.

And this winter was a cold one so if I could avoid getting out of the car and into the -20 weather why wouldn’t I. Enter Superstore Click and Collect.

To be honest, it has been nice and convenient to pick my groceries from the couch and just drive up. Additionally it does help to stick to the list and avoid impulse buys for sure!

My biggest concern when I started using this service was what the produce selection was going to be like. For the most part it has been pretty good but once in a while I will get something I probably wouldn’t have chosen.

A few weeks ago, these blueberries were one of the weekly deal so I bought a container. But when I got them home, I noticed they were not the freshest. Since I really try not to waste food, I decided to turn them into some baking!

We are big fans of quick and easy breakfasts around here, so these make-ahead bars are perfect for our mornings. Just warm them up quickly and top them with some yogurt and they are even better!

And I would have to say they make a pretty decent late night snack too, but you will have to find out for yourself.

Blueberry breakfast bars

Perfect for busy mornings or snack on the go.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Snack
Keyword: almond flour, blueberries, dairy free, gluten free, oat flour
Servings: 9 squares

Ingredients

Crust

  • 1.5 cup almond flour see notes
  • 1.5 cup oat flour see notes
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 tbsp honey
  • 1/3 cup coconut oil

Topping

  • 3 cups fresh blueberries see notes
  • 1 tbsp lemon juice
  • 1 tbsp chia seeds
  • 1/2 cup oats
  • 1/4 cup slivered almonds
  • 1/4 cup pumpkin seeds
  • 1 tbsp honey

Instructions

  • Preheat oven at 350F
  • Blend 1.5 cups of oat in a food processor to make your oat flour.
  • Mix the oat flour, almond flour and salt together in a bowl
  • Melt 2 tbsp of honey and the coconut oil in the microwave then add the vanilla before mixing in with the flour.
  • Press down in a 8 x 8 baking dish lined with parchment paper and bake for 10 minutes.
  • While the crust is baking, heat the blueberries and lemon juice in a saucepan until the juices start releasing then gently mash with the back of a fork.
  • Mix in the chia seeds into the blueberry mixture and let sit for 5 minutes.
  • Add the almonds, pumpkin seeds, oats and honey to the blueberries then pour on top of the crust and spread evenly.
  • Return to the oven and bake for 10-12 minutes.
  • Let cool completely before taking it out and cutting it.

Notes

    1. If you don’t have almond flour, you can substitute for almond meal (process almonds in a food processor until powdered) or by using all oat flour.
    2. If gluten free, make sure to use gluten free oats.
    3. If you are using frozen blueberries, you will need to add an extra 1/2 tablespoon of chia seeds.
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