Blueberry Coconut Breakfast Bars

Who doesn’t love easy food? Easy to make, easy to grab on the go, and easy on your bod. I know I do. So I’m excited to share my breakfast bar recipe with you. Not only is it easy, but it’s packed full of nourishing ingredients. 

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What you’ll need:

  • 1/2 cup of coconut butter OR 1 1/2 cups of shredded unsweetened coconut in order to make your own butter
  • 1 3/4 cups of almond meal OR 1 1/2 cups raw almonds (skins can stay on) to make your own meal (it apparently fluffs up when it’s ground)
  • 1 tablespoon (or more, to taste) stevia sweetener blend
  • 1/2 cup raw pumpkin seeds, also called pepitas
  • 2 eggs
  • 1/2 cup sliced almonds
  • 1 cup blueberries
  • 2 tablespoons of shredded unsweetened coconut for sprinkling on top

First of all, if you’re going to make your own coconut butter and almond meal, just grind each in a food processor or heavy duty blender – the coconut butter until it’s smooth and creamy, and the almonds until they reach a medium to fine texture.

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Here comes the easy! Just mix everything together in a large bowl – the first five ingredients first. And then add in the blueberries. If you want your berries to remain whole in the bars, I suggest using frozen ones because the mixing may smoosh them if they’re fresh. But either way, it’ll be tasty!

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Note: It’s going to be a bit clunky with the berries in the mixture. No worries though, it’ll press into your pan and bake up just fine.

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Press the mixture into a 8x12 pan and sprinkle a couple tablespoons of coconut on top. Heat your oven to 350 degrees F, and bake for 25 minutes, or until the coconut on top is looking lovely and toasted.

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Allow it to cool, slice into bars, and enjoy this body-friendly snack for breakfast, packed in lunches, or between meals for a satisfying little boost.

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