These delicious, dairy free Blackberry Hazelnut Breakfast Bars make a fantastic low sugar breakfast or healthy lunchbox idea your children will love!
BLACKBERRY HAZELNUT BREAKFAST BARS
I never really appreciated blackberries until I started cooking with them only a short time ago. In the past I used to compare them to raspberries, which always seemed sweeter and tastier. My opinion changed completely with my first blackberry recipe <blackberry quinoa summer courgettes >, which frankly would have been simply boring without the blackberries in it! Although I still love raspberries I now love blackberries too!
This time I have used blackberries in a sweet, or rather semi-sweet, breakfast bars recipe. These bars are dairy free and contain no refined sugar. On the other hand, they are full of oat, nut, seed and fruity goodness making them an ideal healthy breakfast option. The mild coconut flavour (from the coconut oil) goes extremely well with the blackberries and even my children, who aren’t usually keen on coconut recipes, didn’t grumble. Although I used honey in this recipe you could use agave or maple syrup instead and enjoy it vegan.
I made these bars several times until I was happy with the proportions. I wanted the bars to be moist as well as sweet enough to be enjoyed as breakfast bars, on-the-go healthy snack bars and even dessert bars. And they are!
If you make this recipe I’d love to know how it turned out so leave me a quick comment below, thanks! Alternatively you can tag me on Facebook or Instagram!
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I am bringing these Blackberry Hazelnut Breakfast Bars to Tasty Tuesdays!
Blackberry Hazelnut Breakfast Bars
Ingredients
- 250 g blackberries roughly chopped
- 80 g hazelnuts lightly crushed
- 200 g rolled oats
- 2 tablespoons whole flaxseed
- 4 tablespoons honey alternatively agave or maple syrup
- 2 tablespoons coconut oil
Instructions
- Preheat the oven to 325 F/ 170 C/ gas mark 3. Line a 20x20 cm baking tin with non-stick paper.
- In a large bowl combine the oats, hazelnuts and flaxseed and set aside.
- In a saucepan heat up the blackberries, honey (or agave or maple syrup if you prefer) and coconut oil. Simmer for 5 minutes stirring occasionally. Pour into the oat mixture and stir thoroughly to combine. Pack the mixture tightly into the tin and bake for 20 minutes. Let cool completely before cutting into bars. Should yield about 10 bars.
Make Now or Pin for Later!
I’ve entered this recipe in this month’s Simple And In Season hosted by feedingboys.co.uk
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Mmm, these sound delish! I have raspberries so I’ll have to try with that. Two Qs: 1/ any suggestions what could replace oats for a gluten-free version? I was thinking coconut flour but I’ve heard it’s very drying so I’d have to increase the wet ingredients. 2/ have you tried these raw, firmed up in the fridge?
Thanks for getting in touch! The only gluten free alternatives I can think of are quinoa and rice flakes, but the texture wouldn’t be the same so the proportions might not work. Unfortunately I can’t really recommend anything and promise it will work as I haven’t tried anything other than oats myself. Maybe a mixture of ground almonds and coconut flakes? No, I haven’t tried these raw, but the coconut flake/almond combination might work. Let me know how you got on:)
Hi Monika,
So I made these yesterday, substituting with raspberries, pumpkin seeds instead of flax seeds, maple syrup as sweetener, and coconut flour instead of oats –– this I used in less quantity as most recipes I looked up didnt use much of it. I just blitzed everything in my food processor, and then baked as you suggested. I dont think baking had much of an impact, they still werent firm, so I just refrigerated them. They do taste really good, a bit soft instead of the chewy-ness you generally tend to expect from a breakfast bar, but nonetheless a good breakfast option. Thanks for the recipe!
Thank you for letting me know Safia! I am glad you made the recipe your own and that it turned out ok:)
What might be the shelf life of these yummmieee bars…!!! N also did u used dried black berries or the fresh ones…?? Thank u…pls reply…waiting…:)
I am not exactly sure about their shelf life, they got eaten pretty quickly (I have 3 boys!), but I wouldn’t keep them longer than 3 days. I used fresh fruit in this recipe so I think they may be a bit dry after a while. Perhaps they would stay fresh longer in the fridge. Hope that helps:)
Thank you….can i use dried black berries…?? As fresh ones r not available here…?? If no then any other options do i have…??? I jus love ur bars…pls help
I would use another fresh fruit that’s available where you are rather than dried berries otherwise the bars might be too dry. I hope it works out ok:)
Thank u so much…!!!
All the best:)
What a great idea for lunch boxes and also to use up all those brambles that are popping up in the hedges now. Thanks so much for hooking up with this month’s Simple and in Season 🙂 xxx
Thanks Katie! I’ll be making another batch of these soon, it’s back to school and back to lunch boxes in exactly 5 days:)
I adore the colour of these breakfast bars, they look so pretty and sound so yummy! Thank you for sharing with #CookBlogShare x
Thank you Kirsty, blackberries are a great natural dye, which I love:)
Yum – these look gorgeous! I quite often make oat bars but I haven’t tried with blackberries. #CookBlogShare
Thanks Mandy!
These look lovely! such a pretty colour too! We have a massive bramble patch in the garden this year so I am definitely going to have a go at these! Pinned for later! x
Thanks Midge, I envy you the bramble patch:)