Grab and go breakfasts, something that tastes good, doubles up as a snack any time of the day, pre or post workout, elevenses or for that 3pm slump, are what people ask me for advice on all the time. Of course you can just opt for a yogurt and fruit, some corn cakes and peanut butter or avocado, but it’s nice every now and then to have something a little bit more inspired at hand!
These oat blueberry laced bars are super simple to make and can be stored in the fridge for a good five days; I haven’t frozen and thawed any yet but I’m 95% sure they would be just fine for a few weeks in the freezer once you wrap them in some parchment paper and maybe stick them into a container. There is nothing worse that freezer burn on your goodies!
These little beauties are also Low FODMAP depending on your tolerance of almonds/almond yogurt. The Nush Foods one is fine for me and considering the amount in the bars is spread over all the 8 servings you’re only actually getting less than 25g for most it should be just fine. A little Pulsin Rice Protein Isolate to give them a tad more staying power and a little more structure, you can whip these up in a hurry and play around with different mix ins and flavour combinations.
I went with blueberries, frozen in this instance, but I’d also love to try them with some peanut butter swirled through the mix and maybe strawberries to change it up a bit. Snack on them just as they are, top them with some yogurt of choice, 0% fat high protein Greek yogurt if you can tolerate it and a drizzle of maple or brown rice syrup if you have a hankering for a little more sweetness.
I used to pride myself on not eating any sugar…aside from whole foods, fruits fresh and dried. Now I’m a lover of my maple syrup. I have 2 tsp (10ml), 15ml if I’m in need of more carbs after an epic leg session, on top of every bowl of oats that are consumed. I wouldn’t go without it! I also love serving it up on the side of my buckwheat oat pancakes rather than on top so I can just eat piece as I go! Everything in moderation…it’s just defining what moderation is for you as an individual and putting it into the context of your lifestyle and overall diet.
Protein Blueberry Breakfast Oat BarsPrint Recipe
- 250g jumbo oats
- 180g plain or vanilla cashew or almond dairy free yogurt
- 200ml unsweetened non dairy milk of choice; I used rice milk!
- 30g Pulsin Rice Protein Powder
- 2 tbsp (15g) milled flaxseed
- 80ml maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 100 frozen blueberries
Preheat oven to 180C (350F).
Line a 9 * 5 inch baking tray with baking paper and lightly grease with spray oil.
Mix together all ingredients with the exception of the blueberries in a large bowl. Set aside to thicken a little for 5 minutes.
Fold in blueberries.
Place mixture into prepared baking tray and bake in the preheated oven for 25 minutes. Remove and allow to cool for 15 minutes before slicing or cool and store in the fridge overnight before slicing for a more solid slice!
Store in the fridge in a seal tight container for up to 3 days or freeze for up to one month.