I have a coworker who absolutely loves blueberries. She is retiring this week, and I wanted to make her a blueberry treat before she left. I adapted this recipe for Blueberry Breakfast Bars on The Kitchn, with the original recipe coming from the Whole Grain Mornings cookbook by Megan Gordon.
My version uses quite a bit of substitutes and including using sprouted spelt flour instead of whole wheat flour because I could not find my whole wheat flour when I went to make these (I guess I need to clean out my pantry!) I also have more blueberry filling in my version, and used a different sized pan. Be sure to check out the original version on the kitchn to see if you prefer their method!
Ingredients:
Blueberry filling:
- 4 cups fresh blueberries, divided
- 1/4 cup natural cane sugar
- 3 tablespoons unbleached all-purpose flour
- 1/2 teaspoon vanilla extract
- the juice and zest of 1 lemon
- 1 tablespoon water
Crust:
- 1 cup rolled oats
- 1/2 cup original wheat germ
- 3/4 cup sliced raw almonds
- 1/4 cup raw sesame seeds
- 1 cup sprouted spelt flour (or whole wheat flour)
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1 large egg, beaten
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
- 3 to 4 tablespoons ice water