Apple Blueberry Breakfast Bars

I suppose necessity really is the mother of invention. I had three eggs that needed to be used before they expired, along with a new bag of dried blueberries from Costco beckoning to me from the pantry. Again inspired by a jar of baby food one of my kids had in class, I decided to make apple blueberry bars. I started with my Carrot Oatmeal Breakfast Cookies recipe and adapted as needed until the dough tasted sufficiently nibble-worthy. The result is sweet, soft and chewy… perfect for breakfast!

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 1 Tbsp. gluten
  • 4 medium-sized apples (I suggest Gala apples)
  • 3/4 cup dried blueberries
  • 2 ripe bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup brown sugar
  • 2 Tbsp. butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 cup 1% milk

Equipment

  • Electric hand mixer or stand mixer
  • Cookie sheet

Directions

  1. Peel and core the apples. Chop them into small pieces (about the size of your fingernail) and steam them for about 10 minutes until soft but not mushy.
  2. In a medium bowl, mix flours, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and gluten together. Set aside.
  3. In another medium bowl, stir steamed apple chunks, dried blueberries, and oats together until well mixed. Set aside.
  4. Melt butter. In a large bowl, cream together butter and brown sugar until smooth.
  5. Add bananas and blend for about 2 minutes on low until well mixed.
  6. Add eggs, vanilla, and milk. Blend for another 3 minutes until blended. Stop mixing to scrape the sides of the bowl if needed.
  7. With mixer on low, slowly add dry ingredients and mix until blended.
  8. Remove mixer and add the fruit-oat mixture. Stir by hand until well mixed.
  9. Chill the mixture in the refrigerator for an hour.
  10. Preheat oven to 350 degrees F. Grease cookie sheet.
  11. Spread dough evenly over the cookie sheet, almost all the way to the edges. It should be about 1/4-inch to 1/2-inch thick.
  12. Bake 15-20 minutes until just lightly brown and cooked through. Cool completely, then slice and enjoy! You can store them at room temperature or freeze them for future enjoyment.

Source

My own creation, adapted from my Carrot Oatmeal Breakfast Cookies recipe.