Blackberry Oat Breakfast Squares
These are a super-filling, easy, lunchbox friendly snack bar. Soft, chewy, gluten-free, nut-free, and so good. These feature the Made With Local granola bar mix (and you can use code BOWS20 for 20% off their entire shop!)
- One bag Made With Local granola bar mix I used cranberry choco chunk
- 1/2 cup butter (melted) Alternatively, try 1/2 cup sunflower seed butter to keep them school-safe. Peanut Butter works great for home snacking too.
- 1/2 cup agave nectar Honey or maple syrup work too
- 1 tbsp hemp hearts great for added protein!
- 1 tbsp chia seeds
- 1 tbsp shredded coconut
- 1 tsp cinnamon
- 3-4 cups blackberries (fresh or frozen)
- 2 tbsps water
- 2 tbsps lemon juice
- 1 tbsp sugar (or honey, or agave nectar, or maple syrup)
- splash vanilla extract
- Preheat oven to 325 degrees Fahrenheit.
- Mix all crust ingredients together.
- Line a 9"x9" pan with parchment paper and press half the crust mixture into the bottom of the pan, making it smooth and flat.
- Bake the crust for 12 minutes.
- Meanwhile, mash the blackberries in a pot on medium heat with all of the filling ingredients. Stir regularly for 8-10 minutes and let it reduce down. When it looks like jam, it's READY!
- Carefully spoon the blackberry mixture on top of the baked crust and then gently press down the remainder of the oat mix crust on top (it doesn't have to be perfect, just try to cover as much as possible).
- Bake for 15 minutes. Cool FULLY, then lift the parchment paper sides and lift out onto a cutting board and cut into squares.
- Store in an airtight container in the fridge for up to a week.
- Substitute any berry you want, or opt for jam. Regular jam may be too sweet but homemade jam would be perfect in these.
- I cut mine into 16 squares which gets the girls 2 each for 5 days of grade one and 3 days of preschool.