Gluten-Free Blueberry Lemon Protein Breakfast Bars
If you’re looking for a healthy, grab-and-go breakfast, these Blueberry Lemon Protein Breakfast Bars are the perfect solution. They’re soft, lightly sweet, packed with juicy blueberries, and zesty lemon flavor! Made with simple, wholesome ingredients, these bars are gluten-free, dairy-free, and packed with protein to help keep you full and energized throughout the morning.
Ingredients
- 2 cups gluten-free rolled oats
- 2 cups protein powder (we like to use Just Ingredients Vanilla)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup almond milk
- 1/2 cup honey
- 1/2 cup fresh lemon juice
- 2 tsp vanilla extract
- 2 tbsp fresh lemon zest
- 2 cups fresh or frozen blueberries (see note)
Optional Icing:
- 1/2 tbsp lemon juice
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F and grease or line a 13" x 9" baking pan with parchment paper.
- In a large mixing bowl combine the dry ingredients: oats, protein powder, baking powder, and salt. In a medium sized mixing bowl, whisk the wet ingredients: almond milk, honey, lemon juice, vanilla, and lemon zest. Whisk well until fully combined. Next, fold in the blueberries careful not to crush or pop them.
- Pour the wet ingredients into the dry ingredients. Mix well until fully combined. Then, pour into your prepared baking dish and spread evenly.
- Bake for about 35 minutes or until a toothpick comes out clean and edges are golden brown. Allow the bars to cool in the pan on a wire rack before cutting into bars. Drizzle with icing, if using.
- Optional icing: In a small bowl, combine the powdered sugar and lemon juice. Mix well to combine. Add more powdered sugar to thicken or lemon juice to thin to your desired consistency.
Notes
Blueberries: You can use fresh or frozen blueberries. If you're using frozen blueberries, don't let them thaw prior to using due to excess water. Pro-Tip: Toss blueberries in a little gluten-free flour so they don't sink to the bottom of the pan when baking.
Milk: You can use cashew milk, coconut milk, or almond milk.
Storage: Store in an airtight container in the fridge for up to a week, or freeze for up to a few months. Thaw on counter before drizzling with fresh icing.
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