Blackberry Breakfast Bars

What could be better than a homemade breakfast bar to start your morning off right. Try this nutritious recipe that includes beans as a great source of protein. Prepare them ahead of time and refrigerate. Warm them in the morning to have a warm breakfast for the kids as they arrive to breakfast club. Serve with milk and fruit for a balanced breakfast.

Blackberry Breakfast Bars


  • 3/4 cup – blackberries
  • 1 tablespoon – chia seeds
  • 3 tablespoon – maple syrup, pure
  • 15 ounce – cannellini (white kidney) beans, canned
  • 1/2 cup – applesauce, unsweetened
  • 1/4 cup – coconut oil
  • 1 cup – oats, dry
  • 1 teaspoon – baking soda
  • 1 teaspoon – cinnamon
  • 1/4 teaspoon – salt
  • 1/2 cup – almonds, sliced (depending on school allergies)


  1. In a medium bowl, squish a 6 ounce package of blackberries with a fork. Stir in 1 tablespoon chia seeds and 1 tablespoon of the maple syrup (the rest will be used later). Set this blackberry jam aside to congeal.
  2. Grease an 8 x 8 inch baking dish and preheat the oven to 325* F.
  3. Rinse and drain a 15 ounce can of white beans (cannellini or great northern). Add them to a blender or large food processor.
  4. To the blender or food processor, also add: 2 tablespoons of maple syrup, applesauce, melted coconut oil (or butter), rolled oats, baking soda, cinnamon, and salt. Blend until a batter forms.
  5. Add 1/2 cup of almonds and blend until combined, or just mix in if you want added texture.
  6. Pour 2/3 of the blender bean mixture into the prepared 8 x 8 inch pan. Spread it out evenly. You’ll want about 1 cup of batter set aside.
  7. Pour the blackberry jam on top of the bean layer and carefully spread evenly.
  8. Drop small spoonful’s of the set aside bean batter on top, covering evenly. Not all the blackberry jam will be covered and that’s okay. Optional: sprinkle extra almonds or oats on top for texture.
  9. Bake for 30 minutes at 325* F. Allow to cool to room temperature and then refrigerate overnight. Cut into nine squares and serve cold or warm.

Recipe and Image sourced from:

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.

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