They’re so good, you might even want them for dessert.
They’re made with fresh ingredients and warm from the oven.
This recipe can easily be modified by swapping out the blueberry jam for blackberry or raspberry jam.
Credit: Jennifer Causey; Food Styling: Loren Wood; Prop Styling: Christine Keely
Try starting your day with a blueberry breakfast bar and a warm cup of coffee.
Look for blueberries that are plump and round.
Any shriveling is a sign they may have been picked a while.
If fresh blueberries are not available, frozen will work great, too.
Just defrost first so as to not add extra moisture to the bars and make them soggy.
As a last step, stir in pecans and melted butter until everything is combined.
Now, press this oat mixture into the prepared pan, but remember to reserve some for later.
Grab a jar of blueberry jam, and heat it up before stirring in the fresh blueberries.
That goes in the oven to bakeremember to rotate halfway through so it cooks evenly.
Stir in melted butter until oat mixture is thoroughly combined.
Reserve 1 1/2 cups of the mixture.
Press remaining 2 1/2 cups oat mixture in an even layer on bottom of prepared pan.
Spread blueberry mixture evenly over oat mixture in prepared pan.
Sprinkle top of blueberry mixture with reserved 1 1/2 cups oat mixture.
Transfer pan to a wire rack, and let cool completely at room temperature, about 2 hours.
Cut into 16 squares; serve.
Store leftovers in an airtight container up to 3 to 4 days.
