Recipe: Easy Blueberry Bonanza Breakfast Bars with an Oat Crust and Streusel Topping

Celebrate blueberry season with this anytime sweet treat (recipe here)

I never heard from my local blueberry supplier this year, so I don't know if the harvest was too small to cover all his customers or I somehow got knocked off The List. Either way, once again I didn't get my annual five gallons of berries.

Feeling and craving blue, on a recent St. Louis shopping trip I splurged on a couple of pounds of fat organic blueberries, with a pan of these Blueberry Bonanza Breakfast Bars specifically in mind—and then I ended up eating all the blueberries either straight out of hand or blended into breakfast smoothies (yogurt, milk, whey protein powder, fresh or frozen fruit, this amazing raw honey, and ice). I should have bought more berries.

I originally wrote about these scrumptious bars—which can be made with fresh or frozen berries and don't have to be eaten for breakfast—back in 2006, and they've become one of my most popular recipes. Don't let the three separate layers scare you away; they come together quickly and you only need to dirty up two mixing bowls.

If you don't have quite enough blueberries left, you could try the Just Peachy version or the Apple Blueberry version, which call for just two cups of blueberries each. Or use your imagination and what you have on hand ; other readers have reported delicious success using blackberries, frozen cranberries, stewed apricots, and raspberries.

Enjoy!

© FarmgirlFare.com, where almost everything tastes better topped with streusel—and I'm slowly but surely adding printer friendly versions to all my archived recipes, including this one.

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