Berry Breakfast Bars

A simple, nutrient-dense breakfast snack for your busy (or slow) mornings.

Skipping breakfast can cause uncomfortable symptoms like nausea, low energy, and headaches. If you struggle with eating breakfast in the morning, try starting with something small, warm, and comforting. For me, these Berry Breakfast Bars are a perfect ready-to-go option that I can pair with a coffee before making a larger meal.

Ingredients

Crust + Topping

1 cup rolled oats
1 cup almond flour
½ cup honey
2 tsp cinnamon

Berry Filling

1½ cups mixed berries (fresh or frozen)
2 tbsp hemp seeds

Directions

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Make the crust mixture:
In a medium bowl, combine the rolled oats, almond flour, honey, and cinnamon. Stir until the mixture forms a thick, slightly sticky crumble.
Create the base:
Press about ⅔ of the crust mixture evenly into the bottom of the prepared pan to form your base layer.
Make the berry filling:
In a small saucepan over medium heat, add the mixed berries. Stir occasionally and cook until they begin to break down and form a syrupy consistency (about 5–7 minutes). Remove from heat and stir in the hemp seeds.
Assemble:
Spread the berry mixture evenly over the oat crust. Then sprinkle the remaining ⅓ of the crust mixture over the top. Gently press it down so it sticks to the berry layer.
Bake:
Place the pan in the oven and bake for 20 minutes, or until the top is golden brown.
Cool and enjoy:
Let the bars cool completely before slicing (this helps them set). Cut into squares or rectangles and enjoy!

Storage Tips

Store bars in an airtight container:

Room temperature: up to 2 days
Refrigerator: up to 1 week
Freezer: up to 3 months (just thaw before eating)

Recipe Notes

Try swapping honey for maple syrup for a vegan option
Use any berry combo you love — strawberries, raspberries, blueberries, or blackberries all work beautifully
Add a sprinkle of chia seeds or flaxseed to the filling for an extra boost of omega-3s