Do you know that I really love pecans? No? Well, I do. They are really expensive here in Austria, so I was a very happy camper when a friend of mine brought me a bag of pecan pieces when she was visiting here from the US (thanks again Christina, in case you read this!). I also recently came across this delicious Cranberry Date Breakfast Bars recipe from Vegan in the Freezer, and this was when inspiration hit. The result were those delicious Blueberry Pecan Breakfast Bars, made with spelt flour and vegan.
Breakfast has to be quick on some (most?) days, so these bars are perfect for those days. They provide you with a healthy mix of wholesome ingredients, and have a nice chew to them. You can adjust the sweetness to your liking, but my blueberries were quite sweet, so 2 tablespoons of maple syrup was all I needed for the perfect breakfast sweetness.
For photo taking purposes I had just made half a batch, which are four generous slices. I guess I didn’t expect my Mum to like them so much, otherwise I could’ve really just made a whole batch of those blueberry pecan breakfast bars. Oh, and she really enjoyed them with her afternoon coffee too! 😉 They were gone the next day.
If you want to store them, I would highly recommend the fridge (or freezer if you make larger batches), as the fresh fruit makes them quite juicy. After taking them out of the fridge, give them a few minutes to warm up or put them in the microwave or toaster oven for a bit – which is my preferred way to eat them!
- 1 cup spelt pastry flour
- 1 cup fine oats (or 3 grain flakes mixture: rye, oat and spelt)
- 2 tbsp chia seeds
- ¼ tsp salt
- ½ cup pecan pieces
- ⅔ cup rice milk
- 2 tbsp maple syrup
- ⅓ cup blueberries (or more)*
- Preheat the oven to 175°C/350°F and line a 20x20cm (8x8") pan.**
- In a mixing bowl, combine the flower, oats, salt, chia seeds and pecan pieces.
- Add the maple syrup, half of the milk and stir.
- Slowly add the rest of the milk until a spreadable dough forms and carefully incorporate the blueberries.
- Pour into the baking pan and spread evenly - bake for about 30 minutes.
- Immediately cut them after taking them out (careful not to burn yourself!), as they will harden a bit when cooling down.
**You could also grease the pan with some coconut oil, but the paper makes removing the bars easier.
Oh, and take some…I know you want to. Here you go: