Blackberry Bean Breakfast Bars
These are great bars to make in advance and freeze for an fast and easy breakfast. Either grab one to go or top with natural yogurt and fresh berries.
- 3/4 cup blackberries
- 1 tablespoon chia seeds
- 3 tablespoons maple syrup, divided
- 15oz tin of cannellini beans (white kidney beans)
- 1 apple, peeled, cored and diced
- 1/4 cup coconut oil (or butter), melted
- 1 cup oats, dry
- 1 teaspoon baking sodia
- 1 teaspoon cinnaomon
- pinch of salt
- 1/2 cup of chopped almonds
- Optional to serve with natural yogurt and more fresh berries of your choice.
Grease an 8 x 8 inch baking dish and preheat the oven to 325* F.
In a medium bowl, mash the 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 thicken.
Rinse and drain a 15 ounce can of cannellini (white kidney beans). Add them to a large food processor. Add 2 tablespoons of maple syrup, the diced apple, melted coconut oil (or butter), oats, baking soda, cinnamon, and salt. Blend until a batter forms.
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.
Pour the blackberry jam on top of the bean layer and carefully spread evenly.
Drop small spoonfuls of the set aside bean batter on top, covering evenly. Not all the blackberry jam will be covered and that’s okay. Top with the chopped almonds.
Bake for 30 minutes at 325* F. Allow to cool to room temperature and then refrigerate overnight. Cut into nine squares and serve on their own or with the yogurt and fresh berries.