Berry Bars

4 Posted on August 4, 2011 - by Jules Shepard

Categories: All, Breakfast Treats, Cookies, Fruit Crisp, Recipes, Treats

Tags: , Berries, Blueberries, Breakfast Recipes, Dessert Bars, Desserts, Fruit Bar Recipe, Gluten Free Oats, Gluten Free Snacks

We’re out of town visiting family this week, so I’m away from my “home base” kitchen. It’s always a challenge when you travel, but I bring a few key ingredients with me, and somehow seem to be able to pull something yummy together every time! When I found myself trying to wedge groceries into a refrigerator stuffed with too many blueberries, I got creative. I had my flour on hand, and my mom had tons of her favorite gluten-free Chex cereal, so … I put them all together!

This was an easy fruit fix, and one that would certainly be tasty with other berries that might overflow your produce drawer on another occasion! Serve plain or topped with yogurt or ice cream; as dessert or even (dare I say it??) breakfast!

Enjoy!

Berry Bars

1 cup Jules Gluten Free All Purpose Flour
1 cup certified gluten-free rolled oats or crushed gluten-free Chex cereal*
1/2 cup light brown sugar or coconut palm sugar
1-2 tsp. cinnamon
1/2 teaspoon salt
1/2 cup butter or dairy-free alternative (e.g. Earth Balance Buttery Sticks)
3 cups fresh or frozen blueberries
1/8 cup granulated cane sugar or coconut palm sugar
dairy or non-dairy yogurt (So Delicious) or ice cream for topping (optional)

*Note: if using Cinnamon Chex or Chocolate Chex, reduce sugar & eliminate cinnamon added in recipe

Blueberry bars topped with So Delicious Vanilla Coconut Yogurt

In a large bowl, combine the flour, oats or cereal, brown sugar, cinnamon and salt. Cut in butter until crumbly.

Gently press half of the mixture into a greased 8 or 9-inch square baking dish. Bake at 350 degrees F for 5 minutes to set.

Combine the blueberries and sugar; sprinkle over crust. Top with remaining flour mixture. Bake 35-40 minutes longer, or until golden brown.

Serve for dessert or for breakfast!

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This entry was posted on Thursday, August 4th, 2011 at 3:49 pm and is filed under All, Breakfast Treats, Cookies, Fruit Crisp, Recipes, Treats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

42 Comments

We'd love to hear yours!

Jeff said: on August 4, 2011

Super-wow yummy. Can I order room service! And, yes, for breakfast, definitely.
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Alaine said: on August 4, 2011

OMG. Blueberries … cinnamon … So Delicious coconut milk yogurt (vanilla flavor!) … yum!
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Michele said: on August 5, 2011

I just whipped some up for breakfast tomorrow morning with the last of my blueberries from Butlers Orchard. They smell so yummy, they may have to become a midnight snack. I’m thinking of trying out this recipe substituting some plums and peaches.
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- Jules said: on August 5, 2011
  
  Michele – that sounds like such a yummy substitute!!!
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Bjohn said: on August 5, 2011

Lately I have had several recipes that call for a 9 inch square pan (also known as 9×9) and would you believe I can’t find one? At least not in glass I can’t. I have 8×8, 11×7, 13×9 but can’t find 9×9.
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- Jules said: on August 5, 2011
  
  Bjohn, in this recipe, you could use an 8×8 pan without problem. In most, I would think you could make that change and just add a bit to the bake time.
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Barbara Sutton said: on August 5, 2011

It would be nice to know the carbs and calories as some of us are diabetic although I am sure I could figure it out from the ingredients.
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- Jules said: on August 5, 2011
  
  Hi Barbara, we have run nutritionals for some recipes and will continue to try to do so when we can, but in this recipe, it’s easy to substitute low glycemic coconut palm sugar, so I would highly recommend doing that if you are watching your sugars!
  Reply
Tammie said: on August 5, 2011

…WOW…that looks delicous…I can’t wait to try it!! Have a wonderful visit and enoy the rest of this beautiful summer…well wishes…
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- Jules said: on August 5, 2011
  
  Thanks Tammie!!!
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Kim said: on August 5, 2011

YUM, Jules!!!
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Marcia Luloff said: on August 5, 2011

Another winner, sounds incredible!! Can’t wait to try it, going to pick blueberries tomorrow, so this is the first thing on the list when I get home!!
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Sue said: on August 6, 2011

Jules, another winner! This will definitely go on the make soon list! Thanks for sharing.
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jay said: on August 6, 2011

this is the absolute easiest and best tasting blueberry dish.. The oats really make it. thanks!
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- Jules said: on August 8, 2011
  
  Jay – so glad you loved it! It is super easy, which makes it all the better that it tastes so good!
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Sylvia said: on August 8, 2011

Jules, when you say to reduce the sugar if you are using the cinnamon chexs, how much do you reduce it by and which of the sugars do you reduce?
Thanks.
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- Jules said: on August 8, 2011
  
  Sylvia – cut back on the brown sugar according to your tastes. I think you could go as low as 1/4 cup and still be fine, but some people prefer sweeter.
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Londa Buxton said: on August 8, 2011

Made these the 1st day the recipe was posted…they are great! Making them again tonight for dessert and breakfast-if they last that long!
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- Jules said: on August 8, 2011
  
  Fantastic Londa! Girl after my own heart to make them for breakfast!!!
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Nicole V said: on August 10, 2011

Jules this is the best! Just made them with Cinnamon Chex and love them. Super easy and yummy! With all your recipes though I found out I have to add an extra 10-15 minutes, do use a convection oven? I normally dont have to add time otherwise, just curious. Thanks for all your recipes!
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- Jules said: on August 10, 2011
  
  Hi Nicole – that’s really interesting about the oven! Sometimes I do use the convection setting on my oven, but with recipes like those bars, I was out of town visiting my parents (and overworking their non-convection oven!). Good to know though, and it’s a good reminder to us all to check before removing anything from the oven – you never know if it’s all the way done!!
  Reply
Diana Novellano said: on August 16, 2011

My family loved this recipe! My husband begged me to make it with apples. I used about three apples (around 3 cups) I sliced them thin and mixed them with the same amount of sugar as the recipe says but I sprinkled ginger, nutmeg, cinnamon and ground cloves also. This version turned out wonderful also. I am going to try strawberry rhubarb next.
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- Jules said: on August 16, 2011
  
  Diana – yu-uhm! What a creative twist on this recipe! I can’t wait to try your versions!
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Lana Sparks said: on August 19, 2011

I can’t wait to try these!!
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Donna Lea Johnson said: on August 19, 2011

I want to enter the contest for a lemon zester! I just “liked” the Jules’ Facebook page. Pick me! Pick me!
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Suzanne Schmidt said: on August 19, 2011

Would Love a zester, and LOVE your products! Thanks for helping me bake again Suzanne
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Nancy said: on August 19, 2011

My son has celiac and I have been using your flour for everything for him. So when I had some friends over (one of whom also has celiac) I chose to make these lemon bars for them. She would be safe and the rest couldn’t tell the difference! They were delicious!
Thank you for all your hard work and for coming up with this flour blend!
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Ron Madison said: on August 19, 2011

Thanks Jules for all you do. You have made life so much better for us Celiacs. Your flour performs way better than others and is a real game changer.
Ron
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kim ledford said: on August 19, 2011

i retweeted this
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kim ledford said: on August 19, 2011

i would love to tasted these, summer and lemons just go together!
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kim ledford said: on August 19, 2011

i liked your FB page too!
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Kristen said: on August 19, 2011

I liked your Facebook page, plz enter me in the drawing.
I loved these Berry Bars. I used Strawberries instead of Blueberries, and my family gobbled it up. Next time I am going to try it with apple!!!
Fabulous treat! Even my Non-GF friends loved it!!!
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Kristie Thurmon said: on August 19, 2011

These look so good! I like the fact you can sub chex mix for the oats, for variation!

Kristie
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Shannon springer said: on August 19, 2011

I would love to win mmmmmmm Lemon:)
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Jill Bishop said: on August 19, 2011

“Liked” your facebook page! I can’t wait to try the lemon bars and I would love to win!
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Tabitha said: on August 20, 2011

I liked your FB page and would love being entered into the contest. An all time lemon fave for me in Lemon Meringue Pie, the type with sweetened condensed milk in it. For our family, we need it gluten AND dairy free. Momma is gluten free, and 2 of the children are gluten and dairy free.
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Lysandra said: on August 20, 2011

Liked your page. Would love to win this for my nephew
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Linda Jennings said: on August 21, 2011

Love your lemon bars and the
Lemon Sugar Cookies, modified from
Betty Crocker w/GF Flour.

Thanks for all your info and making our
GF livestyles easier. L
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- Jules said: on August 21, 2011
  
  ooh yummy Linda! I’ll have to look for that Lemon Sugar Cookie Recipe!!! Thanks!
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Kim said: on August 22, 2011

Loved, loved, loved the blueberry bars, which I modified to Blueberry Coffee Cake. I baked it in a large round casserole and used a spoon to serve it for breakfast. Everyone loved it, even our non-GF visitors. The corn/rice chex substitution for the oats is very helpful for us plagued with leaky gut syndrome. Thanks again Jules!
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Cassie said: on December 22, 2011

These are fantastic! Perfectly sweetened, in my opinion, with a great, crispy texture.
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- Jules said: on December 22, 2011
  
  Cassie- so glad you liked them!
  Reply