Breakfast
Blueberry Muffin Bars
Buttery oat crumble laced with warm apple pie spice and toasted almonds bakes around a ribbon of sugar-free blueberry preserves touched with almond. Each golden square tastes rich and nutty with bright, jammy fruit in every bite.
- Total
- 1 hr
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 32
Nutrition per Serving
- Calories
- 89
- Protein
- 2g
- Carbs
- 15g
- Fat
- 12g
- Fiber
- 1g
- Sugar
- 5g
- Sodium
- 18mg
Ingredients
- Nonstick cooking spray
- 1 3/4 cup quick-cooking rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 3/4 cup packed brown sugar (see Tip)
- 1 tsp apple pie spice
- 1/2 cup light butter (1 stick)
- 1/2 cup coarsely chopped slivered almonds
- 1 cup sugar-free blueberry preserves
- 1/2 tsp almond extract
Instructions
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with cooking spray; set aside.
- In a large bowl combine oats, all-purpose flour, whole-wheat flour, brown sugar and apple pie spice. Using a pastry blender, cut in light butter until mixture is crumbly. Transfer 3/4 cup of the crumb mixture to a small bowl; stir in almonds. Set aside.
- Press remaining crumb mixture into the bottom of the prepared pan. Bake for 10 minutes.
- In a small bowl stir together the preserves and almond extract. Carefully spread preserves evenly over crust. Sprinkle with reserved crumb mixture; press lightly.
- Bake for 20 to 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Lift from pan using foil and cut into bars. Wrap remaining bars in foil to store.