Blueberry Breakfast Squares

All you need to make these quick and easy blueberry squares is a blender or a food processor. These squares are perfect for busy mornings, you can quickly whip up a batch the night before or during the weekend for the busy week ahead.

These blueberry squares are moist and tender inside and slightly crisp and golden brown on the outside. The blueberries add a huge burst in flavour and colour. These squares are packed with wholesome and nutritious ingredients, which makes them the perfect guilt free pleasure.

Making these squares in ridiculously easy you just combine all the ingredients into a blender or a food processor, mix in some blueberries and you are ready to bake. This is a great recipe to make during the summer time when blueberries are more affordable. I actually created this recipe because I had so many blueberry punts in the refrigerator and I need to use them up. If you do not have blueberries or they are not affordable substitute the blueberries with chocolate chips, desiccated coconut, strawberries or even raisins.

The great thing about this recipe besides it being so quick and easy, is that it can be gluten free and vegan friendly so you can always accommodate friends and family that have different dietary requirements.

The base to this recipe is oats is instead of all-purpose flour, oats is high in fibre, it is great for digestion and it is a complex carbohydrate that will keep you full for long.

These squares are not only great for breakfast but can also be enjoyed as a snack or as dessert.

Blueberry breakfast squares

Preparation time: 10 minutes

Cooking time: 20-25 minutes

Makes: 16


½ cup/ 125ml dairy or non-dairy milk

1T/ 15ml apple cider vinegar or lemon juice

½ cup/ 125ml melted coconut oil or vegetable oil

2 large eggs or ½ cup apple sauce or ½ cup mashed banana

¼ cup/ 60ml dairy or non-dairy yoghurt

1½t/ 7.5ml baking powder

½t/ 2.5ml bicarbonate soda

Pinch of salt

½ cup/ 125ml coconut sugar or brown sugar

2 cups/ 500ml gluten or gluten free oats

1T/ 15ml all-purpose flour or gluten free flour

1 cup/ 250ml blueberries


  • Preheat oven to 180°C. Grease a medium square tin with coconut oil or any non-flavoured oil of choice.

  • In a blender or food processor combine all the ingredients except the blueberries. Process all the ingredients until a thick creamy batter is formed.

  • Switch off the blender or food processor and mix in the blueberries by hand. Pour the batter into the prepared square tin and bake for 20-25 minutes until golden brown and toothpick comes out clean.

  • Wait until the “cake” is completely cooled before removing from tin and cutting into squares.

  • Store this squares in an airtight container. They will last 2-3 day on the counter top, 1 week in the refrigerator and 1 month in the freezer.

Best enjoyed with…

Some peanut butter or any nut or seed butter of choice. Yoghurt pairs well with this squares or have them as is.

Ps: All weight loss starts in the kitchen...


#Breakfast #Blueberries #Summer


Recent Posts

See All