Blueberry Breakfast Bars

1 ¼ cups plain flour

1 tsp ground cinnamon

1 tsp baking powder

2 cups rolled oats

¼ cup almonds, finely chopped

¼ cup pecans, finely chopped

¼ cup shredded coconut

2 tbsp pumpkin seeds

1 tbsp sunflower seeds

¾ cup rice bran syrup

125 g butter

½ tsp bicarbonate of soda

Filling

¼ cup rice bran syrup

40 g butter, cubed and softened

finely grated zest and juice of 1 lemon

2 tbsp plain flour

½ tsp ground cinnamon

4 x 125g punnets fresh blueberries

Preheat the oven to 180 C. Line a 20 x 30 cm Swiss roll pan with baking paper.

Sift the flour, cinnamon and baking powder together into a large bowl. Add the oats, almonds, pecans, coconut and pumpkin and sunflower seeds and stir to combine. Melt the rice bran syrup and butter together in a small saucepan and stir in the bicarbonate of soda. Pour into the dry ingredients and stir to combine.

Using wet hands or the back of a spoon, press half of the oat mixture into the base of the prepared pan. Bake for 12 minutes, or until golden brown. Set aside to cool.

Meanwhile to make the filling, combine the rice bran syrup, butter, lemon zest and juice, flour, and cinnamon in a medium bowl and mix until smooth. Add the blueberries and stir to combine.

Spread the filling over the cooled base to cover completely. Scatter knobs the remaining oat mixture all over the top. Bake for a further 30-40 minutes, until golden brown and the filling begins to bubble through the topping.

Remove from the oven and set aside to cool completely. Slice into twelve even sized bars. Eat as a snack or wrap in baking paper for breakfast on the go.

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Blueberry Breakfast Bars