Breakfast Fruit Bars

Deliciously portable, these nutrient-packed goodies taste like a cross between a granola bar and a blueberry muffin. Note that you may use fresh or frozen cranberries in place of the blueberries.

Serves: 6Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6


  • 1⁄4 lb. butter, softened
  • 3⁄4 cup firmly packed dark brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup dried blueberries


  • Preheat the oven to 350°F. Butter and flour an 8-by-8-inch baking pan.
  • Beat the butter with the sugars until creamy. Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla extract.
  • Stir or beat in the oats, flour, baking power, and salt until well combined. Fold in the blueberries. Spoon the mixture into the prepared pan.
  • Bake for about 40 minutes or until the center feels firm, the edges are brown, and a toothpick inserted in the center comes out clean. Remove and set aside to cool.