Blueberry & Coconut Coffee Cake Breakfast Bars are made with juicy blueberries and creamy coconut butter make these soft coconut coffee cake bars so delicious!
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I’m doing a happy dance.
For many reasons. First off…it’s Fridddayyyyyy! Who doesn’t get excited for the sheer fact that it’s Friday and you have the next two days to do whatever you dang well please! Well since you asked, usually for me, that means running around with my fiance until it’s a suitable hour for a cocktail. Some Saturday’s it’s earlier than others. This might be one of those Saturday’s.
First off, it’s Big 12 Tournament here in KC! The kickoff of everything March Madness! The mood around this town right now is magical. Everyone is ecstatic and friendlier than normal due to enjoying a few beverages to celebrate. I’m not hatin.
Since the sun is shinin’ and I have a happy hour to attend, I am going to keep this short and shwweeettt. Speaking of sweet, these Coffee Cake Breakfast Bars! The blueberries and coconut make your taste buds dance. Slightly tart blueberries pop in your mouth and ultra creamy, sweet coconut remind me of all my favorite things spring. They are tender, crumbly and sweet.
Not to mention, these paleo, easy breakfast coffee cake bars are refined sugar free so feel free to nosh all day long. Because they take only 30 minutes to whip up, filled with fruit. Exactly what a healthy coffee cake recipe should include. Everything breakfast and the weekend should be!
Juicy blueberries and creamy coconut make these soft coffee cake bars so delicious!
10 minPrep Time
22 minCook Time
32 minTotal Time
Yields 9
Save RecipeIngredients
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/3 cup almond milk
- 1/2 cup maple syrup
- 3/4 cup liquid egg whites
- 2 Tbsp coconut butter, softened
- 1 cup frozen blueberries, thawed with juice
- Glaze:
- 2 Tbsp coconut butter, softened
- 2 Tbsp maple syrup
Instructions
- Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
- In a bowl, stir together coconut flour and salt.
- In a medium size bowl, stir together almond milk, maple syrup, liquid egg whites and coconut butter. Mix well.
- Add liquids to dry ingredients. Mix until just combined. Pour into greased pan and spread out evenly. Place blueberries on top, evenly spread out along with any juice that there may be.
- Place in oven and bake for 18-22 minutes, or until bars are set in the middle.
- Meanwhile, combine coconut butter and maple syrup until a thin, liquid and smooth consistency is formed. May need a tablespoon of almond milk to thin consistency.
- Drizzle coconut glaze over bars, cut into 9 and serve!
Craving more easy breakfast treats?
Lightened Up Lemon Berry Cream Cheese Coffee Cake
Iced Coconut Milk Mocha Macchiato
Homemade Cinnamon Dolce Latte Recipe
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