Protein Blueberry Breakfast Oat Bars

Protein Blueberry Breakfast Oat Bars

Recipe by Zena ScottCourse: BreakfastCuisine: British


Prep time


Cooking time




  • 250g jumbo oats

  • 30g Pulsin Unflavoured Rice Protein Powder

  • 2 tbsp (15g) milled flaxseed

  • ½ tsp cinnamon

  • 100g frozen blueberries

  • 180g plain or vanilla cashew or almond dairy free yogurt

  • 200ml unsweetened non dairy milk of choice (I used rice milk)

  • 80ml maple syrup

  • 1 tsp vanilla extract


  • Preheat oven to 180C (350F). Line a 9 x 5 inch baking tray with baking paper and lightly grease with spray oil.
  • Mix together all ingredients with the exception of the blueberries in a large bowl. Set aside to thicken a little for 5 minutes.
  • Fold in blueberries.
  • Place mixture into prepared baking tray and bake in the preheated oven for 25 minutes.
  • Remove and allow to cool for 15 minutes before slicing or cool and store in the fridge overnight before slicing for a more solid slice!
  • Store in the fridge in a seal tight container for up to 3 days or freeze for up to one month.

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