Soft and chewy with bursts of juicy blueberry, these breakfast bars have a fresh lemony flavour, a subtle coconut finish, and approximately 15g of protein per bar. They’re easy to make ahead and packed with protein, making them a great grab-and-go breakfast or snack.
Lemon, Blueberry & Coconut Protein Breakfast Bars
Print RecipeIngredients
- 180g rolled oats
- 60g vanilla protein powder
- 40g desiccated coconut
- One tsp baking powder
- Zest of one large lemon
- Two ripe bananas, mashed
- Two eggs
- 100g Greek yoghurt
- Two tbsp honey
- One tsp vanilla extract
- 100g fresh blueberries
- 30g flaked almonds
- Pinch of salt
Instructions
Method
- Preheat the oven to 180°C and line a 20cm square baking tin with baking paper.
- Mix the oats, protein powder, coconut, baking powder, lemon zest and salt in a large bowl.
- In a separate bowl, whisk together the mashed banana, eggs, Greek yoghurt, honey and vanilla.
- Add the wet ingredients to the dry ingredients and stir until evenly combined.
- Gently fold through the blueberries, taking care not to crush them.
- Spoon the mixture into the prepared tin and smooth the surface.
- Scatter over the flaked almonds.
- Bake for 18–20 minutes, until lightly golden and firm in the centre.
- Leave to cool completely before cutting into 10 bars.
Cver Tip
For an extra lemony finish, mix a tablespoon of Greek yoghurt with a little lemon zest and drizzle it over individual bars just before serving. Keep the bars refrigerated in an airtight container for up to five days.
