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Whole-Grain Blueberry Breakfast Bars with Chia & Flax Seeds – Easy Morning Bake

By Beginnerbakes Editorial TeamPublished Apr 7, 2026 | Updated Jul 11, 2026
American 35 mins beginner-friendlyeasystep-by-stepwhole-grainfruitmorning-bakeminimal-ingredientssnack

Whole-Grain Blueberry Breakfast Bars with Chia & Flax Seeds – Easy Morning Bake with measured ingredients, 35-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Whole-Grain Blueberry Breakfast Bars with Chia & Flax Seeds – Easy Morning Bake
Prep 10 min
Cook 25 min
Total 35 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep10 min
Cook25 min
Total35 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 1/2 cups whole wheat flour
  • 3/4 cup old-fashioned rolled oats
  • 1 tablespoon chia seeds
  • 1 tablespoon ground flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt (or dairy-free alternative)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw before use)
  • Optional
  • zest of 1 lemon for added freshness

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, whisk together whole wheat flour, rolled oats, chia seeds, ground flaxseed, baking powder, baking soda, and salt until evenly mixed.
  3. In a separate medium bowl, beat the eggs with maple syrup, unsweetened applesauce, Greek yogurt, and vanilla extract until smooth and combined.
  4. Pour the wet ingredients into the dry ingredients. Gently stir just until combined. Avoid overmixing to keep the bars tender.
  5. Fold in the blueberries and lemon zest if using, distributing evenly throughout the batter.
  6. Spread the batter evenly in the prepared pan using a spatula.
  7. Bake for 22 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the bars cool in the pan for at least 15 minutes.
  9. Lift the bars from the pan using the parchment paper edges and transfer to a wire rack to cool completely before cutting into 12 bars.
  10. Store bars in an airtight container at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze wrapped tightly for up to 3 months.

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