breakfast blues

Blueberry Oatmeal Crumble Bars

CRUST:

2 cups quick oats

1 1⁄4 cups whole wheat flour

1⁄2 cup maple syrup

1⁄2 tsp baking powder, aluminum free

1⁄2 tsp cinnamon

BLUEBERRY FILLING:

3 cups blueberries (if using frozen, thaw in hot water & drain)

2 tbsp maple syrup or coconut palm sugar rsvprobin.com

Blueberries are low in calories and high in nutrients, including vitamins C and K, fiber and manganese. Blueberries lead the pack in antioxidant and flavonoid capacity, which help rid the body of free radicals, toxins and inflammation. In turn, this promotes heart health and lowers blood pressure. If this doesn’t grab your attention, then maybe this will: Recent studies have shown that blueberries are beneficial to cognitive brain function and can improve those “senior moments!” The Environmental Working Group lists all berries as carrying a heavy toxic load, but don’t panic—just go organic!

I love to eat them raw as a snack, for breakfast with yogurt and granola, or in a variety of healthy baked goods. Here are some easy and delicious recipes to help you incorporate this wonder food into your diet this summer. Visit Robin’s website at rsvprobin.com for additional blueberry recipes.

Robin Fannon is a New York culinary school-trained chef and a successful party planner with decades of experience. You can visit her popular blog at rsvprobin.com for healthy recipes, party tips and lifestyle articles. Or check her out on Facebook or Instagram.

1⁄4 tsp salt

1 egg, large

1⁄2 cup coconut oil, room temperature Cooking spray

In a large mixing bowl, add oats, flour, baking powder, cinnamon and salt; mix well with spatula. › Add maple syrup, egg (quickly whisked in a small bowl) and coconut oil. › Mix with a spatula and with your hands toward the end until well incorporated. › Dough will be moist and should stick in one piece, not crumbly. › Preheat oven to 350°F, line square 8x8inch baking dish or round pie dish with parchment paper, and spray with cooking spray. › In a medium bowl, add blueberry filling ingredients, and stir well. › Place 3/4 dough in prepared baking dish, flatten with spatula and press well with your hands. › Spread blueberry filling on top evenly, and crumble remaining dough all over. › Make sure crumbs are small. › Bake for 45 minutes. › Remove from the oven, and let cool completely before slicing into 16 squares.

1 orange or lemon, zest of (can also add a bit of juice)

1 tbsp cornstarch

1 tsp pure vanilla extract

Blueberry Smoothie

2 cups fresh (or frozen) blueberries

2 cups plain yogurt

1⁄4 cup almond milk

2 tbsp honey

1 cup ice cubes

Combine all ingredients in a blender, and blend until smooth.