Wild Blueberry Breakfast Bars

Recipe by Nicole Masson for Wyman's

Prep Time: 45 minutes

Bake Time: 10 minutes

Yield:  6 bars

Ingredients:

For the Wild Blueberry Filling

• 1 ¼ cups Wyman’s Wild Blueberries

• 1 tablespoon lemon juice

• 1 tablespoon pure maple syrup

For the Wild Blueberry Breakfast Bars

• ¾ cup quick oats

• ¾ cup whole wheat flour

• ½ teaspoon baking powder

• ¼ teaspoon ground cinnamon

• ⅛ teaspoon fine sea salt

• 3 tablespoons unsalted butter, melted

• 2 tablespoons pure maple syrup

• 1 large egg, beaten

Directions:

1. In a small saucepan, heat the wild blueberries, lemon juice, and maple syrup over medium heat. Lower the heat to maintain a simmer. Stirring often, simmer for 8-10 minutes, or until the jam has thickened. Remove from heat and let cool while you prepare the dough. It will continue to thicken a little more as it sits.
2. In a medium bowl, stir together the oats, flour, baking powder, cinnamon and sea salt until combined. Stir in the butter, maple syrup, and egg until a dough forms. Refrigerate for 20 minutes.
3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
4. Roll out the dough between 2 pieces of parchment paper to a 4 ½ x 15 inch rectangle. Trim the edges, if needed.
5. Spread the blueberry jam filling down the center of the rectangle, about 1-1 ½ inches wide. Carefully fold one side up and over the filling. Repeat with the other side, slightly overlapping the dough, and gently seal the dough together at the seam with your fingers.
6. Using a sharp knife, slice into 6 equal bars. Place them seam side down on the prepared baking sheet. Bake for 10 minutes or until lightly golden and set. Do not overbake.
7. Enjoy warm, or cool completely then refrigerate in an airtight container for up to 3 days.