Blueberry Coconut Breakfast Bars!

These breakfast bars are a great treat to have with your morning coffee or tea! (Although who am I kidding, I eat them as dessert). They’re light, sweet, and totally hit the spot! Hope you like them!

Note: The recipe below if for a standard sized bread pan. I didn’t have a bread pan, so I used a larger square pan and doubled the recipe!

Recipe:

Base Layer
20g all-natural vanilla whey protein powder
2 tbsp coconut flour
2 egg whites
1 tbsp ground flax
1/4 cup fat free greek yogurt
10 drops liquid stevia or approx. half-cup sweetener of choice
1/8 tsp cinnamon

Top Layer
91g fat free, low sodium ricotta cheese
1/4 – 1/2 cup frozen or fresh blueberries (depending on how much blueberry flavour you want!)
1 tsp coconut extract
1/2 tsp vanilla extract
1 tbsp shredded coconut
2 egg whites
20 drops liquid stevia or approx. 1-cup sweetener of choice

 

Directions:

1. Pre heat your oven to 350 degree and spray loaf pan with non stick spray
2. Mix all your base layer ingredients together with an electric hand mixer
3. Pour batter into loaf pan and bake for 8 minutes
4. While batter is baking mix ricotta, coconut and vanilla extracts, shredded coconut, egg whites and stevia
5. Fold in blueberries
6. When base layer is done, pour the ricotta mixture over the top
7. Bake for 20-22 minutes or until set
8. Let it cool and store in the fridge (they taste better cold in my opinion!)
9. ENJOY!!! 🙂