“Clean” White Peach Blueberry Bars

peach blueberry bars








During my preparation for my move I was cleaning out my refrigerator. I stumbled upon a couple of packs of blueberries used for my protein smoothies. I discovered that July was National Blueberry Month so I definitely did not want to waste them. I rummaged in my pantry to see what I had left to use up. I came across some dry and wet ingredients and thought to myself “what can I make with this stuff?”. I came up with the idea of some blueberry bars. They turned out pretty good and healthy. They can be eaten for breakfast, snack or dessert. They’re pretty tasty and universal. Give them a try


Crust and Topping

3 cups of quick cook oatmeal

1 ½ cup of brown rice flour

½ cup of brown sugar

½ cup of liquid eggs whites

½ cup of canola or coconut oil

1 tsp baking powder

½ tsp of kosher salt

1 cup of chopped walnuts (optional)



3 cups of frozen blueberries, thawed and drained

1 cup of peach preserves (see recipe below)

¼ cup of honey

½ cup agave nectar

zest and juice of one lemon

¼ cup of cornstarch



Preheat the oven to 375 F. Line a 9×13-inch pan with parchment paper. Make sure parchment paper is longer than the pan so you can easily remove the bars when baked.
Prepare the crust & crumb topping: In a large mixing bowl combine oats, flour, brown sugar, liquid eggs whites, oil, baking powder and walnuts (optional). Stir until all ingredients are well mixed.

Press about half the mixture into the bottom of prepared pan into an even layer. Bake for about 10 minutes until slightly golden brown. Remove from oven and allow to cool

In a large saucepan on medium heat, add peach preserves, blueberries, honey, agave nectar, lemon zest and juice. Bring to boil. Once sauce is boiling whisk in cornstarch. Reduce heat to low. Continually stir until sauce is thick and coats the back of a spoon. Pour sauce over crust.

Sprinkle the remaining dough mixture over the berries.

Bake for approximately 20-25 minutes or until the crumb topping turns very light brown – the berries should be bubbling slightly too.

Remove the pan from the oven and place it onto a cooling rack. Allow bars to cool completely. Once cooled slice bars.

Devour and Enjoy!!


White Peach Preserves

5 cups of fresh white peaches, pitted and diced (skin on)

2 tbsp of agave nectar

zest and juice of one lemon



In a large saucepan on medium heat, add all ingredients and bring to boil. Once mixture is boiling. Reduced heat to low/ medium heat and cover. Cook until peaches are soft to touch and juice has reduced by half. Remove from heat and allow to cool. Once completely cool pour preserves into blender. Blend until preserves are pureed and smooth. Place into an airtight container.



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