healthy blueberry oat breakfast bars



My LAWD summer is BUS-Y.

Not that all summers aren’t, but this one in particular is feeling just insane. My best friend’s and I just got together last weekend in Madison and before we drove back to Minneapolis we were all on the couch, phones in hand, scrolling through our calendars and someone said “what’s everyone last weekend in October looking like?”

Like, c’mon.

I love being back in Minneapolis and I’m trying to say yes to just about everything. But, summers in the Minnesota are nothing if not these three things:

  • so stressful, so much fomo
  • THE BEST  😉 obviously
  • “that weekends no good for me I’m going to a wedding/cabin/bachelorette party/bridal shower/baby shower/concert/the lake/camping”

on the plate

So here’s a little recipe to help get you through the week.

It’s relatively cheap and easy, so that’s helpful since I’m always mortified looking at my bank account balance May-August (cocktails on the patio, anyone?)

Quick whip a batch of these up on Sunday, or Monday if your weekends are too busy, and enjoy 1-2 bars for breakfast all week long.



blueberry oat breakfast bar

makes 9 square bars

  • 2 cups GF oats, seperated
  • 1 cup almonds
  • 2 scoops of vegan vanilla protein powder, optional
  • 1 cup blueberries
  • 1/2 cup pitted and chopped dates
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon vanilla
  • pinch of salt
  1. Preheat oven to 350°F.
  2. In a food processor combine 1 cup oats, almonds, protein powder and salt.
  3. Blend until combined. Add dates and process for another 30 seconds or so.
  4. Add fresh blueberries, remaining 1 cup oats, maple syrup, vanilla.
  5. Blend until sticky and all ingredients are incorporated.
  6. Press down mixture in a parchment covered 8×8 square pan and bake for 20-25 minutes.
  7. Cool completely before cutting into bars.


Delicious looks have been stomping down the runway all over the world the past few weeks and not only do I love gazing at all of the gorgeous designs, textures, and details, but I can’t stop dreaming up how I can incorporate next year’s looks into all aspects of my life. A little inspiration from Tom Ford and Givenchy goes a long way.



Take the time out of your busy schedule to sit down with one of these perfectly individual-sized desserts (both with a bit of a surprise inside), scroll and thank me later.




chocolate sea salt panko truffles

makes six.

  • 6 oz. chocolate, separated – like this
  • 1/3 cup whipping cream
  • 1/2 stick butter
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon coconut oil
  • sea salt

[Heat cream on medium-low heat in a saucepan until just before simmering. Add butter and stir until melted. Remove from heat and stir in 4 oz. of chocolate until smooth. Let stand until cool, about 10 minutes. Fold in panko bread crumbs. Pout into a lined dish and refrigerate until it becomes a moldable paste, roughly 30-45 mins. Use a melon baller or tablespoon to scoop up ganache and roll into perfect balls. Let them set in the fridge while you make the coating.]

[Slowly melt the rest of the chocolate and coconut oil in the microwave – 30 seconds at a time and stirring in between. Drop the balls one at a time into the coating, rolling around until fully coated. Set back on parchment paper or tin foil. Let set in the fridge for 10 minuets or so. Then drizzle the remaining coating with a spoon and sprinkle with a pinch of sea salt. Store in fridge.]

blueberry fool

  • 1 cup blueberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoon sugar, separated
  • 1/4 teaspoon sea salt
  • 1 cup heavy cream

[Combine blueberries, lemon juice, cinnamon, 2 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Pour mixture into a food processor or blender and puree. Refrigerate puree for at least an hour until it becomes cold and thickened slightly.]

[Whisk or beat cream with remaining 2 tablespoons sugar to soft peaks in a large bowl. Drizzle puree over cream and lightly fold just until the puree is streaked through out the cream. Transfer into a small bowl and refrigerate until set, one  to two hours, covered. Serve cold.]