Blueberry and Lemon Oaty Breakfast Bars

Easy blueberry and lemon oaty breakfast bars. These delicious oaty bars or flapjacks as they are known in Scotland, are perfect for breakfast on the go or a mid-morning or afternoon energy boost. 

Suitable for vegetarians and vegans. Free printable recipe.

A stack of blueberry and lemon oaty bars on a wooden board with blueberries and lemon halves.

UPDATE: I have included freezer tips as readers have asked. Scroll down for more info.

Breakfast on the go

You've probably heard me say this before. I'm not the person who eats breakfast every morning.

I know I should but I'm just not ready for anything until mid morning.

It's fine eating breakfast late on days off, but on mornings where I'm heading to work I'm just not ready to eat before I leave the house.

That's where a portable snack like these blueberry and lemon oaty breakfast bars come in. 

I can enjoy these later in the morning with a cuppa and I'm content until lunchtime rolls around, even if it's a late lunch.

Are Breakfast Bars Healthy?

These breakfast bars are not health bars. They contain both fat and sugar.

They do contain fresh blueberries and oats, which are healthy ingredients and they are only 266 calories per bar.

They may be lower in calories and fat than your general breakfast and as these breakfast bars are made with fresh ingredients there are no preservatives or added nasties.

Look on these as an energy bar to get you up and going on those mornings when you don't have time for a sit down breakfast.

If you're eating a fairly healthy diet, a breakfast bar like this is fine.

Everything in moderation. 

Close up of blueberry and lemon oaty breakfast bars

Hamlyns Oats Recipe Leaflet

I created these oaty breakfast bars for Hamlyns who are just a couple of hours up the road from me in Banff. 

They wanted a recipe to include in a leaflet to hand out at shows and fairs over the summer months that would show off their oats.

The last time I contributed a recipe to one of their leaflets I created a tomato gnocchi bake with a cheesy oat crumble. This time I wanted to create something sweet.  

You can find my recipe and some fabulous oaty bars from Janice (Farmersgirl Kitchen) and Claire (Foodie Quine)  which were also created for this leaflet on Hamlyns recipe page.

Hamlyn's oat bars recipe leaflet

Who are Hamlyns of Scotland ?

In case you haven't heard of Hamlyns of Scotland, they're part of a family food business owned by a family with 14 generations in the oat business, including milling. 

They've been on the go for over 50 years now and sell porridge oats, oatmeal and oats with bran. 

You can pick up Hamlyns Scottish oats in Tesco, Asda, the co-op, Sainsbury's, Whole Foods Market, Morrisons and Waitrose.

oaty bars topped with blueberry jam and blueberries


Tips for making oaty breakfast bars

  1. This recipe is baked in 2 x 20 cm/8 inch square brownie tins. You can use a rectangular brownie pan, but the bars will be thicker and may need a little longer in the oven. 
  2. Two tins produces 18 breakfast bars.
  3. Line and grease the brownie tins. You can use foil-backed greaseproof paper or non-stick baking paper to line the tins.
  4. Do grease the greaseproof paper or baking paper as an extra precaution, as it can stick like glue to your bars. 
  5. Melt dairy-free spread (you can use butter) with the sugar and syrup, then poured it into a bowl with that oats and mixed well before dividing it into the two tins and pressed the mixture down well before topping the oats with blueberry jam and fresh blueberries.

Storing Breakfast Bars

Once cool, homemade breakfast bars or oat bars can be stored in an airtight tub or cake tin for 5-6 days. 

Place greaseproof paper or baking paper between the layers to stop them sticking.

How to Freeze Breakfast Bars

These bars can be frozen  (for up to 3 months) and taken out when you get up in the morning. They will defrost in about an hour while you are having your shower and getting ready.

Ideally they should be wrapped individually in cling film (also called plastic wrap, cellophane or saran wrap) and frozen so you can take out individual portions.

If you are trying to cut down on plastic, you could freeze the bars well spaced on a tray and then pop in a zip-lock freezer bag (which you can re-use), which will help keep them as individual bars, but there may still be some sticking.

I've not tried wrapping them in baking paper, so I'm not sure if that would work. If you try this and it works well let me know.

If you have freezing tips, share them in the comments at the bottom of this post.

Gluten-Free Breakfast Bars

These breakfast bars can be made gluten-free if you use gluten-free oats instead of standard oats. If you are not sure or need more information about gluten-free oats, check out this page on gluten-free oats on Coeliac UK.

oaty bars topped with blueberries and a crumble topping

Crumble topping

I made the crumble topping by reserving some of the oaty mixture and crumbling it over the top, leaving some gaps to let the blueberries and jam shine through.

These oaty bars look great and taste fabulous!

Readers Oat Bars

In fact Louise from Hamlyn's couldn't resist whipping up a batch herself and loved them. You can see her oaty bars below. Don't they look fabulous?

blueberry and lemon oaty bars made by louise from Hamlyns

Oat Bars or Flapjacks?

These oaty bars are called flapjacks here in Scotland.

We went for oaty bars as there is confusion over the word flapjack.

A flapjack is a pancake in America. Very like our Scotch pancakes. Which is a small pancake with a high rise. 

The history of flapjacks

Flapjacks have been made in Scotland since the Middle Ages.

Oats have always been a staple crop in Scotland and crofters would make big batches of porridge in the morning and eat it for breakfast.

The rest  of the porridge would go into a porridge drawer, which was also known as a kist.

The porridge would set as it cooled down. Once it was set it was cut into bars, what we now call flapjacks in Scotland and oaty or oat bars elsewhere in the world.

Easy blueberry and lemon oaty breakfast bars. These delicious oaty bars or flapjacks as they are known in Scotland, are perfect for breakfast on the go or a mid-morning or afternoon energy boost. Suitable for vegetarians and vegans.

Oat Bar Variations & Tweaks

A good flapjack recipe is really versatile. You can add all sorts of flavours.

To add variety to your flapjacks make these small changes:

  1. Use honey instead of golden syrup
  2. Add fresh fruit or dried fruit
  3. Add jam between layers or spread it on top
  4. Add grated carrots and banana for sweetness then cut down on the sugar and butter (or dairy free spread) for a healthier flapjack 
  5. Add chocolate chips or generous chunks of chocolate
  6. Finish them with a drizzle of icing on top

Oat Bar (Flapjack) Flavours

Oat bars can come in so many different flavours. Here are a few flavours for you to try. Click on the links below for the recipe.

You should also try flapjack cookies.

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Easy blueberry and lemon oaty breakfast bars. These delicious oaty bars or flapjacks as they are known in Scotland, are perfect for breakfast on the go or a mid-morning or afternoon energy boost. Suitable for vegetarians and vegans. #breakfastbars #flapjacks #oatbars #blueberryflapjacks #blueberrybreakfastbars #blueberryoatbars #blueberryrecipes #blueberries

If you are looking for an special breakfast for a lazy Sunday morning, try my traditional Scottish Potato Scones.

Nutrition card for oaty breakfast bars - 266 calories per bar

Scottish flapjacks, Scottish oat bars, oaty bars, snack bars, blueberry bars, blueberry traybake, blueberry flapjacks, blueberry oaty bars, oaty traybake, oat bars
snack, breakfast
Yield: 18 bars
Easy blueberry and lemon oaty breakfast bars. These delicious oaty bars or flapjacks as they are known in Scotland, are perfect for breakfast on the go or a mid-morning or afternoon energy boost. Suitable for vegetarians and vegans.

Blueberry and Lemon Oaty Breakfast Bars

Easy blueberry and lemon oaty breakfast bars. These delicious oaty bars or flapjacks as they are known in Scotland, are perfect for breakfast on the go or a mid-morning or afternoon energy boost. Suitable for vegetarians and vegans.
prep time: 10 minscook time: 40 minstotal time: 50 mins


450g porridge oats

300g butter or dairy free spread

200g brown sugar

4 tbsp golden syrup

Finely grated peel of 2 lemons

6 heaped tbsp blueberry jam

200g blueberries


  1. Preheat the oven to 150ºC/300ºF/gas 2.
  2. Line and grease two square 20cm x 20cm brownie tins.
  3. In a small pan, melt the butter (or dairy free spread), brown sugar, golden syrup and lemon peel.
  4. Pour the oats into a large bowl, then pour in the melted butter and sugar.
  5. Divide the mixture into the two tins and press down until smooth, leaving some of the mixture in the bowl to add to the top as a crumble.
  6. Spread the jam over the top of the oaty mix, then top with the blueberries and sprinkle the remaining oaty mixture in between the blueberries. Leave some of the jam showing.
  7. Bake for 40 minutes. It will be starting to turn golden at the edges when you take it out and quite soft, but it will firm up as it cools.
  8. Leave in the tins to cool for a while, then remove from the tins and place on a cooling racks until completely cool.
  9. Cut into bars and serve.
  10.         Enjoy!
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator


Scottish Oaty Walnut and Raisin Flapjacks with a cup of coffee

Scottish Oaty Walnut and Raisin Flapjacks

If you like these blueberry and lemon oaty breakfast bars, you should try my Scottish oaty walnut and raisin flapjacks.

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Disclosure: I created this recipe to be used in a leaflet and promotional materials by Hamlyns of Scotland. I wasn't expected to write a positive review and any opinions expressed are my own.

Carrot and Spinach Crunch Lunch Wrap

A Carrot and Spinach Crunch Lunch Wrap cut in half and served on a spotty napkin with an apple and crisps

Carrot and spinach crunch lunch wrap, it's a bit of a tongue twister isn't it?  A tongue twister but oh so tasty! In fact it's my husband's favourite lunchtime wrap.

He doesn't always love my experiments at lunch time. You can just tell. He'll eat the wrap or sandwich I've just set down before him, but when asked he'll shake his head from side to side and say well it's ok! That's means he really isn't keen at all, Thankfully that doesn't happen often and he loves this wrap.

I have to say I rather like it too. The flavours work so well together and I love the crunch from the nuts.

I really must try adding nuts to some other sandwiches and wraps, it works so well. Do you ever add nuts to your sandwich or wrap fillings? If you do leave me a comment and tell me what your crunch filling is.


Recipes (and posts) by email and GDPR

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GDPR and what it means

You may have heard the term GDPR a lot recently. It's basically the new data protection law in Europe and yes we are included in this. It protects your data (information about you), how it is collected, what it is used for, the fact it is kept securely and you can withdraw your data at any time.

Your privacy is important to me and I never pass your information on. I do use some third party sites like Feedburner (owned by Google) who send out my posts by email to you, but they also have to protect your data and can't pass it on. They must store it securely and only use it for the purpose you signed up for. Google are updating their policy on 25 May 2018 when the law comes into effect.

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I hope that all helps and makes sense. If you have any questions, email me ( and I will try to help. The new laws are very new and I am doing my best to understand them and to help protect your privacy. Read my privacy policy for more info.


60 Awesome 4th of July Vegan Picnic Recipes

4th of July Vegan Picnic Recipe banner with pineapple in shade on American flag.

Nothing says summer like a picnic and as my American friends will be celebrating the 4th of July soon, I thought it might be nice to pull together some tasty picnic recipes. From sandwiches, wraps and pies, to salads, sweet treats and drinks.

We've had some beautiful weather here in Scotland this month, so I'm quietly optimistic that we will have some picnic weather in June too. Even though most of us don't celebrate the 4th of July hear in Scotland, we will be celebrating the sunshine and getting out and about as much as we can.

Our diets have changed with the sunshine and are much lighter with lots of salads, mezze, wraps and toasties, rather than the heavier food of the winter months. 

I hope you will find plenty of inspiration for your 4th of July picnic or just some new ideas for lighter summer meals. Thanks to all the wonderful bloggers who contributed recipes.


Mini Spinach & Cream Cheese Puff Parcels Recipe

Mini Spinach & Cream Cheese Puff Parcels in a green lunchbox.

How cute are these mini spinach and cream cheese parcels?

In honour of National Vegetarian Week, M&S (Marks and Spencer) asked me to create three new picnic recipes for their home and lifestyle page of their website. It's called inspire me and there is indeed lots of constantly updated inspiration for food, home and fashion.

I created sandwich and fruit skewers, mini no-bake strawberry cheesecakes and mini cheese and bean parcels. They are all easy to make and enjoyed by children and adults. The parcels were so good I made a second batch with a spinach and cream cheese version which I'm sharing here today.

The recipes I created for M&S are vegetarian, but scroll down for tips on making each of the recipes vegan.


National Vegetarian Week Recipes and Ideas for Beginners

Tomorrow marks the start of National Vegetarian Week. A week long celebration of exciting vegetarian food and the sharing of information about a vegetarian diet.

I've been a vegetarian for nearly 28 years now, but I still remember how daunting it was at first. It wasn't the food I found daunting,  just figuring out what to eat so I had plenty of choices. Of course back then, and I'm showing my age here, it was harder to find veggie options in the supermarkets, but now there is so much to choose from.

Vegetarian Ready Meals

Ready meals can be convenient, but not great for a healthy lifestyle. You need a basic set of recipes so you can make tasty vegetarian meals at home without all the additives or excess sugar and salt.  Buying a ready meal now and again is fine and don't beat yourself up over it, but home-cooked meals are much fresher, tastier and usually cheaper too.

Easy Ideas and Recipes

To make it easy for you to get started, I will share some recipes, meal ideas and tips for different times of day. Recipes that both adults and children will enjoy.


Veggie Sausage and White Bean Casserole

A rich and spicy tomato stew with vegan sausages and white beans. Baked in a casserole dish in the oven for an easy dinner.

Veggie Sausage and White Bean Casserole

Salad or Stew?

We've been eating a lot lighter, with more salads, baked potatoes, toasties and pasta salads in place of all the soup, dal and savoury bakes I was cooking over the winter. 

We're enjoying the new summery meals, but sometimes we still want something a bit more substantial so on Sunday I made us this veggie sausage and white bean casserole. 

I would normally call it a stew, but I read something recently that said if it's mostly cooked on the cooker top it is a stew and if it is cooked in the oven it's a casserole.

What would you call this type of dish? 

A stew, a casserole or a bake? Leave me a comment and let me know.

first roast the sausages and onions

Cooking a casserole

I actually cooked this stew in a cast iron casserole dish so I suppose the name casserole is apt, although you could cook it in a roasting tin or any good sized ovenproof dish.

I started by roasting some frozen veggie sausages (we like Linda McCartney sausages, which are suitable for vegans) and red onions in the oven. 

I coated them with a light spray of rapeseed oil, then cooked them in a hot oven until the sausages started to brown and the onions were beginning to char nicely at the edges.

I then added chopped tomatoes, white beans (cannellini beans), tomato puree, spices and vegetable stock, a good grinding of black pepper. 

I gave it a good mix and then popped it back in the oven until the sauce had thickened into a wonderful spicy tomato stew.

Close up of veggie sausage and white bean casserole

Veggie Sausages

I love making dishes like this with veggie sausages. Veggie sausages are such a versatile ingredient and they make a veggie stew or bake so filling and satisfying with minimal effort.

If you like the look of this casserole, you may also like to try my sticky red onion and veggie sausage bake which is one of our favourites. We eat it rather a lot and serve it when we are eating with friends too. 

Who doesn't like sausages with mash, peas and gravy? 

I also make a veggie sausage, lentil and red pepper bake with is also a one-pot or should I say one-tray recipe, which is also cooked in the oven.

Of course you can make your own sausages like my homemade puy lentil and mushroom sausages, but it's really handy just to have some in the freezer ready to throw into a dish.

veggie sausage and white bean stew served up with creamy mashed potatoes, green beans and broccoli

How to serve a casserole

I served the casserole with creamy mashed potatoes, tenderstem broccoli and fine green beans, but you could serve it with your favourite vegetables or just some crusty bread to mop up all that gorgeous sauce.

As you can see I served mine with a glass of red wine too. It's my downfall. I do like a glass of wine with my evening meal. It's most enjoyable even if my waistline disagrees. 

However you serve it, I know you are going to enjoy it. 

Sharing recipes on Pinterest

If you do make it and are on Pinterest, save the below pin of my casserole and click the share a comment or photo button. If you're on your phone, you can take a photo of your dish while you're on Pinterest. 

Just click on the add a photo or note button and the app with turn on your camera, it's pretty cool. Check out some of the lovely comments and photos from my readers on my lentil shepherds pie pin

Remember to follow me on Pinterest too. I'm jactinnedtoms over on Pinterest and love when my readers share their dishes.

pin it for later

Veggie Sausage and White Bean Stew. A rich and spicy tomato stew with vegan sausages and white beans. Baked in a casserole dish in the oven for an easy bake that's perfect when served with creamy mashed potatoes and green vegetables.

Calories and Nutrients

Veggie Sausage and White Bean Casserole

This casserole is low in fat and calories. It's provides calcium and is a good source of iron and potassium as well as protein and dietary fibre.

It's perfect if you're watching your weight or following a diet like the 5:2 diet.

Of course watch out what you add to your mashed potatoes if you serve it with those as butter or dairy free spread and milk (dairy or dairy-free) are going to ramp up those calories.

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British, vegan, vegetarian
Yield: 4-6

Veggie Sausage and White Bean Casserole

A rich and spicy tomato stew with vegan sausages and white beans. Baked in a casserole dish in the oven for an easy bake that's perfect when served with creamy mashed potatoes and green vegetables.
prep time: 10 minscook time: 40 minstotal time: 50 mins


  • 2-3 sprays of rapeseed oil (or a little
    olive oil)
  • 12 vegan sausages
  • 2 large red onions, peeled, halved and cut into wedges
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins (total drained weight 520g /3 cups beans) cannellini beans
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • a generous pinch of chilli powder, more if you would like heat
  • 2 tbsp tomato puree
  • 250g/1 cup vegetable stock (2 vegetable stock cubes)
  • a good grinding of black pepper


  1. Preheat the oven to 220c/200c fan/425f/Gas 7.
  2. Place the sausages and onions in a large casserole dish or roasting tin, spray with a little oil and toss to coat, then pop in the oven for 20 minutes to roast until the sausages are starting to brown and the onions are charred at the edges.
  3. Carefully remove from the oven with a oven glove. Pour in the tinned tomatoes, drained beans, spices, tomato puree and vegetable stock. Season with a good grinding of black pepper, then stir to mix the ingredients together. Cook for another 20 minutes until the sauce has thickened.
  4. Serve with mashed potatoes and green vegetables or crusty bread.
  5. Enjoy!


Calories listed are for 4 large portions.
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator


Rich Tomato and Roasted Vegetable Pasta Bake

Rich Tomato and Roast Vegetable Pasta Bake

If you love this casserole and other easy bakes like this one, try my rich tomato and roasted vegetable pasta bake. It is super simple. You don't even have to cook the pasta first, just throw the dried pasta in and walk away.

Summer Greek Pasta Salad (vegan recipe)

Summer Greek Pasta Salad

Greek pasta salad.

We've all enjoyed a really good Greek salad, especially if we've been on holiday in Greece or Cyprus. The flavours go so well together and just scream summer.  Ripe tomatoes, crunchy cucumber, thinly sliced red  onion, olives, salty feta and parsley.

I had the idea to change this into a pasta salad, as my family are big fans of pasta salad. We usually toss our cold pasta with pesto, sweetcorn, cherry tomatoes, sundried tomatoes and basil, so this was a nice change.

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