[Photograph: Clare Barboza]

Sweet, snack-like foods are not usually my pick for breakfast. I'm less likely to grab a muffin or slice of coffee cake than I am to slurp down a bowl of oatmeal. Still, slightly sweet baked goods like Megan Gordon's blueberry breakfast bars in her new cookbook, Whole-Grain Mornings, could find a place in my breakfast routine if I need a quick grab-and-go meal. Otherwise, I'm happy to eat these rye- and almond-filled bars for an afternoon snack or dessert. (Eat one topped with ice cream and you won't be sorry.) It sadly isn't blueberry season yet, but the bars work just as well with a bag of frozen fruit.

Why I picked this recipe: Blueberries, almonds, and rye are some of my favorite things to bake with.

What worked: Even though I picked these bars to bake as a dessert, and I can't get enough of their crumbly, nutty topping. I've been eating them throughout the day.

What didn't: No problems here.

Suggested tweaks: You could use any berries you'd like in place of the blueberries. If you're using something large, like blackberries, give them a few good smushes in the pan for a smoother consistency. If you can't find rye flakes, you can use more oats instead.

As always with our Cook the Book feature, we have five (5) copies of Whole-Grain Mornings to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. She blogs at Cooking Wolves. Follow her @KateHWiliams.


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