Blueberry Oat Breakfast Bars
These delicious, vegan and gluten-free Blueberry Oats Bars are the perfect start for the day.
Servings 9
Calories 211kcal
Ingredients
Base Layer
- 1 ripe banana mashed
- 1/4 cup maple syrup
- 1 tablespoon applesauce unsweetened
- 1 tablespoon coconut oil
- 1 1/2 teaspoons vanilla extract
- 2 cups rolled oats gluten-free if required
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
Topping
- 1/2 cup rolled oats gluten-free
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
- 1/4 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons fresh lemon juice about 1/2 lemon
- 1 cup blueberries
- 1/4 cup pecan nuts or any kind of nut, crushed
US Customary - Metric
Instructions
- Preheat oven to 350 °F/175 °C.
- Line a 9x9in square pan with parchment paper.
- Mash the banana in a mixing bowl and add maple syrup, applesauce, coconut oil and vanilla extract.
- Mix well using a hand mixer.
- Add the oats, cinnamon and salt, mix until well combined. The mixture will be quite moist.
- Transfer the base layer into the square pan. Smooth it out with a spatula until nice and even. Bake for 11 minutes.
- In the same mixing bowl, combine all the ingredients for the topping until well combined. Remove the pan from oven.
- Pour topping mixture over the base and spread it out evenly.
- Press it down into the base layer with a spatula or cover it with parchment paper while you are pressing it down with your hands. If using the method with the parchment paper remove the paper before putting the tin into the oven again.
- Bake for an additional 20 minutes.
- Allow the bars to cool and set before slicing the squares.
- Enjoy!
Video
Notes
The bars can be stored in the refrigerator for up to a week.
Nutrition
Calories: 211kcal | Carbohydrates: 32g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 193mg | Fiber: 4g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1.8mg