Blåbærhavrebarer (7 g protein, 5 ingredienser)

Disse Blåbær havrebarer are a chewy, crunchy breakfast that tastes like blueberry almond pie with over 7 grams of protein and 4 grams of fiber!

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Blåbær havrebarer

Disse Blåbær havrebarer are a chewy, crunchy breakfast that tastes like blueberry almond pie with over 7 grams of protein and 4 grams of fiber!

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Prep Time: 10 minutter mins

Tilberedningstid: 30 minutter mins

Samlet tid: 40 minutter mins

Rute: Morgenmad

Køkken: amerikansk

portioner: 9 barer

Kalorier: 236.4 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 kop Frosne blåbær - (note 1)
• ▢ 2 ½ kopper Gammeldags havregryn - (note 2)
• ▢ ½ kop Cashew smør - (note 3)
• ▢ ¼ kop Ahornsirup - (note 4)
• ▢ 1 teske Mandelekstrakt - (note 5)

topping

• ▢ ½ kop Frosne blåbær
• ▢ ½ kop Skivede mandler

Instruktioner

• Preheat the oven to 350°F (180°C). Line an 8-inch pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
• In a microwave-safe bowl, place the frozen blueberries, microwave 1 minute on high, until lukewarm, thawed, and you see some blueberry juice at the bottom of the bowl.
• In a food processor, add oats, thawed lukewarm blueberries, cashew butter, maple syrup, and almond extract.
• Blend on high speed until it forms a sticky batter. You may have to stop the blender a few times, scrape down the sides of the bowl, and repeat until all the oats have been blended into tiny pieces. The batter is sticky but not runny. if too wet, blend in more oats.
• Pour the batter into the prepared pan, and spread it into a single even layer. It's very sticky and a little difficult to spread. I recommend using a rubber spatula to make it easier.
• Sprinkle the sliced almonds on top and press with your hands to make sure they stick to the bar.
• Sprinkle the extra frozen blueberries on top of the bar, and slightly press each of the berries into the batter with your hands.
• Bake the bars for 30 minutes at 350°F (180°C) until the almonds are toasted and the bars look dry.
• Let them cool down for 10 minutes in the pan, then release on a cooling rack.
• This is a soft-baked oatmeal bar, not crunchy, better served on a plate with a dollop of yogurt.

Noter

Noter 1: I didn’t try the recipe with fresh blueberries yet, because it wasn’t in season. You can use any frozen berries, like raspberries or blackberries. For precision, weigh the frozen berries.

Noter 2: You must use rolled oats, not quick oats, or the bar won’t firm up. Use gluten-free certified oats if needed.

Noter 3: Cashew butter has the best neutral flavor for this recipe. The recipe works with peanut butter, sunflower seed butter, or almond butter, but the taste of these nut butters covers the blueberry flavors. I simply like the cashew blueberry flavor more.

Noter 4: Or any liquid sweetener like agave syrup, or coconut nectar

Note 5: Optional, this enhance the almond flavor, skip or use vanilla extract if preferred.

Opbevaring: Store the bars in the fridge in an airtight container for up to 4 days or freeze for up to 1 month in Ziploc bags.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1Bar | Kalorier: 236.4kcal | Kulhydrater: 29.5g | Protein: 6.7g | Fed: 11.1g | Mættet fedt: 1.8g | Flerumættet fedt: 2.4g | Enumættet fedt: 6.2g | Transfedt: 0.001g | Natrium: 4.6mg | Kalium: 234.3mg | Fiber: 3.7g | Sukker: 8g | Vitamin A: 11.9IU | Vitamin C: 2.1mg | Calcium: 42.7mg | Jern: 1.9mg | Magnesium: 84.8mg | Fosfor: 184.6mg | Zink: 1.8mg

Ingredienser og erstatninger

Du behøver kun et par enkle ingredienser for at lave denne opskrift. Her er hvordan du vælger og bytter dem.

• Frosne blåbær – These provide the liquid needed to hydrate the oats once thawed and give the bars their signature purple color and flavor. Frozen raspberries or blackberries work just as well.
• Gammeldags havregryn – These create the structure of the bars and provide fiber. Gluten-free certified rolled oats are the perfect swap if you have an allergy, but avoid quick oats as they won’t firm up enough.
• Cashew smør – This acts as a binder and adds creaminess with a neutral flavor that lets the blueberries shine. Almond butter, peanut butter, or sunflower seed butter work too, though they will change the flavor slightly.
• Ahornsirup – This sweetens the batter and helps the bars hold their shape after baking. Agave syrup or coconut nectar are great alternatives.
• Mandelekstrakt – This boosts the berry flavor and gives the bars a delicious “bakery” taste. Vanilla extract works if you don’t have almond on hand.
• Skivede mandler – These add a nice crunch to the topping. Chopped walnuts, pecans, or shredded coconut are fun alternatives.

How to Make Blueberry Oat Bars (in Pictures)

Carines bagetips

Let me share a few more tips for a perfect bar.

• Switch the Berries – You can easily swap the frozen blueberries for frozen blackberries or frozen raspberries if you prefer a tart flavor profile.
• Stick to Frozen – I strongly recommend avoiding fresh blueberries for this recipe because it relies on the extra liquid released by thawed frozen berries to hydrate the oats properly.
• Play with Toppings – You can replace the sliced almonds with shredded coconut, chopped walnuts, or pecans for a different crunch on top.
• No Jam Here – If you prefer a jam version, try my Blueberry Breakfast Bar.

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