Blueberry Oat Bars

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These Blueberry Oat Bars 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 Time10

Cook Time30

Total Time40

Servings: bars

Calories: 236.4kcal

Author: Carine Claudepierre

Ingredients

1 cup Frozen Blueberries (note 1)
2 ½ cups Old-Fashioned Rolled Oats (note 2)
½ cup Cashew Butter (note 3)
¼ cup Maple Syrup (note 4)
1 teaspoon Almond Extract (note 5)

Topping

½ cup Frozen Blueberries
½ cup Sliced Almonds

US Customary - Metric

Instructions

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.

Notes

Note 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.

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

Note 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.

Note 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.

Storage: 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition