Ingredients
- 1 cup old-fashioned rolled oats
- ½ cup gluten-free flour blend*
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- 1 medium bananas (yellow or spotted brown), mashed (½ cup)**
- 2 eggs
- 3 tablespoons melted unsalted butter (may substitute melted coconut oil)
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- ⅔ cups chopped walnuts, divided
- 1 cup frozen wild blueberries, divided***
Instructions
- Preheat the oven to 350ºF. Grease a 9×9 baking dish with cooking spray or oil or line with parchment paper.
- In a medium bowl, combine the oats, flour, baking soda, cinnamon, and salt. Give it a quick stir and set aside.
- In another bowl, mix together the mashed banana, eggs, melted butter, maple syrup, and vanilla until well combined.
- Add the banana mixture to the oat mixture along with ½ cup of walnuts, and stir until combined.
- Gently fold in 3/4 cup of frozen blueberries (fold just a few times so as not to discolor the bars).
- Spread the batter evenly in the prepared baking dish, then top with the remaining wild blueberries and walnuts, pressing the toppings gently into the batter.
- Bake for 22-26 minutes or until the center is baked through and a toothpick inserted comes out clean. Remove from the oven and allow to cool for 15 minutes or overnight before cutting into 9 squares.
- Bars can be eaten handheld or with a fork. If desired, top servings with a dollop of yogurt or nut butter and additional banana slices, blueberries, walnuts, and cinnamon.
Notes
These two tips will help ensure your breakfast bar batter doesn’t turn too dark from the wild blueberries:
1) When you add the wild blueberries to the batter, fold them in very gently so they don’t discolor the bars
2) Keep the wild blueberries in your freezer until just right before you add them to the batter, which also helps prevent the juice from the blueberries bleeding into the bars and making them appear too dark
*Our favorite gluten-free flour blends for baking are Bob’s Red Mill Gluten-Free 1:1 Flour and King Arthur Measure for Measure. Regular all-purpose flour may also be used if you don’t need breakfast bars that are gluten-free
**You may sub ½ cup applesauce of the mashed banana
***Find wild blueberries in the freezer case, and look for the word “wild” on the package
Nutrition Information
- Serving Size: Per bar (1/9th of recipe)
- Calories: 206
- Fat: 9 g
- (Sat Fat: 3 g)
- Sodium: 210 mg
- Carbohydrate: 26 g
- (Fiber: 3 g
- Sugar: 7 g)
- Protein: 4 g
- Cholesterol: 41 mg