Servings: 9 servings 1x
Scale
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 banana (yellow or spotted brown), mashed (½ cup)**
- 2 eggs
- 3 tablespoons melted unsalted butter***
- ¼ 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 a separate 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 ¾ 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.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
*My 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 I don’t need breakfast bars to be gluten-free.
**May substitute ½ cup unsweetened applesauce for mashed banana.
***May substitute coconut oil for a dairy-free option.
****May opt for honey as a natural sweetener option, or may substitute ¼ cup brown sugar instead.
*Omit to make nut-free.
**Find wild blueberries in the freezer case, and look for the word “wild” on the package.
Additional tips for recipe success:
- When adding the wild blueberries to the batter, fold them in very gently so they don’t discolor the bars.
- Keep the wild blueberries in the freezer until right before adding them to the batter, which also helps prevent the juice from the blueberries from bleeding into the bars and making them appear too dark.
Nutrition Information
- Serving Size: Per bar (1/9 th 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