Description
This Blueberry Oatmeal Breakfast Bars recipe is a clean eating, gluten-free, vegan breakfast idea that’s a healthy, simple, and delicious way to start your day.
Ingredients
- 2.5 cups gluten-free rolled oats (divided into 1 cup + 1.5 cups)
- 1 cup milk (your preference- we like unsweetened almond milk)
- 1 cup blueberries (fresh or frozen)
- 1 large mashed banana (about ½ cup)
- ¼ cup honey
- ¼ cup coconut oil (melted)
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Preheat oven to 350 degrees.
In a medium bowl, whisk milk, egg, mashed banana, honey, melted coconut oil, and vanilla.
Next, we’re making magic happen. Well, not really. Unless you consider oat flour magic:) Ordinarily, I skip the extra steps, but for the sake of texture and, since pressing a button on my food processor doesn’t take a ton of effort, I went all in extra. If you happen to have some oat flour lying around, feel free to use it, and skip ahead.
All you have to do is put 1 cup oats into your food processor or blender – hit the switch, and you’ll have oat flour in a matter of minutes. Does it make a huge difference in taste?
Not so much – but for appearance and texture’s sake – it is worth your time. Now that you’ve got your oat flour ready, it is time for the next step.
Add in the remaining oats (that’s 1.5 cups), baking powder, cinnamon, and salt. Mix the dry ingredients with the wet and then fold in the blueberries.
Add to an 8 X 8 baking pan sprayed with nonstick spray and bake at 350 for 30 minutes.
Notes
To Freeze: You can freeze individually or together for up to 3 months in an airtight container or ziplock bag.
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Oven
- Cuisine: American