I think I may have mentioned that I have gone “gluten” and “dairy-free” this month. I’m giving it a try to see if it makes a difference and let me tell you it’s been a pretty easy changeover to make (I’m not even missing my bagels because I found some that are even better than the ones I usually have on the weekends).
I made these blueberry oat bars on the weekend and not only are the STUNNING, they are outta control delish. It’s like having a bowl of breakfast in bar form. How perfect is that? They are transportable, keep well and they are very satisfying which in my case, is a miracle because I’m always hungry.
And of course, there is a story behind these bars which involves my current obsession – my new Cuisinart Food Processor.
I received it as a gift in December and it sat packaged up in my studio until last week. Here’s a little video on what transpired when I unboxed it. You already know I’m nuts, so I don’t see the point of hiding this from you. Check it out by clicking here → CuisinartOkay, time to get back to these bars. I’m of the belief that if you try something once, and it’s this good, you need to try it again. This recipe is so versatile you can add any combo of ingredients on top of this base. Experiment with other dried fruits and berries, weird seeds and perhaps a dash of something that is in your spice cupboard, which could make these YOUR signature bars.I’ve decided that I need to make them every week now. They’re THAT good.
- 2 cups old fashioned oats, large flake
- 1 cup sliced or slivered almonds, I used a combo of both
- 4 tablespoons agave or honey if you're not doing vegan
- 1 tablespoon solid coconut oil
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 2 bananas, the riper the banana, the sweeter the crust will be.
- 1½ teaspoons pure vanilla extract
- 1 scoop protein powder
- ½ cup old fashioned oats, large flake
- ¼ cup sliced or slivered almonds
- ¼ cup pumpkin seeds (pepitas)
- ¼ cup dried fruit, I used cranberries
- 1 cup fresh blueberries
- ¼ cup of almond milk (can use plain coconut, soy milk or rice milk)
- ¼ teaspoon ground cinnamon
- Preheat oven to 350°.
- Line 9 x 9 or 8 X 8 baking pan with parchment paper, lightly grease with coconut oil. If you are using the smaller pan like I did, you will end up with a thicker crust.
- Add all crust ingredients into food processor until completely combined and wet. This takes about 2 to three minutes.
- Pour into prepared pan and smooth out with spatula evenly in your pan.
- Bake the crust for 8-10 minutes.
- Combine ingredients in medium bowl and stir to combine.
- Removing pan from oven, spread topping evenly over and lightly press down into base.
- Bake an additional 15 minutes. Let cool completely before slicing.
- Can be stored in the refrigerator in a sealed container for up to one week.