Gluten and Dairy Free Blueberry Oat Breakfast Bars
Recipe type: Gluten Free, Dairy Free, Vegan
Serves: 9
  • 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
  1. Preheat oven to 350°.
  2. 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.
  3. Add all crust ingredients into food processor until completely combined and wet. This takes about 2 to three minutes.
  4. Pour into prepared pan and smooth out with spatula evenly in your pan.
  5. Bake the crust for 8-10 minutes.
  6. Topping:
  7. Combine ingredients in medium bowl and stir to combine.
  8. Removing pan from oven, spread topping evenly over and lightly press down into base.
  9. Bake an additional 15 minutes. Let cool completely before slicing.
  10. Can be stored in the refrigerator in a sealed container for up to one week.