Blueberry Breakfast Bars
Makes 3 Servings
Macros: 159 Cal, Fat 2g, Carbs 33g, Fibre 4g, Protein 4g
2/3 cup Blueberries (fresh or frozen, thawed)
1 1/3 tbsps Maple Syrup
1 tsp Arrowroot Powder
1 cup Oats (rolled, divided)
1/3 Banana (very ripe, mashed)
1 tbsp Water
Preheat the oven to 350°F (175°F). Line a baking pan with parchment paper.
In a bowl, smash the blueberries using the back of a fork. Combine with the maple syrup and arrowroot powder. Set aside.
Add half the oats to a food processor or blender to create oat flour. Transfer to a mixing bowl and combine with the remaining rolled oats, banana and water.
Firmly press half of the oat mixture into a thin even layer in the baking pan. Spread the blueberry mixture on top and then crumble the remaining oat mixture over top of the blueberry layer. Bake for 20 to 25 minutes, or until golden brown. Slice and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days. Freeze for up to one month.
Serving Size: One serving equals one square.
Baking Dish: An 8 x 8-inch baking dish was used to create the standard nine servings.
More Flavour: Add vanilla extract, substitute half the blueberries with another fruit such as peaches or strawberries.
Additional Toppings: Maple syrup, honey, yogurt or nut butter.
No Banana: Use applesauce or pear puree instead.