In my constant quest to add fiber to my diet, I made oatmeal blueberry bars this week. I followed this recipe from Eat Yourself Skinny (what a fun name!), making a few substitutions for things I didn’t have and was too lazy to go buy.
We were completely out of milk. Sort of a requirement for baking, right? Of course, I could have walked down to the Co-op for more milk, but by the time I realized it, I had already mixed half the ingredients together. (See? I didn’t follow my own advice of assembling all the ingredients before starting.)
Oopsie.
Sometimes we have to be flexible and willing to experiment.
Ingredients
- 1 cup quick oats
- 1 cup oat flour (simply made by processing 1 cup steel cut oats in blender)
- 2 Tbsp brown sugar
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 eggs
- 1/2 cup Greek Yogurt (original recipe called for 1/2 cup Almond Milk)
- 1/4 cup liquid coconut oil
- 2 tsp Agave (original recipe called for 1/3 cup honey)
- 1 1/2 tsp vanilla
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees. Spray 8x8 baking pan with oil.
- In large bowl, mix together first six (dry) ingredients.
- In separate bowl, mix remaining ingredients other than blueberries.
- Pour wet ingredients into dry, mix, then carefully fold blueberries into batter.
- Pour batter into pan and bake approximately 40 minutes, until toothpick inserted in the center comes out clean.
- Let pan cool 5 minutes before cutting oatmeal blueberry bars into squares.
Yummy but not Sweet…
These Oatmeal Blueberry Bars are not sweet. If you are looking for a sugary dessert, this isn’t it. This is a great recipe for those trying to add fiber and a healthy bite to your day without excess carbs or gluten (I use Bob’s Red Mill oats).
To add sweetness, you could add a dollop of yogurt or cream to the top, or a drizzle of honey.
I used frozen blueberries, adding them to the batter without thawing. I suspect other berries would work well too.
Holidays!
This is my favorite time of year. I love most everything about the holidays. BUT during the season of pies and sugar plums, I have to work extra hard to be kind to my body. If I don’t, my body rebels. And you don’t want to know about that.
Grace Grits and Gardening
Farm. Food. Garden. Life.
Totally gonna make these today. I have everything the original recipe calls for. (I had to give up cow’s milk a few years ago, and I have almond and coconut milk on hand!) I’m so glad you mentioned using frozen blueberries, because I was wondering about that as I read the recipe. I don’t have fresh, only frozen. 🙂
Can’t wait to try these!
I think it’s a keeper recipe for sure. I will make the original recipe next time to see the difference. I often substitute Greek Yogurt for milk.
I also try to avoid grains in general, but an occasional oatmeal bar won’t kill me (I hope!). Having an autoimmune disease makes everything a challenge. 🙂
I try to avoid gluten and lactose. Trying to add fiber without too many carbs is a trick sometimes.