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Oatmeal Blueberry Bars

November 20, 2020 By Talya Tate Boerner 4 Comments

Blueberry Oatmeal Bars

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.

Print
Oatmeal Blueberry Bars

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

  1. Preheat oven to 350 degrees. Spray 8x8 baking pan with oil.
  2. In large bowl, mix together first six (dry) ingredients.
  3. In separate bowl, mix remaining ingredients other than blueberries.
  4. Pour wet ingredients into dry, mix, then carefully fold blueberries into batter.
  5. Pour batter into pan and bake approximately 40 minutes, until toothpick inserted in the center comes out clean.
  6. Let pan cool 5 minutes before cutting oatmeal blueberry bars into squares.
3.1
https://gracegritsgarden.com/2020/11/oatmeal-blueberry-bars.html

Yummy but not Sweet…

blueberry oatmeal bars

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.

Filed Under: Food & Recipes Tagged With: Breakfast, gluten-free, healthy recipes, healthy treats

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Comments

  1. Suzy Taylor Oakley says

    November 20, 2020 at 7:37 am

    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. ๐Ÿ™‚

    Can’t wait to try these!

    Reply
    • Talya Tate Boerner says

      November 20, 2020 at 8:28 am

      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.

      Reply
  2. Suzy Taylor Oakley says

    November 20, 2020 at 8:31 am

    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. ๐Ÿ™‚

    Reply
    • Talya Tate Boerner says

      November 21, 2020 at 8:33 am

      I try to avoid gluten and lactose. Trying to add fiber without too many carbs is a trick sometimes.

      Reply

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Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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