Recipe by Katie Mae
My Banana Blueberry Bars are one of my favorite whole food vegan treats, as I know they are for many others. Yes it’s a breakfast bar recipe, but they also make a convenient snack, or healthy dessert. These bars have rolled oats that give us lasting energy, unrefined sugars that provides natural sweetness, and fiber for good digestion. The powerful blueberries are extra loving to our body in countless ways, including benefits to the heart, brain, and eyes! Isn’t it nice to know you can have a delicious treat that supports your body at the same time.
I like to keep my recipes gluten-free for myself and any others that are sensitive to gluten. However, this recipe is only gluten-free if you purchase gluten-free rolled oats. Even though oats don’t contain gluten themselves, they is usually cross-contamination with wheat products being made in the same facility. So if you would like to make this a gluten-free recipe you can do so by buying certified gluten free oats. Bob’s Red Mill is a great company for gluten-free products.
If you’re looking for a healthy treat for your kids, you definitely want to try this recipe. Banana Blueberry Bars are a perfect treat for your kid’s lunch box or a to-go snack when they’re off to soccer practice. These bars can also be made into muffins just by using a muffin pan instead (see photo below). Note that baking time will be about 3-5 minutes less. Take them in for a classroom birthday celebration – the Moms will thank you and the teacher will love you! And with a yummy banana flavor and juicy blueberries, I’m sure your kids will love them as much as I do.
Makes 12 bars …OR 20-24 mini muffins!
Ready in minutes
Stores days in fridge
- 1 cup dates, pitted and halved
- 1½ cups apple juice
- 3 cup rolled oats, divided
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 ripe bananas, peeled
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries (frozen also works)
- ½ cup walnuts
1. In a small bowl, soak dates in apple juice for 10-15 minutes. Preheat oven to 375ºF. Lay a piece of parchment paper in a 9 x 9-inch baking pan, making sure the sides are covered. Cut slits in the corners of the paper so that the paper overlaps and is flat.
2. In a medium bowl, combine 2 cups of the rolled oats, cinnamon, and nutmeg. Mix and set aside. Remove dates from apple juice and set dates aside. Place bananas and vanilla extract into blender. Remove dates from apple juice and set aside. Add the strained juiced to the blender. Add the remaining 1 cup of rolled oats and blend until creamy. Add dates and pulse a few times until the dates are in small pieces.
3. Pour banana mixture into dry ingredient bowl. Mix well. Stir in blueberries and walnuts.
4. Using a spatula, pour the batter into a baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool at room temperature for 5-10 minutes before cutting and serving.
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