Blueberry Oatmeal Breakfast Bars

Culinary Director, Executive Chef David Speight created this recipe for Blueberry Fest in 2019.

Yield: Four Servings

Ingredients

Base Layer

• 1 ripe banana, mashed
• 1/4 cup brown rice syrup (or maple syrup/agave nectar)
• 1 tablespoon unsweetened applesauce
• 1 tablespoon unrefined coconut oil (not melted)
• 1 1/2 teaspoon vanilla extract
• 2 cups gluten free rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt

Topping

• 1/2 cup gluten free rolled oats
• 2 tablespoons chia seeds
• 2 tablespoons hemp seeds
• 1/4 teaspoon ground cinnamon
• 2 tablespoons brown rice syrup (or maple syrup/agave nectar)
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• 1 cup fresh blueberries
• 1/4 cup crushed almonds (or any kind of nut)

Method

Prepare Base Layer

1. Preheat oven to 350 degrees F. Line a 9x9in square pan with parchment paper and lightly grease with nonstick spray or coconut oil.
2. In a mixing bowl, using a hand mixer, mix the banana, brown rice syrup, applesauce, coconut oil and vanilla extract until smooth. Mix in the oats, cinnamon and salt until well combined. Mixture will be wet.
3. Transfer the base layer into the square pan.
4. Smooth it out with a spatula and press down evenly.
5. Bake for 9-11 minutes.

Prepare Topping

1. In the same mixing bowl, combine all the ingredients for the topping layer until well combined. Remove the pan from oven.
2. Pour topping layer over and spread it out evenly, pressing it down into the base layer with a spatula.
3. Bake for an additional 15 minutes.
4. Allow the bars to cool and set for 15-20 minutes before slicing the squares. Store in refrigerator.