Ingredients
2 cups organic rolled oats
1 tsp baking powder
½ tsp ground cinnamon
2 bananas (very ripe, mashed)
Blueberry Filling
2 cups blueberries (fresh or frozen)
½ organic lemon (juice and zest)
1 tbsp pure maple syrup (or date paste, link in Chef's Notes)
1 tsp vanilla extract
1 tsp organic cornstarch
Directions
1
Preheat the oven to 350°F and line a square metal pan with parchment paper. Set aside.
2
In a small bowl, combine the blueberries, lemon juice, zest, maple syrup, vanilla extract, and cornstarch. Set aside.
3
In a food processor, pulse 1 cup oats until it forms a fine powder.
4
Transfer to a bowl and whisk together the remaining 1 cup oats, baking powder, cinnamon.
5
Add the mashed bananas and stir to combine.
6
Transfer half of the oat mixture to the baking pan and press down firmly.
7
Top with Blueberry Filling, then crumble the remaining oat mixture on top.
8
Bake for 25–35 minutes, then let cool.
9
Refrigerate for 1 hour before cutting into bars.
Chef's Notes
Sugar-free
Use date paste in place of maple syrup.
Ingredients
2 cups organic rolled oats
1 tsp baking powder
½ tsp ground cinnamon
2 bananas (very ripe, mashed)
Blueberry Filling
2 cups blueberries (fresh or frozen)
½ organic lemon (juice and zest)
1 tbsp pure maple syrup (or date paste, link in Chef's Notes)
1 tsp vanilla extract
1 tsp organic cornstarch
