This week enjoy lemon-blueberry oatmeal bars. This easy breakfast/snack is perfect for the busy month of September!
Active Time: 25 Mins Total Time: 1 her 35 Mins Servings: 9
Calories: 192kcal Carbohydrates: 29g Protein: 6g Fat: 6g
Ingredients/ Equipment:
- 2 cups old-fashioned rolled oats
- ½ cup chopped toasted almonds plus 2 tablespoons, divided
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ? teaspoon baking soda
- ½ cup well-stirred coconut milk or low-fat milk
- 4½ tablespoons honey
- ¼ cup unsweetened applesauce
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, divided
- Stir oats, 1/2 cup almonds, baking powder, salt and baking soda together in a large bowl. Whisk coconut milk (or low-fat milk), honey, applesauce, egg, egg white, lemon zest and vanilla in a medium bowl until well combined. Add the milk mixture to the oat mixture; stir until well combined. Fold in 2/3 cup blueberries. Let stand at room temperature for 30 minutes, stirring occasionally.
- Meanwhile, preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on all sides.
- Spread the mixture evenly in the prepared pan. Top with the remaining 1/3 cup blueberries and 2 tablespoons almonds, pressing gently into the surface.
- Bake until set and edges are starting to turn golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Using the parchment overhangs as handles, remove from the pan and cut into 9 bars using a sharp knife. Serve warm or at room temperature.
Original recipe can be found at eatingwell here!
