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ABOUT THE RECIPE:

Whip up Blueberry, Oatmeal, and Walnut Snack Bars in a flash using only six simple ingredients. Perfect to serve for an easy dessert or early morning treat, these scrumptious treats are good for you, too!

Makes 10 to 12 bars

2

INGREDIENTS:

3 medium very ripe bananas
3 tablespoons maple syrup
½ tablespoon vanilla extract
2 cups gluten-free, quick cooking or old fashioned rolled oats
½ cup chopped walnuts
1 rounded cup fresh blueberries

3

INSTRUCTIONS:

Preheat the oven to 375℉. Line an 8-inch or 9-inch square baking pan with unbleached parchment paper, leaving 3- to 4-inch "wings" on two opposite sides of the pan.

Put the bananas, maple syrup, and vanilla into a medium-sized bowl and mash with a potato masher or large fork into a chunky purée. Add the oats and walnuts and stir with a large spoon to combine. Gently fold in the blueberries.

4

Spread the dough in an even layer in the prepared pan and smooth out the top with a rubber spatula. Score the dough into 10 to 12 bars using a table knife. Bake for 30 to 40 minutes, or until the bars are firm to the touch and the edges are becoming golden.

5

Put the pan on a wire rack. Using the parchment paper "wings" as handles, carefully lift the bars out of the pan in one piece. Transfer to a wire rack and let cool for 15 minutes. Again, using the parchment paper "wings" as handles, transfer the bars to a cutting board and carefully cut into 10 to 12 individual bars, using a serrated knife. Stored in an airtight container in the refrigerator, the bars will keep for 2 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

Whip up Blueberry, Oatmeal, and Walnut Snack Bars in a flash using only six simple ingredients. Perfect to serve for an easy dessert or early morning treat, these scrumptious treats are good for you, too!

Makes 10 to 12 bars

2

INGREDIENTS:

3 medium very ripe bananas
3 tablespoons maple syrup
½ tablespoon vanilla extract
2 cups gluten-free, quick cooking or old fashioned rolled oats
½ cup chopped walnuts
1 rounded cup fresh blueberries

3

INSTRUCTIONS:

Preheat the oven to 375℉. Line an 8-inch or 9-inch square baking pan with unbleached parchment paper, leaving 3- to 4-inch "wings" on two opposite sides of the pan.

Put the bananas, maple syrup, and vanilla into a medium-sized bowl and mash with a potato masher or large fork into a chunky purée. Add the oats and walnuts and stir with a large spoon to combine. Gently fold in the blueberries.

4

Spread the dough in an even layer in the prepared pan and smooth out the top with a rubber spatula. Score the dough into 10 to 12 bars using a table knife. Bake for 30 to 40 minutes, or until the bars are firm to the touch and the edges are becoming golden.

5

Put the pan on a wire rack. Using the parchment paper "wings" as handles, carefully lift the bars out of the pan in one piece. Transfer to a wire rack and let cool for 15 minutes. Again, using the parchment paper "wings" as handles, transfer the bars to a cutting board and carefully cut into 10 to 12 individual bars, using a serrated knife. Stored in an airtight container in the refrigerator, the bars will keep for 2 days.

Blueberry, Oatmeal, and Walnut Snack Bars
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