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
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
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.
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.
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
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
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
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.
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.
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.
