ABOUT THE RECIPE:
Whip up Blueberry, Oatmeal, and Walnut Snack Bars in a flash using only six simple ingredients. These vegan and gluten-free goodies are perfect to serve for an easy dessert or early morning treat. They're scrumptious sweets that are good for you, too!
Makes 10 to 12 bars
INGREDIENTS:
3 medium very ripe bananas
3 tablespoons maple syrup or date syrup
½ tablespoon vanilla extract
2 cups quick cooking rolled oats (preferred) or old fashioned rolled oats (use gluten-free if needed, see note)
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.
Chef's note: Quick cooking rolled oats (not instant!) are preferred. They will provide a more moist and a softer texture in this recipe.
Ingredients
Directions
ABOUT THE RECIPE:
Whip up Blueberry, Oatmeal, and Walnut Snack Bars in a flash using only six simple ingredients. These vegan and gluten-free goodies are perfect to serve for an easy dessert or early morning treat. They're scrumptious sweets that are good for you, too!
Makes 10 to 12 bars
INGREDIENTS:
3 medium very ripe bananas
3 tablespoons maple syrup or date syrup
½ tablespoon vanilla extract
2 cups quick cooking rolled oats (preferred) or old fashioned rolled oats (use gluten-free if needed, see note)
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.
Chef's note: Quick cooking rolled oats (not instant!) are preferred. They will provide a more moist and a softer texture in this recipe.