It’s almost blueberry season! You can whip up these snazzy, six ingredient snack bars in a jiffy! These tasty, good for you treats, are vegan, gluten-free and oil-free, so they’re perfect to serve for an easy dessert, afternoon snack, or breakfast pastry.

These easy and delicious baked goodies feature fresh berries and rolled oats, enhanced with walnuts for a bit a crunch. You can swap out the walnuts for sunflower seeds, pecans, or cashews instead, if desired.

1

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

2

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

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.

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

1

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

2

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

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.

Chef's note: Quick cooking rolled oats (not instant!) are preferred. They will provide a more moist and a softer texture in this recipe.

Blueberry, Oatmeal, and Walnut Snack Bars
Recipe from Chef Laura Theodore’s cookbook: Easy Vegan Home Cooking. Learn more about this wonderful book or purchase a signed copy HERE.

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