Gluten and Dairy Free Blueberry Oat Breakfast Bars
Try this Gluten and Dairy Free Blueberry Oat Breakfast Bars recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 cup fresh blueberries
- topping:
- crust
- 1 1/2 teaspoons pure vanilla extract
- 1 scoop protein powder
- 2 cups old fashioned oats large flake
- 1 cup sliced or slivered almonds i used a combo of both
- 4 tablespoons agave or honey if you're not doing vegan
- 1 tablespoon solid coconut oil
- 2 bananas, the riper the banana the sweeter the crust will be.
- 1/2 upold fashioned oats large flake
- 1/4 upsliced or slivered almonds
- 1/4 uppumpkin seeds (pepitas)
- 1/4 cup dried fruit i used cranberries
- 1/4 upof almond milk (can use plain coconut soy milk or rice milk)
- 1/4 easpoonground cinnamon
- Carbohydrate 28.1153296296296 g
- Cholesterol 0 mg
- Fat 7.90350148148148 g
- Fiber 3.66295196201183 g
- Protein 3.88894333333333 g
- Saturated Fat 1.86270425925926 g
- Serving Size 1 1 Serving (63g)
- Sodium 106.371814814815 mg
- Sugar 24.4523776676178 g
- Trans Fat 0.555666703703703 g
- Calories 197 calories
Preheat oven to 350°.Line 9 x 9 or 8 X 8 baking pan with parchment paper, lightly grease with coconut oil. If you are using the smaller pan like I did, you will end up with a thicker crust.Add all crust ingredients into food processor until completely combined and wet. This takes about 2 to three minutes.Pour into prepared pan and smooth out with spatula evenly in your pan.Bake the crust for 8-10 minutes.Topping:Combine ingredients in medium bowl and stir to combine.Removing pan from oven, spread topping evenly over and lightly press down into base.Bake an additional 15 minutes. Let cool completely before slicing.Can be stored in the refrigerator in a sealed container for up to one week.
