Low-Sugar Blueberry Oatmeal Bars Recipe for Breakfast, Dessert or Snacking (4 Ingredients) by Jan Mostrom

I try to feed myself and my family delicious, healthy, nutrient-dense foods. But when we want something sweet, those parameters can be hard to keep. That’s why we love this healthy blueberry oatmeal bars recipe that's low in sugar and a wonderful snack, breakfast or dessert.

This healthy blueberry oatmeal dessert bars recipe relies on ripe bananas and a touch of maple syrup for their sweetness. Combined with the oats and blueberries, which are superfoods, the bars become a delicious snack, light breakfast or even dessert that is filling but not too sweet. Plus check out the health benefits of oatmeal, the health benefits of blueberries and the health benefits of bananas.

Here is your gluten-free shopping list for this fresh blueberries recipe: ripe bananas, quick oats, maple syrup and fresh blueberries. Yes, just four ingredients!

Cooking Tips

• Quick oats are regular oats just smaller pieces. I made my own in an high-speed blender, but make sure to not over-blend or you'll have oat flour! Re-measure to get just the amount you need according to the recipe.
  

• Feel free to adjust the maple syrup up or down to make these bars sweeter or not too sweet at all. I thought a really ripe banana and 4 tablespoons was just the right amount!

• You can add 1 or 2 teaspoons of sugar to the blueberries to add more sweetness.

• If you don't have a high-speed blender, mash the blueberries with a fork and then put them into your blender. No blender? Just use a fork to really mash the fruit into small pieces.

Serve these moist oatmeal bars with fresh blueberries for breakfast, brunch, dessert or as a sweet, energizing snack.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
Servings: 16

Ingredients

• 1 1/4 cups mashed ripe bananas (use very ripe bananas)
• 2 1/2 cups quick rolled oats (not regular rolled oats)
• 2 - 4 tablespoons maple syrup (or to taste)
• 1 1/4 cups fresh blueberries

Here's how to make it: 

1. Measure a large piece of parchment over the top of an 8x8-inch pan. You'll want the sheet to hang over a bit once the bars are inside to allow easy removal. Set aside.
   
2. Preheat oven to 350 degrees F. Mix mashed bananas, quick oats and maple syrup together in a bowl. (I used 4 tablespoons of maple syrup and the bars were just mildly sweet. Adjust the maple syrup to your preference. If the mixture seems too wet add a bit more oats to bind. If it seems too dry add a bit more mashed bananas. Make sure to mash the bananas well!)
   
3. Press half of the mixture onto the bottom of the prepared pan.
   
4. In a high speed blender add the blueberries.
   
5. Blend until they become a thick liquid. (There will be pieces of skin but make sure to blend so there are no whole blueberries left.)
   
6. Pour the blueberries on top of the oats. Use a spatula to spread evenly to the edge of the oats. (Make sure to make puree right before you want to add it to the oats. If the blueberries sit they become thick and hard to spread.) Spread the second half of the oat mixture onto a piece of parchment to fit the top of the blueberry mixture. Use your fingers to press it into the correct size then gently transfer it to the top of the blueberries. (You might need a rubber spatula to help and don’t worry if it breaks apart, you can just use your fingers to press it back together. Make sure not to press to hard as you don’t want the blueberry mixture to come out the sides.)
   
7. Place the pan in the oven and bake for 30 minutes or until the top is golden brown. The top should look cooked and dry.
   
8. Cool for 15 minutes before cutting into squares. Enjoy! Store the bars in an airtight container to keep them fresh.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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