Blueberry Oat Breakfast Bars
Oat Layer
- 2 1/2 cups (225 g) rolled oats, divided
- 3/4 cup (175 mL) mashed very ripe banana
- 1/4 cup (26 g) flaxseed meal
- 3 tablespoons (45 mL) water
- 1/4 teaspoon fine sea salt
- 2 cups (500 mL) blueberries (fresh, or frozen (thawed)
- 1 tablespoon tapioca starch or arrowroot starch (cornstarch will work, too)
- Pinch of sea salt (optional)
Preheat oven to 350F (175C). Line an 8 inch (20 cm) square baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
Oat layers: In a food processor, process 1 and 1/2 cups (135 g) of the oats into a fine flour. In a large bowl, combine (use a fork) the oat flour, remaining 1 cup (90 g) oats, banana, flaxseed meal, water and salt until combined and crumbly.
Filling: In a large bowl, coarsely crush the blueberries with a fork. Sprinkle the arrowroot over berries and stir to combine. If desired, add a pinch of salt.
Assembly: Firmly press half of the oat mixture into the prepared pan, evenly tamping down. Evenly spread with the blueberry filling. Coarsely crumble remaining oat mixture over filling.
Bake in the preheated oven for 25 to 30 minutes or until filling is bubbly and topping is golden. Cool completely, in the pan, on a wire rack. Refrigerate until cold.
Remove from pan and cut into 16 bars.