Breakfast
Lemon-Blueberry Oatmeal Bars
Toasted oats and almonds bake into chewy, golden bars that cradle juicy blueberries and lively lemon zest. Each bite tastes nutty and bright, with a gentle honey sweetness and soft, satisfying texture.
- Total
- 55 min
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 9
Nutrition per Serving
- Calories
- 192
- Protein
- 6g
- Carbs
- 29g
- Fat
- 6g
- Fiber
- 4g
- Sugar
- 11g
- Sodium
- 150mg
Ingredients
- 2 cup old-fashioned rolled oats
- 1/2 cup chopped toasted almonds plus 2 tablespoons, divided
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/2 cup well-stirred coconut milk or low-fat milk
- 4 1/2 tbsp honey
- 1/4 cup unsweetened applesauce
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1 tbsp grated lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries, divided
Instructions
- Stir oats, 1/2 cup almonds, baking powder, salt and baking soda together in a large bowl. Whisk coconut milk (or low-fat milk), honey, applesauce, egg, egg white, lemon zest and vanilla in a medium bowl until well combined. Add the milk mixture to the oat mixture; stir until well combined. Fold in 2/3 cup blueberries. Let stand at room temperature for 30 minutes, stirring occasionally.
- Meanwhile, preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on all sides.
- Spread the mixture evenly in the prepared pan. Top with the remaining 1/3 cup blueberries and 2 tablespoons almonds, pressing gently into the surface.
- Bake until set and edges are starting to turn golden, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes. Using the parchment overhangs as handles, remove from the pan and cut into 9 bars using a sharp knife. Serve warm or at room temperature.