Ingredients
Directions
Preheat the oven to 350°F and line a square metal pan with parchment paper. Set aside.
In a small bowl, combine the blueberries, lemon juice, zest, maple syrup, vanilla extract, and cornstarch. Set aside.
In a food processor, pulse 1 cup oats until it forms a fine powder.
Transfer to a bowl and whisk together the remaining 1 cup oats, baking powder, cinnamon.
Add the mashed bananas and stir to combine.
Transfer half of the oat mixture to the baking pan and press down firmly.
Top with Blueberry Filling, then crumble the remaining oat mixture on top.
Bake for 25–35 minutes, then let cool.
Refrigerate for 1 hour before cutting into bars.
Chef's Notes
Sugar-free
Use date paste in place of maple syrup.
Ingredients
Directions
Preheat the oven to 350°F and line a square metal pan with parchment paper. Set aside.
In a small bowl, combine the blueberries, lemon juice, zest, maple syrup, vanilla extract, and cornstarch. Set aside.
In a food processor, pulse 1 cup oats until it forms a fine powder.
Transfer to a bowl and whisk together the remaining 1 cup oats, baking powder, cinnamon.
Add the mashed bananas and stir to combine.
Transfer half of the oat mixture to the baking pan and press down firmly.
Top with Blueberry Filling, then crumble the remaining oat mixture on top.
Bake for 25–35 minutes, then let cool.
Refrigerate for 1 hour before cutting into bars.
