lemon blueberry oatmeal bars
Lemon Blueberry Oatmeal Bars
These lemon-blueberry oatmeal bars taste like a hearty bowl of oatmeal that you can hold in your hands. Each square is bursting with fresh blueberries and infused with lemon zest. Once you get the hang of this easy breakfast, try them with raspberries or blackberries or swap out the almonds for toasted pecans or walnuts for a different spin.
Ingredients:
- 2 cups old-fashioned rolled oats
- ½ cup chopped toasted almonds plus 2 tablespoons, divided
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup well-stirred coconut milk or low-fat milk
- 4½ tablespoons honey
- ¼ cup unsweetened applesauce
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, divided
Directions:
- 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.
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