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Lemon-Blueberry Oatmeal Bars Recipe

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Lemon-Blueberry Oatmeal Bars combine wholesome oats, fresh blueberries, and zesty lemon for a deliciously hearty breakfast or snack. These bars are filled with wholesome ingredients, offering a perfect balance of tartness and natural sweetness with a crunchy almond topping. Easily customizable with different berries or nuts, these bars are a satisfying handheld way to enjoy the flavors of a bowl of oatmeal.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 9 bars
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Dry Ingredients

  • 2 cups old-fashioned rolled oats
  • ½ cup chopped toasted almonds, divided (½ cup + 2 tablespoons)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda

Wet Ingredients

  • 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

Fruits

  • 1 cup fresh blueberries, divided (2/3 cup + 1/3 cup)

Instructions

  1. Mix dry ingredients: Stir oats, ½ cup chopped toasted almonds, baking powder, salt, and baking soda together in a large bowl, ensuring even distribution of leavening agents and nuts.
  2. Whisk wet ingredients: In a medium bowl, whisk together coconut milk (or low-fat milk), honey, unsweetened applesauce, egg, egg white, grated lemon zest, and vanilla extract until the mixture is well combined and smooth.
  3. Combine mixtures: Pour the wet mixture into the oat mixture and stir until fully blended. Fold in 2/3 cup of the fresh blueberries carefully to avoid breaking them.
  4. Let batter rest: Allow the mixture to stand at room temperature for 30 minutes, stirring occasionally to hydrate the oats and improve texture.
  5. Prepare baking pan: Preheat the oven to 350°F (175°C). Lightly coat an 8-inch square baking pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on all sides to easily lift the bars after baking.
  6. Assemble the bars: Spread the batter evenly into the prepared pan. Top with the remaining 1/3 cup blueberries and 2 tablespoons chopped almonds, gently pressing them into the surface for added texture and appearance.
  7. Bake: Place the pan in the oven and bake for 30 to 35 minutes, or until the bars are set and the edges begin to turn golden brown.
  8. Cool and cut: Remove the pan from the oven and let it cool on a wire rack for 10 minutes. Using the parchment paper overhangs as handles, lift the bars out of the pan and onto a cutting board. Slice into 9 evenly sized squares with a sharp knife.
  9. Serve: Enjoy the bars warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • For variety, substitute blueberries with raspberries or blackberries and swap almonds for toasted pecans or walnuts.
  • Bars can be refrigerated in an airtight container for up to 5 days and lightly reheated before serving.
  • Ensure eggs are at room temperature for better mixing and texture.
  • Letting the batter rest before baking allows oats to absorb moisture, improving chewiness.

Find it online: https://allcookedup.com/lemon-blueberry-oatmeal-bars-recipe/