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Blueberry Oat Breakfast Bars

Ingredients

Ingredients Crust:

  • 2 cups rolled oats dry I use gluten-free
  • 1 cup sliced almonds
  • 6 Tbsp raw honey or pure maple syrup
  • 2 Tbsps unrefined coconut oil
  • 1 tsp sea salt
  • 1.5 tsp cinnamon
  • 2 medium bananas
  • 2 tsp vanilla
  • 1 scoop Vanilla Whey Protein

Topping:

  • 1/2 cup rolled oats dry gluten-free
  • 1/4 cup sliced almonds
  • 1/2 cup pumpkin seeds pepitas
  • 1.5 cups fresh organic blueberries
  • 1/2 cup unsweetened coconut milk or milk of choice
  • 1/2 tsp cinnamon

Instructions

Instructions For the crust:

  • Preheat oven to 375 degrees f.
  • Line 9 x 13 baking pan with parchment, then lightly grease with coconut oil
  • Add all crust ingredients in to your food processor, completely combined
  • Pour into prepared pan and smooth with spatula.
  • Bake 10 minutes.

Topping:

  • Stir to combine topping ingredients in a medium bowl.
  • Remove pan from oven; spread topping over the crust, and lightly press down.
  • Bake an additional 15-20 minutes until very lightly browned, and blueberries are bubbling.
  • Let cool, and gently slice into 15 bars.
  • Prep ahead! These store well in the refrigerator in a sealed container for one week.