Try this Blueberry Banana Oat Bars recipe, or contribute your own.
- Carbohydrate 18.5856385431003 g
- Cholesterol 0 mg
- Fat 1.12368750000427 g
- Fiber 2.65033337553342 g
- Protein 2.13081666666667 g
- Saturated Fat 0.189532083334103 g
- Serving Size 1 1 Serving (64g)
- Sodium 1.44593750019232 mg
- Sugar 15.9353051675669 g
- Trans Fat 0.234221666666667 g
- Calories 89 calories
Step-by-step
- Add blueberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5-15 minutes depending on whether or not they were thawed first. Bring to a boil, stirring occasionally, until berries begin to break down and thicken, about 5 -10 minutes. Use your spoon or a potato masher to break them apart further if desired.
- Stir in the chia seeds and vanilla, continuing to cook for another 5 minutes. Remove from heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I'm planning on making these bars.
- Preheat oven to 375F and prepare an 8x8 baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
- Place 1 cup of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats and baking powder, mixing well.
- Add the mashed bananas, maple syrup, and vanilla extract, and mix until everything is well combined and a dough is formed.
- Transfer ? of the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly. Spoon chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within ¼ of the edge to prevent the jam from burning. Sprinkle remaining oat mixture on top, breaking up bigger chunks and pressing down lightly.
- Bake for 30 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.
Visual and textural indicators provide the most reliable measure of readiness when baking fruit-filled oat bars. Professional kitchens rely on specific physical cues rather than arbitrary timers to determine when structural starches are fully set. Baking these squares requires careful attention to the moisture exchange between the fruit layer and the surrounding dough. Utilizing chia seeds as a natural gelling agent prevents excess liquid from turning the base soggy. Achieving optimal results involves mastering a few targeted kitchen practices:
- Process half of the rolled oats into a fine flour using a high-powered blender to create a cohesive matrix that holds the bars together without requiring gluten.
- Reduce frozen blueberries on the stovetop until the natural pectin activates, yielding a thick jam that will not leak during the thirty-minute bake at 375 degrees Fahrenheit.
- Leave a quarter-inch border around the perimeter when spreading the jam to protect the edges from burning against the baking dish.
- Allow the pan to cool completely before slicing, as residual heat is necessary for the starches to finish firming up.
Proper cooling transforms a crumbly pan into clean, portable squares. Storing the finished pieces in an airtight container at room temperature preserves their structural integrity for up to three days.
