Blueberry Banana Oatmeal Bars (Print Version)

Wholesome bars with blueberries, banana, oats, and protein—perfect for a healthy grab-and-go start.

# Components:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup vanilla protein powder
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt
05 - 1 teaspoon baking powder

→ Wet Ingredients

06 - 2 large ripe bananas, mashed
07 - 1/4 cup honey or pure maple syrup
08 - 1/4 cup unsweetened applesauce
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 2 tablespoons melted coconut oil or unsalted butter

→ Mix-Ins

12 - 1 cup fresh or frozen blueberries (if frozen, do not thaw)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk rolled oats, protein powder, cinnamon, salt, and baking powder until evenly mixed.
03 - In a separate bowl, mash bananas thoroughly. Add honey or maple syrup, applesauce, eggs, vanilla extract, and melted coconut oil. Whisk until smooth.
04 - Pour wet mixture into dry ingredients and stir gently until just incorporated.
05 - Fold in blueberries carefully to avoid overmixing, preserving their integrity especially if frozen.
06 - Spread batter evenly into the prepared pan. Bake for 28 to 32 minutes, until bars are golden and a toothpick inserted in the center comes out clean.
07 - Allow bars to cool completely in the pan. Using the parchment overhang, lift out and cut into 12 bars.

# Expert Advice:

01 -
  • They taste like blueberry muffins but hold together in your hand, no crumbs in the car.
  • The banana keeps them soft for days without any weird aftertaste.
  • You can make them while coffee brews and still have time to sit down.
  • They're filling enough that you won't be hungry again an hour later.
02 -
  • If you skip the applesauce, they'll be dry and crumbly by the next day.
  • Frozen blueberries work great, but don't thaw them or they'll bleed into the batter.
  • Let them cool all the way or they'll fall apart when you slice them.
03 -
  • Line your pan with enough parchment overhang so you can lift the whole block out in one piece.
  • If the top starts browning too fast, tent it loosely with foil for the last few minutes.
  • Press the batter firmly into the corners so they bake evenly and hold their shape.
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