Active Time:25 minsTotal Time:1 hr 35 minsServings:9Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 35 minsServings:9
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:9
Servings:
9
Jump to Nutrition Facts
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Cook Mode(Keep screen awake)Ingredients2cupsold-fashioned rolled oats½cupchopped toasted almondsplus2tablespoons,divided1teaspoonbaking powder¼teaspoonsalt⅛teaspoonbaking soda½cupwell-stirred coconut milkorlow-fat milk4½tablespoonshoney¼cupunsweetened applesauce1largeegg, at room temperature1largeegg white, at room temperature1tablespoongrated lemon zest1teaspoonvanilla extract1cupfresh blueberries, divided
Cook Mode(Keep screen awake)
Ingredients
2cupsold-fashioned rolled oats
½cupchopped toasted almondsplus2tablespoons,divided
1teaspoonbaking powder
¼teaspoonsalt
⅛teaspoonbaking soda
½cupwell-stirred coconut milkorlow-fat milk
4½tablespoonshoney
¼cupunsweetened applesauce
1largeegg, at room temperature
1largeegg white, at room temperature
1tablespoongrated lemon zest
1teaspoonvanilla extract
1cupfresh blueberries, divided
DirectionsStir 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.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfMeanwhile, 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.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfSpread the mixture evenly in the prepared pan. Top with the remaining 1/3 cup blueberries and 2 tablespoons almonds, pressing gently into the surface.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfBake 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.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfTo make aheadRefrigerate in an airtight container for up to 5 days. Bring to room temperature or gently reheat in the microwave before serving.EquipmentParchment paperOriginally appeared: EatingWell.com, September 2023
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.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfMeanwhile, 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.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfSpread the mixture evenly in the prepared pan. Top with the remaining 1/3 cup blueberries and 2 tablespoons almonds, pressing gently into the surface.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfBake 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.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfTo make aheadRefrigerate in an airtight container for up to 5 days. Bring to room temperature or gently reheat in the microwave before serving.EquipmentParchment paper
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.
To make ahead
Refrigerate in an airtight container for up to 5 days. Bring to room temperature or gently reheat in the microwave before serving.
Equipment
Parchment paper
Originally appeared: EatingWell.com, September 2023
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Nutrition Facts(per serving)192Calories6gFat29gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
