If you know anything at all about me then you know that I’m on a mission when it comes to breakfast. I’m constantly looking for ways to cram as much healthiness as humanly possible into something my kids will eat. Just check out my breakfast section on the recipes page to see for yourself. The Chocolate Banana Breakfast Cookies, Homemade Granola Bars, and Oatmeal Chocolate Chip Muffins have all become healthified family favorites. Now after much trial and error I can finally add another one to the list. These Blueberry Pecan Oat Bars are jammed full of some of the healthiest, most nutritious ingredients around. And we all love them, kids included!
Here are a few of the stars of my Blueberry Pecan Oat Bars – rolled oats and flax meal for a boost of fiber and Omega 3′s, dried blueberries for a nice dose of antioxidants, coconut oil for some healthy fat, and bananas for potassium and B6. That’s plenty of power to fuel you until lunch. Even better, you won’t find a single gram of refined sugar. These bars get their sweetness naturally from one of my favorite ingredients – dates. If you haven’t tried baking with dates you really should. They’re inexpensive, especially in bulk, and are easy to use. I love to grab a handful of dates when I’m craving something sweet — they’re a 100% guilt-free snack.
Making these Blueberry Pecan Oat Bars couldn’t be easier. The food processor does most of the work, then pour it into a pan and bake. Don’t save these just for breakfast though! They’re just as ideal for snacks and guilt-free desserts.
Blueberry Pecan Oat Bars
makes 8 large bars or 12 smaller squares
1/2 cup old fashioned rolled oats (use gluten free if necessary)
1/2 cup natural peanut butter (or almond butter)
1/4 cup extra virgin coconut oil, melted
1 teaspoon high quality vanilla extract
2 tablespoons flax seed meal
1/2 cup unsweetened coconut flakes
1 teaspoon ground cinnamon
1/4 teaspoon aluminum free baking powder
2 ripe bananas (the more brown spots the better)
1 cup dates, packed
1 cup dried blueberries
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Grease an 11×7 baking dish with butter or line with parchment paper. Set aside.
Place oats, peanut butter, coconut oil, vanilla, flax seed meal, coconut flakes, cinnamon, baking powder, and bananas in the bowl of a food processor. Process until smooth, about 1 minute.
Add dates to the mixture in the food processor and process again until smooth, about 1 more minute.
Using a wooden spoon gently stir in blueberries and pecans.
Spread mixture into prepared pan using the wooden spoon to smooth the top. Bake for 15-20 minutes, or until top if firm to the touch.
Place pan onto a wire rack and let cool for 5 minutes, then cut into bars or shapes and let cool completely on the wire rack. Store in an airtight container on the counter for about 3 days or in the refrigerator for up to 5 days.
An Our Family Eats original recipe
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