These bars taste like an oatmeal cookie bar and are great for breakfast or snack. You can make them ahead too!
- 3/4 cup quick or instant oats (or rolled oats ground up in the food processor or blender)
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 tsp salt
- 1/4 cup melted coconut oil or butter
- 1/4 cup creamy unsweetened almond butter
- 1/4 cup maple syrup
- 1/2 cup grated carrot
- 1/2 cup blueberries
- Preheat the oven to 375 F. Line an 8×8-inch pan with parchment paper so it overhangs on two sides so the bars are easy to lift out once baked and cooled.
- Mix together all of the ingredients in a medium bowl except the blueberries. Stir in the blueberries.
- Press into the prepared pan so the batter is even and pressed to the edges.
- Bake for 24-26 minutes or until the edges are lightly golden brown and set.
- Cool fully. (Really, please cool until it’s cool to the touch! You can pop it into the fridge to speed this up if you’d like. It may crumble a bit if you slice when still warm.)
- Slice into bars and serve or store. I typically cut into 16 small squares, but you can cut them larger if desired.
Store in an airtight container for up to 5 days in the fridge. Freeze for up to 3 months in a freezer bag with as much air removed as possible.
Gluten-free: Use cup for cup flour instead of whole wheat flour.
You can use honey instead of maple syrup.
I prefer the texture of carrots that are grated at home on a box grater as they are finer than those you can buy at the store.
Fresh blueberries work better in this recipe (frozen ones can cause the batter to seize up and be hard to press into the pan).
Cool fully before slicing to prevent the bars from crumbling when slicing.
Keywords: oatmeal bars, healthy oatmeal bars