No-Bake Blueberry Oatmeal Bars
Delicious and nutritious no-bake blueberry oatmeal bars that combine oats, blueberries, and nut butter for a quick breakfast or snack.
Ingredients
Base Ingredients
- 2 cups rolled oats
- 1 cup blueberries (fresh or frozen) If using frozen, thaw and drain them first.
- 1/2 cup nut butter (such as almond butter or peanut butter) Ensure it's smooth for easier mixing.
- 1/4 cup honey or maple syrup Adjust sweetness to taste.
- 1/4 cup almond milk (or any milk of your choice) Use plant-based milk for vegan option.
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch salt
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Line an 8x8-inch baking dish with parchment paper for easy removal.
- In a large mixing bowl, combine the rolled oats, cinnamon, and salt. Stir until well mixed.
- In a separate bowl, mix the nut butter, honey (or maple syrup), almond milk, and vanilla extract. Stir until smooth and creamy.
- Pour the wet mixture into the dry ingredients. Mix until everything is evenly combined.
- Gently fold in the blueberries, taking care not to break them.
- Transfer the mixture into the prepared baking dish. Press it down firmly to create an even layer.
- Place the baking dish in the refrigerator for about 2 to 3 hours, or until the bars are firm.
- Once set, remove the bars from the dish using the parchment paper and cut into squares or rectangles.
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Notes
Store in an airtight container. Can last up to one week in the refrigerator or up to three months in the freezer.