Lemon-Blueberry Oatmeal Bars

 Ingredients

2 cups old-fashioned rolled oats

½ cup chopped toasted almonds plus 2 tbsp, divided

1 tsp baking powder

¼ tsp salt

⅛ tsp baking soda

½ cup well-stirred coconut milk or low-fat milk

4½ tbsp honey

¼ cup unsweetened applesauce

1 large egg, at room temperature

1 large egg white, at room temperature

1 tbsp grated lemon zest

1 tsp vanilla extract

1 cup fresh blueberries, divided

 

Instructions

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.  

 

 

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