My friend and fellow cooking instructor, Katie Mae, came up with these delicious Banana-Blueberry Bars. They are moist and hearty, and contain no salt, oil or refined sugar. They make an ideal breakfast, traveling, or dessert snack.
This is a guest recipe by Katie Mae, whom I teach with at TrueNorth Health Center in Santa Rosa, CA. Katie Mae is a nutritionist and culinary educator. She holds a master’s degree in nutrition from Bastyr University. Katie Mae’s goal is to support and inspire people interested in adopting a plant-based diet and lifestyle. You can read more about her services and recipes at Plant-Based Katie.
- 1 cup medjool dates (about 7), pitted and diced
- 1½ cups apple juice
- 1 cup oat flour
- 2 cups rolled oats
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 medium ripe bananas, diced
- 1 teaspoon vanilla extract
- ¾ cup blueberries, frozen or fresh
- ½ cup walnuts
- Place pitted and diced dates in a bowl with the apple juice. Set aside and soak for at least 20 minutes.
- Preheat oven to 350 degrees. Line a 9x9 baking dish (see note below) with parchment paper, making sure the sides are lined as well (cut slits in the corners of the paper so that it overlaps).
- Combine the flour, oats, cinnamon, and nutmeg in a large bowl and set aside. Place the diced bananas, vanilla extract, apple juice, and dates into a blender and blend until creamy.
- Pour the banana mixture into the dry ingredient bowl and mix with a fork. Fold in the blueberries and walnuts. Pour the batter into your baking dish and smooth the top. Bake for 30 minutes. Test for doneness by poking bars with a fork or knife. It should come out clean. The top should be a light brown. Let cool for 5-10 minutes before cutting and serving.
For the oat flour, I grind rolled oats in my high-speed blender, but you can also use store-bought oat flour.
Try to get an apple juice with no added sugar.
The walnuts and/or blueberries may be omitted. If you do not have apple juice on hand, you can use water; the bars will be a little less sweet in this case.
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!