- 1 cup medjool dates (about 7), pitted and diced
- 1 1/2 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
- 3/4 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.
I didn't have a 9x9 pan, so I used my 9x13 pan and just cooked them for a little less time (about 25 minutes). Any size pan would work, just be sure to decrease the cooking time as bars get thinner.
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.
- Serving Size: 1/24th recipe (1 bar)
- Calories: 101
- Sugar: 8.6g
- Sodium: 1.7mg
- Fat: 2.2g
- Saturated Fat: 0.3g
- Carbohydrates: 19.4g
- Fiber: 2.4g
- Protein: 2.2g
- Cholesterol: 0