Blueberry-Hazelnut Breakfast Bars

These bars make a great grab ‘n’ go breakfast or snack. If you don’t have blueberries on hand, try other dried fruits, such as raisins, cranberries, or cherries. Likewise, hazelnuts can be substituted with almonds or walnuts. The bars will keep in an air-tight container at room temperature for two to three days...though they usually disappear more quickly than that!

Yields 12 bars      Prep time: 15 minutes            Cook time: 20 minutes

Ingredients

3 very ripe bananas, mashed
1/4 cup coconut oil, melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 1/2 cups rolled oats (not instant)
1 cup shredded coconut
1 tablespoon ground flax
1/2 teaspoon salt
3/4 cups coarsely chopped hazelnuts
1/2 cup dried blueberries

Procedure

1.     Preheat oven to 350 degrees. 

2.     Combine bananas, coconut oil, maple syrup, and vanilla extract in a medium-sized bowl and mix until well combined. 

3.     Combine oats, shredded coconut, flax, salt, hazelnuts, and blueberries in a separate bowl and mix well until combined. 

4.     Combine dry and wet ingredients in one bowl. Mix well with a spatula until evenly incorporated.

5.     Line 9” x 9” pan with parchment paper. Spread mixture out in an even layer. 

6.     Bake for 25-30 minutes or until lightly golden brown. Let cool to room temperature.

7.     Once cool, cut into 12 bars. 

Baby food: This recipe has several choking hazards, and is not appropriate for babies. Instead, combine cooked oats, banana and a bit of coconut oil into a wonderful breakfast food.