bars - wild blueberry + pomegranate oatmeal breakfast bars

By tinathorn

Ingredients

• 1 cup of oat flour
• 2 cups of rolled oats (not instant)
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of salt
• 1/4 cup of chia seeds
• 1 egg, lightly beaten
• 1/2 cup of maple syrup
• 1 ripe bananna, smashed
• 2 teaspoons of vanilla
• 1 teaspoon of almond extract
• 1 cup of almond or coconut milk (unsweetened)
• 1/2 cup of wild blueberries (if frozen, be sure to defost by leaving out in a strainer)
• 1/2 cup of pomegranates
• 1/2 cup of almonds, roughly chopped

Details

Adapted from whatscookinggoodlooking.com

Preparation

Step 1

Pre-heat the oven to 350º, and oil a 8x8" or 9"x11" baking dish, and line with a piece of parchment.
In a large bowl, mix together the dry ingredients.
Then, in a medium sized bowl mix together the wet ingredients.
Add the wet ingredients to the dry ingredients and mix until everything is combined, making sure there are no clumps.
Gently fold in the blueberries and pomegranates.
Pour the mixture into the prepared baking pan, and sprinkle the chopped almonds on top. If you like, you can also add a few more berries and pomegranates to the top.
Bake for 30-40 minutes. Remove and allow to cool for 10 minutes before slicing and removing from the pan. You can enjoy these warm, at room temperature, or chilled. They should keep in an air-tight container in the fridge for 5-7 days.