Lemon-Blueberry Oatmeal Bars

4.1

(7)

5 Reviews

These lemon-blueberry oatmeal bars taste like a hearty bowl of oatmeal that you can hold in your hands. Each square is bursting with fresh blueberries and infused with lemon zest. Once you get the hang of this easy breakfast, try them with raspberries or blackberries or swap out the almonds for toasted pecans or walnuts for a different spin.

Tricia Manzanero Stuedeman

Updated on April 3, 2024

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Active Time:

25 mins

Total Time:

1 hr 35 mins

Servings:

Nutrition Profile:

Sesame-Free Diabetes-Friendly Dairy-Free Soy-Free High-Fiber Heart-Healthy Vegetarian Gluten-Free

Jump to Nutrition Facts

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Ingredients

2 cups old-fashioned rolled oats
½ cup chopped toasted almonds plus 2 tablespoons, divided
1 teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
½ cup well-stirred coconut milk or low-fat milk
4 ½ tablespoons honey
¼ cup unsweetened applesauce
1 large egg, at room temperature
1 large egg white, at room temperature
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 cup fresh blueberries, divided

Directions

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.

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
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.

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
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.

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
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.

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

To make ahead

Refrigerate in an airtight container for up to 5 days. Bring to room temperature or gently reheat in the microwave before serving.

Equipment

Parchment paper

Originally appeared: EatingWell.com, September 2023

Nutrition Facts (per serving)

192	Calories
6g	Fat
29g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 9
Serving Size 1 square
Calories 192
% Daily Value *
Total Carbohydrate 29g	11%
Dietary Fiber 4g	14%
Total Sugars 11g
Added Sugars 8g	16%
Protein 6g	12%
Total Fat 6g	8%
Saturated Fat 1g	5%
Cholesterol 21mg	7%
Vitamin A 67IU	1%
Vitamin C 6mg	7%
Vitamin D 11IU	3%
Folate 5mcg	1%
Vitamin K 3mcg	3%
Sodium 150mg	7%
Calcium 71mg	5%
Iron 2mg	11%
Magnesium 31mg	7%
Potassium 106mg	2%
Zinc 1mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.