Fruit ‘n’ Oats Breakfast and Snack Bar ~ Gluten, Corn, and Soy-Free
Fruit ‘n’ Oats Breakfast and Snack Bars are another great way to use those spotted bananas. I can hardly wait for breakfast so I can eat another one.
These are perfect for snacks, too! A thick berry filling sandwiched between a nutty oat crust and a topping. Just like a fruit crisp, but without all the extra fat.
What’s so great about fruit?
Fruit Provides:
- Fiber
- Vitamins
- Minerals
- Protects you from cancer and heart disease
Do you prefer Blueberry, Raspberry, or Marionberry bars? You could also mix them for a double-berry breakfast bar. This is my favorite!
These oat and fruit bars are a healthy, low-fat choice. The whole recipe uses just one tablespoon of coconut oil.
Nuts are optional, but please add them unless you have a nut allergy. Nuts contain omega-3 fatty acids and antioxidants, adding a nice crunch to these breakfast bars.
For 3 WW points, plus cut bars into 12 servings, omitting the chopped walnuts and unsweetened coconut.
To Make Fruit ‘n’ Oats Breakfast and Snack Bars, You Will Need These Ingredients:
- Berries ~ frozen or fresh if they are juicy
- Ground flaxseeds
- Walnuts (omit for WW and nut-free diets)
- Unsweetened coconut (omit for WW option)
- Spotted bananas ~ no spots for Low FODMAP
- Old-fashioned oats, certified gluten-free if needed
- Oat flour, certified gluten-free if needed
- Cinnamon
- Salt
- Pure maple syrup
- Coconut oil
Serve them up and enjoy!
**Freeze any leftovers you won’t eat in the next few days.
Enjoy!
Fruit 'n' Oats Breakfast and Snack Bar
Ingredients
- 2 cups frozen berries thawed ~ fresh if juicy
- 2 Tbsp ground flaxseeds
- 2 Tbsp chopped walnuts omit for WW and nut-free diets
- 2 Tbsp unsweetened coconut omit for WW option
- 2 medium spotted bananas mashed ~ green for Low FODMAP
- 1 cup old fashioned oats gluten-free if needed
- 1 cup oat flour gluten-free if needed
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 Tbsp pure maple syrup
- 1 Tbsp coconut oil melting is not necessary
Instructions
- Preheat oven to 350
- Prepare an 8"x 8" pan with a non-stick spray
- In a small bowl sprinkle ground flaxseeds over thawed berries.
- In a medium mixing bowl add all nine of the rest of the ingredients. Mix together well. Set aside 3/4 cup of oat mixture for the topping.
- Spread the remaining oat mixture in the bottom of the prepared baking pan and press down evenly.
- Pour berry mixture over bottom crust. Drop spoonfuls of reserved topping over berries. Take your time to carefully cover as much of the berry layer as possible. I kind of pat the oat mixture with a rubber spatula as I move it over the berries.
- Bake for 25-30 minutes. The oatmeal topping will become golden brown.
- These don't have to be room temperature to enjoy. Try these breakfast bars cold, they are delicious...I store mine in the refrigerator.
- Serve them up and enjoy! We've even had them for dessert with So Delicious Creamy Vanilla, or ice cream if you prefer.
Nutrition
Mary,
I’m allergic to bananas. How much applesauce can I use to substitute? 1/3C maybe? If I changed up the fruit, what about pumpkin?
Hi Kathy ~ I am providing a link for banana substitutions. I have used both applesauce and pumpkin in place of bananas in other recipes but not this one, so I can’t give you any ideas of the finished product. Let me know if you try it before I do, I’d love to hear how it turns out. I have to be careful not to eat too many bananas myself. My sensitivity to them is greatly improved, though I did have to go without for over 10 years so I know how complicated it can be with recipes.
https://www.thespruceeats.com/banana-equivalents-1807459