Fruit ‘n’ Oats Breakfast & Snack Bar ~ Gluten, Corn, & Soy-Free
Breakfast gets better all the time, especially when it includes these Fruit ‘n’ Oats Breakfast & Snack Bars. Lately, I can hardly wait for breakfast so that I can eat another one.
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But why wait…these are perfect for snacks, too!
A thick berry filling sandwiched between a nutty oat crust and topping. Just like a fruit crisp but without all the extra fat.
These fruit-sweetened breakfast bars are another great use for those spotted bananas.
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 together 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 fats and antioxidants, adding a nice little 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 & 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 & 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
This recipe was adapted from petiteallergytreats.com~
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