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blueberry banana snack bars with chocolate chips. gluten-free and vegan
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5 from 1 vote

Blueberry-Banana Chocolate Chip Bars  

Healthy snack bars with dried blueberries and chocolate chips. A delicious dessert idea that is healthy enough for breakfast, brunch, and snack time.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, banana, blueberry banana snack bars, chocolate chips, dairy-free, egg-free, gluten-free
Servings: 10 Servings
Calories: 222kcal
Author: Mary Krick

Ingredients

  • 2 1/4 cups old fashioned oats gluten-free
  • 1/2 tsp baking powder corn-free if needed
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon mine was rounded
  • 3 bananas spotted are best
  • 2 tsp vanilla
  • 1/4 cup unsweetened applesauce plain or cinnamon flavor. I've used both, whatever is on hand.
  • 1/4 cup honey agave, or brown rice syrup
  • 2 Tbsp hemp seeds
  • 1/3 cup semi-sweet chocolate chips I’ve also used 1/4 cup mini allergy-friendly semi-sweet chocolate chips.
  • 1/3-1/2 cup dried blueberries
  • 1/4 cup chopped nuts omit for nut-free
  • coconut - optional regular or unsweetened for top

Instructions

  • Preheat oven to 350 degrees. Prepare a 9×9 inch baking pan with cooking spray or parchment paper. I prefer parchment paper because the finished product lifts out nicely.
  • Pour oats into a blender and blend about 2 minutes. The oatmeal should resemble flour. Stop the blender and stir as needed.
  • Transfer oat flour to a medium mixing bowl. Add baking powder, baking soda, salt, cinnamon, and hemp seeds. Mix well.
  • Place bananas, vanilla, applesauce, and honey or another sweetener in the blender. (No need to wash the blender from the oats) Blend until smooth, about 1 minute.
  • Pour banana mixture in the mixing bowl with oat flour mixture. Stir to combine.
  •  Fold in 1/3 cup chocolate chips, dried blueberries, and nuts.
  • Dump it all into the prepared pan. Bake for 25 minutes.
  • The knife or toothpick inserted into the center should come out clean…other than possibly melted chocolate.
  • Cool bars on a wire rack.
  • Remove from pan if using parchment paper.
  • Chocolate Drizzle: 3-4 Tbsp. semi-sweet chocolate chips with 1/2 tsp coconut oil heat and stir.**1/4-1/3 cup unsweetened coconut to sprinkle on top of drizzle.**1/4-1/3 cup chopped walnuts or pecans to sprinkle on top of drizzle.
  • In a small microwave-safe bowl melt chocolate chips.  Microwave on medium power until melted. Stir well. Drizzle over baked bars. Sprinkle coconut and then chopped nuts over all the drizzle.
  • Cut to serve and enjoy!
  • Store in an airtight container for a couple of days or freeze. They defrost quickly so I leave a few out and freeze the rest.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 117mg | Potassium: 309mg | Fiber: 4g | Sugar: 17g | Vitamin A: 38IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg