Blueberry-Banana Chocolate Chip Bars -

blueberry banana snack bars with chocolate chips. gluten-free and vegan

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

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: allergy-friendly, banana, blueberry banana snack bars, chocolate chips, dairy-free, egg-free, gluten-free

Servings: 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.

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