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Blueberry And Oat Breakfast Bars
Prep Time: 00:00
Cook Time: 00:00
1 1/2 cups old-fashioned rolled oats
1 1/2 cups cooked quinoa — from about 1/2 cup dry
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup milk — any kind you like (i used unsweetened almond milk)
1/2 cup unsweetened applesauce
1/4 cup pure maple syrup — or honey
3 tablespoons almond butter — or nut butter of choice
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups fresh blueberries
1Place a rack in the center of the oven and preheat to 350 degrees F. Lightly coat an 8×8 inch square pan with nonstick spray. Line it with parchment paper so that two opposite sides of the paper overhang the edges pan like handles. Spray the parchment paper with nonstick spray.
2In a medium bowl, stir together the oats, quinoa, cinnamon, baking powder, baking soda, and salt (for easiest combining, since the quinoa will be a little bit more moist, I recommend using a rubber spatula and pushing the ingredients around lightly until they are evenly blended). In a separate large bowl, combine the milk, applesauce, maple syrup, almond butter, egg, and vanilla.
3Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet. Fold in the blueberries, then pour into the prepared baking pan.
4Bake for 38 to 40 minutes or until thickened and deep golden brown and a toothpick inserted in the center comes out clean. Using the parchment paper like handles, gently lift the bars out of the pan right away and transfer to a wire rack.
5Let cool completely, cut into bars, and serve.
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