Ingredients
- Blueberry Oat Bars
1/4 cup Raw Almonds, ground
1/2 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
2 scoops of Vanilla Protein Powder
1/2 teaspoon Cinnamon
3 Tablespoon Sugar Free Torani Syrup (I used Caramel)
2 Tablespoons Almond Butter
1 Egg, beaten
1/4 teaspoon Baking Soda
dash of Salt
1/3 cup Nuts, chopped (I used Pecans & Walnuts)
1/4 cup Dried Fruit (I used Raisins and Unsweetened Dried Cranberries)
10 Sugar Free Chocolate Baking Discs (or 4 miniature bars), chopped
Preheat oven to 350. In a mini food processor whiz almonds, 1/4 cup of the oats, soy flour, 1 scoop of the protein powder, cinnamon, baking soda, and salt till fine. *Add Torani syrup and whiz again.
In a separate dish beat egg and almond butter together. Combine both. Add additional scoop of protein, the other 1/4 cup of oats, nuts, fruit and chocolate pieces.
Spread 3/4 of the oatmeal batter into a parchment paper lined Pyrex dish (8x7).
Spread with blueberry filling over oat base. Drop plops of the remaining oatmeal batter on top of blueberries. Bake at 350 for 20 minutes. Allow to cool and cut into bars.
Blueberry Filling
1 cup Fresh Blueberries
1 teaspoon Water
2 teaspoons Corn Starch
2 teaspoons Sugar Free Vanilla Torani Syrup
Heat blueberries and water on low till blueberries begin to burst. You can help them along by smooshing them. Mix Torani and corn starch together and set aside. When the are all smooshed and warm add the Torani/starch mixture. Stir for 30 seconds and remove from heat.
Cooking notes: If you've made the cookies before you'll note I took the vanilla extract out of the cookie batter because I used SF Vanilla Torani in the blueberries and I didn't want to overpower the vanilla flavor and the cooking temperature and time is different. Also when making the oatmeal batter *be sure to add the Torani syrup to the dry ingredients.
Description
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