Bo-Berry Oat Bars (Baked Oatmeal with Blueberries and Icing)

Name: Bo-Berry Oat Bars (Baked Oatmeal with Blueberries and Icing)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving
Ingredients: 1/2 cup protein powder (64); 1.5 cups quick oats (120g); 1/4 cup all-purpose flour (30g); 1/4 cup coconut flour (28g); 1/2 tsp salt; 1 tsp baking powder; 1 tsp cinnamon; 1 large egg; 1/2 cup unsweetened applesauce (122g); 1/4 cup sugar-free pancake syrup (60g); 1/2 cup unsweetened almond milk (120g); 3 Tbsp egg whites (46g); 1 tsp vanilla extract; 1 tsp butter extract; 1 oz dried blueberries (28g); 2 Tbsp + 2 tsp vanilla protein powder (20g); 3 Tbsp plain Greek yogurt (45g); 2-3 Tbsp milk; 1 tsp sweetener

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12
Calories
105 kcal
Course
Breakfast
Cuisine
American

Bo-Berry Oat Bars (Baked Oatmeal with Blueberries and Icing)

Heidi Hunt

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Soft, buttery baked oatmeal with blueberry bites and sweet vanilla icing. These Bo-Berry Oat Bars are perfectly sweet, protein-packed and make for the perfect quick breakfast or snack!

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Ingredients

Servings

Oatmeal Bars

1/2 cup protein powder (64) I used Snickerdoodle
1.5 cups quick oats (120g) 120g
1/4 cup all-purpose flour (30g) use gluten-free flour if needed
1/4 cup coconut flour (28g)
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 large egg
1/2 cup unsweetened applesauce (122g)
1/4 cup sugar-free pancake syrup (60g)
1/2 cup unsweetened almond milk (120g) or milk of choice
3 Tbsp egg whites (46g)
1 tsp vanilla extract
1 tsp butter extract or lemon to make blueberry lemon baked oats!
1 oz dried blueberries (28g) 28g - can also use fresh or other dried fruit

Icing

2 Tbsp + 2 tsp vanilla protein powder (20g)
3 Tbsp plain Greek yogurt (45g)
2-3 Tbsp milk to desired consistency
1 tsp sweetener or to taste

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Instructions

Preheat oven to 350 °F. Spray a 9x13 inch baking dish with cooking spray.
In a small bowl, combine all the dry ingredients - protein powder, oats, all-purpose flour, coconut flour, salt, baking powder, and cinnamon. Mix until all ingredients are combined.
In a separate large bowl, add the wet ingredients - egg, applesauce, pancake syrup, almond milk, egg whites, vanilla, and butter extract. Using a hand mixer, blend ingredients until mixed thoroughly.
Add in dry ingredients to the wet ingredients slowly, mixing with the hand held mixer some before adding more. Blend until all ingredients are completely combined. Fold in half of the dried blueberries with a spoon.
Pour oat batter into sprayed dish. Sprinkle with the rest of the dried blueberries. Bake for 20-25 minutes or until center comes out clean with a toothpick. Be careful not to over-bake.
While the oat bars are cooking, gather the ingredients for the icing. Combine the protein powder, yogurt, and almond milk in a small bowl until combined. Store in the refrigerator to thicken and cool before ready to use.
When the oat bars are done, take out of oven and let cool. Once bars have cooled down, add icing*.

Notes

Oat Bars Without Icing:
Per bar (63g) - 96 calories 14C | 2F | 7P
MFP entry: Lauren Fit Foodie Bo-Berry Oat Bars without glaze
To Store: Keep oat bars stored in refrigerator in airtight container. They are best after being chilled for at least 12 hours.
*Icing note: You can choose to go ahead and icing or to store it separate and add whenever you are ready to eat.
If Adding Icing Right After Oat Bars Are Baked: Drizzle icing evenly over bars in a zig zag motion. I like to add icing to a ziplock bag and cut the corner to make it easier. Once bars are iced, place them in the freezer for 10 minutes to allow the icing to harden. Then store in an airtight container in the fridge.
If Adding Icing Later On: Store bars in an airtight container in the fridge. Keep icing stored in the fridge as well. I know some people prefer this way so they can weigh out the exact amount when ready to eat. For exact macros, add 9g or about 2 tsp of icing per bar when ready to eat!