Recipe
Breakfast
Blueberry Oat Bars
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. uncooked Hy-Vee quick oats | ||
| ½ c. raw pumpkin seeds (pepitas) | ||
| 1 c. Hy-Vee sliced almonds | ||
| 9 tbsp. wheat germ | ||
| ½ c. Hy-Vee honey | ||
| 2 tbsp. Splenda brown sugar blend for baking | ||
| 2 tbsp. Hy-Vee salted butter | ||
| 2 tsp. Hy-Vee vanilla | ||
| 1 (4 oz) pkg Hy-Vee dried blueberries |
Directions
- Combine the oats, pumpkin seeds, almonds and wheat germ on a large baking sheet. Bake at 350 degrees for 10 minutes, stirring occasionally, until oats and almonds are light brown.
- Meanwhile, combine the honey, Splenda™, butter and vanilla in a medium saucepan. Cook over medium heat until butter is melted. Stir in oat mixture and blueberries. Press mixture firmly into an 8-by-8-inch baking dish sprayed with non-stick spray.
- Bake at 300 degrees for 25 minutes. Allow bars to cool before removing from pan. Cut into squares and store in an airtight container for up to a week.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 15mg
- Total Carbohydrates: 29g
- Protein: 6g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 2%