Oat Avocado-Berry Breakfast Bars
This is the perfect breakfast bar for any busy morning. Make ahead and refrigerate to enjoy the next morning or individually wrap and freeze them for a grab-and-go breakfast later in the week.
- Cooking spray
- 1 3/4 cups low-fat, low sugar granola
- 1 1/2 cups whole-wheat flour
- 2 Tbsp firmly packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup fat-free sour cream
- 2 Tbsp canola oil
- 1/2 cup pitted, coarsely chopped dates
- 1/2 cup avocado
- 1 cup frozen, unsweetened blueberries
- 1 Tbsp grated orange zest
- 1 tsp cornstarch
Cooking Tip: Store these bars in an airtight container in the refrigerator for up to two days or wrap them individually and freeze them for up to three months.
Tip: Click on step to mark as complete.
- 1 Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
- 2 Put the granola in a food processor. Pulse three times to break apart the large pieces (it should look like rolled oats). Transfer the granola to a large bowl. Stir in the flour, brown sugar, cinnamon, and salt until combined. Add the sour cream and oil.
- 3 Using a pastry blender or large fork, blend the mixture until it resembles pea-size crumbs.
- 4 Set aside one-half of the granola mixture. Press the other half into the baking pan to form a crust.
- 5 Bake the crust for 20 minutes, or until slightly browned. Transfer to a cooling rack. Let cool to room temperature.
- 6 Meanwhile, in a food processor, process the dates until smooth. Add the avocado, processing until smooth. Add the blueberries, orange zest, and cornstarch, processing until smooth.
- 7 Spoon the filling onto the cooled crust. Use a spatula to spread it. Sprinkle the reserved granola mixture over the filling. Bake for 15 minutes, or until the topping is slightly browned and the filling is set.
- 8 Transfer the baking pan to a cooling rack. Let cool. Cut into 15 bars.
Copyright © 2017 American Heart Association, Healthy For GoodTM, heart.org/healthyforgood
|Total Fat||4.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||2.3 g|
|Total Carbohydrate||28 g|
|Dietary Fiber||4 g|
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