Baked Oatmeal Bars

Click here to watch the step-by-step video

Ingredients:

• 2 cups rolled oats gluten-free (I use @bobsredmill)
• 1/2 cup almond butter (Can use any nut or seed butter)
• 2 large bananas
• 1/2 cup blueberries
• 1/4 cup white chocolate chips

Instructions:

1. Preheat the oven to 350°F. Line an 8 x 8-inch pan with parchment paper and set aside. 
2. In a large mixing bowl, combine all your ingredients, except for your blueberries and mix well. Fold in half your blueberries using a rubber spatula. If the batter is too thick, add some milk to thin out. If the batter is too thin, add some extra oats.
3. Transfer the batter to the lined pan. Top with remaining blueberries and bake for 15-20 minutes, or until the edges are golden brown and the center comes out just clean with a skewer. 
4. Remove from the oven and allow the blueberry baked oatmeal to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely. 

NOTES: Use any mix-ins of choice (like nuts, seeds, chocolate chips, etc). 

TO STORE: Leftovers need to be stored in the fridge to avoid it spoiling. Cover the breakfast bake or store it in a sealed container. It will keep for at least five days.
TO FREEZE: Baked Oatmeal is freezer friendly and will keep well frozen for up to 6 months.