Deceptively Delicious Blueberry Oatmeal Bars with Spinach
Sneak a healthy twist into your dessert repertoire with these Deceptively Delicious Blueberry Oatmeal Bars with Spinach! These wholesome bars combine the natural sweetness of juicy blueberries with the hearty texture of rolled oats and whole wheat flour, delivering a satisfying treat that’s perfect for breakfast or snacking. The secret ingredient—fresh spinach—adds a boost of nutrients without compromising on flavor, thanks to its seamless blend into the dough. Naturally sweetened with honey and coconut sugar, and subtly spiced with cinnamon and vanilla, these bars strike the perfect balance between indulgence and nutrition. With an irresistible crumbly topping and a vibrant blueberry filling, this recipe is a family-friendly way to sneak in some greens. Ready in just 40 minutes, these bars are easy to make, freezer-friendly, and ideal for busy mornings or on-the-go snacks.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 1 cup Fresh baby spinach
- 2 cups Blueberries
- 0.5 cup Coconut sugar
- 0.25 cup Honey
- 0.5 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch (optional, for thickening)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a blender or food processor, blend the fresh spinach with 1 tablespoon of water until it becomes a smooth puree. Set it aside.
In a mixing bowl, combine rolled oats, whole wheat flour, coconut sugar, baking powder, salt, and cinnamon. Mix well.
Add the melted coconut oil, honey, vanilla extract, and the spinach puree to the dry mixture. Stir until the mixture forms a crumbly dough.
Reserve about 3/4 cup of the dough for topping, and press the remaining dough evenly into the bottom of the prepared pan to form the crust.
In a small saucepan over medium heat, combine the blueberries, lemon juice, and cornstarch (if using). Cook for 5-7 minutes, stirring frequently, until the mixture thickens slightly and the blueberries break down.
Pour the blueberry mixture over the crust, spreading it evenly with a spatula.
Sprinkle the reserved dough over the top of the blueberry layer, pressing it gently into place.
Bake in the preheated oven for 25 minutes, or until the top is golden brown and the edges are bubbly.
Allow the bars to cool completely in the pan. Then, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
Slice into 12 squares and serve. These bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 401.3 g | 146% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 189.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
