Recipe courtesy of: Fatfree Vegan Kitchen


If you prefer a sweeter bar, add more agave nectar, sugar, or stevia to the blueberries as they are cooking. Or add a sugar glaze on top by mixing a little vegan powdered sugar with water until it's the right consistency for drizzling.

1 pint blueberries
1/4 cup agave nectar
1/4 cup apple juice
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
3 cups oatmeal* (regular, not instant)
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce
6 tablespoons (3/8 cup) agave nectar
6 tablespoons (3/8 cup) water
1 teaspoon vanilla


Preheat oven to 375F. Oil an 8x8-inch baking dish.

In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. When it boils,

stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set

aside.

Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add

the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, agave nectar, water, and

vanilla, and mix well.

Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling

over the batter, and cover the blueberries with the remaining batter.

Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.

*Use gluten-free oats to make these gluten-free.

Makes 16 bars. Each contains 117 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 26g Carbohydrate; 0mg

Cholesterol; 81mg Sodium; 2g Fiber. Weight Watchers 2 Flex Points.

Blueberry Filled Oat Bars

Kristi Whitley

Healthy Living