Pin It I started making these bars on Sunday nights after realizing I was spending too much money on store-bought protein snacks that tasted like cardboard. The first batch came out of the oven while I was on a work call, and the smell of cinnamon and warm blueberries made it impossible to focus. Now they are my weekly ritual, and my coworkers have stopped asking why my kitchen always smells like a bakery on Monday mornings.
I packed these for a camping trip last spring, and they held up better than any granola bar I have ever bought. My friend who claims she does not like healthy food ate three in one sitting and then asked for the recipe. That was the moment I knew I had something worth keeping around.
Ingredients
- Old-fashioned rolled oats: The backbone of these bars, they give you that chewy texture and hold everything together without turning gummy. Do not use quick oats or they will turn mushy.
- Vanilla protein powder: I use whatever I have on hand, but vanilla blends in without fighting the other flavors. If yours is sweetened, you might want to cut back on the honey.
- Ground cinnamon: Just enough to make your kitchen smell like a weekend morning without overpowering the fruit.
- Salt: A small amount wakes up the sweetness and keeps the bars from tasting flat.
- Baking powder: This gives the bars a slight lift so they are not dense like a brick.
- Ripe bananas: The riper the better, those brown spots mean natural sweetness and moisture. I have used bananas that looked too far gone and they worked perfectly.
- Honey or pure maple syrup: Either works, but I lean toward maple syrup in the fall and honey in the summer for no real reason other than mood.
- Unsweetened applesauce: Keeps everything moist without adding oil or butter, and you cannot taste it at all.
- Eggs: They bind the bars and add a little protein boost. I have not tried a flax egg here, but it might work if you need it to.
- Pure vanilla extract: A teaspoon goes a long way in rounding out the flavor, do not skip it.
- Melted coconut oil or unsalted butter: I use coconut oil most of the time because I like the subtle flavor, but butter works just as well if that is what you have.
- Fresh or frozen blueberries: Frozen berries are my go-to because they do not burst as much during mixing, and I always have a bag in the freezer.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line your pan with parchment paper, leaving some hanging over the sides. This makes lifting the bars out so much easier, and you will thank yourself later.
- Mix the dry ingredients:
- Whisk together the oats, protein powder, cinnamon, salt, and baking powder in a large bowl until everything is evenly distributed.
- Mash and combine the wet ingredients:
- In another bowl, mash your bananas with a fork until they are mostly smooth. Add the honey, applesauce, eggs, vanilla, and melted oil, then whisk until it looks like a thick batter.
- Bring it all together:
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. It is okay if there are a few lumps, you do not want to overmix.
- Fold in the blueberries:
- Gently fold in the blueberries, being careful not to crush them. If you are using frozen, they might bleed a little, but that is fine.
- Spread and bake:
- Spread the batter evenly into your prepared pan, smoothing the top with the back of your spatula. Bake for 28 to 32 minutes, or until the edges are golden and a toothpick comes out clean.
- Cool and cut:
- Let the bars cool completely in the pan before lifting them out and slicing into 12 pieces. They will firm up as they cool, so be patient.
Pin It I brought these to a potluck once, and someone assumed they were store-bought because they looked too neat to be homemade. I did not know whether to be offended or proud, but I took it as a compliment. They disappeared in about ten minutes, and I went home with an empty container and five requests for the recipe.
How to Store and Freeze
These bars keep at room temperature for up to three days in an airtight container, but I usually stash them in the fridge where they last a full week. If you want to freeze them, wrap each bar individually in plastic wrap and toss them in a freezer bag. They thaw in about 20 minutes on the counter, or you can eat them slightly frozen if you are into that texture.
Customization Ideas
I have swapped the blueberries for chopped strawberries, raspberries, and even diced apples with extra cinnamon, and they all turned out great. You can also throw in a handful of chopped walnuts or sunflower seeds if you want more crunch. One time I added a tablespoon of chia seeds because I had them sitting in the pantry, and it gave the bars a little extra staying power without changing the flavor.
What to Serve With These Bars
I usually grab one of these bars with a cup of coffee and call it breakfast, but they also pair well with yogurt or a smoothie if you want something more filling. My kids like them with a smear of almond butter on top, which turns them into a more substantial snack.
- Serve them warm with a drizzle of almond butter for a cozy breakfast.
- Pack them in lunchboxes alongside fresh fruit and cheese sticks.
- Crumble one over Greek yogurt with a handful of granola for a quick parfait.
Pin It These bars have become my answer to mornings when I need something fast, filling, and not wrapped in plastic. I hope they show up in your kitchen as often as they do in mine.
Recipe FAQs
- → What can I substitute for protein powder?
You can replace protein powder with oat flour for a similar texture without added protein.
- → Can I use frozen blueberries?
Yes, fold frozen blueberries directly into the batter without thawing to keep their shape and prevent excess moisture.
- → How should I store these bars?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- → Are these bars suitable for a dairy-free diet?
Yes, by using dairy-free protein powder and substituting coconut oil for butter, you can make them dairy-free.
- → Can nuts or seeds be added for crunch?
Absolutely, adding 1/4 cup of chopped nuts or seeds gives extra texture and flavor.