Heart Healthy
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.
Print Recipe
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.
-
Servings:
15
-
Serving Size :
1 bar
Ingredients
-
Cooking spray -
1 3/4 cups granola -
1 1/2 cups flour -
2 tablespoons brown sugar -
1 teaspoon cinnamon -
1/4 teaspoon salt -
1/2 cup sour cream -
2 tablespoons canola or corn oil
Filling
-
1/2 cup dates -
1/2 cup avocado -
1 cup blueberries -
1 tablespoon orange zest -
1 teaspoon cornstarch
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. -
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. -
Using a pastry blender or large fork, blend the mixture until it resembles pea-size crumbs. -
Press half of the granola mixture into the baking pan to form a crust. Set aside the remaining half. -
Bake for 20 minutes, or until slightly browned. Transfer to a cooling rack. Let cool to room temperature. -
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. -
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. -
Transfer the baking pan to a cooling rack. Let cool. Cut into 15 bars.
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.
Nutrition Facts
Oat Avocado-Berry Breakfast Bars
Calories
Protein
FiberNutrition Facts
| Calories | 152 | |
|---|---|---|
| Total Fat | 4.0 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.5 g | |
| Cholesterol | 1 mg | |
| Sodium | 76 mg | |
| Total Carbohydrate | 28 g | |
| Dietary Fiber | 4 g | |
| Sugars | 10 g | |
| Protein | 4 g | |
-
Servings:
15
-
Serving Size :
1 bar
Ingredients
-
Cooking spray -
1 3/4 cups granola -
1 1/2 cups flour -
2 tablespoons brown sugar -
1 teaspoon cinnamon -
1/4 teaspoon salt -
1/2 cup sour cream -
2 tablespoons canola or corn oil
Filling
-
1/2 cup dates -
1/2 cup avocado -
1 cup blueberries -
1 tablespoon orange zest -
1 teaspoon cornstarch
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray. -
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. -
Using a pastry blender or large fork, blend the mixture until it resembles pea-size crumbs. -
Press half of the granola mixture into the baking pan to form a crust. Set aside the remaining half. -
Bake for 20 minutes, or until slightly browned. Transfer to a cooling rack. Let cool to room temperature. -
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. -
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. -
Transfer the baking pan to a cooling rack. Let cool. Cut into 15 bars.
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.