Makes 12 bars
15 minutes prep time, 30 minutes cooking time
Ingredients
Blueberry Chia Jam:
2 cups blueberries, fresh or frozen
2 Tbsp maple syrup (or honey)
2 Tbsp chia seeds
Zest of lemon (or orange)
Bars:
1 + 1 cups GF dry rolled oats
1 scoop/sachet Complete Vanilla plant protein powder
1 tsp baking powder
1 tsp sea salt
1⁄2 tsp cinnamon
2 medium ripe bananas (about 1 cup, can substitute with applesauce)
6 Tbsp honey (or date syrup)
2 Tbsp unrefined coconut oil
1 tsp. vanilla extract
Instructions
1. In a medium saucepan over medium heat, add the blueberries and maple syrup. Bring
to a boil, stirring occasionally until berries reduce and thicken, about 10 minutes.
2. Reduce heat and stir in chia seeds. Cook on low for 5 minutes, then remove from
heat. It will continue to thicken.
3. Preheat oven to 375 degrees Fahrenheit and line an 8 x 8 baking pan with parchment paper
with a few extra inches to easily remove later.
4. Add one cup of gluten free oats in a food processor or blender and process until it is
a fine flour. Transfer to a large mixing bowl and combine with the vanilla Complete
protein powder, baking soda, salt, and cinnamon. Stir in the remaining cup of oats.
5. Add the mashed bananas (or applesauce), honey and vanilla extract. Mix until well
combined.
6. Transfer 2/3 of the batter into prepared pan and smooth with a spatula.
7. Spoon the blueberry chia jam over the surface and spread evenly, staying 1⁄4 an inch
away from the edges to avoid it burning. Top with citrus zest of choice.
8. Spoon the remaining batter on top, and use spatula to spread evenly. It will not fully
cover the jam layer.
9. Bake for 30 minutes until the center is set and is turning a golden brown. Remove
from oven and let sit in the pan for 10 minutes, then lift them onto a wire rack to cool
completely before cutting in to bars.
These can be stored in an airtight container at room temperature for up to 5 days, or can be frozen.
Rejoice always, pray continually, give thanks in all circumstances; for this is God’s will for you in Christ Jesus. 1 Thessalonians 5: 16-18
Photo credit and recipe adapted from runningwithspoons.com
Disclosure: This contains an affiliate link. If you purchase through my link, I receive a small commission, but it will not affect your purchase price. I only recommend what I have researched, love and what I use and recommend to all my friends.
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