Blueberry Walnut Breakfast Bars

Yield 9 bars



  1. Preheat oven to 350 degrees F.
  2. Spray an 8 X 8 pan, or equivalent, with nonstick cooking spray.
  3. In a food processor or high power blender, blend 1 cup of oats until it turns into flour.
  4. In a large bowl combine milk, mashed banana, brown sugar, melted coconut oil, egg, vanilla, and coffee (if using).
  5. To the milk/banana mixture, add remaining 1 ½ cup whole oats, oat flour, cinnamon, baking powder, salt,unsweetened coconut (if using), and walnuts. Stir to combine.
  6. Gently fold in blueberries then pour batter into prepared pan.
  7. Bake for 35-40 minutes, or until the edges are golden brown and the center is firm.
  8. Cool thoroughly before slicing into bars. Store in the refrigerator or wrap individually in plastic wrap and freeze.


  • Quick oats will yield a firmer bar than old-fashioned oats.
  • Use certified gluten-free oats to make this bar gluten free.
  • Frozen bars, individually wrapped, will last up to 3 months.

Nutrition Facts

Serving Size 1 bar

Amount Per Serving

Calories 243

% Daily Value

Total Fat 10 g


Saturated Fat 6 g


Cholesterol 19 mg


Sodium 86 mg


Total Carbohydrates 31 g


Dietary Fiber 5 g


Sugars 12 g

Protein 5 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at