It’s time for The Secret Recipe Club! This month my assignment was Betcha Can’t Eat Just One. I’ve drooled over Katie’s creations every single month and had a hard time narrowing down my choice this month, but went with her recipe for blueberry breakfast bars. I will definitely be making her chocolate chip cookie dough brownies soon!
These bars were the perfect snack for my daughter especially knowing they would fill her up. We all like the texture and they tasted like blueberry oatmeal. I can’t wait to experiment with other fruits; I know this is going to become a favorite recipe around here!
1/2 cup whole wheat flour
3/4 cup rolled oats
1/2 cup all bran cereal, crushed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
2 Tbsp ground flax
1/4 cup honey
1/4 cup almond milk (I used unsweetened vanilla almond milk)
1 tsp vanilla
1 Tbsp coconut oil, melted
1 ripe banana
1 cup fresh blueberries
2 oz cream cheese, softened
honey to sweeten
splash of milk
1/2 tsp vanilla
Preheat oven to 350 degrees. Grease an 8 inch square pan and set aside.
In a large bowl, mash the banana. Add in the honey, almond milk, vanilla and oil. Stir to combine. Add in the dry ingredients and combine. Fold in the blueberries.
Spread the batter into the prepared pan. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack. Once completely cool, remove from pan and cut into bars.
For the icing, mix together all the ingredients. Add milk until you reached the desired consistency of the icing you want. I added a dash of dried vanilla beans to them for some extra vanilla flavor. Using a ziplock page with the corner cut off, pipe the icing onto the bars. Chill and then store in an airtight container in the refrigerator.