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Snack recipe · from the recipe book

Vanilla Almond Butter Walnut Blueberry Oat Bars

Chewy, nutty oat bars with a toasty walnut crunch, jammy pockets of blueberry and a warm vanilla-almond butter sweetness.

Vanilla Almond Butter Walnut Blueberry Oat Bars

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oats
  • 3 tbsp50 gAlmond butter, no salt addedstirred well
  • ⅓ cup chopped40 gWalnutschopped
  • ⅔ cup90 gBlueberries
  • 1 large50 gEggsbeaten
  • 3½ tbsp (50 ml)60 gAlmond milk, unsweetened
  • 1½ tbsp30 gHoney
  • 2 tsp8 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ¾ tsp3 gBaking powder
  • ⅛ tsp1 gSalt
  • ½ tsp2 gCanola oilfor the pan

Steps

  1. Preheat the oven to 350°F (175°C). Brush a 6-inch square pan or a small loaf pan with the canola oil and line it with a strip of parchment.
  2. In a large bowl, whisk the almond butter, honey, egg, almond milk and vanilla until smooth.
  3. In a second bowl, stir together the oats, cinnamon, baking powder and salt, then stir this oat mixture into the almond butter mixture.
  4. Fold in three-quarters of the walnuts and all of the blueberries.
  5. Spread the batter evenly in the pan and scatter the remaining quarter of the walnuts over the top, pressing them in lightly.
  6. Bake 25 to 28 minutes, until the edges are golden, the center is set and a toothpick comes out clean; the egg-bound bars should reach 160°F (71°C) in the center.
  7. Cool in the pan on a rack for at least 20 minutes, lift out by the parchment and cut into 4 bars.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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