Baked Oatmeal Blueberry Bars

This easy oatmeal bake is combined with frozen blueberries, banana, dates, walnuts and coconut for a delicious nourishing breakfast. Because this dish is baked in Convection at 350F it provides the perfect opportunity to bake some muffins or a frittata at the same time. Baking with convection is the easiest way to keep your refrigerator and freezer packed with delicious treats to start the day.

INGREDIENTS

½ cup pitted dates, coarsely chopped

3 cups frozen blueberries

¾ cup unsweetened coconut milk

1 ripe banana

1 large egg

2 tsp vanilla extract

2 ½ cups old-fashioned oats

1 cup chopped walnuts

¾ cups unsweetened shredded coconut

1 tsp ground cinnamon

½ tsp salt

1 tsp baking powder

PREPARATION

Heat the oven to 350F in the Convection or Convection Bake mode.

Lightly oil an  8 x 8” baking pan.

Place the dates in a small bowl and cover with very hot water for 15 minutes to soften.

Place the frozen blueberries in a small saucepan with 1 tsp of water. Bring to a boil and simmer for 8 minutes until the berries have softened.

Drain the dates and combine in a medium bowl with the coconut milk, banana, egg and vanilla. Mash with a spoon and mix until well combined.

In a large bowl, combine the oats, walnuts, shredded coconut, baking powder, cinnamon and salt, stir in the date mixture until combined.

Spread half of the mixture into the base of the prepared pan, top with the blueberries and the remaining oat mixture. 

Bake for 30 - 35 minutes until the crust is golden.

Refrigerate when cooled and enjoy within 4 days or portion and freeze the portions.

Makes 9 servings

Note: This recipe calls for a small amount of coconut milk, small 7oz cans are available at Asian markets.