We’ve seen blended baked oats and gooey baked oatmeal, but what about soft-baked oatmeal bars? These ones are giving major blueberry muffin vibes thanks to the vanilla-scented batter, fresh blueberries throughout, and Square One.

Grace Elkus, @graceelkus


Makes 9 bars
    For the bars:
  • 1 cup mashed banana (from 2 large very ripe bananas)
  • 2 large eggs
  • ½ cup creamy natural peanut butter
  • ½ cup unsweetened almond milk
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 2¼ cups old-fashioned rolled oats, divided
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½teaspoon kosher salt
  • 1 cup fresh blueberries, divided

  • For the yogurt drizzle:
  • ½ cup plain Greek yogurt
  • 2 tablespoons unsweetened almond milk, plus more as needed
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon vanilla extract
  • Pinch of kosher salt
Cookware Used
Square One
9x9-Inch Nonstick Square Pan
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Great Whisk
Silicone & Stainless Steel Wire Whisk
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Big Chill
Nonstick Cooling Rack Duo
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1. Arrange a rack in the middle of the oven and heat to 350°F. Line a 9x9” baking pan with a parchment paper sling, or use a nonstick pan such as Square One

2. Mash the bananas in a large bowl. Add the eggs and whisk to incorporate. Add the peanut butter, milk, maple syrup, and vanilla and whisk to combine. 

3. Transfer 1¼ cups of the oats to a standard or mini food processor and process until finely ground. (Alternatively, use 1 cup store-bought oat flour). 

4. Add the oat flour, remaining 1 cup rolled oats, baking powder, cinnamon, and salt to the mixing bowl and stir to combine. Gently fold in ½ cup of the blueberries. 

5. Pour the batter into the pan and top with remaining ½ cup blueberries. Bake until the center is set and a toothpick comes out clean, 30 to 35 minutes. 

6. Meanwhile, make the drizzle: whisk together the yogurt, almond milk, maple syrup, vanilla, and a pinch of salt in a small mixing bowl. Add more milk as needed to create a pourable consistency.

7. Transfer the baked bars to a wire rack to cool for at least 10 minutes (or let cool completely for the cleanest slices). Use a fork or a piping bag to drizzle the yogurt over the bars. Slice into 9 squares for serving.

Recipe adapted from The Mindful Hapa.