Browse Recipe Categories o

Oat Avocado-Berry Breakfast Bars

×

Oat Avocado-Berry Breakfast Bars

Nutrition Facts

Oat Avocado-Berry Breakfast Bars
CaloriesCalories
152 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
4g Per Serving
×
Calories 152
Total Fat 4.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 1 mg
Sodium 76 mg
Total Carbohydrate 28 g
Dietary Fiber 4 g
Sugars 10 g
Protein 4 g

Ingredients

Servings   15   Serving Size   1 bar

  • Cooking spray
  • 1 3/4 cups low-fat granola (lowest added sugar available)
  • 1 1/2 cups whole-wheat flour
  • 2 tablespoons firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup fat-free sour cream
  • 2 tablespoons canola or corn oil

Filling

  • 1/2 cup pitted coarsely chopped dates
  • 1/2 cup avocado
  • 1 cup frozen unsweetened blueberries
  • 1 tablespoon grated orange zest
  • 1 teaspoon cornstarch

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
  2. Put the granola in a food processor. Pulse three times to break apart the large pieces (it should look like rolled oats). Transfer the granola to a large bowl. Stir in the flour, brown sugar, cinnamon, and salt until combined. Add the sour cream and oil.
  3. Using a pastry blender or large fork, blend the mixture until it resembles pea-size crumbs.
  4. Press half of the granola mixture into the baking pan to form a crust. Set aside the remaining half.
  5. Bake for 20 minutes, or until slightly browned. Transfer to a cooling rack. Let cool to room temperature.
  6. Meanwhile, in a food processor, process the dates until smooth. Add the avocado, processing until smooth. Add the blueberries, orange zest, and cornstarch, processing until smooth.
  7. Spoon the filling onto the cooled crust. Use a spatula to spread it. Sprinkle the reserved granola mixture over the filling. Bake for 15 minutes, or until the topping is slightly browned and the filling is set.
  8. Transfer the baking pan to a cooling rack. Let cool. Cut into 15 bars.

Cooking Tip: Store these bars in an airtight container in the refrigerator for up to two days or wrap them individually and freeze them for up to three months.
 

Nutrition Facts

Oat Avocado-Berry Breakfast Bars
CaloriesCalories
152 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
4g Per Serving
×
Calories 152
Total Fat 4.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 1 mg
Sodium 76 mg
Total Carbohydrate 28 g
Dietary Fiber 4 g
Sugars 10 g
Protein 4 g

Ingredients

Servings   15   Serving Size   1 bar

  • Cooking spray
  • 1 3/4 cups low-fat granola (lowest added sugar available)
  • 1 1/2 cups whole-wheat flour
  • 2 tablespoons firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup fat-free sour cream
  • 2 tablespoons canola or corn oil

Filling

  • 1/2 cup pitted coarsely chopped dates
  • 1/2 cup avocado
  • 1 cup frozen unsweetened blueberries
  • 1 tablespoon grated orange zest
  • 1 teaspoon cornstarch

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
  2. Put the granola in a food processor. Pulse three times to break apart the large pieces (it should look like rolled oats). Transfer the granola to a large bowl. Stir in the flour, brown sugar, cinnamon, and salt until combined. Add the sour cream and oil.
  3. Using a pastry blender or large fork, blend the mixture until it resembles pea-size crumbs.
  4. Press half of the granola mixture into the baking pan to form a crust. Set aside the remaining half.
  5. Bake for 20 minutes, or until slightly browned. Transfer to a cooling rack. Let cool to room temperature.
  6. Meanwhile, in a food processor, process the dates until smooth. Add the avocado, processing until smooth. Add the blueberries, orange zest, and cornstarch, processing until smooth.
  7. Spoon the filling onto the cooled crust. Use a spatula to spread it. Sprinkle the reserved granola mixture over the filling. Bake for 15 minutes, or until the topping is slightly browned and the filling is set.
  8. Transfer the baking pan to a cooling rack. Let cool. Cut into 15 bars.

Cooking Tip: Store these bars in an airtight container in the refrigerator for up to two days or wrap them individually and freeze them for up to three months.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.