Ingredients
Method
Preparation
- Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a bowl, mix together the oats, peanut butter, and maple syrup until the mixture is thick and dough-like.
- Press half of the oat mixture evenly into the bottom of the prepared pan to form a solid base.
- Blend the fresh blueberries until smooth. Taste the puree and sweeten with additional maple syrup if desired.
- Spread the blueberry puree over the oat base.
- Take the remaining oat mixture and shape it on a sheet of parchment to match the size of the pan.
- Carefully lay it over the blueberry layer, gently pressing and patching any cracks along the way.
- Chill the entire mixture in the fridge for 2–3 hours until it firms up.
- Lift it out using the parchment overhang and slice into bars with a sharp knife.
Notes
Store any leftover bars in an airtight container in the fridge for up to one week. They can also be frozen wrapped in parchment paper for up to 3 months.
