- 1 cup low-fat milk
- 1/2 cup mashed banana (about 2 small or 1 large banana)
- 1/4 cup honey
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups quick oats, uncooked
- 1 cup white whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries - Substitute strawberries for the blueberries or try a combination of both (1/2 cup strawberries and 1/2 cup blueberries). Or add 3/4 cup chocolate chips instead of the fruit.
Preheat oven to 350°F. Prepare a 13 x 9-inch baking pan with nonstick spray.
In a large bowl, whisk together milk, mashed banana, honey, canola oil, egg, and vanilla.
Add oats, flour, cinnamon, baking powder, and salt; stir to combine.
Fold in blueberries and pour batter into prepared baking pan.
Bake 30-35 minutes or until the edges are golden brown and the center tests done with a pick.
Cool before slicing into bars; store in the refrigerator, or individually wrap bars in plastic wrap and freeze.
Makes 14 bars.
Want more whole grain goodness? Check out these Cookie Cutter Pancakes! Why is it important to fuel up with breakfast? Our registered dietitian, Jill Ladd, has the answers! Wondering what whole grain means and how it compares to enriched grains? Wheat Foods Council has the perfect resource!
(1 bar, 68g): 150 calories, 50 calories from fat, 5g fat, .5g saturated fat, 0g trans fat, 15mg cholesterol, 75mg sodium, 23g total carbohydrates, 3g dietary fiber, 8g sugars, 4g protein, 5mcg folate, 2mg vitamin C, 37mg calcium, 1mg iron.