WHAT’S INSIDE:
Greek yogurt - to make these bars higher in protein, we’re using Greek yogurt in place of what would typically be sour cream or milk. Greek yogurt lends a creamy richness, and a subtle tang, to these bars while bumping up the protein content!
almond butter - don’t get me wrong, I love traditional butter, but we’re replacing it with almond butter in this recipe to aid in that higher protein content! opt for the creamiest, smoothest almond butter you can find with no added sweeteners or oils.
maple syrup - because who doesn’t love a little maple flavor? maple syrup is my favorite minimally processed sweetener because of the distinct flavor and the thin texture makes it easy to work with. always look for pure maple syrup!
old-fashioned rolled oats - you might be surprised to hear that oats are pretty high in protein! for a grain, that is. just 1/2 cup gives you 5g of protein along with 4g of fiber! I love the texture of old-fashioned rolled oats - they are the heartiest (behind steel-cut) and absorb liquid well, making them great for healthier baking.
almond flour - I’ve slowly developed a love for almond flour over the years. there are certain recipes it’s perfect for, and certain recipes it should stay far away from. this recipe is the former - almond flour keeps these bars lower in carbohydrates, making them great for a mid-day pick-me-up with no sugar crash to follow.
blueberries - the best and most beautiful berry! it pairs perfectly with the maple-almond flavors and little bursts of chocolate in these bars.
dark chocolate chips - essential.
RECIPE
½ cup plain 0% greek yogurt
½ cup natural almond butter
⅓ cup pure maple syrup
2 eggs
1 tsp vanilla extract
1 ½ cups old-fashioned rolled oats
⅔ cup almond flour
1 tsp baking soda
¾ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
Pinch of nutmeg
½ cup frozen blueberries
⅓ cup dark chocolate chips
Preheat the oven to 350F and line an 8x8 baking dish with parchment paper.
In a small bowl, whisk together the yogurt, almond butter, maple syrup, eggs, and vanilla extract.
In a large bowl, stir together the oats, almond flour, baking soda, salt, and spices. Sprinkle a pinch of almond flour over the blueberries and stir to coat - this helps the blueberries stay suspended in the batter instead of sinking to the bottom of the dish while baking. Add the blueberries and chocolate chips and stir until just combined.
Transfer the batter to the baking dish and spread into an even layer. Bake for 26-28 minutes, or until the edges are just golden and a toothpick poked through the center comes out mostly clean.
Cool for 30 minutes before slicing into 16 bars (4x4). Enjoy!
Store leftovers in an airtight container in the fridge for up to 10 days, or in the freezer for up to 1 month. At room temperature, they will stay good for up to 3 days.
