Sugar Free Blueberry Oatmeal Bars
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 182.3
- Total Fat: 6.0 g
- Cholesterol: 1.0 mg
- Sodium: 158.7 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 1.8 g
- Protein: 2.9 g
View full nutritional breakdown of Sugar Free Blueberry Oatmeal Bars calories by ingredient
Introduction
Stevia makes it sugar free - spinach makes it deceptively healthy for kids! Stevia makes it sugar free - spinach makes it deceptively healthy for kids!Number of Servings: 12
Ingredients
-
*Original Quaker Oats Quick cooking oats, 2 cup
*Flour - Gold medal all purpose flour, 1.25 cup
*Stevia Extract In The Raw, 24 tsp
*Cinnamon ground, .5 tsp
*Baking Powder, 0.25 tsp
*MORTON Sea Salt, Fine Salt, 0.25 tsp
*Imitation Vanilla Extract, 1 tsp
*Best Life Buttery Spread, 12 tbsp
Dutch Kettle No Sugar Added Blueberry Jam, 16 tbsp
*fresh express fresh spinach, pureed or baby food spinach - .5 cup
Tips
This is a recipe from Jessica Seinfeld's Deceptively Delicious cookbook but altered to be sugar free.
Directions
Preheat oven to 375 degrees. Coat an 8X8 in baking pan with cooking spray.
In a large bowl, combine the oats, flour, stevia, cinnamon, baking powder, salt, and vanilla and stir well.
Add the margarine and cut it quickly into the dry ingredients with two knives until the mixture resembles coarse meal and is no longerp owdery. Do not overmix - bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest of it firmly into the pan. Bake until lightly browned at the edges (but not fully baked ) 13-15 min.
Meanwhile, mix the preserves with the spinach puree (you can use baby food spinach or make your own puree by cooking spinach in 2 tb of water till wilted then running through a food processor till smooth)
Spread the blueberry mixture over the partially baked oat layer, then sprinkle with the reserved oat mixture. Bake until the topping is slightly browned, 20 to 25 min. Set the pan on a rack to cool completely (don't let them eat them warm - the spinach flavor doesn't go away till they are cooled!)
cut into 12 bars and enjoy!!
Serving Size: Makes 12 bars
In a large bowl, combine the oats, flour, stevia, cinnamon, baking powder, salt, and vanilla and stir well.
Add the margarine and cut it quickly into the dry ingredients with two knives until the mixture resembles coarse meal and is no longerp owdery. Do not overmix - bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest of it firmly into the pan. Bake until lightly browned at the edges (but not fully baked ) 13-15 min.
Meanwhile, mix the preserves with the spinach puree (you can use baby food spinach or make your own puree by cooking spinach in 2 tb of water till wilted then running through a food processor till smooth)
Spread the blueberry mixture over the partially baked oat layer, then sprinkle with the reserved oat mixture. Bake until the topping is slightly browned, 20 to 25 min. Set the pan on a rack to cool completely (don't let them eat them warm - the spinach flavor doesn't go away till they are cooled!)
cut into 12 bars and enjoy!!
Serving Size: Makes 12 bars