As the end of summer comes into sight, here is a sweet treat that makes use of the remaining blueberries of the season. Using a high quality maple syrup will not only delicately sweeten the bars, but also supply a few extra nutrients not found in regular sugar. Kuzu (or kudzu) root is typically used in Japanese Macrobiotic cooking as an alternative to cornstarch or arrowroot powder. Praised for its medicinal benefits for the digestive system, I use it in this recipe also for its superior thickening properties.
- 2 cups of fresh blueberries (frozen, if out of season)
- 1/4 cup Maple Syrup
- 1 tbsp Kuzu root powder (can use Arrowroot Powder)
- 3 cups Oats (rolled, divided)
- 1 ripe Banana (pureed or mashed) or applesauce
- 3 tbsps Water
Bluberry Breakfast Bars Recipe
- Preheat the oven to 350°F (175°F). Line a baking pan with parchment paper.
- In a bowl, smash the blueberries using the back of a fork. Combine with the maple syrup and Kuzu root powder. Set aside.
- Add half the oats to a food processor or blender to create oat flour. Transfer to a mixing bowl and combine with the remaining rolled oats, banana and water.
- Firmly press half of the oat mixture into a thin even layer in the baking pan. Spread the blueberry mixture on top and then crumble the remaining oat mixture over top of the blueberry layer. Bake for 20 to 25 minutes, or until golden brown. Slice and enjoy!
* Can last in refrigerator for approximately 5 days or in freezer for up to 3 months