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Blueberry Molasses Almond Butter Bars

Prep Time 10 minutes
Cook Time 35 minutes
Servings 12 bars

Ingredients

  • 1 cup (234g) plain Greek yogurt
  • 1 cup (250g) natural almond butter
  • 2 large eggs
  • 3 tbsp (70g) blackstrap molasses
  • 1 tbsp (26g) maple syrup
  • 1 tsp vanilla extract
  • 1 cup (104g) rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger (or use 1 tbsp fresh grated)
  • 1 tsp kosher salt
  • ½ tsp ground cardamom or allspice
  • ½ tsp baking soda
  • 1 heaping cup (160g) frozen blueberries
  • ½ cup chopped walnuts (optional)

Items you can prep ahead (optional)

  • Make the bars.

Instructions

  • Preheat the oven to 350F. Line a 9x13-inch baking dish with parchment paper.
  • In a large bowl, add the yogurt, almond butter, eggs, molasses, maple syrup, and vanilla. Whisk until smooth and combined.
  • Add the oats, spices, salt and baking soda and use a rubber spatula to mix until combined. Mix in the blueberries until evenly distributed.
  • Transfer to the baking dish and use a rubber spatula to spread into an even layer. Top with walnuts (if using). Bake for 35 minutes or until browned on top and a knife inserted into the center comes out clean.
  • Let it cool off for at least 15 minutes, but ideally 30-60 or overnight. The longer you let it cool down, the better it will slice. Grab the parchment to remove the bars from the baking dish and place on a cutting board. Slice into 9-12 bars. It will be a bit crumbly.
  • These are delicious warm and room temp, but I also love them cold out of the fridge. You can eat them plain, topped with Greek yogurt, or with  a couple pats of butter for a more decadent treat.

Notes

Substitutions:

  • To make nut-free, use tahini in place of almond butter
  • To make vegan, you can try using a vegan egg substitute or flax eggs. Substitute the yogurt with a vegan yogurt.
  • If you don’t like the flavor of molasses, you can replace it with maple syrup.
  • Replace cardamom/allspice with more cinnamon or ginger.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Eat cold or warm up leftovers in the microwave until warmed through. Top with Greek yogurt and a drizzle of maple syrup. 
  • Make breakfast cake! Layer two squares with Greek yogurt and top with maple syrup and chopped nuts or granola.