Bo-Berry Oat Bars {Baked Blueberry Oats with Icing}

Soft, buttery baked oatmeal with blueberry bites and sweet vanilla icing. These oat bars are perfectly sweet, protein-packed, low in fat, easy to make, and make for the perfect quick breakfast or snack!

Where are my Southerns at? I know y’all are familiar with Bojangles and their famous Bo-Berry biscuits! If you are unaware of these delicious sweet biscuits from the gods, I insight you find one to try the next time you are in the south and near a Bojangles. They are sweet, buttery-flavored, soft and gooey biscuits with hints of blueberries and drizzled in classic vanilla icing. I can’t even put into words how amazing they are but hopefully that description gives you some sort of idea. So good that they inspired me to make a spinoff in the form of these Bo-Berry Oat Bars! And I must say… they are pretty dang delicious too!

WHY YOU’LL LOVE THESE BO-BERRY OAT BARS

  • Make one, eat them all week. Breakfast (or snack time!) just got a whole lot easier. Forreal, the hard work is done, all you have to do now is enjoy it! Perfect for those busy mornings.
  • They will fill you up. These oat bars are packed with protein and fiber and they will keep you full for hours!
  • The macros are amazing! They are low-calorie, low-carb, low-fat, high protein, again for a HUGE serving here!
  • Easy to make. Just mix everything and bake!
  • They are so versatile! Change up the spices, protein powder, and add ins and you can have a totally different oat bar every time – the possibilities are endless.
  • They are AMAZING. Hello buttery baked oats and icing! Do I need to say more?

WHAT YOU NEED

  • Protein powder – My go-to is PEScience protein powder, particularly their peanut butter cookie flavor! It mixes well and tastes amazing. (You can save 10% on PEScience products with my affiliate code LaurenFitFoodie).
  • Quick oats
  • All-purpose flour
  • Coconut flour
  • Egg
  • Unsweetened applesauce
  • Sugar-free pancake syrup – I use Walden Farms or Cary’s brand.
  • Almond milk – or other milk of choice
  • Egg whites
  • Dried or fresh blueberries

ADDING THE ICING

There are a couple of different ways you can add the icing, either all at once or later on when you are ready to eat the bars.

IF ADDING RIGHT AFTER OAT BARS ARE BAKED:

Drizzle icing evenly over bars in a zig zag motion. I like to add icing to a ziplock bag and cut the corner to make it easier. Once bars are iced, place them in the freezer for 10 minutes to allow the icing to harden. This will allow the icing to stay in place and allow you to stack them without icing getting everywhere. Add the bars to an airtight container and keep stored in the fridge for 7-10 days.

IF ADDING ICING LATER ON:

Store bars in an airtight container in the fridge. Keep icing stored in the fridge as well. I know some people prefer to do it this way to keep things less messy and so they can weigh out the exact amount when ready to eat. For exact macros, add 9g or about 2 tsp of icing per oat bar.

CAN I USE FRESH OR FROZEN FRUIT?

One of the most frequently asked questions I get with this recipe! YES! Fresh or frozen works. You can even use strawberries, raspberries, dried cranberries or raisins for this recipe too!

WANT TO MAKE THIS RECIPE?

If you try these Bo-Berry Oat Bars and love them, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 12

Bo-Berry Oat Bars

Bo-Berry Oat Bars

Soft, buttery baked oatmeal with blueberry bites and sweet vanilla icing. These oat bars are perfectly sweet, protein-packed, low in fat, easy to make, and make for the perfect quick breakfast or snack!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Oatmeal Bars

  • 2 scoops Snickerdoodle protein powder (64g)
  • 1 ½ cups quick oats (120g)
  • ¼ cup all-purpose flour (30g)
  • ¼ cup coconut flour (28g)
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 large egg
  • ½ cup unsweetened applesauce (122g)
  • ¼ cup sugar-free pancake syrup (60 mL)
  • ½ cup unsweetened vanilla almond milk (120 mL)
  • 3 tbsp egg whites (46g)
  • 1 tsp vanilla extract
  • 1 tsp butter extract
  • 1 oz dried blueberries (28g), or other dried fruit of choice

Icing

  • 2/3 scoop vanilla protein powder (20g)
  • 3 tbsp unsweetened vanilla almond milk (45 mL)
  • 3 tbsp plain nonfat Greek yogurt (45g)

Instructions

  1. Preheat oven to 350 °F. Spray a 9x13 inch baking dish with cooking spray.
  2. In a small bowl, combine all the dry ingredients - protein powder, oats, all-purpose flour, coconut flour, salt, baking powder, and cinnamon. Mix until all ingredients are combined.
  3. In a separate large bowl, add the wet ingredients - egg, applesauce, pancake syrup, almond milk, egg whites, vanilla, and butter extract. Using a hand mixer, blend ingredients until mixed thoroughly.
  4. Add in dry ingredients to the wet ingredients slowly, mixing with the hand held mixer some before adding more. Blend until all ingredients are completely combined. Fold in half of the dried blueberries with a spoon.
  5. Pour oat batter into sprayed dish. Sprinkle with the rest of the dried blueberries. Bake for 20-25 minutes or until center comes out clean with a toothpick. Be careful not to over-bake.
  6. While the oat bars are cooking, gather the ingredients for the icing. Combine the protein powder, yogurt, and almond milk in a small bowl until combined. Store in the refrigerator to thicken and cool before ready to use.
  7. When the oat bars are done, take out of oven and let cool. Once bars have cooled down, add icing* *See note below for adding icing

Notes

MFP ENTRY

Lauren Fit Foodie Bo-Berry Oat Bars

OAT BARS WITHOUT ICING:

Per bar (63g) - 96 calories 14C | 2F | 7P 

MFP entry: Lauren Fit Foodie Bo-Berry Oat Bars without glaze

STORAGE

Keep oat bars stored in refrigerator in airtight container. They are best after being chilled for at least 12 hours.


ADDING ICING


You can choose to go ahead and icing or to store it separate and add whenever you are ready to eat.

IF ADDING RIGHT AFTER OAT BARS ARE BAKED:

Drizzle icing evenly over bars in a zig zag motion. I like to add icing to a ziplock bag and cut the corner to make it easier. Once bars are iced, place them in the freezer for 10 minutes to allow the icing to harden. Then store in an airtight container in the fridge.

IF ADDING ICING LATER ON:

Store bars in an airtight container in the fridge. Keep icing stored in the fridge as well. I know some people prefer this way so they can weigh out the exact amount when ready to eat. For exact macros, add 9g or about 2 tsp of icing per bar when ready to eat!

Nutrition Information:

Yield:

12

Serving Size:

1 bar with icing (72g)

Amount Per Serving: Calories: 105Total Fat: 2gCarbohydrates: 14gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

8 Comments

    • I think you could both frozen and fresh! Honestly they would all probably taste good and different in their own way! They may just look a little different, especially if you use frozen, like more blueberry juice throughout if that makes sense haha

    • Unfortunately coconut flour has different absorbant properties than all other flours, so there isn’t really an equal sub for it.

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