Instructions

• Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal; alternatively, lightly spray the pan with nonstick spray.
• Place the 2 cups (200 g) quick oats, 1 cup (237 ml) unsweetened applesauce, 3 Tbsp (45 ml) pure maple syrup, 5 Tbsp (80 g) unsweetened almond butter, 2 tsp ground cinnamon, and ¾ tsp sea salt into a food processor. (Do not add the blueberries.)
• Process the mixture until it is well combined and holds together when pressed—stop and scrape down the sides once or twice. This usually takes about 30–60 seconds of pulsing/processing.
• If you do not have a food processor: in a large bowl, stir the applesauce, maple syrup, almond butter, cinnamon, and salt until smooth, then add the oats and mix until evenly moistened and the mixture holds together when pressed.
• Gently fold the 6 ounces fresh blueberries into the oat mixture with a rubber spatula or wooden spoon, taking care not to crush them.
• Transfer the mixture to the prepared pan and press it into an even layer, smoothing the top with the back of a spoon or an offset spatula.
• Bake for 18–22 minutes, or until the edges are lightly golden and the center is set and feels firm when gently pressed.
• Remove from the oven and let the bars cool in the pan on a wire rack for at least 20 minutes (they will slice cleaner once cooled to room temperature). Use the parchment overhang to lift the slab from the pan and slice into bars.