Berry Berry Bars
from USANA Kitchen with Shelli Baxter
This recipe is from our beloved Ask the Scientist nutritionist, Russ Barton: Blueberries are a favorite of mine. Not only are they packed with nutrition, they’re bright, flavorful, and remind me of sunny summer days of my childhood. The Strawberry Nutrimeal adds some protein and a depth of flavor to the filling. If you want to feel confident about providing a nutritious snack for you and your family, this low sodium treat is loaded with whole grain fiber and is a good source of omega-3s, protein, and potassium. Enjoy!
Wildberry Oat Bars (featuring Wild Strawberry Nutrimeal) Bottom Crust Recipe
Makes 12 servings
1 cup (175 g) dates, pitted
½ cup (39 g) rolled oats
½ cup (50 g) pecans
1-2 Teaspoons (2-4 g) lemon zest
1 tablespoon (12 g) ground chia seeds
2 tablespoons (30 g) water
Instructions:
- Add all ingredients to a food processor or blender, and blend until mixture begins to form clumps and the dates are in small pieces. The mixture should hold together when pressed.
- Press into an 8×8 or 8×6 glass dish with cooking spray or parchment paper.
Wildberry Jam Recipe
1 pound (450 g) fresh blueberries (can use frozen)
Juice from ½ lemon (optional)
2 scoops Wild Strawberry Nutrimeal
¼ cup (60 g) water
Instructions:
- In a medium saucepan, add blueberries and water. Stir the mixture over medium heat until it boils.
- As the blueberries start to break apart, use the back of a fork to mash them. Continue to stir it over medium heat for three to four minutes.
- Then add in the Strawberry Nutrimeal, one scoop at a time and mix in well.
- Squeeze in juice from ½ lemon (optional).
- Pour jam onto bottom crust
- Pre-heat oven to 350°F, while making the oat crumble topping.
Oat Crumble Topping Recipe
4 tablespoons (54 g) coconut oil
3 tablespoons (60 g) maple syrup (or honey if preferred)
¾ cup (59 g) rolled oats
¼ cup (24 g) almond flour
1 scoop Wild Strawberry Nutrimeal
2 tablespoons (20 g) flax meal
3 tablespoons (36 g) coconut sugar
A pinch of sea salt
Instructions:
- Add the rolled oats, almond flour, flax meal, and coconut sugar to a bowl and mix.
- Heat coconut oil in a small pan until melted.
- Pour coconut oil and maple syrup into the bowl and mix thoroughly until dry ingredients are coated.
- Spread the crumble evenly over the jam and bake for 20-30 minutes, or until golden brown on top.
- Let cool (or refrigerate) for 30-60 minutes before cutting.
- Cut into 12 individual servings.
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