These blueberry snack bars are perfect for after school, for breakfast, or any time your kids need a power snack!
Homemade snack cake is a perfect option for lunches, snacks, and dessert—especially when it contains the fruit, healthy fats, and complex carbohydrates that our kiddos need. This Blueberry Date Snack Cake, which is gluten free and made without refined sugar, is one of my family’s favorite versions.
When sliced, the cake bars are moist and soft, with a faint nutty flavor, and slight crispness around the edges. It manages to taste both wholesome and indulgent, which is exactly what you’d want from a baked good with “cake” in its name.
It boasts protein from almond butter and eggs, healthy whole grains and fiber from oats, antioxidants from blueberries, and sweetness from dates. You can store slices in the fridge in an airtight container for up to a week or in the freezer for up to 3 months, so you can make this ahead of time and serve up slices whenever hunger strikes. Plus, the batter comes together in a food processor, so you won’t have to wash up a sink full of dishes after making the recipe!
You can slice the cake into little bites for toddlers or let them nibble on an easy-to-hold slice. (My daughter usually eats all the blueberries first before enjoying the rest of her serving, like she’s on a little treasure hunt.)
Let us know if you decide to try these or if you try them with different fruits! Strawberries or raspberries would be so delicious!
We sometimes top individual portions with cream cheese when we’re at home for an extra-special snack, though it’s pretty delicious on its own.
Amy Palanjian lives with her energetic little girl and husband in small town Iowa and shares recipes and toddler-feeding tips at Yummy Toddler Food.
(Pink plate is from Re-play.)
- 1 cup dates, pitted
- 1/2 cup oats, dry
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoon flaxseed, ground
- 2 tablespoon sesame seeds
- 3 large egg
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 3/4 cup blueberries
- Place the dates in a bowl, cover with water, and soak for 1 hour. Drain, pat dry, and remove pits.
- Preheat the oven to 350 degrees F and grease an 8×8-inch square baking pan.
- Place the oats into the bowl of a food processor and grind into a coarse flour, like the texture of instant oats. Add the baking powder, salt, flaxseeds, sesame seeds, eggs, almond butter, vanilla, and dates. Process until smooth, about 15-30 seconds. Pour into the prepared pan and smooth with a spatula.
- Sprinkle the blueberries over the top and press gently into the batter. Bake for 32-35 minutes or until a cake tester inserted into the center of the pan comes out cleanly. Cover with foil for the last 10 minutes of baking to prevent the edges from browning too deeply. Place the pan onto a wire rack and let cool completely before slicing.
- Slice into bars, place into an air tight container or a zip top bag, and store in the fridge for up to 5 days or in the freezer for up to 3 months. Makes 16-20 bars.