2cupsfresh or frozen blackberries, blueberries, or cherries
Preheat oven to 375 F.
Combine all ingredients in a large bowl until well mixed. Let sit at least five minutes until some liquid is absorbed. Fold in the blackberries being careful not to break them up too much.
Line a 9 x5 inch loaf pan with parchment paper. Pour the oat mixture into the pan. Bake 45-50 minutes until the center is set.
Remove from the pan. Set on a cooling rack. Once cool, slice into 8 bars.
Eat within a few days. Or freeze for 3 months or more really.
This recipe is forgiving. Use what's in your pantry to make it work.Nuts and seeds: This recipe works with chopped walnuts or pecans. Swap in sunflower or pumpkin seeds to keep the recipe nut-free.Fruit: Swap equal amounts of fresh or frozen blueberries or blackberries, dried cherries, or leftover fresh homemade jam like peach or strawberry.Milk: To keep the recipe vegan, use a non-dairy milk. Use shaken canned coconut milk, or cashew, almond, or hemp milk, or dairy milk equally in this recipe.Sweetener: Maple syrup adds a deep rich flavor but can be swapped for a 1/4 cup brown sugar.