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This Oatmeal Breakfast Bars recipe is basically like oatmeal in bar form for on-the-go breakfast and snacking. They are more substantial and healthier than a packaged breakfast bar, and can be easily customized with different add-ins based on preferences. Made with staple pantry items, these are easy-to-make and can be stored for a few days or frozen for months!
RECIPE VIDEO TUTORIAL
How to make oatmeal breakfast bars
- Measure all the dry ingredients in medium bowl.
- Whisk the dry ingredients together using a fork.
- In another larger bowl, measure all the wet ingredients.
- Then whisk the wet ingredients together.
- Now combine the dry ingredients with the wet ingredients and give it a good stir.
- Let the mixture set for 20 minutes so the oats absorb the moisture and the flavors of the oatmeal bars really blend.
Then fold in the walnuts and cranberries and transfer it to a baking dish lined with parchment paper. You want to bake it until it’s golden brown in color and firm when pressed against.
If you use a square 9×9 baking dish like I did, you can easily cut the breakfast oatmeal bars into 16 squares.
Tips for making breakfast oatmeal bars
- Let ingredients sit to absorb moisture. This is key to making the oatmeal bars recipe successfully and ensuring that it holds together without crumbling. The mixture needs to soak before baking, or it will be not stick together.
- Use a larger piece of parchment paper than necessary. This will allow some of the paper to hang on the sides, making it easier to lift the bars out of the pan and slice them neatly. Plus easier clean-up!
- Double the recipe for a bigger crowd. The recipe doubles just fine. But if you double the recipe, use a larger baking dish and add 10 minutes to the baking time, or bake in two separate dishes.
- Switch out the add-ins. The recipe is so versatile to make it based on your taste preferences and available ingredients. I love the combination of cranberries and walnuts with oatmeal bars, but you can use other nuts, chocolates or seeds.
Frequently asked questions
Can I use frozen fruit?
Yes, this breakfast oatmeal bars recipe works really well with any add-ins you throw in there. Frozen fruit like blueberries or cranberries work great. There’s no need to thaw the fruit in advance.
How long can I store the oatmeal bars?
The oatmeal bars are great for meal prepping. Store them in an airtight container in the refrigerator for up to 5 days. Then you can can enjoy them cold, at room temperature or warmed if you prefer.
Can I freeze the breakfast oatmeal bars?
Yes, the oatmeal bars freeze really well. Allow the baked dish to cool completely, then slice into 16 bars and store in individual portions in freezer-safe bags or containers. Thaw in the fridge overnight before enjoying.
More oatmeal recipes:
- How to make oatmeal
- Baked Cranberry Pecan Oatmeal
- Apple Cinnamon Oatmeal Cups
- Baked Steel Cut Oatmeal
- Baked Blueberry Oatmeal
More bars recipes:
- Chocolate Peanut Butter Bars
- Pecan Date Bars
- No Bake Samoa Bars
- Vegan Protein Bars
- Easy Pumpkin Bars
- Caramel Apple Granola Bars
- Healthy Honey Oat Granola Bars
I love this homemade quick, grab and go breakfast for busy weekday mornings. The oatmeal bars are nutritious, filling and delicious, and it’s something the whole family can enjoy throughout the week. For me, it’s almost like a dense cake that slices and packs well for breakfast and on-the-go mornings!
If you’ve tried this healthy-ish feel good Oatmeal Breakfast Bars recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Oatmeal Breakfast Bars
Video
Ingredients
- 2 cups rolled oats
- ½ cup cane sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 eggs
- ½ cup almond milk
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup walnuts finely chopped
- ¼ cup dried cranberries
Instructions
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper hanging over the edge.
- In a medium bowl, combine the dry ingredients including the rolled oats, sugar, baking powder, salt, and cinnamon together in a bowl.
- In another large bowl, combine the wet ingredients including the eggs, milk, applesauce, and vanilla extract. Transfer the dry ingredients over the wet ingredients and set aside until flavors blend, about 20 minutes.
- Fold in the walnuts and cranberries, and spread combined mixture into prepared square pan.
- Bake in the preheated oven until edges are golden brown, about 30-35 minutes. Allow to cool on wire rack for 5 minutes before slicing. Cut into 16 bars.
Equipment
Notes
- Make it your own: You can change up the milk, the fruit and the nuts to adjust it to what you have on hand or your taste preferences.
- Make it vegan: Replace the egg with a flax egg.
- Make it gluten-free: Use certified gluten-free rolled oats.
- Make it sugar-free: Omit the cane sugar or used mashed or pureed fruit in the base recipe.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
These turned out just “okay” for me. The flavor was good but the oats seem like are undercooked…not soft and chewy. Do you have any suggestions? Should I soak them in water for a bit first? Thanks!
So sorry these didn’t come out as expected. Did you let the mixture soak before baking?
Hi. We’re allergic to walnuts and pecans here. Can we leave them out or can you think of a substitute?
Hi there! Of course, you can skip the nuts or swap them for sunflower seeds.
Looks delicious, can I replace sugar with dates?
I haven’t tried this myself, but I think it sounds great and should work out all as long as the dates are soft.
What do you think about swapping dried cranberries for frozen ones?
I think that should be fine, just make sure to thaw the frozen cranberries first and drain off any moisture that pops up while they thaw.