These oatmeal breakfast bars are soft, chewy and a healthy start to the day! They are quick and easy to meal prep in advance for breakfast and snacks.
Healthy Oatmeal Breakfast Bars
If you’re tired of rushing around in the morning with no time for a wholesome breakfast, these oatmeal breakfast bars are here to save the day. I love them in rotation with other favorites like my my granola bars, energy balls and breakfast cookies!
While these breakfast bars are an energy-boosting grab-and-go breakfast recipe we also love them as a midday snack, too, just like my breakfast muffin recipe, muesli, and peanut butter overnight oats.
Ingredient Notes
Before we get into the nitty-gritty of making these oatmeal bars, let’s take a closer look at what you’ll need to make them:
Find the full printable recipe with specific measurements below.
- Rolled oats: The star of the show, these provide a hearty, chewy texture and a good dose of fiber. Use gluten-free oats if needed.
- Baking staples: Sugar, baking powder, cinnamon, salt, eggs, milk and vanilla extract.
- Unsweetened applesauce: Not only does this keep the bars moist, but it also adds a subtle fruity flavor.
- Optional Mix-Ins: Add anything you like, from nuts to dried fruit, or even a scoop of protein powder for that extra morning boost in these healthy breakfast bars .
How to Make Oatmeal Breakfast Bars
In a large mixing bowl whisk the eggs, whole milk, unsweetened applesauce, and vanilla extract until smooth.
In a medium-sized bowl, mix rolled oats, granulated sugar, brown sugar, baking powder, kosher salt, and ground cinnamon.
Add mix-ins if desired, then let it sit for 10 minutes before spreading the mixture into an 8×8-inch baking pan.
Place oatmeal breakfast bars into the preheated oven and bake at 350°F for 30-35 minutes until edges turn golden brown. Cool for 5 minutes, then slice into bars.
Tips and Variations
- Let it rest. That 15-minute rest period after mixing the wet and dry ingredients isn’t just a suggestion. It allows the oats to absorb moisture and flavors to meld, resulting in bars with a wonderful texture and taste.
- Don’t overbake. Keep an eye on your baked oatmeal bars during the final baking period. You want the edges to be golden, but not overly brown.
- Double the recipe. To feed a crowd or meal prep, double the recipe and bake in a larger 9×13 pan adding 10 minutes to the baking time. It’s better to slightly under bake them for a soft, chewy texture, as they’ll firm up a bit as they cool.
- Get creative with your mix-ins. Whether you’re a fan of crunchy nuts, sweet dried fruit, coconut or chocolate chips, throw in a handful for an extra texture and flavor boost. Stir in some nut butter for a protein boost in oatmeal breakfast bars.
Storing
- Storing the oatmeal bars: If you plan to devour these oatmeal breakfast bars within the week, individually wrap them and store them in the refrigerator for up to 5 days.
- Freezing breakfast oatmeal bars: Individually wrap and place in an airtight container in the freezer up to 3 months. Thaw as needed in the refrigerator overnight.
Looking for more healthy breakfast recipes? Try my peanut butter oatmeal balls, and Kodiak Cakes protein balls or a batch of homemade granola!
More Bars Recipes
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Oatmeal Breakfast Bars
Video
Ingredients
- 2 large eggs
- ½ cup milk
- ¼ cup applesauce
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ teaspoons vanilla extract
- 2 cups old fashioned oats
- 1 ½ teaspoons baking powder
- ½ teaspoon Kosher salt
- 1 teaspoon ground cinnamon
Optional mix-in's: dried cranberries, raisins or nuts
Instructions
- Prep. Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
- Wet ingredients. In a large bowl, whisk together 2 eggs, 1/2 cup milk, 1/4 applesauce, 1/4 cup brown sugar and 1/4 cup granulated sugar and 1 1/2 teaspoons vanilla.
- Dry ingredients. Stir in 2 cups oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Let mixture sit 15 minutes to meld the flavors and allow the oats to absorb some of the moisture.. Fold in mix-in's, if using.
- Spread evenly in the baking dish. Bake 30 to 35 minutes, or until edges are starting to brown. Let cool before slicing.
Notes
- Chocolate chips
- Nuts (almonds, pecans)
- Chia seeds
- Flaxseed
- Pumpkin pie spice
- Dried fruit (like raisins or cherries)
- Protein powder
- Collagen
- Sunflower seeds
- Shredded coconut
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Freezer-Friendly, Kid-Friendly, Meal Prep, Nut-Free, Snacks, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These turned out SOOO good and I made big batch for my kid’s so they can eat them before school. Thank you!
It’s the perfect thing for kids on the run! I am so glad you and your kiddos enjoyed the bars :)
These breakfast bars are awesome! So tasty, easy to make, and perfect for people who can’t have gluten.
I’m so happy you enjoyed the bars Matt! :)
YUM! These make the perfect after school snack for my kids. I added some dried fruit we had leftover from the holidays.