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My Oatmeal Breakfast Bars is So Good!
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!
They remind me of Bobo’s Oat Bars so the texture of them is not as moist as my peanut butter banana baked oatmeal but I prefer them that way because they keep your fingers clean and dry and can be eaten just like a granola bar on-to-go for a more convenient snack. Once you make them, you’ll love meal prepping them and keeping them in your fridge.
Ingredient Notes
- Rolled oats: Use old-fashioned rolled oats for the recipe. Steel cut oats won’t cook fast enough and quick oats will result is a more dry texture. Make the recipe gluten-free by using certified gluten-free rolled oats.
- Sugar: To sweeten the oatmeal bars, I use granulated sugar or cane sugar. I haven’t tried it with liquid sweetener but if you use it, you may need to add ¼ cup extra oats. You can also make it sugar-free by using ½ a cup of mashed banana instead or you can reduce the sugar by ¼ cup if you’d like.
- Cinnamon, baking powder and salt: For taste and leavening, but feel free to switch out the cinnamon to nutmeg, ginger or cardamom.
- Eggs: Replace the egg with a flax egg to make the recipe vegan.
- Milk: I use almond milk to keep the oatmeal bars recipe dairy-free, but any milk works.
- Applesauce: I use applesauce to add more sweetness to the recipe and moisture. You can replace it with mashed banana or even use melted butter or avocado oil instead.
- Vanilla extract: To enhance the flavor and add moisture, but you can leave it out.
- Add-ins: I love the combination of cranberries and walnuts with oatmeal bars. You can swap with other nuts, chocolates or seeds.
Popular Additions
- Add frozen fruit: Frozen fruit like blueberries or cranberries work great in this recipe in addition to the dried fruit or to replace it. You can add an extra ¼ cup and there’s no need to thaw the fruit in advance.
- Drizzle melted chocolate on top: My kids will also vote for chocolate on top of oatmeal whether in chocolate chips form or drizzled on top. Drizzle 2-3 tablespoons with a fork after the oatmeal breakfast bars are baked and completely cooled.
- Fold in protein powder: This will add a protein boost to the recipe. Add ¼ cup and add and extra 2 tablespoons of almond milk so they don’t come out too dry.
How to Make Oatmeal Breakfast Bars
Recipe Video Tutorial
Note: I recently retested this in my new oven, and decided to shorten the cooking time to 25-30 minutes. Cooking until 35 minutes may result in a more dry oatmeal bar.
My Best Oatmeal Breakfast Bars Tips
- 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.
Recipe Help & FAQs
The oatmeal bars are great for meal prepping. Store them in an airtight container in the fridge for up to 5 days. Then you can can enjoy them cold, at room temperature or warmed if you prefer.
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.
It’s likely you may not have let the batter sit before baking. I recommend 20 minutes, but even 10 minutes will help so that the oats can absorb some liquid. Also, make sure you did not use quick oats, which are not the same as rolled oats and will result in a more dry texture.
More Oat Recipes:
- How to make oatmeal
- Baked Cranberry Pecan Oatmeal
- Apple Cinnamon Oatmeal Cups
- Baked Steel Cut Oatmeal
- Baked Blueberry Oatmeal
- Chocolate Peanut Butter Bars
- Pecan Date Bars
- Vegan Protein Bars
- Caramel Apple Granola Bars
- Healthy Honey Oat Granola Bars
If you try this Oatmeal Breakfast Bars recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Oatmeal Breakfast Bars
Video
Ingredients
- 2 cups rolled oats
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 large 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 25-30 minutes. Allow to cool on wire rack for 5 minutes before slicing. Cut into 16 bars.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Mine came out more mushy than chewy, and I baked longer but still moist on the bottom. I wonder if I should use a bigger baking dish and make thinner to get them a chewier consistency?
Yes, I think that would help. Please let me know how it turns out!
Love this recipe. Thanks for the healthy recipe. I substituted honey for the sugar and added my favorite Truvani Chocolate protein powder to the mixture 👌
Love that!! Chocolate protein powder sounds great—yum! Thanks, David!
I watched you segment on Kelly and Mark this Friday, May 2nd. I wanted to know what brand of protein powder you use in your recipes? Sometimes I find it leaves a weird taste. I am excited to try so many! Thank you.
Thanks so much for tuning in, Beth! So excited for you to try out some of my recipes! I switch the protein powder I use based on the recipe but Simply Tera’s Pure Whey Protein and Four Sigmatic Organic Protein are some of my favorite go-tos. I also have this guide you might find helpful: Protein Powder for Beginners