Oatmeal Breakfast Bars

5 from 1706 votes

Enjoy these chewy Oatmeal Breakfast Bars in the morning or as a midday snack. They're great for meal prepping in advance and packed with heart healthy oats!

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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!

Two oatmeal breakfast bars piled on top of each other


How to make oatmeal breakfast bars

  1. Measure all the dry ingredients in medium bowl.
  2. Whisk the dry ingredients together using a fork.
  3. In another larger bowl, measure all the wet ingredients.
  4. Then whisk the wet ingredients together.
  5. Now combine the dry ingredients with the wet ingredients and give it a good stir.
  6. Let the mixture set for 20 minutes so the oats absorb the moisture and the flavors of the oatmeal bars really blend.
Process shots showing how to make the recipe by mixing the dry ingredients, the wet ingredients and then both together

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.

Before and after baking of the recipe

If you use a square 9×9 baking dish like I did, you can easily cut the breakfast oatmeal bars into 16 squares.

Cutting into the bars into squares

 Tips for making breakfast oatmeal bars

  1. 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.
  2. 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!
  3. 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.
  4. 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.

Oatmeal breakfast bars made with cranberries and walnuts

More oatmeal recipes:

More bars recipes:

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

Enjoy these chewy Oatmeal Breakfast Bars in the morning or as a midday snack. They're great for meal prepping in advance and packed with heart healthy oats!
5 from 1706 votes
Servings 16 bars
Course Breakfast
Calories 92
Prep Time 5 mins
Cook Time 35 mins
Total Time 1 hr



  • 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.



Recipe: Adapted from All Recipes.
Storage: The baked oatmeal bars can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week for the family to enjoy.
Freezing Instructions: 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 and enjoy!
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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.


Calories: 92kcal, Carbohydrates: 16g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 92mg, Potassium: 93mg, Fiber: 1g, Sugar: 8g, Vitamin A: 30IU, Calcium: 36mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Two oatmeal breakfast bars piled on top of each other

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  1. Awesome recipe! I’ve added this to my rotation, it makes a quick and delicious breakfast that I can make on Sunday and toss in a container to take to work. I use raw pumpkin seeds and raisins for my add-ins but you could do any kind of fruit/nut, maybe layer jam or peanut butter in the middle, etc. I’ve tried 2 variations so far:

    1st using quick oats (only kind on hand) and blueberry preserves instead of apple sauce (I hate apple sauce). This made more of a cakelike or muffinlike texture which was really nice. I would make this again with a muffin pan to make “bites” instead of cutting it into bars.

    2nd using rolled/large flake oats and rhubarb-ginger preserves. Either I didn’t let the oats soak for long enough or I should have added more preserves/milk because it came out pretty crumbly and doesn’t hold together well HOWEVER it’s still delicious and kind of like a baked oatmeal. Been eating it for breakfast all week! Next time will try soaking for longer.

    1. Thank you so much! I love that. Those are such delicious add-ins! I would love to try the blueberry preserves version – yum!!

  2. First time making these, the flavour of the bar is delicious. I did expect them to be more crunchy and dry but instead they were soft and moist. Is this how they should be?
    Thank you.

    1. Thank you so much! Yes, it should be! You can also try baking it for a little longer to achieve a crunchier texture.

  3. I have an apple intolerance (as well as banana and most other fruits). How could I make this recipe without that part?

  4. My husband wanted something we can store and take a long on a trip. How long can they stay in airtight container? We will have limited cold storage but could make sure these were stored in the cooler if needed? Thanks so much!

  5. Hello.
    Your recipe sounds yummy! I can’t wait to make it. But I’d like to substitute maple syrup for the sugar. How much syrup would you suggest I use?

    1. Thank you! I have not used maple syrup in this recipe as a substitute. You could try a 1:1 substitution ratio, but it may alter the texture slightly.

    1. If you double the recipe, use a larger baking dish and add 10 minutes to the baking time, or bake in two separate dishes!

  6. I tried this recipe today and I made a few changes on it. The first change was toasting both the oats and the hazelnuts (the nuts of my choice to use instead of almonds). Then I used brown sugar instead of white sugar, to give it more flavor. Thirdly, I put maple, vanilla, and cake batter extract into it. Also a pinch of instant coffee to round out the flavor profile some more. I added a 3/4 scoop of vanilla protein powder from organic protein. Additionally, I made walnut butter in replacement for the applesauce since I had none. Lastly, I added white chocolate chips instead of fruit since my boyfriend isnt of big fan of it.

    1. That sounds delicious! This recipe is super customizable, so I’m glad you were able to make it work with your preferences!

  7. I’ve tried SO MANY recipes for generally healthy home made granola bars/breakfast bars….. so so many. And time after time I’ve been disappointed by the flavor being bland or the consistency being too crumbly. This time however, it’s just what I wanted!!! I did tweak things a little – I added a half cup peanut butter, substituted the sugar with honey and added 1/2 cup of an 8-grain breakfast cereal made by bob’s red mill. I also took out 1/4 cup of the cranberries for chopped dried apricots. My daughter doesn’t love walnuts, so I chopped up some almonds and used those instead. Pretty amazing. Just the right Amt of sweet with a touch of cinnamon. Thanks so much!

    1. I’m so glad you came across this recipe and it hit the spot. Happy to hear you found it so versatile too!

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