Oatmeal Breakfast Bars Recipe
This oatmeal breakfast bars recipe uses rolled oats, applesauce, and simple mix-ins. Great for meal prep and are better than store-bought oat bars.
Servings: 16 bars
Equipment
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.
Video
Notes
My Top Tip: Don't skip the 20-minute rest. This is the step that makes the bars hold together. The oats need time to absorb the liquid and thicken the batter. If you bake it too soon, the bars can come out too soft or fall apart when you cut them.
Storage: These baked oatmeal bars can be stored in the fridge for up to 5 days.
Freezing: Allow your oats to cool completely, then slice them into 16 bars and store your individual portions in freezer-safe bags or containers for up to 4 months. Thaw in the fridge overnight before eating.
Nutrition
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
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