Oatmeal Breakfast Bars
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My oatmeal breakfast bars are chewy, soft, and the healthy way to start your morning. Made with three ingredients, they bake in just 15 minutes!
I like to have something wholesome ready for busy mornings, and these oatmeal bars are one of the few make-ahead breakfasts my partner, sister, and I can agree on (calling those two picky is an understatement). I usually bake a batch on Sunday afternoons (designated meal prep hour) so there’s something easy to grab before early meetings or train commutes.
Instead of reinventing the wheel, I loosely adapted my oatmeal breakfast cookies into bar form. It wasn’t an equal swap, so I adjusted the banana-to-oat ratio to ensure they stay soft but hold their shape all week. The result? They taste just as fresh on day five as they do out of the oven. High in fiber, wholegrains, and healthy fats, they keep everyone full until lunch, which keeps me happy.
Table of Contents
Breakfast bars recipe highlights
- Made with 3 ingredients. And only one bowl!
- Healthy. Like my healthy granola bars, these are chock-full of hearty oats and naturally egg, dairy, and gluten-free.
- Ready in 15 minutes. These bars are a whiz to make.
- The whole family will love them. Just ask mine!
What readers are saying
★★★★★ – “I was serving these bars for our dessert, and my husband, grandson, and I loved them!! I need more recipes like this one, so easy! Thanks so much!” – Donna
Key Ingredients
Here’s what you’ll need to make my oatmeal bars. The full printable list with measurements is in the recipe card below.
- Rolled oats AND/OR oat flour. Adds a chewy, hearty texture while being high in fiber and protein. Quick oats will work, but they won’t be as dense. I like to use a mix of rolled oats and oat flour for a softer, more uniform texture.
- Bananas. Adds sweetness and moisture to the bars. The browner the bananas, the sweeter the bars will be.
- Peanut butter. Smooth and drippy with no added sugar or salt. You can swap this out for almond butter, cashew butter, or a nut-free alternative like sunflower seed butter.
- Optional mix-ins. Chocolate chips, fruit, nuts, or anything you like.
How to make oatmeal breakfast bars
Step 1– Combine all of the dry and wet ingredients in a large bowl. Stir in mix-ins, if using them.
Step 2- Transfer the mixture to the lined pan and bake for 15 minutes or until the top is firm. Let them cool in the pan completely before slicing and serving.
Arman’s recipe tips
- Swap the mashed banana. If you’d rather not use bananas, use equal portions of unsweetened applesauce or pumpkin puree. If you make this swap, you’ll want to add some honey or maple syrup to compensate for the loss of sweetness.
- Note on sweetness. My oat bars rely on the banana for sweetness. If you want sweeter bars, I recommend adding maple syrup, honey, or coconut sugar. My partner and sister both prefer it when I make these with the addition of two to three tablespoons in the mixture (they do like sweeter baked goods).
- Make them gluten-free by using certified gluten-free oats. I always do a test batch using Bob’s Red Mill.
- Add protein. I typically make protein baked oats by adding 1/2 to 1 full cup of unflavored protein powder to the mixture. My favorite protein to use is casein or brown rice, because it mixes seamlessly into the mixture.
Storage and meal prep
To store/meal prep: Leftover bars should be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to one week.
To freeze: Place the cooled bars in a freezer-safe container and freeze for up to six months.
Frequently asked questions
Yes! I tested substituting oats with equal parts quinoa or buckwheat flakes. I found that these have an almost identical texture to the rolled oats.
If you don’t cool the bars completely before slicing, they may fall apart. I recommend letting them cool completely in the pan before slicing.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Oatmeal Breakfast Bars
Video
Ingredients
- 1 cup peanut butter can sub for any nut or seed butter of choice
- 4 cups rolled oats * See notes
- 6-7 medium bananas About 3 cups mashed
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, combine the oats, mashed bananas, and peanut butter and mix well. If adding maple syrup or honey, add it now, along with any other mix-ins.
- Transfer the batter to the lined pan and bake for 15 minutes, or until the top is firm.
- Remove the pan from the oven and let them cool completely, before slicing and serving.
Notes
- Oats and oat flour: I like to use half rolled oats, half oat flour for a more uniform texture (as pictured).
- Sweetness: These are not overly sweet. I suggest adding 2-3 tablespoons of maple syrup, honey, or agave if you prefer sweet bars.
- Leftovers: Keep at room temperature for up to 2 days or in the fridge for one week. You can freeze them for up to 6 months.
Nutrition
More ways to enjoy oatmeal
- Brownie baked oatmeal
- Baked oats
- Oatmeal smoothie
- Healthy oatmeal pancakes
- Or any of my oat based recipes
Originally updated October 2022
Theese bars ate!
OMG these are so good to make ahead for when you’re running out the door. Thanks for the recipe.
Soooo good! (Except I ate half the pan) lol
I love this confession! 🤣
Lovely recipes, so easy to make.
I enjoy everything you do, continue your great work
Very easy to make. It is slso nice that you can “mix” shapes of bars. Round, circle, amazing.
Pretty solid, I mean it’s what you expect, the taste is alright, it’s easy to make, and it’s healthy.
I gave it a 4 star, come on?
What a great meal prep breakfast or snack.
Love your recipes esp the least ingredient ones
I was serving these bars for our dessert and my husband and grandson and I loved them!! I need more recipes like this one, so so easy! Thanks so much!