Oatmeal Breakfast Bars

Yumna Jawad
Updated

5 from 2660 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

RECIPE VIDEO TUTORIAL

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!

Breakfast oatmeal bars.
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Review

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 2660 votes
Author Yumna Jawad
Servings 16 bars
Course Breakfast
Calories 92
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 1 hour

Video

Ingredients
  

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 30-35 minutes. Allow to cool on wire rack for 5 minutes before slicing. Cut into 16 bars.

Equipment

Pyrex 3-Piece Mixing Bowl Set
Mixing Bowl Set
USA Pan Square Baking Dish 8x8
Square 8×8 Baking Pan

Notes

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.

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

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

Cuisine American
Course: Breakfast

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Recipe Rating




Comments

  1. These turned out just “okay” for me. The flavor was good but the oats seem like are undercooked…not soft and chewy. Do you have any suggestions? Should I soak them in water for a bit first? Thanks!

    Reply

  2. Hi. We’re allergic to walnuts and pecans here. Can we leave them out or can you think of a substitute?

    Reply

    1. I haven’t tried this myself, but I think it sounds great and should work out all as long as the dates are soft.

      Reply

    1. I think that should be fine, just make sure to thaw the frozen cranberries first and drain off any moisture that pops up while they thaw.

      Reply

    1. So glad! I haven’t tried swapping the sugar for maple syrup or honey, but you can omit the cane sugar or used mashed or pureed fruit in the base recipe instead.

      Reply

  6. Really like this. Nice to find something that’s not full of sugar of some description.
    I swapped out cranberries for dates (no cranberries), used brown sugar and added a couple teaspoons of peanut butter.
    Light and chewy – will make these again

    Reply

  7. Excellent turn out! Soft without being hard to chew. I plan to bulk make these–would it be possible to add peanut butter to them? If so, would you sub out an ingredient or just add a couple tblsp? Thanks!

    Reply

  9. I made these with chopped fig instead of berries and Nuts. Amazing! Thank you for a great recipe! The texture came out like a chewy cake, not crunchy and they held together well. I made a large batch, cut and wrapped each bar in plastic wrap, put them in several freezer bags, and froze them for later. We can pull out one ore more as needed.

    Reply

  10. I love this recipe. I made ours with 1% milk, applesauce and cooked figs. Still added the cranberries and nuts. They are great reheated in the toaster!

    Reply

  12. These are delicious and so easy to make. My added raisins instead of cranberries to make my husband happy. He loved them! Thank you so much!

    Reply

  15. Mine came out very wet and soggy. I would make again but use 1/2 the applesauce and maybe a little coconut oil.

    Reply

  19. Thank you for this delicious recipe. I followed your ingredient list and cooking directions and they turned out perfectly! I love that they don’t have flour in them, or any butter, margarine or oil..so clean tasting!!!! I will be making these to always have on hand…cheers!

    Reply

  21. These were delicious. I substituted strawberries for walnuts and Greek yogurt for milk. They turned out great. Thanks!

    Reply

  22. Hi

    Can you please send me instructions on how to make the oatmeal breakfast bars to my gmail? Im having trouble following it on your YouTube channel. You did a great job.

    Thanks

    Jenny

    Reply

    1. I’ve not tried that, but my gut is telling me that banana is not a good substitute here and that they will spoil quickly as well as not set up. You can use another sweetener like coconut, monk fruit, stevia, etc.

      Reply

  24. Except for doubling the cinnamon, I made the recipe as is and am glad to report that the bars turned out perfectly and were a hit with all recipients (and requests have been made to receive more). This will be a go-to recipe. Thanks so much for publishing it!

    Reply

  25. I used raisins and course chopped cashews and raw honey instead of apple sauce and it came so moist and yummy

    Reply

  26. These are amazing! Handy snack and you don’t feel guilty diving into them. I made mine with walnuts, pistachios, dark chocolate, olive oil, and peanut butter. I blended the nuts and dark chocolate into small chunks so I could evenly mix them in. The bars ended up tasting like moist nutty biscuits. Felt that adding some honey could have gave them a little more flavor but I liked their taste. Here is the recipe I did.

    1 Cup Walnuts (16pro, 720 cal)
    1 Cup Pistatios (16pro, 720 cal)
    2 Cup Oats (40pro, 1200 cal)
    1 Cup Milk (8pro, 150cal)
    2 Tbsp Peanutbutter (8pro, 200 cal)
    2 Tbsp Olive oil (Xpro 240c)
    1 Bar Dark Chocolate (2pro 150 cal)
    4 eggs (28pro, 280cal)
    2 tsp of baking power (Xpro, Xcal)
    _______________
    Total: 138 protein, 3620 calories
    Cut into 12 Bars: 11.5 protein 301 calories

    Reply

  27. Love this recipe! First time I made it with blueberries and pumpkin seeds. I add ground flax chia seeds as well as unflavored protein powder. I use almond/coconut milk, and add about 1-2 tablespoons more. I only use about 1/4 c of honey to sweeten it.

    This time it’s fresh apples cut very small, walnuts and maple syrup to sweeten it.

    Next time I am going to use pumpkin puree instead of apple sauce. I just love versatility of this recipe!

    Reply

  28. I just found this recipe and make it all the time. I always double it. I was looking for a lower sugar alternative than what the stores offered. I only use half the sugar, and then I use honey for half of this. They are chewey but I freeze them and use the toaster oven for my morning breakfast. I literally make and freeze these every week. I use cranberries and pecans that I chop finer plus some mini chocolate chips, I add in chia seeds. I use oat bran in place of a small amount of oats and leave out one egg yolk.

    Reply

    1. Hi Erin, I have not tried to make this recipe with maple syrup. You need the almond milk to soak into the oats, and I don’t think the maple syrup will do the same thing, so I wouldn’t omit the almond milk. It might take some trial and error, and I would start with 1/4 cup of maple syrup and the rest of the recipe as written. Hope that helps!

      Reply

    2. I make it with 1/4 cup maple syrup and it’s delicious! I keep everything else the same except I add in a little extra oatmeal.

      Reply

    3. Interestingly, I learned in a baking class that sugar is considered a liquid in terms of baking chemistry so you should not need to worry about compensating for the liquid quality of a substitution like maple syrup or honey.

      Reply

  30. I love how simple these are to make and they come out so good each time even with substituting what you have on hand. I do like extra fruit and nuts so I increase those to 1/3 cup and add a dash of nutmeg. A few tablespoons of shredded coconut is good too. I like the softer texture of these rather than a hard or chewy crunch. Family really enjoys them too!

    Reply

    1. You can use mashed bananas, pumpkin puree, or even yogurt at a 1:1 ratio. Oil or butter would work here as well in a 1:1 ratio. Hope you enjoy it!

      Reply

  32. A very nice base recipe. I’ve tried a few oatmeal bar recipes and they just end up so dry I have to drink water just to swallow them.

    I did use flaxseed eggs to cut down on calories and it worked just fine. I had some of that pre-made salad toppers of candied pecans and craisins so chopped those finely and tossed in a few semi sweet chocolate chips. Next batch I’ll definitely cut back on the sugar. Thank you for this recipe

    Reply

    1. Oh no! I am sorry to hear that! I am happy to help troubleshoot. How long did you let the mixture sit before adding it to the pan? When you pulled them out were they golden brown in color and firm to the touch? Every oven is different, so it may be that they needed some extra time to bake.

      Reply

    2. Hello,. I’m wondering how chewy these are? I’ve made granola bars before and they were crunchy instead. Now I’m looking for a chewy recipe.

      Reply

      1. Hi Ginny, these are not as chewy as, say, a quaker oat bar, but they aren’t hard either. More like in the middle. Hope that helps! You’ll have to let me know what you think of them when you make them!

        Reply

  35. So delicious! I made these for a friend who is undergoing chemo treatment and she appreciates foods that are easy, just grab and go. I’ll be making these again. Thank you for a wonderful healthy recipe!

    Reply

  36. So delicious!! This is perfect for a breakfast/snack when you’re in a hurry / not in the mood to whip up some food. Absolutely love it. Added some coconut flakes and chocolate chips in them as well, definitely recommend. This recipe is just perfect as it is but to keep it a bit varied it’s lovely to add different things with each batch. I was looking for a more crunchy breakfast bar, but was pleasantly surprised (this isn’t normally something I would have chosen/made/eaten) and will be my new breakfast. Even my husband wants me to make it for him. Thanks for the recipe!!!

    Reply

    1. Thank you so much! Those sound like the perfect addition. Hope you both continue to enjoy these breakfast bars!

      Reply

      1. I made these bars. Love them. Didn’t have applesauce so used pulp from juicing carrots. I used about a cup. Switched the walnuts and Cranberries for almonds and pumpkin seeds. Would make them again.

        Reply

          1. Made them again❤. So love having them around as they are a ready and healthy snack to have when you are on the go.

  37. I’ve made these bars several times, and I do love them. They’re tasty and satisfying and easy to adapt. I use banana instead of applesauce –only because I would just never have applesauce on hand– and I’ve used dark chocolate-covered raisins instead of cranberries (because that’s what I had in the cabinet). Today I’m going to try cranberries

    Reply

  39. Excellent bars! Subbed canned pumpkin for the applesauce and skipped the walnuts so I can share with my baby. So delicious! Could half the sugar. The pumpkin is sweet.

    Reply

  41. Breakfasty indeed. Tasted like oatmeal in a bar. Not a crisp bar, but a satisfying one. Delish! Added some candied orange peel which added a little zing. Thank you.

    Reply

    1. Thank you! If you want a crispier bar, you can also try baking these bars for longer too. Glad you enjoyed it with the candied orange peel – yum!

      Reply

  42. I can’t think of the last time I made something from an online recipe and had to toss it out. These “bars” were inedible. It was very disappointing to say the least.

    Reply

      1. I can’t speak for OP, but mine never firmed up and were like eating cold mush after baking an extra 10 to 15 minutes. The bad mouth feel sent them to the garbage.

        Reply

        1. Aww, I’m so sorry to hear that. Did you let the oats sit and soak for the full 20 minutes? Usually, when they don’t firm up, it’s due to the shortening of the rest time. They can also come out soggy if not enough oats were used or too much liquid was added. Maybe the applesauce had a little more liquid content than the brand I use, etc. If you’re up for trying them again, I’d let them sit for 30 minutes this time and then bake.

          Reply

  44. Very good breakfast bars. I think next time I might add a little glaze on top as well. Thankyou for a very easy recipe.

    Reply

      1. Not overly impressed. I let this soak for 20 min and then another 15 minutes since it still looked somewhat runny. Baked for 35 minutes. I wanted to bake it longer but the edges were quite brown already. When I tried to slice it up, it was was too soft for my liking. Instead, I let it cool down a bit and got my dehydrater running. Hoping it will be a little more firm and crisp in a while.

        Reply

        1. I am sorry they didn’t turn out how you expected. They do firm up after cooling completely. I recommend cutting at 5 minutes, so they are still soft and are easier to portion before they start to firm up.

          Reply

  45. 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.

    Reply

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

      Reply

  46. 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.

    Reply

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

      Reply

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

    Reply

  50. 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!

    Reply

  51. 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?

    Reply

    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.

      Reply

    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!

      Reply

  53. 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.

    Reply

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

      Reply

  54. 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!

    Reply

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

      Reply

  55. Do you think substituting mashed banana instead of applesauce would work out? I’m exciting to try this but don’t usually have applesauce on hand

    Reply

  56. My son LOVES these! I added a couple tablespoons of peanut butter and baked them in ten muffin cups instead of the 8X8 pan suggested. He eats one on the way to school every weekday! Thank you for sharing!

    Reply

  57. Wicked good!! So glad to be able to make my own at home! I used only maple syrup as a sweetener, added 2tbs roasted butternut squash I had on hand & freeze dried blueberries— came out phenomenal! Next time I may soak for 30 min prior to baking though

    Reply

  58. Just made the bars. Fantastic flavor. I am looking to make them more firm. They are a bit spongy/cakey….hoping for more density. Any advise?

    Reply

    2. I made these bars exactly as the recipe instructions called for. However the bottom of the bars were “wet”. I don’t know what I did wrong? So disappointing!

      Reply

      1. Bummer, I’m not sure what may have happened. I’m happy to help you troubleshoot if you’d like to try it again. Sometimes it takes a little longer for the oats to absorb the liquid, depending on the brand you use. It may be that the initial 20 minutes was not long enough and caused it to be too wet.

        Reply

  59. I don’t know what I did wrong but this recipe turned out ooey and gooey as well as awful. The texture was all wrong. If you want gooey, this bar is for you. 😕

    Reply

    1. These should be chewy but not gooey. If the mixture looks too gooey before baking, you can always add more oats. And if it looks gooey after baking, it may need a few more minutes in the oven.

      Reply

  60. Doubled the batch and I added a cup of peanut butter and swapped the walnuts for almonds and this it excellent.

    Reply

  63. I recently made this & they turned out wonderful. I was searching for a lower calorie savory oatmeal bar, when I came across your recipe. I adjusted the recipe for my savory take, by instead of sugar, cinnamon, fruit, applesauce, etc., I used plain Greek yogurt, garlic powder, organic basil. Came out good. Next time I’ll try it by your recipe. I’m gonna check out your other recipes. Thanks for posting it, Anna Marie😊

    Reply

  64. We love peanut butter. Do you think I can add peanut butter to these bars and if so, how would I do it. These bars are absolutely delicious. My whole family loves them.

    Reply

  67. One child loves oatmeal in a bowl with the works and the other… Not so much, so she asked me to make them into oatmeal bars. I googled and of course Google pulls up my only source of go-to recipes from Feelgoodfoodie <3 and I wasn't disappointed. Oh so good!!

    Reply

  68. These are absolutely delicious! On my second batch in 2 weeks and added fresh blackberries this second time. Love the variations you can make with this recipe. Thanks so mucho!

    Reply

  69. Hi! Thanks for a simple and direct recipe. How many bars is a serving (based on the nutritional facts)?

    Reply

  70. Hi and thank you for this delicious recipe! I seriously LOVE oatmeal and am always looking for different ways to eat it. I made this recipe as stated except left out the white sugar and used applesauce instead of oil. It’s good this way, but I can see that it would be better with dried cranberries and walnuts, so I will do that next time. I’m going to freeze some of these for later. My better half always has a large slice of banana bread for his “snack before breakfast” but I want something healthier so here it is! Bonus: healthier and also delicious!

    Reply

  71. Another weekly devotee here, I love how filling these are as a grab and go breakfast. I dont always have apple sauce on hand, so i mash up an apple a little, that works. The chunks are not even noticeable. Also I use regular milk since that’s what I have, also works fine, this recipe is hard to mess up.

    Reply

    2. I made these bars but decided to give them my own twist. I’m not big fan of cinnamon, cranberries, using sugar or apple sauce so instead I doubled the vanilla extract, added dark chocolate, honey, macadamia nuts, almonds, raisins and hazelnuts. Taste pretty good although not that sweet, next time I’ll use more honey. Defo recommend as a healthy alternative

      Reply

  72. If substituting honey for the sugar, how much would I use? Also, would I need to adjust the amount of almond milk? These look absolutely yummy and right up my alley.

    Thank you.

    Reply

  73. I have never had a recipe tell me to soak my ingredients before baking but it really makes the biggest difference such a good tip. I love these bars! I make them for my husband and his colleagues each week and as a snack for myself when I’m working, I was so tired of spending €2 + on a pack of 6 sugary breakfast bars now I can make my own for much cheaper and exactly how I like it. Thank you!

    Reply

  74. Hi, I’m having a hard time producing the right result. The bars come out very spongy and chewy. So the first time I used quick oats and figured that’s what went wrong. So the second time I used old fashioned oats but the texture was still the same. I am baking around the time suggested. The other changes I made to the recipe is that I’m using 1/4 of honey in the bars in place of the sugar. I’m also using frozen berries. Do you have any advice? I really want a healthy homemade breakfast bar but one that is a different texture..more crumbly..or cakey..versus spongey and gummy

    Reply

    1. It’s likely chewy because of the honey as a wet ingredient instead of the sugar as a dry ingredient. The addition of the frozen berries is also likely to add moisture to the bars. I’d recommend sticking to add ins like nuts, chocolates, dried fruits, or seeds. I’d also recommend either omitting the cane sugar or using mashed or pureed fruit in the base recipe.

      Reply

  75. Delicious. Lots of room for variation. I substituted yogurt for the applesauce and cut the sugar in half. I’ll bake these again for sure.

    Reply

  77. My husband and I love these bars as an afternoon snack with a cup of tea. Agree with a previous comment though, we only get 9 bars from this recipe. I used raisins instead of cranberries, and added 1 tsp of ground ginger and 2 stem ginger balls (cut up small). I used truvia instead of cane sugar (less than the recommended amount) and made up the difference with 1 Tbsp of the stem ginger syrup. Super quick and easy to make.

    Thanks for the great recipe. We also like your hummus recipe!

    Reply

  78. I have made these bars in so many times! The original recipe is awesome (I try to make the recipe “as is” first) and it really is adaptable to other variations as well.

    The only problem with the recipe is that there is no way my family can make 16 servings from this. LOL. I’m lucky to get 8 squares from the pan.

    Thanks for a wonderful recipe!

    Reply

  79. I’ve made these many times. Always a hit! Ive even given them in cute parcels as a gift
    I’ve also substituted the amount of apple sauce for half butter half yogurt or just butter instead of the applesauce since I didn’t have apple sauce and it turned out really good. I also added extra coconut and came out great!!

    Reply

  80. Hi, I don’t have cane sugar. Not a fan of sweeteners. Can I use plain white sugar or brown sugar? I also have molasses…? any suggestions are appreciated. Thanks!

    Reply

    1. Yes, either the plain white sugar or brown sugar should work. You can also make it sugar-free by omitting the cane sugar or using mashed or pureed fruit in the base recipe.

      Reply

    1. I have yet to try that, but I think it could be a fun idea! It might be a little dry though because the applesauce helps add moisture.

      Reply

  82. Made these using pecans, and subbing maple syrup for half the sugar amount, since I was short on walnuts & sugar. I’ve eaten 2 every morning with coffee and yogurt- they’re great slathered with almond butter or butter!

    Reply

    1. This recipe calls for ¼ cup applesauce! No need to cook the rolled oats before using in this recipe. Hope this helps!

      Reply

  84. These are so great! I added pumpkin purée, pumpkin spice, and chocolate chips to mine for a yummy fall snack. Are these okay to be wrapped up and stored at room temperature? Thanks !

    Reply

  85. Thanks so much Yumma,
    Can you help with a substitute for cane sugar compatible to zero calories – measurements
    Substitute for Eggs – like Flax egg ?
    Thanks again JETTA

    Reply

    1. You’re so welcome! I would look at whichever zero calorie sugar substitute you’re using and see what they recommend for the substitution ratio because every sugar varies. You could definitely use a flax egg in this!

      Reply

  86. Hi yumna
    I made these oatmeal granola bars. Substituted eggs with flax egg & apple sauce with curd. Turned out so so good.!! As my kids insisted I also added chocochips
    Thank you very much for the easy peasy recipe
    Soni

    Reply

  87. I tried this recipe and it was super delicious. I even subbed the apple sauce with a whole banana, and the dried cranberry with 85% dark chocolate and pistachio’s it turned out great. I eat this as a snack with coffee or if I was in a rush and couldn’t make breakfast. Since I’m trying to cut down on sugar while dieting this is the best snack for me and fresh fruits.

    Reply

  88. These were delicious! I didn’t have almond milk so I subbed it with cow’s milk and subbed the apple sauce with canned pears which I blended into apple sauce texture. I kept everything else the same. It was a big hit. My 82 year old dad loved it, my mom, 3 and 1 year old daughters, and I. It did not cause a mess when my toddlers ate them. I’m tired of crumbs all over the floor. The directions were so clear and easy to follow. I love that I can freeze them. This would be a great snack in my child’s lunchbox. Thank you! I will be making these again. Maybe with raisins next time.

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    1. Thank you so much! I’m glad you were able to make it work with what you had on hand and that everyone enjoyed!

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  91. Made them last night to serve as mid-morning snack when my son is at school. He gave 2 thumbs up and is looking forward to take them. I cut them up in 15 pieces and dipped the top in melted 80% chocolate. Fab recipe. Will do some different flavor varieties.
    Can I use fresh cut fruit? Will they still freeze nicely?

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      1. I would recommend substituting the applesauce for something like mashed bananas, pumpkin puree, or yogurt.

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  92. These are really delicious, healthy and easy to make! Followed recipe exactly. Thank you for this new favorite recipe.

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  95. I don’t normally comment on recipes, but these are SO GOOD. I multiplied the recipe x6 and made them in a jelly roll pan. I also substituted agave nectar for the sugar (2/3 what the recipe called for, and then went easy on the applesauce and left out an egg to reduce the liquid since I was short one anyway). Turned out great! This seems like a very versatile, forgiving recipe.

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  96. Made this recipe today. June 9, 2021
    I put in finely chopped pecans in all of it
    Divided it and added dry cranberries to 1/2 of the oatmeal mixture and fresh Blueberries to the other !! Also I didn’t have cane sugar so I used light brown sugar. Each we so delicious!! Thanks for Sharing this recipe!!

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    1. Replace the eggs with flax eggs! One flax egg requires one tablespoon ground flaxseed with three tablespoons of water.

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  98. I’m wanting to add peanut butter, the natural liquid kind. Should I replace anything with it so they aren’t too wet? Maybe the applesauce?

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    1. Depends on how much you plan to add! If you’re only adding a tablespoon or two, it should be fine following the recipe as is and adding in the peanut butter!

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  99. THESE WERE THE BOMB!!!!!(in a good way) I made these for my family and they could not stop eating them. My brother charlie ate like 5 in one morning. We even added some of our own things like almonds, carmel sauce, and white choclate chips. This is the best, quick breakfast bar on the go, way to go!!!!!

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  101. We make these every week! My girls were eating Belvita Breakfast Bars as a quick breakfast and I wanted something healthier. We double the recipe and the whole family has one every morning. I use mashed banana instead of apple. We’ve experimented with all sorts of add ins and we always love them! Thanks 🙂

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  103. Yummm! Made a half batch of these but with just 1/8 c of maple syrup, and with some frozen chopped strawberries instead of fruit and they’re pretty tasty considering the amount of sugar in them! I also topped them with seeds and nuts.

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  104. This has become my go to breakfast staple! High protein and fiber, wholesome ingredients, it tastes pretty good… Except I’ve made it 3 times now, and each time it tastes/smells so “eggy.” No matter how well I whisk the eggs before adding, and then stirring it in. Any suggestions? Thanks for your many (actually) healthy, and (actually) tasty recipes!

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    1. I love that it has become a staple! You could replace the egg with a flax egg, so it won’t have that eggy taste?

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      1. For sure, I’ll give it a whirl! Also, I’ve tried the mashed banana substitute and it works deliciously!

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  105. I came across this recipe when I was looking for “lactation friendly” recipes. I wanted something with oats specifically but I modified the recipe a little to include 1.5 tbs flaxseed, 1.5 tbs brewers yeast, and 1 tbs of hempseed and doubled the apple sauce to account for the extra dry ingredients. I also reduced the sugar by half and substituted brown sugar for cane sugar. They bake to a soft, chewy consistency in 35 minutes and I love it! Great breakfast on my way to work in the morning and they store for 2 weeks in the fridge individually wrapped.

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    2. I’ve been looking for a recipe to support lactation for my daughter so glad to see this will definitely try these adaptations

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  106. This is what I’ve been looking for! Yummy, healthful, quick and easy to make, and I can change it up. I made it with oat milk, and had all the other items on hand. Except the parchment paper, so it broke in the middle where it stuck to the pan, but I’m adding that to my shopping list. Looking forward to adding blueberries to it. Tastes great with my morning iced tea. I bet it pairs well with coffee, too.

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  107. Recipe is nice and flexible. Meanwhile, i cannot stand your commercialized intrusions. Even if i “jump” to
    recipe I have to wait for a million commercial downloads. I understand that this helps compensate you, but this one is over the top and annoying for a pretty simple general healthy recipe that i pretty much have done on my own. Would have saved it but not worth the tuna helper intrusion.

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    2. Ask some one to show you how to lessen the time on most commercials. I see very few
      Sites that do not have commercials.I did read the recipe 3 times because I didn’t see any flour.

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  108. I made these with the flax egg, frozen fruit and I dropped the cinnamon. Really good and so easy to make. Mine didn’t get very golden – I cooked it a bit longer, probably closer to 40 min. Thanks for the recipe.

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  109. I’ve been looking for a good oatmeal bar recipe and this is the best one I’ve come across. Definitely a keeper. Thanks so much!

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  110. I’m not such a huge fan of oatmeal bars, but my husband likes to have them on hand for a convenient, healthy snack. And this recipe certainly fits that bill. Super easy to make with so many options for additional add-ins. I automatically reduce by at least half the amount of sugar called for in any recipe. So I used slightly less than 1/4 cup of sugar, and they were fine and sweet enough. I also have to eliminate salt from baking recipes (of course, that can’t be done entirely when working with yeast) because of health issues. This was a perfect recipe for everything that I have to do. I will be using this as my quick, go-to recipe for oatmeal bars. No need to search for other oatmeal bars. Thank you for sharing!!!

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  112. So I cooked the oats in boiled date water (pitted dates in the water brought to a boil for several minutes). Then I mixed the remaining wet and remaining dry separately then mixed per instructions (except used flax eggs: coconut milk: and oil instead of egg almond and applesauce). I didn’t really let it sit for long. Used foil instead of parchment and buttered the foil. Lol so essentially whole new recipe full of your substitutes lol. So surprisingly it worked!

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      1. Excellent recipe! I followed the instructions, omitting the sugar and using two flax eggs. I used raisins and vegan chocolate chips as stir ins. Cut into 10 bars for a healthy replacement for store-bought granola bars. Thanks for the great recipe!

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    1. Hmm, that shouldn’t be the case. You could switch out the add-ins based on your taste preferences and available ingredients!

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  115. These are wonderful! How can I increase the protein? I I’m thinking of replacing the milk with peanut butter, but I don’t want to ruin the texture. What are your thoughts?

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    1. Thank you! I would recommend adding some flaxseeds in addition to the walnuts and cranberries. If you choose to add peanut butter, I would still keep the milk or else it may turn out too dry. If you decide to play around with the recipe to increase the protein, let me know how it goes!

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  116. My first try at a breakfast bar, great recipe! I had a bag of Member Mark Triple Berry Nut Mix, has several nuts, cranberries, and some chocolate chunks for fun. I do want to try the recipe with just cranberries and walnuts but the mix did work! Have fun throwing different things into the bar!
    Thank you for sharing!

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  117. This recipe is exactly what I was looking for! I made it with ground up oats for my toddler, as another toddler mom suggested. Both toddler and six-year-old love them! I didn’t have applesauce on hand, so I boiled some apple pieces and puréed them and used that and it worked just fine.

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  118. Fantastic really nice , first time any oat bars have stayed together for me ! I just put all the nuts and berries into them that we like ! Will definitely make theses again

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  119. Making these. They are in the oven now. No cranberries so I substituted chopped cherries. I also added a 1/4 cup chocolate chips so I won’t be adding any icing. I’m sure they’ll be delish!

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  121. This came out great. I ground up the rolled oats because that’s how my toddler likes it, and instead of cranberries and walnuts I added frozen mixed berries. Not too sweet and a great consistency!

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  122. Love this recipe. I wasted a lot of time looking in the store for something like this. I had no luck so thank so much. It’s easy to make. I do switch out the sugar and use Wisconsin maple syrup and add a extra 1/2 teaspoon of baking powder.

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  123. I just made these bars for the first time and absolutely love them! I followed the recipe above without the walnuts and cranberries. I enjoy the cinnamon oat flavor that only has a hint of sweet. I baked them for 35 minutes. The outside has a slightly crunchy texture, while the inside is soft and delicious. So good!

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  125. Hello,

    Looks like a wonderful recipe, I look forward to trying it. I was wondering if I could substitute honey for sugar and if so, what measurement would you recommend? Please forgive me if this is listed somewhere above. I read everything along with the previous comments to see if someone else had asked already, but I didn’t see anything.

    Thanks, Jenna

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  127. I’m making these now – they sound fabulous – but just wondering if there’s any suggestions for replacing the nuta due to allergy concerns. I’m thinking more and different dried fruits? I thought about chocolate chips but was afraid they would add liquid as they melt.

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    1. I hope you liked them! Yes, I would add seeds like sunflower seeds, flaxseeds or pumpkin seeds instead. You could also add more dried fruit like raisins or chopped dates!

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  128. My family loves these bars! I have made them 3 times in the last month. I added 1/4 cup chocolate chips to it and we like to heat it up and drizzle some almond butter on top. So nummie!!

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  129. I followed the recipe, using regular milk rather than almond milk as my only change. These were great! My only questions is should the bars be soft and chewy or should they be more crunchy? I jsut want to make sure I baked them long enough, but not too long. We live at high altitude (just over 6000 ft) and so I also wondered if there was any need to make any adjustments to it to account for that.

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    1. I’m glad you enjoyed them! They should actually be chewy. I don’t know too much about high altitude baking unfortunately, but I’ve heard it’s a good idea to increase them temp by 25 degrees, so try that next time 🙂

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  131. I used maple syrup instead of the cane sugar, and I followed the recipe with everything else. It taste delicious but it was crumbly! I baked it according to the instructions and even put it back in for an additional 15 minutes…..but it still didn’t stick together! Where did I go wrong?

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    1. The maple syrup I think weighed it down too much and didn’t help it bind. Also, is it possible the walnuts were too chunky and what type of oats did you use?

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    2. You really need to let it sit before baking. The first time I let it set for 30 minutes. Next time a couple of hours before baking. Never crumbled. Came out delicious!Tina Lane

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  132. If these came out a little chewy is that normal or did I not bake them long enough? Regardless, very easy and love them thanks!

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    1. I think that’s fine, but it may have been the type of oats you used or the length of time you baked them. Make sure to use rolled oats and let them sit a little first to set. Glad you still enjoyed them.

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  133. I made these today with my kids. We loved them as is. I also took a few and experimented by putting them back in the oven for a second bake for 20 minutes or so after cutting them (kind of like biscotti). I like the way that turned out as well. The outside had a crunch while the inside was still soft.

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  134. Thanks for this recipe! I am trying to get in more calories and was thinking of adding some butter. How would this change the texture and the taste? Would it work?

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    1. Oh yes, that would absolutely work. I actually recommend just replacing the applesauce with the butter. So use 1/4 cup butter instead.

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  135. These are very good. I add in ~3 Tbl of açacai Senegal fiber and same amount of flax, hemp and chia seeds Freeze them individually after baking for a grab and go.

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  138. Brilliant recipe for the kids!
    They will happily eat these all week.
    I left out the nuts etc. added a bit of mixed spice and used rice bran oil and milk as that was what was in the cupboard.
    I also melted dark choc and drizzle or spread over the top, not too much, just enough to make them feel like its special.
    This makes my morning school run a whole lot easier. Thank you!

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  140. My husband is allergic to eggs, are eggs absolutely necessary for this recipe? Anything I could use to substitute? Thanks

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    1. No, you can use a flax egg for every egg in the recipe. Mix 2 tablespoons egg with 5 tablespoons water and let it set. It will bind similar to eggs, but it’s just not as strong as eggs.

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  141. Made these to eat on the side with my eggs in the morning and some fruit- so delicious and very easy to make! I feel good knowing I’m eating this instead of a store bought granola bar. I didn’t have walnuts and it’s chewy and very flavorful. Thank you!! 🙂

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  142. I love oats for breakfast but never know how to make anything other than porridge out of them. This recipe is perfect for breakfast or a snack. Tastes so good! I added choc chips on top of mine as something extra. Will be making this again when I run out.

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  144. I just made these bars and they came out fabulous! I added shredded coconut , pecans, chocolate chips, and chia seeds.

    Will make these over and over! Next time I will try adding some chopped apples.

    Thank you for this wholesome snack!

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  145. I made these with extra dried cranberries (based on the recommendations here) and added in shredded coconut. I swapped out the granulated sugar for brown sugar and cut back since my add-ins were plenty sweet. Also the 20-minute hydration is really important for the texture’s end result. The bars cut very nicely. I warmed slightly in the microwave. Very easy to make.

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    1. Hi Rachel – thanks so much for taking the time to share how you made the breakfast bars and emphasizing the time for the mixture to set and hydrate. So glad you enjoyed them!

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  146. I would like to make these a bit thinner and less cake-like for my toddlers. Can I do this same recipe in a larger pan?

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  147. This recipe is now a staple in our home. The first time I made it I followed all of the directions as written and it was fabulous. The second time around I had to improvise using what ingredients I had on hand. I omitted the sugar. I substituted the egg for 1/2 cup of applesauce. Also, I added 1/4 cup coconut flakes and 1/4 raisins. It was delicious with a bit of a sweet and salty taste.

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  148. Easy to make. Could use more cranberries but that’s an easy fix, I can just add more. Does come out cake like. I heated some in the microwave and put almond milk over it which made a yummy hot cereal for me.

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  149. Hi. Thank you for the recipe. I tried it yesterday but it came out as a cake rather than bars. I used honey instead of sugar and oil instead of applesauce. The mixture was very watery to be honest so probably i did something wrong with the measurements of these substitutes. Can you please tell me how much oil and honey i can use as substitutes? Also how do you convert the 2 cups of oats into grams? Many thanks.

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    1. Hi Elena – unfortunately the honey makes it too liquidy…so if you’re using honey, you’ll have to decrease the milk. You can substitute the applesauce 1:1 ratio with the canola oil. Did you also allow the mixture to settle so the oats absorb all the liquid. That’s a very important step. As for the 2 cups of oats…it equals about 90 grams. I hope that helps!

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  150. Thanks for the recipe. However the eggs taste was a bit too strong, so next time will lessen the eggs in my mixture..
    Also I added few seeds in them like pumpkin, sunflower, chia etc.. it was good.

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    1. You can use only egg whites in the future if you’d like. I find that once I throw in the add-ins I can’t really taste the eggs. Glad you enjoyed it still though!

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  151. These are so easy and yummy! I added chocolate chips to mine 🙂 Since I’m a college student these are perfect to take on the go to my classes (especially the early morning ones). I’ll definitely be making this recipe again!

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    1. That’s so great to hear! Thanks so much for sharing. Love that they work for your schedule as college student!

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      1. Yes, you can replace the sugar with honey, but I would recommend decrease the milk by a couple tablespoons then. If you leave out the applesauce, I recommend replacing it with oil. Hope that helps!

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