Perfectly sweetened with honey, these oatmeal breakfast bars with juicy blueberries are like having dessert in the morning. Loaded with nutrient-dense superfoods, they’re an easy on-the-go treat you can prep for the week.
Why You’ll Love These Oatmeal Breakfast Bars
You can thank this recipe for turning oatmeal into your new favorite breakfast ingredient.
- Easy. With a blended crust and a simple topping mix, these bars are an easy project for even beginner-level bakers.
- Packed with superfoods. Lots of blueberries and pumpkin seeds make this a nutrient-rich breakfast option that’ll keep you full until lunch.
- High in protein. Each slice is packed with protein from the oatmeal, almonds, pumpkin seeds, and protein powder.
- Prep-friendly. Made in advance or frozen for later, these oatmeal bars are the perfect treat for busy weeks.
What You’ll Need
It’s all about the ingredients. Check the recipe card at the bottom of the post for exact amounts.
Base
- Old-fashioned oats – Please don’t use quick oats.
- Slivered almonds
- Honey – Agave and maple syrup are great swaps.
- Coconut oil – Feel free to use avocado oil.
- Salt
- Cinnamon
- Bananas
- Vanilla extract
- Vanilla whey protein – Use pea protein to keep this recipe 100% plant-based.
Topping
- Old-fashioned oats
- Slivered almonds – You can also use roughly chopped almonds.
- Pumpkin seeds
- Blueberries
- Coconut-almond milk – Plain coconut or plain almond milk work too.
- Cinnamon
How to Make Oatmeal Breakfast Bars
The blender takes care of the crust so all you have to do is mix the toppings and keep an eye on the oven. Check the recipe card at the bottom of the post for more detailed instructions.
- Prepare the pan. Preheat the oven to 350F. Line a baking pan with parchment paper. Lightly grease it with coconut oil.
- Blend the base. Add all of the base ingredients to the blender. Process until crumbly and moist.
- Spread it. Pour the blended base into the lined baking pan. Spread it out evenly with a spoon or an offset spatula.
- Bake it. Pop the base into the oven for 8-10 minutes.
- Mix the toppings. Combine all of the topping ingredients in a bowl.
- Bake again. Remove the base from the oven and carefully add the topping mix. Spread it out. Return the pan to the oven and bake the bars for another 15 minutes. Remove from the oven and let the bars cool before slicing and serving.
Tips & Variations
The chances of you getting tired of these breakfast bars is very low thanks to these yummy (and easy) variations:
- Make a chocolate base. Swap the vanilla protein powder for a chocolate one to make the breakfast bars more indulgent.
- Swap the berries. Raspberries and blackberries are amazing swaps. You can also use all your leftover berries in this recipe.
- Use regular milk. If you’re not on a special diet, feel free to swap the plant-based milk for regular milk.
- Let them cool. Digging in the second the bars are out of the oven might be tempting, but you need to let them cool. This will allow them to set and slice easily, otherwise they’ll just crumble to pieces.
- Add more nutrients. Mixing 1 tablespoon of your favorite superfoods to the like chia seeds, sunflower seeds, goji berries, etc to the toppings will make each bite more nutrient-dense.
How to Store Oatmeal Bars
Since these oatmeal breakfast bars have fruit in them, you need to refrigerate the leftovers in an airtight container for up to 7 days. Keep them away from strong-smelling foods to avoid the transfer of odors. For a grab-and-go treat, place each slice in an airtight bag you can just take from the fridge on your way out. Enjoy them chilled or at room temperature.
Can I Freeze These Breakfast Bars?
Absolutely! Once fully cooled, wrap each slice in plastic wrap twice. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Set them on the counter for 30 minutes or up to an hour until fully thawed before enjoying them again.
More Oatmeal Recipes
- Gluten Free Pumpkin Oatmeal Cookies
- Apple Fig Baked Oatmeal Cups
- Warm Chai Oatmeal Almond Bowl
- Blueberry Pie Overnight Oats
- Peanut Butter Breakfaast Cookies
Oatmeal Breakfast Bars
Equipment
- Food Processor
- Square 9 x 9″ baking pan
Ingredients
Base:
- 2 cups old fashioned oats
- 1 cup slivered almonds
- 4 tablespoons honey
- 1 tablespoon coconut oil
- 1 teaspoon kosher salt
- 1 1/2 teaspoon cinnamon
- 2 bananas
- 1 1/2 teaspoons vanilla
- 1 scoop Vanilla Whey Protein
Topping:
- 1/2 cup old fashioned oats
- 1/4 cup slivered almonds
- 1/4 cup pumpkin seeds
- 1 cup fresh organic blueberries
- 1/4 cup of coconut-almond milk or plain coconut or plain almond milk
- 1/4 teaspoon cinnamon
Instructions
Base:
- Preheat oven to 350°.
- Line 9 x 9 baking pan with parchment paper, lightly grease with coconut oil
- Add all ingredients in to food processor until completely combined and wet, this may take several minutes.
- Pour into prepared pan and smooth out with off set spatula until evenly spread.
- Bake for 8-10 minutes.
Topping:
- Combine ingredients in medium bowl and stir to combine.
- Removing pan from oven, spread topping evenly over and lightly press down into base.
- Bake an additional 15 minutes
These look amazing!!! I am going to make a batch this weekend!!! I was looking for a new sweet treat!!! Score!!!!
I hope you enjoyed them Skye!
What would be a good substitute for the slivered almonds in the base?
Hi Jasmine, I would not recommend using a substitute in this recipe. If you must you could use coconut flour, but you will need to add 2 eggs, and I can not guarantee that this will work.
Have you tried to freeze these at all? Just wondering if they do well! Thanks!
Amy, I have not, but they should hold up, but may be a bit mushy when they thaw. If you freeze them would you let me know how they turn out.
HI, can i use regular milk ??
Zainab, Yes regular milk will work fine.
I made these a couple weeks ago and they were delicious but the toppings didn’t stay on, any suggestions?
Did they all fall off or did you loose a piece here and there? If just a few fell off, just gently push the toppins down into the batter when you add it. I usually loose a bit of topping, which I don’t mind I just scoop it up and pop it into my mouth. 🙂
These bars were super yummy! I didn’t have the whey so I left it out but they held together very well.
Thanks for the feedback Daniela.
These look amazing! So glad you replied to the comment about replacing the bananas; my husband hates bananas. What could I sub for the honey, or could I omit it altogether? We are cutting adding sweeteners of any kind. Thank you!!
Tori, you can omit the honey, but the bars will not taste the same. Since it is only 4 tablespoons divided into 9 servings it is a small amount of natural sugar per serving. Since you want to take out the sweetness of the bananas as well, I am afraid you will be left with a bar that is a bit bland. Let me know how they turn out.
Just made your bars and they are great! I am a real foodie and always looking for healthy new ways to make incredibly well tasting meals. Thank you so much for sharing!!!!
I am so glad you like them Jasmin! Thanks for stopping by and letting me know! xo
Great recipe but there is way too much salt. I was disappointed at how it seemed to overpower in the final product.
Sorry to hear that Angela. I am pretty sensitive to salt, so I am wondering if you may have mismeasured. Hope you give the recipe another try.
Thx for sharing, Amy, I googled healthy oatmeal bars & your recipe came up. I’m looking forward to trying this recipe. Most food from stores, even health food stores have so much salt and sugar.
I agree Pamela, most packaged foods are too salty for me. These bars are wonderful. Each time I make them I can’t eat them fast enough.