Oatmeal Breakfast Bars
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Oatmeal Breakfast Bars

Breakfast is the hardest meal to make healthfully, in my opinion. If we take out hash browns and potatoes, sweet cereals and empty carbs, breads and pastries, we really aren’t left with much variety. Eggs and meats have good proteins and fats, but are not necessarily desired at every breakfast. Not to mention, it’s a lot of work to cook bacon for a family, or fry eggs 5 times in a row (depending on your family size). 

Enter oatmeal breakfast bars. After I got married I searched the internet for a tasty oat-based breakfast bar that actually had substance, without a bunch of sweeteners. I tried a lot of them and ended up making my own. There might be more options out there now, but I’ve stuck with this one for many years. It is gluten free, dairy free, refined sugar free, and has good protein and fats. Thursday mornings are our baked breakfast days, and most weeks I make these bars. (Sometimes I mix up the bars with breakfast cookies or hearty muffins.)

Oatmeal Breakfast Bars:
1/2 c. Banana, mashed (approximately 1 large banana)
1/4 c. Honey or maple syrup
1/4 c. Coconut oil, melted
2 Eggs
1 tsp. Vanilla
1 c. Milk (your favorite dairy-free kind, I use almond)
1 1/2 c. Oats, old fashioned
1 c. Oat flour
2 tsp. Cinnamon
1/2 tsp. Baking powder
1/4 tsp. Salt
1/3 c. Nuts, chopped (I use walnuts)
2 scoops Protein powder (optional)

I mostly dump everything in and then stir, with one exception. When using melted coconut oil, don’t add the cold eggs or milk until you’ve mixed the oil with something else. You don’t want those cold ingredients with the melted oil or it will solidify the oil and be difficult to stir together. I mix the coconut oil, smashed banana, and honey together, then add everything else. The order you use doesn’t matter, just be careful the coconut oil doesn’t turn solid (mix it with something else, use room temp eggs, warm up the milk, however you want to do it).

After mixing everything together, you’ll have a batter which will likely be runner than you’d think. That’s ok, the oats will soak up that liquid. Grease a 8-9 inch square pan. I simply pour a dab (1 tsp?) of olive oil in the middle of the pan, and pour the batter in the middle of that puddle.

Bake at 350 for 30 minutes.

Feeding more than 4 adults? This recipe can easily be doubled. (I’ve done it many times.) Simply use a 9×13 pan instead, and bake 45 minutes. 

We usually eat these with a little maple syrup drizzled over the top. Yum!

Oatmeal Breakfast Bars

Print Recipe
Oatmeal Breakfast Bars
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Ingredients

  • 1/2 c. Banana mashed (about 1 large banana)
  • 1/4 c. Honey or maple syrup
  • 1/4 c. Coconut oil melted
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 c. Milk (your favorite dairy-free kind, I use almond)
  • 1 1/2 c. Oats old fashioned
  • 1 c. Oat flour
  • 2 tsp Cinnamon
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/3 c. Nuts chopped (I use walnuts)
  • 2 scoops Protein powder optional

Instructions

  • I mostly dump everything in and then stir, with one exception. When using melted coconut oil, don’t add the cold eggs or milk until you’ve mixed the oil with something else. You don’t want those cold ingredients with the melted oil or it will solidify the oil and be difficult to stir together. I mix the coconut oil, smashed banana, and honey together, then add everything else. The order you use doesn’t matter, just be careful the coconut oil doesn’t turn solid (mix it with something else, use room temp eggs, warm up the milk, however you want to do it).
  • After mixing everything together, you’ll have a batter which will likely be runner than you’d think. That’s ok, the oats will soak up that liquid. Grease a 8-9 inch square pan. I simply pour a dab (1 tsp?) of olive oil in the middle of the pan, and pour the batter in the middle of that puddle.
  • Bake at 350 for 30 minutes.
  • We usually eat these with a little maple syrup drizzled over the top. Yum!

Notes

Feeding more than 4 adults? This recipe can easily be doubled. (I’ve done it many times.) Simply use a 9×13 pan instead, and bake 45 minutes. 
Servings: 4

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