breakfast bars

These are the BEST Healthy Breakfast Bars ever! I have eaten one every day for over a decade (seriously)! This easy recipe is made in one bowl in 30 minutes, and is loaded with fiber, protein &amp; omega-3s to keep you full all morning long! Plus they’re gluten-free, dairy-free, refined sugar free and vegan!

Healthy Breakfast Bars Recipe

almond meal

flaxseed meal

cinnamon

sea salt

2-4 TBS plant-based vanilla protein powder (optional)

tsp pure vanilla extract

bananas (ripe and mashed)

applesauce

peanut butter

TBS honey

butter

Preheat oven to 350 degrees F. Grease an 8x8 square baking dish

In a small bowl combine the dry ingredients (oats, almond meal, flaxseed, salt, cinnamon and protein powder if using), set aside. (alternately add the dry ingredients after mixing the wet ingredients).&nbsp;

In a large bowl mash the banana. Add applesauce, honey, 1/4 cup peanut butter and vanilla. Mix well.

Stir dry ingredients into wet until combined. Spread mixture into the pan (should be moist but NOT soupy).

Bake 20 minutes (should be slightly brown around the edges and top should be set), remove from oven and spread peanut butter over the top of the bars (I like a really thick layer of peanut butter but it’s to your own preference)

Continue baking for 10 minutes more or until firm and lightly browned around the edges. At this point the peanut butter layer will have tiny little bubbles in it.

Cool completely in the refrigerator and cut into 6 or 9 bars. Wrap each with plastic wrap and store in an airtight container in the fridge for a quick grab and go breakfast!

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These are the BEST Healthy Breakfast Bars ever! I have eaten one every day for over a decade (seriously)! This easy recipe is made in one bowl in 30 minutes, and is loaded with fiber, protein & omega-3s to keep you full all morning long! Plus they’re gluten-free, dairy-free, refined sugar free and vegan!

Healthy Breakfast Bars

Use Sunbutter to make these nut-free. You can cut these into smaller bars if desired. If you want them a little softer, serve them at room temperature rather than chilled.

Healthy Breakfast Bars with Jam

oats

honey

flour flour

cup peanut butter or Sunbutter

milk (dairy

vanilla

baking powder

all fruit jam

Preheat the oven to 350 degrees F and line an 8&#215;8-inch baking sheet with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they&#8217;re cooled.

Place the oats into the bowl of a food processor or blender and blitz to grind into a coarse flour. 

Place the honey and peanut butter into a medium bowl and warm in the microwave for about 15 seconds.

Add the oats and the remaining ingredients except the jam to the bowl with the peanut butter and honey and stir together. Use clean hands to bring the dough together as needed to form a thick, cookie dough like texture. It will hold together when pressed between your fingers.

Place the remaining batter into the bottom of the prepared baking pan and press down evenly to cover.

Crumble the remaining dough over the jam and press down slightly.

Bake for 22-24 minutes, remove from oven, and let cool completely in the pan. (You can speed this up by sticking the pan into the fridge.

Lift the bars out using the parchment paper and slice into bars.

These are delightful. I loved being able to make the dough entirely in the food processor. My kiddos and I really liked them. Thank you!

My 18 month old loves these! I made them once, and actually cried when I couldn’t find the recipe again. I finally found it again though, yay! I love these too, and I love that they are low sugar.

https://content.jwplatform.com/videos/2aYCOvGi.mp4

Simple ingredients transform into a super delish breakfast for the whole family.

Enjoy these chewy Oatmeal Breakfast Bars in the morning or as a midday snack. They&#x27;re great for meal prepping in advance and packed with heart healthy oats!

Oatmeal Breakfast Bars

cane sugar

salt

eggs

almond milk

vanilla extract

walnuts (finely chopped)

cranberries

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.

https://content.jwplatform.com/videos/WAKVuHl7.mp4

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!

Peanut Butter Chocolate Chip Oatmeal Breakfast Bars (V+GF): a simple recipe for deliciously textured oatmeal breakfast bars bursting with peanut butter and chocolate flavor. Vegan, Gluten Free, Dairy Free.

Peanut Butter Chocolate Chip Oatmeal Breakfast Bars (Vegan, Gluten Free, Dairy Free)

gluten-free rolled oats

¼ cup gluten free oat flour

unsweetened coconut flakes

baking soda

coconut oil

coconut sugar

vegan chocolate chips

walnuts, chopped (or add-ins of your choice)

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.

In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda and salt.

In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, coconut sugar and vanilla. Whisk until smooth.

Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.

Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.

Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.

Place on a cooling rack for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy! Storing notes below.

Healthy Coconut Oatmeal Breakfast Cookies

4 Ingredient Healthy Peanut Butter Granola Recipe

Oil-Free Peanut Butter Oatmeal Breakfast Cookies

Adapted from my Gluten Free Trail Mix Cookies and my Peanut Butter Chocolate Chip Oatmeal Cookies.

Good morning Demeter,
I don't have any fun morning routines. It's a struggle every day! These bars look fantastic and would certainly help motivate me to get up in the morning! Maybe that could be part of my morning routine! I love breakfast cookies- i mean, bars. LOL. Add in oats, chocolate, and peanut butter and I'm sold!

Can't wait to make these!!!

I'm starting to wonder if you cut yourself if you would bleed peanut butter and chocolate.  Not that I want you to accidentally cut yourself to find out!  DON'T DO THAT!  ;)  BUT, I'm thinking there is a strong possibility your body is made up of PB and C.  &lt;3  I don&#039;t blame you for eating all the peanut butter though, because your right, a day might come when E decides he doesn&#039;t like it again.  So you might as well get your fix while you can!  Now quick oats.. believe it or not I&#039;ve never had &#039;em... and I&#039;m thinking I&#039;m never going to.  Especially with water.  EW.  I&#039;ll just live vicariously through you on that one, mi lady!  ;)  Anyways, these cookies...errrr bars, are FAB!  Such a delicious way to wake up.  And you are right, a day that starts with these texture packed bad boys is SURE to be a great one!  Pinned of course!  Cheers, lovely - to a fabulous, LONG weekend!  YAY!  xoxo

How'd you know I was high-fiving you?! Oh yessss...Peanut butter? Oatmeal? In the form of a breakfast bar? I'm in! You sure have peanut butter's number! Hmmmm - favorite breakfast? This is a tough one... It so depends on my mood but I'll have to go with savory...something that includes eggs and butter and Italian toast and hot peppers....oh my...but other days? More sweet - like these fabulous bars!! Have a beautiful weekend, my friend! :)

I was looking something quick and nutrishious for my son to grab in the morning on his way out the door in the morning. He would get slugish mid morning. These did the trick and he loved them. Then I decided to get creative with this wonderful recipe. I added a heaping tablespoon of cocoa powder, a tabespoon of Macca powder and a tablespoon of vegetable protein powder. Added a bit of lite coconut milk to soften the consistency. Slam dunk! They stayed soft and full of flavor! An awesome breakfast for people on the go!

Just finished baking these and they turned out sooo good! I had to use processed peanut butter and needed to add a little extra liquid to the batter to make it wet enough. They have a great texture coming right out of the oven!

These are amazing!! Just made them for the first time and immediately are 1/4 of the pan ;) 
I'm usually not a huge fan of oatmeal bars, because the texture reminds me too much of a bowl of oatmeal, but these were much more like a cookie. I also love the combination of oats, coconut, chocolate, and walnuts.
Thank you!!

These turned out really awesome! I tweaked it a bit according to what I had on hand or was trying to use up.
Almond butter, old fashioned oats, ww flour, honey, hazelnuts and sunflower seeds, otherwise everything was the same. For some reason I can’t stand the taste of almond butter alone or on a sandwich but it’s great in baked goods.

I loved these! Such a great crazy morning breakfast- and I can get the kids I nanny to eat them! That's how you know they're delicious! 
I had to change the recipe slightly because of a peanut allergy,still worked and tasted great!

These were so delicious that it could actually be dangerous! I cannot believe there is zero butter in these bars because I swear I taste it. I absolutely love these and will be making them regularly. I followed the recipe exactly as stated. Thank you for giving me the motivation to get up in the morning!

I just wanted to let you know that I make these every week for my daughter.  She is an athlete, vegetarian and allergic to eggs and cashew, and she loves these.  I make a double batch and she has at least two every day. I use almond butter instead of the peanut butter and sometimes add a bit of protein powder.  I also use a chia and flax blend.  
Thank you so much for creating this recipe. These are way better than Cliff bars and the like and much better for you as well.
Karen

These are so good!  Made a batch for weekly breakfasts and had to try a piece, and another and another. So I had bag them up and now I have something to look forward to in the morning.

Hi! Loved trying this recipe out as I love discovering anything oat related, so yummy! Do you happen to have an estimate of calorie content on these bad boys without me breaking everything down!? Thanks for sharing!

I made these last night in an effort to find something my husband and sons will grab on the go for breakfast. I used regular eggs instead of flax eggs and whole wheat flour instead of oat flour. I didn’t have any coconut, so I omitted that. I used dark chocolate chips and added 1/4 c pumpkin seeds because that’s what I had in the pantry. Baked them for 20 min in a 9 by 7 pan because, again, that’s what I had on hand. Husband loved them and I will definitely make them again, but I’ll continue to experiment with the add ins. Thanks for the recipe!

This is a great recipe! I used quinoa flakes and almond meal and for the sugar I used xylitol.  Turned out great. I'll be making this regularly.  Thank you.

Hi Virginia :) Do you remember how much almond flour and quinoa flakes you substituted?
I love this recipe and have made it several times for myself!  My son has a lot of food allergies (including oats), so I would love to make it for him using your substitutions.  
Thanks!
Heather

These were fantastic! I followed the recipe as is except I subbed almond butter as we were sadly out of peanut butter. I also added 1/4 cup ground flax seeds for added nutrients. They are SO GOOD. 10/10 will make again. Thank you.

I used this as a base recipe and made it with items I had on hand. Substituted oat flour for almond meal. Substituted flax egg for the vegan egg replace. Used half almond butter and half peanut butter. In one batch I used veggie oil and in the second I used olive oil. No coconut sugar, so raw sugar worked well. This is an amazing base recipe because the ratios are spot on. Thank you so much!

Just made another batch for a keto client and they came out super well, this recipe is an amazing base and works well for substitutions.

All flours and oats substituted with almond meal, vegan eggs subbed with whole eggs, oil is olive oil and sugar with swerve sugar substitute. 

Thank you for this recipe with perfect ratios.

I just made these bars. I followed recipe as written except using olive oil in place of coconut oil which I ran out of. Oh and I used a 9x9 pan . They taste absolutely delicious and I’ve eaten two and a half already! Only issue is that they’re thinner than yours because I used a 9x9 and they’re VERY crumbly. I had to use a fork. I’m just wondering if you have any idea why they fell apart and didn’t hold together. I cooled for 1 hour. Next time I’ll use my 8x8 pan and see if that makes a difference. Otherwise they are really yummy!! 

Thank you Demeter! ❤️

These easy Pumpkin Oatmeal Breakfast Bars are soft baked, chewy, and packed with fall flavors. This pumpkin recipe makes the best healthy breakfast or snacks. They are gluten free, vegan and nut-free.

Healthy Pumpkin Oatmeal Bars (Gluten Free, Vegan)

Gluten Free Rolled Oats

oat flour *

tsp pumpkin pie spice

tsp baking powder

tsp sea salt

pumpkin puree

oat milk

flax eggs (or regular eggs) **

maple syrup

tbsp coconut sugar ***

pecans (if not being nut-free)

mini chocolate chips

Preheat the oven to 375 F. Grease or...

Preheat the oven to 375 F. Grease or line an 8x8 baking dish with parchment paper.

In a mixing bowl, whisk together all the...

In a mixing bowl, whisk together all the wet ingredients (pumpkin puree, maple syrup, flax eggs, and milk).

Then add in the dry ingredients (gluten-free rolled...

Then add in the dry ingredients (gluten-free rolled oats, pumpkin spice, baking powder, sea salt, and coconut sugar). Combine gently with a spatula.

Fold in walnuts and chocolate chips if using...

Fold in walnuts and chocolate chips if using any.

Pour the mixture into the baking dish and...

Pour the mixture into the baking dish and sprinkle extra pecans and chocolate chips on top (optional). Bake 30 - 35 min or until a toothpick comes out clean, but the top is still soft to touch.

Let it cool in the pan for 10...

Let it cool in the pan for 10 minutes then take it out on a cooling rack. Cut in to squares and enjoy!

There’s nothing better than prepping a breakfast or brunch recipe the night before, going to bed, and waking up and all you need to do is bake it. It’s one of the best breakfasts ever and like eating dessert for breakfast. Chopped blueberry frozen waffles are layered with a brown sugar and cream cheese mixture before adding blueberries, more waffles, and pouring a milky, buttery egg mixture over the top as well as a buttery, cinnamon and brown sugar streusel topping. There’s so much texture and flavor in every bite. Juicy blueberries, soft yet chewy waffles, a crumbly streusel for subtle crunch, and a glaze to boot.

Overnight Blueberry Waffle Breakfast Bars

waffles,

cream cheese, softened (I used lite)

light brown sugar, packed

blueberries

(half of 1 stick) unsalted butter, melted

milk

sugar

unsalted butter, softened

all-purpose flour

confectioners’ sugar

light-colored corn syrup (helps keep the glaze softer)

water

Waffles – Line an 8×8-inch pan with aluminum...

Waffles – Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.

Chop the waffles and add about 60% (5...

Chop the waffles and add about 60% (5 waffles) to the prepared pan. Reserve remainder; set aside.

To a medium bowl, add the cream cheese,...

To a medium bowl, add the cream cheese, brown sugar, and beat with a handheld electric mixer on medium-high speed until combined and fluffy, about 2 minutes.

Drop cream cheese mixture by rounded tablespoons evenly...

Drop cream cheese mixture by rounded tablespoons evenly distributed over the waffles.

Evenly scatter the blueberries. Note – I have...

Evenly scatter the blueberries. Note – I have only tried the recipe with fresh rather than frozen berries and can’t speak to the results with frozen.

Evenly top with the reserved waffles; set aside.

To a medium, microwave-safe bowl add the butter...

To a medium, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.

Add the eggs, milk, granulated sugar, vanilla, cinnamon,...

Add the eggs, milk, granulated sugar, vanilla, cinnamon, and whisk to combine. Evenly pour mixture over the waffles. Cover and refrigerate overnight.

On the morning of baking, preheat oven to...

On the morning of baking, preheat oven to 350F, remove pan from fridge, and uncover it.

Streusel – To a medium bowl, add the...

Streusel – To a medium bowl, add the brown sugar, butter, flour, cinnamon, and cut the butter into the dry ingredients using two forks until crumbs form. There will be a mixture of pea-sized crumbs and sandy bits. Evenly turn streusel out over the waffles.

Bake uncovered for about 40 minutes, or until...

Bake uncovered for about 40 minutes, or until top is set and lightly golden brown. Allow waffles to cool in pan on a wire rack for about 15 minutes. While cooling, make the glaze.

Glaze – To a medium bowl, add the...

Glaze – To a medium bowl, add the confectioners’ sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over waffles.

Recipe is best warm and fresh but extra...

Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

These healthy baked oatmeal bars are quick and easy to make and store well in the freezer for months to come.

Blueberry Baked Oatmeal Bars

brown sugar

almonds,

butter, melted,

almonds, chopped or sliced

Preheat the oven to 350° F and grease a 9×9′ baking pan.

In a large bowl, combine the dry ingredients; rolled oats, brown sugar, almonds, cinnamon, baking powder and salt, and stir to combine.

In a medium bowl, combine the wet ingredients; milk, eggs, melted butter and vanilla extract, and whisk to combine.

Add the wet ingredients to the dry ingredients and mix until well incorporated. Add blueberries and gently fold into the oatmeal mixture.

Transfer the mixture to the greased baking pan, gently spreading it evenly into the pan with a spatula.

Optional:  In a small bowl, combine the crumble topping ingredients and mix together with your hands until well incorporated, then gently scatter the topping over the top of the pan.

Transfer baking pan to the oven to bake for 30-35 minutes until bars are cooked and the top is golden brown.

Once cooked, removed from the oven, allow to cool slightly (5-10 minutes), and then slice into 9 even squares.

The bars can be served immediately, stored in an airtight container in the fridge for 5 days or in the freezer for 3 months.

Mix-n-bake Old-Fashioned Oatmeal Bars ~ perfect for breakfast or a snack to add to the lunch box

Old-Fashioned Oatmeal Bars

Butter

TB Maple Syrup

t Baking Soda, (Bicarbonate of Soda)

t Allspice

Oatmeal, (Quick Cooking

Flour

Sugar

Chocolate Chips

Pre-heat the oven to 180 deg C (350...

Pre-heat the oven to 180 deg C (350 deg F) – line a 20 x 30cm (9x 12 inch) oven dish with baking paper (let the edges hang over the dish for easier removal)

Melt together the Butter and Maple Syrup in...

Melt together the Butter and Maple Syrup in a large mixing bowl {microwavable} – stir in the Baking Soda and Allspice

Add the Oatmeal, Flour and Sugar – stir...

Add the Oatmeal, Flour and Sugar – stir until well combined – add in the Chocolate Chips

Press tightly into the prepared oven dish and...

Press tightly into the prepared oven dish and bake 18 – 20 minutes – remove from the oven and let cool in the dish for 10 minutes – remove by firmly holding the sides of the overhanging paper and transfer to a cooling rack to cool completely

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Top 13 breakfast bars recipes from across the web

The most viewed breakfast bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Breakfast Bars Recipe

Healthy Breakfast Bars with Jam

Oatmeal Breakfast Bars

Peanut Butter Chocolate Chip Oatmea...

Healthy Pumpkin Oatmeal Bars (Glute...

Overnight Blueberry Waffle Breakfas...

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The most viewed breakfast bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine