These oatmeal breakfast bars are excellent for breakfast, but in addition work as a snack any time of the day. Added bonus: they’re nut-free to allow them to be packed for varsity lunches!

As I love all issues oatmeal and I particularly love once I can take oatmeal on-the-go. This recipe is much like my berry baked oatmeal bars, however these breakfast bars are a bit extra dense and have pumpkin seeds and chocolate chips all through.

Stack of oatmeal breakfast bars.

The recipe really comes from Dreena Burton’s cookbook, Plant-Powered Families. She despatched me a assessment copy when the cookbook first got here out and let me share this recipe!

In case you’ve made my baked oatmeal earlier than, this recipe is tremendous comparable. Principally a mixture between a bowl of oatmeal and a smooth granola bar.

Ingredients measured out to make oatmeal breakfast bars: oats, almond milk, brown rice syrup, oat flour, cinnamon, nutmeg, salt, pumpkin seeds, chocolate chips and maple syrup.

Right here’s What You Want

  • rolled oats – my fave model is Bob’s Purple Mill gluten-free old fashioned rolled oats
  • oat flour – make your personal oat flour by grinding up oats within the meals processor or purchase oat flour from the shop.
  • pumpkin seeds – for just a little texture and added wholesome fat and fiber.
  • chocolate chips – I like utilizing Lily’s chocolate chips as a result of they’re dairy-free with no added sugar. You can too swap the chocolate chips for raisins or dried cranberries in case you’d like!
  • cinnamon – for just a little spice.
  • sea salt – only a bit to carry the entire flavors collectively!
  • nutmeg – I like to recommend utilizing freshly grated nutmeg for one of the best taste, however floor nutmeg works too.
  • dairy-free milk – any kind of plain, unsweetened dairy-free milk works. I sometimes use almond milk however use oat milk to make these nut-free.
  • brown rice syrup – a pure sweetener with a comparatively low glycemic index. You’ll find brown rice syrup at most grocery shops now, however in case you’re having bother, test your native well being meals retailer.
  • pure maple syrup – one other natural sweetener that pairs completely with these oatmeal bars!

Step by Step Course of for Making These Bars

6 photos showing the process of how to make oatmeal breakfast bars, from making the batter to baking in a pan.

The right way to Prep in Advance

Like I discussed above, these breakfast bars are excellent for meal prep and taking with you on-the-go! I like to recommend making your complete recipe as written after which storing every serving individually. If I plan to eat them all through the week, I simply retailer them within the fridge but when I gained’t be consuming them till later, I’ll freeze them.

Hand holding an oatmeal breakfast bar.

The right way to Retailer Leftovers

These oatmeal bars retailer very well! Retailer in an hermetic container within the fridge for as much as per week or within the freezer for as much as 3 months. I wish to retailer every serving individually so that they’re straightforward to seize and go.

Extra Bar Recipes You’ll Love

Extra Oatmeal Recipes to Attempt:

Oatmeal Breakfast Bars

These oatmeal breakfast bars are excellent for breakfast, but in addition work as a snack any time of the day. Added bonus: they’re nut-free to allow them to be packed for varsity lunches!

Stack of oatmeal breakfast bars.
  • 1 ½ cups old-fashioned rolled oats
  • 1 ¼ cups oat flour
  • 3-4 Tablespoons pumpkin seeds
  • 2-3 Tablespoons chocolate chips, I used Lily’s chocolate chips
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ⅛-¼ teaspoon floor nutmeg
  • ¼ cup + 2 Tablespoons dairy-free milk
  • cup brown rice syrup
  • 1-2 Tablespoons pure maple syrup
  • Preheat oven to 350°F. Line an 8″ × 8″ baking dish with parchment paper.

  • In a big bowl, mix the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, sea salt, and nutmeg.

  • In a smaller bowl, mix the milk, brown rice syrup, and maple syrup.

  • Add the moist elements to the dry combination, stirring till nicely mixed.

  • Switch the combination to the ready pan, and press it down till evenly distributed. Utilizing a pointy knife, reduce to mark out the bars earlier than you bake them to make it simpler to totally reduce and take away the bars as soon as baked. (I normally mark out 16 bars, however you can also make no matter measurement you want.)

  • Bake for 20 minutes, then take away from oven and let bars cool in pan. As soon as cool, use a pointy knife to totally reduce the bars, then take away with a spatula and revel in!

  • Combine-ins: Chocolate chips may be substituted raisins or dried cranberries. Pumpkin seeds may be substituted with sunflower seeds.
  • Recipe initially from Plant-Powered Families and reprinted with permission.

Serving: 1bar Energy: 113kcal Carbohydrates: 19g Protein: 4g Fats: 3g Saturated Fats: 1g Sodium: 46mg Potassium: 59mg Fiber: 2g Sugar: 4g


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