Delicious and wholesome Blueberry Oatmeal Breakfast Bars that are perfect for a quick and nutritious breakfast or snack. Packed with oats, blueberries, and a hint of sweetness, these bars are easy to make and even easier to enjoy.
Author:nadia
Prep Time:15 minutes
Cook Time:35-40 minutes
Total Time:50-55 minutes
Yield:9-16 bars 1x
Category:Breakfast / Snack
Method:Baking
Cuisine:American / Breakfast bar
Diet:Vegetarian
Ingredients
UnitsScale
Dry Ingredients:
1 1/2cups quick or old-fashioned rolled oats
1/2cup oat flour (or ground oats)
1/2cup all-purpose flour (or gluten-free blend)
1/2cup brown sugar
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
Wet Ingredients:
1/2cup melted butter or coconut oil
2 eggs
1/2cup almond milk (or milk of choice)
1/4cup honey or maple syrup
1 teaspoon vanilla extract
Additional:
1cup fresh or frozen blueberries
Optional: 1/2cup chopped nuts (e.g. walnuts)
Optional: Zest of 1 lemon
Instructions
Preheat: Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk oats, oat flour, flour, brown sugar, baking soda, cinnamon, and salt.
Combine Wet Ingredients: In a separate bowl, whisk melted butter (or oil), eggs, milk, honey (or maple syrup), and vanilla until smooth.
Combine wet and dry: Stir wet ingredients into dry until just combined, then gently fold in blueberries (and nuts or zest if using).
Bake: Transfer batter into prepared pan and smooth the top. Bake for 35-40 minutes until golden and set.
Cool and Slice: Let cool before slicing into 9 or 16 bars.
Notes
Use gluten-free certified oats and flour for a gluten-free version.
Swap butter with coconut oil and use plant milk for a dairy-free option.
Honey or maple syrup can be used to replace sugar.
Stir thawed frozen berries gently to prevent color bleed.
Bars can be kept refrigerated for up to 5 days or frozen for up to 3 months. Adapted from Eat Yourself Skinny.