These baked oatmeal bars are such an easy and convenient way to enjoy oatmeal for breakfast or as a snack. They’re easily customizable and great for kids and adults!
Everyone has been going wild over my baked oatmeal recipes so I thought I would create a new variation to get you hooked on… baked oatmeal bars! I love these bars because they’re perfect for meal prepping, portable and who doesn’t love bars?! The best part? They’re super similar to my regular baked oatmeal recipes or my baked oatmeal cups… I just modified the ingredients a little bit so you get bars that hold their shape better and are easier to package up and take on the go. They’re basically a mix between a bowl of oatmeal and a soft granola bar.
Like most of my baked oatmeal recipes, these oatmeal bars are vegan and gluten-free. Prep them ahead of time and take them for on-the-go breakfasts and snacks!
This is a great recipe to get your kids involved with! If they’re old enough, they can help measure out the ingredients otherwise you can measure and the kids can dump everything into a large bowl! Stir it all up and pour into a pan.
What You Need + Common Substitutions
oats – make sure you grab gluten-free oats if needed!
maple syrup – you can also use honey.
baking powder – to help the bars rise.
cinnamon – for a little spice.
salt – just a pinch.
almond milk – I like using unsweetened vanilla almond milk, but any milk will work. Use whatever you have on hand.
applesauce – I prefer using unsweetened applesauce. If you don’t have any applesauce on hand or simply not a fan you can use 1/4 cup mashed banana instead of the applesauce.
coconut oil – butter will work too.
vanilla – the perfect flavor enhancer.
ground flaxseed – if you don’t have flaxseed, you can use 1 egg instead.
berries – both fresh and frozen work for this recipe, but I prefer fresh because they don’t release as much liquid as frozen berries do. I used a blend of fresh blueberries and strawberries for this recipe, but any berries will work.
I love berries in this recipe, but feel free to experiment with different mix-ins… most fruits should work and chocolate chips would be delicious as well.
Storing & Serving
I’ve tried so many different ways of storing and serving these bars. Here’s what I recommend:
Let the bars cool completely. They can cool in the pan or on a wire rack if you want to speed up the process. I can’t stress enough… be patient and make sure they are 100% cool!
Store in an airtight container in the fridge or freezer. Place your cooled bars in an airtight container in the fridge for up to one week or the freezer for 2-3 months. I don’t recommend storing these at room temperature.
Pop them in the toaster oven! You can absolutely eat these bars cold, but I prefer to reheat them in a toaster oven before eating. The bars get a little crispy around the outside and perfectly heated throughout! You can also heat them up in the microwave. Just wrap in a damp paper towel and cook for 20-30 seconds or until warm.
1cupfresh berries + 1/2 cup more for topping, I used blueberries and chopped strawberries
Set oven: Preheat oven to 375°F.
Mix ingredients: Combine all ingredients except for the berries in a large bowl. Stir until combined and gently fold in 1 cup of berries.
Spread batter: Pour into a 8×8 square baking pan lined with parchment. Evenly spread batter in pan and top with remaining berries. I think it looks really pretty with sliced strawberries on top.
Bake: Cook for 30-35 minutes or until bars are cooked through and hold their shape.
Let cool+ enjoy: Remove from the oven, cool and then cut into 6 bars and enjoy.
Store: Store leftover bars in the fridge for up to 1 week. Enjoy cold or reheat in a toaster oven.
oats – make sure you grab gluten-free oats if needed!maple syrup – you can also use honey.almond milk – I like using unsweetened vanilla almond milk, but any milk will work. Use whatever you have on hand.applesauce – I prefer using unsweetened applesauce. If you don’t have any applesauce on hand or simply not a fan you can use 1/4 cup mashed banana instead of the applesauce.coconut oil – butter will work too.ground flaxseed – if you don’t have flaxseed, you can use 1 egg instead.berries – both fresh and frozen work for this recipe, but I prefer fresh because they don’t release as much liquid as frozen berries do. I used a blend of fresh blueberries and strawberries for this recipe, but any berries will work.