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Stack of oatmeal breakfast bars.
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3.84 from 24 votes

Oatmeal Breakfast Bars

These oatmeal breakfast bars are perfect for breakfast, but also work as a snack any time of the day. Added bonus: they're nut-free so they can be packed for school lunches!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast bars
Servings: 16 bars
Calories: 113kcal


  • 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 ground 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 large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, sea salt, and nutmeg.
  • In a smaller bowl, combine the milk, brown rice syrup, and maple syrup.
  • Add the wet ingredients to the dry mixture, stirring until well combined.
  • Transfer the mixture to the prepared pan, and press it down until evenly distributed. Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make whatever size you like.)
  • Bake for 20 minutes, then remove from oven and let bars cool in pan. Once cool, use a sharp knife to fully cut the bars, then remove with a spatula and enjoy!


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


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