Can you make gluten-free oatmeal breakfast bars?

Yes, of course. Use a 1:1 ratio of gluten-free flour in place of the all purpose flour, and make sure to use certified gluten-free oats. They're much cheaper than buying gluten-free breakfast bars at the store!

Can you make healthy breakfast bars without sugar?

If you want to reduce the sugar, I recommend starting by using less sugar than the recipe calls and letting the natural sweetness of the mashed bananas stand out. For a sweeter flavor, use a natural granulated sweetener, like coconut sugar or maple sugar, instead of regular white sugar.

Which oats are best for oatmeal breakfast bars?

Rolled oats are ideal for these bars because they maintain a chewier texture. Quick oats or instant oats are steamed during processing, which causes them to soften much faster. This can make them soggy or overly dense after baking. Old fashioned oats are the best choice.

Oatmeal Breakfast Bars

Description

Oatmeal Breakfast Bars are chewy, filling, and delicious. Packed with simple, healthy ingredients like oats, peanut butter, and bananas, these bars are nutritious enough to start your day. They are great when you need a quick, healthy breakfast on-the-go or a snack that the whole family will love — kids too! Think warm, comforting bowls of oatmeal, but in bar form.

Ingredients

Scale

2 cups rolled oats (not quick oats)
1/4 cup all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ cup granulated sugar
1/4 teaspoon salt
1/2 cup raisins
1/3 cup peanut butter
1/4 cup coconut oil or butter, melted
2 medium ripe bananas, mashed
1 large egg
1 teaspoon vanilla extract
melted chocolate (optional, for serving)
creamy peanut butter (optional, for serving)

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Instructions

Preheat oven to 350F.
In a large mixing bowl, whisk together all the dry ingredients including rolled oats, flour, cinnamon, baking powder, sugar, and salt until evenly combined. Stir in the raisins.
In another mixing bowl, mix together all the wet ingredients including peanut butter, coconut oil, mashed bananas, egg, and vanilla extract until smooth.
Add the dry mixture into the wet mixture and fold together until just combined.
Transfer the mixture into a 9-inch square baking pan and press gently to create an even layer. Bake for 25 to 30 minutes until lightly browned. Place on a wire cooling rack to cool down completely and cut into 9 even squares.
Serve with a drizzle of melted chocolate and a drizzle of peanut butter.

Notes

How to store: To keep your leftover bars fresh, store them in an airtight container at room temperature for up to 3 days. For best results, wrap each bar individually in plastic wrap or parchment paper. For longer storage, place the bars in the fridge where they’ll keep for up to a week.

How to reheat: For a warm breakfast, microwave one bar for 10-15 seconds until just heated through.

How to freeze: Tightly wrap each bar individually, then place them in a freezer-safe container or airtight container and store in the freezer for up to 3 months. When you’re ready to enjoy, just take one out and let it thaw at room temperature or overnight in the fridge.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Bake
Cuisine: American