Blueberry Oatmeal Breakfast Bars are a bowl of oatmeal in bar form! Keep these healthy, gluten free bars on hand for easy meals and snacks.
Jump to Recipe Print Recipe 201 Comments
This post may contain affiliate links.
Lately I’ve been getting a glimpse into what life will be like with two big, burly boys eating us out of house and home in the not too distant future. As hungry as I constantly am, Lincoln, my teeny tiny 3 year old, has been giving me a run for my money – little man can put. it. DOWN.
Watch How to Make Them!
Like many toddlers, the L-man asks for snacks round the clock and if don’t stay ahead of the hunger he reaches hangry status fairly quickly. I always make sure he starts his day with a filling breakfast like peanut butter toast or Blueberry Banana-Nut Oatmeal, but as much as I’d love to start every morning with a bowl of fresh oatmeal, sometimes it’s just not in the cards. This is why I’m OBSESSED with these Blueberry Oatmeal Breakfast Bars which are like a bowl of oatmeal in bar form!
Here’s what you need to know about this recipe: Lincoln thinks it’scake and I haven’t told him otherwise. If there’s one thing I’ve learned about feeding toddlers healthy food, it’s that they can’t be convinced somethingtastes good if it doesn’t. Isn’t that true for everyone though? That said, he’s needed zeroconvincing to chow down on thesegluten-free bars made withoutrefined sugar. They are sucha win, and filled with healthy and nourishing ingredients.
Old fashioned oats mixedwith milk, mashed bananas, coconut oil, honey, blueberries, and a few other pantry staplesbake into soft and chewy bars that are perfect to grab and go on hectic mornings, or snag asa healthy and energizing snack. The flavor is across between blueberry oatmeal and banana bread, and the hint of cinnamon and vanilla truly makes the barstaste like cake.I have lovedkeeping these bars on hand not only for super easy breakfasts for all of us, but also for when we’re entering hangry-ville and I need something healthy and filling FAST!
Eat the bars warm, keep them in the refrigeratorall week, or wrap in plastic wrap and stash in the freezer. In a world full of sugar and bad-fat-ladenbreakfast and snack foods, I could not feel better about feeding these homemade Blueberry Oatmeal Breakfast Bars to my boys. Join us!
Start by whisking the wet ingredients together in a largebowl. That’s 1 cup milk, any kind – I used unsweetened almond milk – 1/2 cup mashed banana, 1/4 cup each honey and meltedcoconut oil, 1 egg, and 1 teaspoon vanilla.
Note:the coconut oil might solidify a bit when adding the cold milk and egg but it will melt right back down in the oven. No worries!
Next add 1 cup certifiedgluten-free old fashioned oats to a food processor then process until it turns into flour (you could also try doing this in a blender.) If you want to use oat flour you may already have on hand, measure out a scant cup. By the way, I love GF Harvest oats which are processed using a product purity protocol!
Add the oat flour plus 1-1/2 cups whole oats, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the bowl then stir to combine.
Last step is to fold in a heaping 1 cup fresh blueberries then pour the batter into an 8×8″ baking panthat’s been sprayed with nonstick spray. Bake for 35-40 minutes at 350 degrees, or until the sides are golden brown and the center has set.
Slice into bars thenenjoy warm, stash in the refrigerator for the week, or wrap the bars in saran wrap and stick in the freezer for later. Wheneveryou eat them, ENJOY!
More Easy Breakfast Recipes to Love
- Maple Pumpkin Oatmeal Breakfast Bars
- Maple Cinnamon Oatmeal Breakfast Bars
- Apple Cinnamon Oatmeal Breakfast Bars
- Mini Egg Bites
- High Protein Overnight Oats
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
SUBSCRIBE
Blueberry Oatmeal Breakfast Bars
- Pin It
dairy freegluten freelow fatvegetarian
5/5 (22 REVIEWS)
Description
Blueberry Oatmeal Breakfast Bars are a healthy bowl of oatmeal in bar form! Keep these refined-sugar-free and gluten-free breakfast bars on hand for a healthy, on-the-go breakfast or snack option.
Ingredients
makes 9 bars
- 2-1/2 cups certified gluten-free old fashioned oats, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk, any kind
- 1/2 cup mashed banana (about 2 small or 1 large banana)
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla
- heaping 1 cup blueberries
Directions
- Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray and set aside.
- Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
- Add milk, mashed banana, honey, coconut oil, egg, and vanilla to a large bowl then whisk to combine. (Coconut oil might solidify a bit but it's fine and the oil will melt right back down in the oven.) Add remaining 1-1/2 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine. Fold in blueberries then pour batter into prepared baking pan.
- Bake for 35-40 minutes or until the edges are golden brown and the center has set. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap andfreeze.
Notes
- You can warm the bars up for 15 seconds before serving after refrigerating ifyou like!
- I love GF Harvestgluten-free oats, which follow purity protocol standards forgluten-free oats, versus being mechanically sorted.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Home / Recipes / Breakfast
join the conversation
Leave a Comment
201 Comments
-
Melody 05.13.2024 Hi, is the nutrition information for these breakfast bars available?
Reply
- Kristin 05.14.2024
Estimated nutrition information will be added to recipes in 2024.
Reply
-
- Tom 04.26.2024
Can you just subsititute sugar — brown or white — for the honey? If so, would it would be just a straight swap — a quarter cup? I don’t have honey and don’t want to go to the store just to make these bars
Reply
- Kristin 04.29.2024
Hey Tom! I haven’t made that swap for these bars, but I think that would be fine! Pure maple syrup would also be a good substitute.
Reply
-
- Jenna 04.15.2024
Hi there. I was curious as to how long these will stay refrigerated? I’m sorry if I missed this somewhere. Thank you!
Reply
- Kristin 04.16.2024
Hi Jenna! You can refrigerate them for 4-5 days. :)
Reply
-
- Christel Koranda 04.03.2024
I make these all the time and freeze them for on the go snacks they are perfect!
5
Reply
- Kristin 04.04.2024
Nice!! So glad this is an easy staple for you, Christel!
Reply
-
- Belinda Winover 01.21.2024
Blueberry Oatmeal Breakfast Bars. I’m not a baker and just made these. They are so delicious and love the recipe!!
Reply
- Kristin 01.22.2024
I’m thrilled to hear that, Belinda! Thank you so much for your feedback!
Reply
-
- August 12.11.2023
Hi, Was excited to try this recipe but the coconut oil did not in fact melt back in, it remained in clumps. Overall bars were too wet and didn’t have a ton of flavor. To be fair I did use frozen berries that I rinsed and patted dry, but I added the full amount of oats plus a little extra to account for the extra moisture. Since I altered the recipe a little im giving it 2 stars, but overall for taste and texture it’s a 1 :( If there is a way to assure that the coconut oil will melt, I will alter the recipe to add some maple syrup for taste and use fresh berries for taste and moisture content, but if not then I will not retry. Sorry I don’t mean to be negative just very sad this didn’t turn out because this is supposed to be my breakfast for the rest of the week.
2
Reply
- Kristin 12.12.2023
Hey August! I’m sorry to hear about your troubles with this recipe! What kind of coconut oil did you use? Standard coconut oil has a melting point of 78 degrees so its impossible that the bars were cooked through but the coconut oil stayed in clumps. Using frozen berries would increase the baking time and, as you said, add extra moisture.
Reply
-
- mary 10.14.2023
Can you substitute dried blueberries?
Reply
- Kristin 10.15.2023
Sure! I might cut the amount back to 1/2 cup or so since they’re much sweeter than fresh blueberries.
Reply
-
- connie 05.08.2023
Can I substitute applesauce for bananas and if so, how much? Thanks, c
Reply
- Hannah 04.10.2023
Hi, what can the coconut oil be substituted with?
Reply
- Kristin 04.11.2023
You could probably use vegetable oil, or melted butter, Hannah!
Reply
-
- Julie Ward 01.30.2023
What are the macros for the Apple cinnamon oatmeal bars?
Reply
- Sami 01.22.2023
Thank you for this recipe! It is my toddler’s favorite and mine too. Absolutely delicious! We’ve made it at least a dozen time now and it’s very forgiving to substitutions. For our favorite version, I substitute almond flour for the oat flour and full fat yogurt for the coconut oil and cut the honey by half.
5
Reply
- Kristin 01.23.2023
Ooo I love that almond flour swap – I’m going to try it! Thank you so much for your feedback and recipe rating – I’m so glad this is a favorite of yours and your family!
Reply
-
- Meg 10.21.2022
Wish I had the nutrition info on these. Can someone provide that?
5
Reply
- Jess 08.28.2022
What do you think would happen if I processed ALL the oats? My kids love oatmeal but hate all granola bars – even soft ones – because the texture is too chewy. Weirdos. Wondering if using straight oat flour will make it even more cake-like?
Reply
- Kristin 08.29.2022
Hi Jess! I haven’t tried it so I can’t say for sure – I tend to think they might be a bit gummy, but you could make a half or quarter batch to test it out!
Reply
-
« Previous1…567
Free Email Series
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Subscribe
Free Email Series
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
Learn More
