Name: Blueberry Oatmeal Breakfast Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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, I use unsweetened almond milk); 1/2 cup mashed banana (~2 small or 1 large banana); 1/4 cup honey; 1/4 cup coconut oil (melted); 1 egg; 1 teaspoon vanilla; 1 cup heaping blueberries

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.

Blueberry oatmeal breakfast bars on a plate

I cannot tell how much more smooth our morning go when I’ve got something prepped and ready to go for breakfast, vs scrambling around trying to assemble this or that while keeping an eye on the time, checklists, whose brushed their teeth — you get it.

That said, Mini Egg Bites are always a hit, plus my Gluten Free Breakfast Casserole which can be reheated as individual servings in the microwave.

But if my kiddos or I are craving something an the sweet vs savory side, my Blueberry Oatmeal Breakfast Bars are a slam dunk. You can eat them straight out of the fridge, or freeze then reheat in the microwave in under a minute.

These blueberry-stuffed babes are like a healthy bowl of oatmeal in bar form. You know what we call that? An upgrade!

Watch How to Make Them!

Naturally Sweetened Oatmeal Bars

Here’s what you need to know about these oatmeal bars: they kind of taste like cake yet are naturally sweetened with banana, honey, fresh blueberries, and vanilla extract, which isn’t sweet but drives home that baked-good flavor.

Joining the natural sweeteners are old fashioned oats, milk (whatever you’ve got in the fridge for drinking, including plant-based milk), coconut oil, egg, cinnamon, baking powder, and salt.

I always have the everyday, fridge and pantry staples on hand to whip these bars up any day of the week.

Eat the bars warm then keep on the counter for a couple of days, or extend their shelf life by refrigerating for up to 5 days. Or, as I mentioned, they freeze fabulously once individually wrapped in plastic wrap.

In a world full of sugar and bad-fat-laden breakfast and snack foods, I could not feel better about feeding my family homemade Blueberry Oatmeal Breakfast Bars. Join us!

Start by whisking the wet ingredients together in a large bowl.

That’s milk, any kind – I use unsweetened almond milk – mashed banana, honey, melted coconut oil, egg, and vanilla extract.

Note: the coconut oil might solidify a bit when adding the cold milk and egg, but it’ll melt right back down in the oven.

Next add certified gluten-free old fashioned oats to a food processor then process until it turns into flour. If you have oat flour on hand, you can use a scant cup instead.

Add the oat flour plus whole oats, cinnamon, baking powder, and salt to the bowl with the wet ingredients then stir to combine.

Last step is to fold in fresh blueberries then pour the batter into an 8×8″ baking pan that’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 then enjoy warm, stash in the refrigerator for the week, or wrap the bars in saran wrap and stick in the freezer for later. Whenever you eat them, ENJOY!

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