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.
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!
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
Equipment
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
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 and freeze.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’m seriously making these TODAY! They look sooooo good, AND I have all the ingredients. That never happens! <3
Just popped these in the oven! My Ben loves to help me in the kitchen, a little more messy but fun.
Wondered if your food processor is a Cuisinart. If so, there was a recall on the blade if it has rivets. Mine did, and they are sending a new blade. You can check out cuisinart.com/recall if so to make sure your processor isn’t affected.
Thanks for the awesome recipe !! :)
Thanks for the heads up – I’ll check on that!
OhmygoshYES. How can tiny people eat SO MUCH, ALL the time?! I swear they would eat all day long if I let them. That said, we’ve entered a slightly picky stage, and most days I stress about what to feed them for actual meals. They loved oatmeal two weeks ago, but not now. They’ve loved bananas forever, but not today. So I will try these, because they involve things they love sometimes, but I’ll happily eat them if they aren’t interested. ;)
Yum! Do you think these would work with raspberries?
Definitely!
What can I substitute for coconut oil?
You could use vegetable oil.
These look so good! I love make ahead breakfasts =)
This definitely looks like something my 2 year old would like.
These look so good, I can’t wait to try them! I have a 4 year old who doesn’t like banana, do you think applesauce would work instead of the banana? Thank you so much for the recipe!
I think that could work! Let us know if you give it a try!
I have a son that is allergic to bananas. I’m going to try almond butter instead of bananas.
I am so glad you asked! Not a banana fan but these look so good! Going to try it our!
I totally get you on the boys eating a ton, my almost 2 year old can eat more than me at times!! It’s crazy. I can’t wait to try these!
These look great! We have an egg allergy also – do you think egg replacer would work? Or applesauce? Would it be better to bake them in a muffin tin then? (We do that with another bread recipe when we skip the egg and it works great! )
I would try a flax egg – I’m sure it would work!
Um. Yum! Definitely trying these out. And I already have everything but the blueberries on-hand :)
Love when that happens! ;)
These look perfect for my 2 year old! Question, do you think it would work to bake the batter in muffin tins?
Sure! I’d start checking them for doneness after 20 minutes or so!
These look great, can’t wait to try them this weekend! Between getting ready for work and trying to feed a toddler I generally end up eating in the car so these look perfect. Thanks!