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.
When using frozen berries, would you recommend defrosting them first? Or add them frozen?
You could add them in frozen.
I can’t wait to try these. I’m always looking for healthier breakfast ideas.
Thank you for this recipe! I have been looking for easy, portable, healthy breakfast ideas for my 1 yr old. He likes an egg and cheese omelet and oatmeal but I wanted to add a little more variety. These are perfect!
“Lincoln thinks it’s cake and I haven’t told him otherwise.” This made me laugh and remember when my daughter was 3-ish…refusing all food I offered before telling me, “I’m allergic to everything…………….except chocolate cake.” Can’t wait to make these!
Too funny! My 4 yr old turned down zucchini bread, but gobbled up “snack cake”.
Kristin, I started making these within five minutes of seeing your recipe! I have a high school swimmer and he starts practice at 5 a.m. It’s tough getting something into him before he leaves. These are healthy complex carbs that will keep him going! I doubled the recipe (wait until your boys are 17!) and subbed chopped dried cherries and a cup of sliced almonds for the blueberries. They turned out fantastic! Thank you for the breakfast solution!
YAY – so glad to hear it! Love the additions too. :)
These look so good! I know it’s probably difficult, but any way you could post calorie and fat content of your recipes? Is there an app or something for you to do that?
Hi Lynn! Right now I don’t have a plugin that calculates nutritional information for recipes but can look into that for the future!
My girls aren’t blueberry fans. Would they taste fine without?
Sure! Or you could use raspberries or blackberries instead.
I need more gluten free snacks for hubby (sounds like I will want these too!) and if they have blueberries in them it’s even better. I’ll be making them soon!
YES! I’ve been looking for breakfast ideas I can make on the weekends for a grab n’ go breakfast option during the week for our family! I even have ripe bananas I was eyeing yesterday trying to decide what I was going to make with them! Problem solved! Your recipes never fail us! Can’t wait to make these this weekend!
These oatmeal bars are perfect Kristin! I have two boys as well and my 5-year old eats more than I do with my 3-year oldfollowing close behind. The hangries are r
REAL. I just discovered baked oatmeal and have been making a big batch twice a week to feed us and it has been such a sanity saver (its also kept me from buying all the pop tarts and eating every last one by myself). I cannot wait to try these. Have a great weekend!
If you have no allergies and are short on time, would regular flour work out ok instead of making the oat flour? THanks!! Can’t wait to try these.
I was wondering the same thing. :)
I obviously haven’t tried it, but I bet it would work!
Inevitably, the only time I realize I’m low on pantry staples is when I find a recipe that can’t wait to be made. I ended up making these today with 3/4 cup all purpose flour and 1/4 cup ground flax instead of the oat flour, and they turned out fantastic. I’m sure all flour would be fine too.
What kind of coconut oil do you use?
I usually buy whatever’s on sale. Right now I have a jar of HyVee organic coconut oil.
I always have frozen blueberries on hand. Would those work in this recipe?
Sure!