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.
You rock! Totally making these! It sounds perfect for grab and go-I am usually not hungry for breakfast until later in the morning and having this in my bag will be great.
Kristin, this recipe is a keeper for us! I made these today instead of birthday cake for my 91-years-young mom today. They passed the Mom test. Great with a glass of milk too. I can think of some good variations to try as well. Thanks!
Making these tonight!!
I made these over the weekend and my husband and I think they are great! I would love the nutritional breakdown!
I knew I had to make these when I saw them. They are very good and healthy! I made them last night. The only substitute I used was vegetable oil. I would highly recommend them. Delicious. Thank you. :)
Made these this afternoon & they are yummy! I substituted maple syrup for the honey (can’t have honey on my current eating plan) & used frozen blueberries which worked just fine. Thanks for the recipe!
You bet, Jen, so glad you were able to make it work for you! :)
Just made these for the week. I, of course, had to taste just to make sure they would work ;). So good! I actually didn’t read before I started and blended all of the oatmeal, but it worked out fine! Your recipes are always so good!
I know it wasn’t intentional, but good to know about the oatmeal! :)
these bars are amazing! i just made them and they are delicious! I added some lemon zest too and swapped maple syrup for the honey cause I didn’t have enough honey left and it worked great. thanks for this awesome recipe!
Awesome!! Thanks for letting us know about the maple syrup – and I love the combination of lemon and blueberries too. I bet the bars taste extra yummy!
Made these today, and they were so good! Thanks for sharing! I’m excited to have a healthy breakfast that I can grab for the week.
So glad to hear it, Emily! Have a great week!
These look perfect for my teenage daughter to grab before school. What do you think about adding mini chocolate chips? I know it’s not as healthy as fruit but if I can get her to eat something before school it’s worth it!! I love all your recipes, thanks so much!
Oh for sure! This recipe is very flexible – you could add in cc or chopped nuts, etc.
These look great! Is there any way you could post the nutrition info.? Thank you!!
Lately, I have been big into the “meal prep” thing, especially when it comes to breakfast. These are going on my Sunday baking schedule for thus week RIGHT NOW!
I love your recipes!! I just started Weight Watchers and was hoping you could include Point values or nutritional info with your recipes.
Thanks!!