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 have a mild allergy to wheat so most flours are out! These bars look delicious and much less expensive than the bars I currently buy. Will try this weekend – and anything with blueberries has to be good.
I omitted the cinnamon and added juice and zest from lemon…DELICIOUS! Will make with the cinnamon next time. These will be gone in no time!! Thanks for the great recipe!
Love the texture of these bars and the freezing option. No excuses for skipping breakfasts any more:)
These are exactly what I have been looking for. I’ve been on a blueberry kick lately and need sugar free options for snacks. What can I substitute for honey to decrease the amount of sugar in these?
I just made these….really terrific! Will freeze them to eat after Pilates. I did a rough calculation on the calories….about 125 a bar. If you can reduce the coconut oil to 3 TBSP, they would be about 100 calories a bar which is my goal for a snack. Will try that next time and see how they come out. Great recipe! Also loved your Oatmeal Blueberry Banana recipe!
Can you use frozen blueberries instead of fresh?
Do you think a flax egg or egg replacer would work in this recipe? – Tom
I do!
After reading a recent article about microplastic in our oceans, I made a commitment to no longer buy items that are individually wrapped in plastic. So, no more commercial snack bars–I am going to make my own on-the-go goodies! This recipe looks perfect, and I can’t wait to try it. It being winter, the only fresh blueberries available are from Chile, in a plastic box, but luckily I have lots of locally grown blueberries in the freezer. Have you tried the recipe with frozen berries? Any tips? Thanks!
Hi Carol! I haven’t personally tried it with frozen blueberries but a couple readers said they did with success! :)
Was wondering the calories per bar? Sorry if I missed that somewhere
These are so delicious and perfect for my 2-year-old! She is allergic to milk and eggs and refuses to eat oatmeal so breakfast is basically peanut butter toast every. single. day. I made a batch of these (just subbed in a vegan egg replacer) and she is loving them! I never really thought to try oatmeal in bar form for her but it is working! Thanks for a great breakfast alternative!
I made a batch of these two days ago and they are gone! My husband and I could not control ourselves. I don’t know whether to make another batch right away or never make them again! Truly delicious!
i’ve been trying to prep more healthy breakfasts in advance and this one sounds perfect!!! thanks for sharing :)
Oh my word, I’m pretty sure I’m going to need to build a shed just for all the Costco-size snacks I’m going to have to buy when my three boys are teens! The hanger is REAL.