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.
What would you recommend substituting cinnamon for? One of us is allergic but otherwise these should awesome!
Oh no! I would probably just leave it out and maybe increase the vanilla by 1/2 teaspoon. I hope you love them!
Love how there are so many comments from moms whose 2 and 4 year olds would love this recipe. Meanwhile, I’m getting ready to make these for myself and my husband alone. No kids, just two adults who are short on time in the mornings! Haha. I do have a question: how long will these last Saran wrapped in the fridge or freezer?
They should last 3-4 days in the fridge and a couple months in the freezer. I hope you love them!
Can you use the dried blueberries for a same/similar outcome?
I think so!
Your recipe calls for ½ cup mashed bananas but then you say “about 2 small or one large banana). Either of those would be more than half a cup, more like
1-1 1/2 cups. Can you clarify that, please?
Hi Jean! In my testing, 2 small or 1 large banana yields roughly 1/2 cup mashed banana. You will need 1/2 cup mashed banana for the recipe.
How many calories? How many carbs? I love them!
I tried this recipe and loved the flavor but they seemed to be a bit gummy/chewy. Is that the correct texture or is there something I should tweak?
Hi Dan, I’m sorry to hear that! The bars are definitely dense, but they shouldn’t be gummy. The only thing I can think of is to make sure the batter isn’t overmixed, which could lead to the bars being gummy. I hope the second time is more successful for you!
My new breakfast go to! Absolutely delicious! Used coconut milk and flax egg, and it worked like a charm! Thanks for sharing the recipe!
Do you have suggestions for an egg substitute for this recipe. My youngest daughter cannot have eggs, dairy, wheat/gluten.
I think a chia or flax egg could work!
Thank you heaps for this recipe. My kids loved them! I am so happy to have a less sugar option around!
I made these yesterday, subbing AP flour for oat flour and used frozen blueberries. They are delicious. I love how dense and chewy they are. Very satisfying for this pregnant mama who wants nothing but sweets!
I’m so glad you loved them, Sarah – always happy to help satisfy a pregnancy craving! ;)
With a BIG glass of fresh, ice cold milk in-hand; Carol and I sat
down and ate the…..entiiiiirrrre…..pan! Enough said.
HA! I totally understand – I had to walk away from the pan to avoid doing the same! :)
Can I use regular old fashioned oats instead of gluten free?
Yep! Oats are naturally gluten-free but growing them in shared fields and/or processing on shared lines can often times contaminate them is all.
Can you tell me the nutritional value of the Blueberry Oatmeal Breakfast Bars?