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.
These were sooooo delicious!! I loved how I could use whatever milk I had on hand ( I was out of almond milk so I used coconut milk) I’m also always looking for something besides banana bread to do with overripe bananas. This recipe came together quick and all the ingredients I generally have on hand and they are healthy! Thanks
Is there something you could use in place of the coconut oil?
You could try vegetable oil or softened butter, though I haven’t tried either!
Tried this recipe today and it seemed like the middle never set up? Baked for 55 minutes and still runny? Full disclosure, I am NOT a whiz in the kitchen. Making another attempt sans 3 yr old assistant later this week.
Haha, I know how that goes!! ;) Let me know if it doesn’t set up again – I haven’t experienced this before so hopefully it was just a measuring oversight by your cute assistant!
Just wanted you to know that you’re helping make a newly single Dad look really good in they eye’s of his child. He LOVES these and they’re so easy to make for our busy mornings. Made 3 batches of your various recipes so far.
Question though…could you help me come up with one that uses apples/applesauce maybe? Thinking substituting Banana for equal amount of applesauce and then adding in some broken up dried apple pieces at the end (half cup or so?) to give a bit of texture. Thoughts on this? Thank you so much…Love your site.
Just found this!
https://iowagirleats.com/2017/10/13/apple-cinnamon-oatmeal-bars/
Thank you!
Oh yay!! So glad these bars are a hit at your house! :D I also have a maple cinnamon flavored version if you’re interested – they’re my boys’ favorite! https://iowagirleats.com/2017/04/21/maple-cinnamon-oatmeal-breakfast-bars/
Will Definitely try it…Thank you!
Can we replace istead of milk, orange juice
Loved these bars!! So tasty and healthy! Cooked with Quaker Oats and loved how they came out! Thank you for the easy recipe! :)
Loved these! When I go to eat this I pop the bar in the microwave to warm it up before eating.
Yessss – the best!! So glad you enjoy them, Brittany!
Can I use yogurt in place of milk?
Hi Mendy! I haven’t tried so I can’t say for sure.
I don’t like bananas. Can I substitute with something else?
I have an oatmeal bar recipe that uses applesauce instead of bananas that you might like! https://iowagirleats.com/2017/10/13/apple-cinnamon-oatmeal-bars/
I made these last night to have as a mid morning snack at work. My husband and I both LOVED them! We spread a little almond butter on top. So delicious! Thank you for the wonderful recipe!!
I made these today to prep for breakfasts this week. They smelled amazing and tasted even better.
Question: How long do they stay fresh in the freezer and how do you thaw them out?
Awesome!! These will last a couple months in the freezer. In the past I’ve pulled one (or however many) out of the freezer and let it thaw for 24 hours in the fridge before eating.
What can I use instead of coconut? I can’t stand it. Few options plz
Yum! Made these tonight for the kids to have for breakfast tomorrow morning and will wrap some small bars up for hangry time. ? Hubby liked them too. Can’t wait to try different varieties!