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.
Hi, I thought maybe I should leave a comment given that I make this recipe almost every week and currently have a TRIPLE batch in the oven. It is so so good. Somehow it is more than the sum of its simple, wholesome parts. It is craveable and so very warming and fortifying first thing in the morning. I also sent it to my sister to make for my nephew’s first bday cake bc he is allergic to wheat. Now she makes it all the time too and her kids call it “blueberry muffin cake bread” ? THANK YOU!
What happened to the original Baked Blueberry Almond Oatmeal Bar recipe? My pinterest pin for this takes me to this recipe and it’s not the same at all? The original had dried blue berries and whole oats……
Here you go, Sarah!
Baked Blueberry Almond Oatmeal Bars
Makes 8 bars
Ingredients:
1-1/2 cups old fashioned oats, certified gluten-free if you need it
1/2 cup chopped raw almonds
1/2 cup dried blueberries
1/4 cup flax seeds
1/4 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1-1/4 cups milk, any kind (I used unsweetened vanilla almond milk)
1 egg, whisked
1 teaspoon vanilla
Directions:
1. Preheat oven to 350 degrees. Stir together oats, almonds, blueberries, flax seeds, brown sugar, salt, and cinnamon in a large bowl. Add milk, egg, and vanilla then stir to combine. Pour mixture into a nonstick-sprayed 8×8 baking dish then bake for 25-30 minutes, or until toothpick inserted into the center comes our clean. Cool completely then cut into bars/triangles and store in the refrigerator for 2-3 days, or individually wrap in saran wrap and freeze. Microwave to reheat.
I just put these in the oven. My melted coconut oil solidified when I added the cold milk. Since the oil was a solid, I used the mixer to combine — hopefully it worked well enough! Next time I will have the milk / egg at room temperature!
The oil will melt right back down in the oven so it’s ok if there’s a few solid chunks. I hope you loved these!
Great recipe!!! Thank you! The smell in my kitchen is heavenly.
These are great! Mine look a little more rustic than pictured but they tasted great. I look forward to eating leftovers tomorrow.
These look good. What is the calorie count. Haven’t made yet.
I don’t see any nutritional/calorie info on any recipe??? Thanks!
I can’t wait to try these, they look great. If I love them I’ll post on my Facebook page and add your website for people to check out your other great recipes. Thanks so much
Yes, yes, yes. This is where it’s at y’all. If you want sweets that are healthy here you go. I substituted the oat flour with a nut mix flour and protein mix we will see how it goes but this recipe not modified is amazing!!!
Very good. I used no sodium baking powder an eighth of a teaspoon of salt, and I substitute whole wheat flour where I could have used the oat flour just because I did not feel like getting out the food processor. They are delicious.
Like eating cake for breakfast, but healthy! So quick and easy. My kids love these!
Yes, exactly! Same page, Bridget! SO glad you guys love these bars.
These bars are delicious. These bars and the pumpkin version are favorites of my toddler and teenager. Thanks for a great recipe.
My pleasure, Brittany! Love when a recipe is a hit with kids both young and “old”!
Have you tried this using preserves?
I only have fresh raspberries and was thinking they might be too “seed”y