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, what can the coconut oil be substituted with?
You could probably use vegetable oil, or melted butter, Hannah!
What are the macros for the Apple cinnamon oatmeal bars?
Thank you for this recipe! It is my toddler’s favorite and mine too. Absolutely delicious! We’ve made it at least a dozen time now and it’s very forgiving to substitutions. For our favorite version, I substitute almond flour for the oat flour and full fat yogurt for the coconut oil and cut the honey by half.
Ooo I love that almond flour swap – I’m going to try it! Thank you so much for your feedback and recipe rating – I’m so glad this is a favorite of yours and your family!
Wish I had the nutrition info on these. Can someone provide that?
What do you think would happen if I processed ALL the oats? My kids love oatmeal but hate all granola bars – even soft ones – because the texture is too chewy. Weirdos. Wondering if using straight oat flour will make it even more cake-like?
Hi Jess! I haven’t tried it so I can’t say for sure – I tend to think they might be a bit gummy, but you could make a half or quarter batch to test it out!
Hello Kristin,
Do you have calories and nutritional stats for your recipes?
I made these Blueberry Oatmeal Bars….delicious!!
I’m so glad you love the bars, Patricia!! I recommend using a service like MyFitnessPal if you need recipe nutritional info!
Do these freeze well?
Absolutely!
Totally not cooked at 40 minutes even though the toothpick comes out clean. Maybe it’s my use of liquid coconut oil?
Hi Susan! Some ovens run a little colder than others – place a piece of foil on top and keep baking until done! :)
Haha, this is the second recipe of yours I made today! I had to come and comment though, because I’ve made this recipe a many times now, with all kinds of fruit, and they’ve all been perfect. I done it with blueberries. I’ve done it with strawberries (my personal favorite). I even did it today with pitted sweet cherries. All have been amazing. (Plus I love the pumpkin and apple versions you have on the site too!) This has truly become my go-to breakfast and snack for the kids and myself, and I foresee stashing a lot of oatmeal bars in the freezer once school starts back up again. Thanks so much for a really great recipe!
I am so happy to hear this, Jen!! We love these bars for the same reasons – they are so versatile and basically fool proof. Thank you so much for your feedback and recipe rating!
can’t have bananas, so what can be substituted for it and how much
Thanks, c
Hi Connie! You could replace the shredded apples in this recipe with 1 cup blueberries, and drop the amount of cinnamon down to 1 teaspoon. I hope that helps! https://iowagirleats.com/apple-cinnamon-oatmeal-bars/
Why do these have to be refrigerated? Is it because of the blueberries? or to keep them moist? Loved the recipe fresh from the oven but curious what they will taste like after being refrigerated
Personally I find baked goods with blueberries get super, super soft after sitting out at room temp so for me it’s just a texture thing. You can leave them on the countertop if you like!
These are delicious! But I have looked for the nutritional breakdown and you don’t answer those comments- did I miss this somewhere? We need that info please! – fellow Iowa Girl
I have made this recipe many times and I love it. Today I only had half a cup of blueberries so I added a couple tbsp of semi sweet chocolate chips as well…omg amazing.