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An easy recipe for oatmeal bars. These healthy baked oatmeal bars are perfect for grab and go breakfast or a snack.
Baked Oatmeal Bars
This baked oatmeal bars recipe is an easy-to-make, healthy breakfast recipe. Oatmeal breakfast bars are healthy for you because oats are a nutrient-dense complex carb. Oats also have healthy amounts of plant protein, fiber, and are filling.
Oatmeal bars are also easily made gluten-free, dairy-free, or vegan by using certified gluten-free oats, your favorite dairy-free milk, or flax egg.
Homemade oatmeal bars are made in just a few simple steps! You can see how easy these oatmeal bars are to make in the recipe step photos or in the recipe video.
Ingredients In Oatmeal Bars
It only takes a few simple ingredients to make these flourless oatmeal bars. I bet you already have everything you need to make these breakfast bars in your pantry.
Oatmeal: Quick oats are the star of the recipe because these bars are flourless. You can also use old fashioned rolled oats in this recipe. Or you can easily make quick oats by lightly pulsing them a few times in a food processor or blender.
Brown Sugar: Not only does sugar sweeten the bars, but it helps the bars be soft and chewy.
Eggs: The eggs help give structure to the bars. For as low fat option you can use 2/3 cup of egg whites. For a vegan option you can use flax eggs for Bob’s Red Mill gluten-free egg replacer.
Applesauce: Applesauce is a natural sweetener and adds moisture and flavor to the oatmeal bars. I buy the applesauce snack cups that are 1/2 cup portions and keep them in my pantry.
Milk: Milk not only adds flavor but also protein and moisture to the bars. It is also important for a soft texture. This recipe also works well with dairy-free milk.
Baking Powder & Baking Soda: Baking powder and baking soda are what help the texture of the bars.
Salt, Cinnamon, Pure Vanilla Extract: These ingredients enhance the flavor of the bars.
How To Make Oatmeal Bars
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Preheat oven to 350°F. Grease a 9 x 9-inch square baking pan with cooking spray or line with parchment paper.
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In large bowl, whisk together the eggs, brown sugar, milk, applesauce, and pure vanilla extract. (photo 1)
- Add the oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon to the wet ingredients and stir until fully combined. (photo 2 & 3)
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Fold in your choice of mix-ins. (photo 4)
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Pour the batter into the prepared baking pan. (photo 5)
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Bake on the center rack for 20-25 minutes or until edges are golden brown. (photo 6)
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Allow to cool on for 5-10 minutes before slicing. Cut into 16 bars.
Oatmeal Bars Mix-Ins
It is easy to add your favorite mix-ins to these oatmeal bars. Once you have made the oatmeal bar batter, stir in ½ to 1 cup of your favorite mix-ins. Some of my family’s favorite mix-ins are chocolate chips, raisins, dried cranberries (craisins), frozen blueberries, chopped apples, and chopped pecans.
Are Oats Gluten-Free?
Oats are naturally gluten-free, but not all brands of oats are certified gluten-free. This is because most oats are processed in facilities that also process wheat, barley, and rye. Cross-contamination can even happen in fields where wheat, rye, or barley are also present.
For those that have celiac disease or have a gluten intolerance, look for oats that are labeled certified gluten-free. It is safest to use oats that are certified gluten-free and from purity protocol oats.
There is a difference between certified gluten-free oats and purity protocol oats. Certified gluten-free oats are tested for levels of gluten. Purity protocol oats are not only tested for gluten but are also grown in a dedicated gluten-free field.
It is also important to note that not everyone following the gluten-free diet can tolerate gluten-free oats.
How to Store Baked Oatmeal Bars
The oatmeal bars should be stored in an airtight container in the refrigerator for up to five days.
How To Freeze Baked Oatmeal Bars
It is easy to freeze the oatmeal bars. Once the bars are completely cooled, cut them into bars. Place the bars in a plastic freezer bag or freezer-safe container and freeze for up to three months. Defrost the oatmeal bars in the refrigerator overnight or in the microwave.
Ingredient Substitutions for Oatmeal Bars
I have test-baked these oatmeal with dairy-free, low fat, and vegan ingredient substitutions.
For Dairy-Free:
- For the milk, you can substitute it with unsweetened almond milk or unsweetened coconut milk.
For Low Fat:
- You can substitute the whole eggs for egg whites and use your favorite low-fat milk. I personally have made these oat bars with egg whites and unsweetened almond milk. Substitute 2/3 cup egg whites for the whole eggs.
For Vegan:
- Substitute flax eggs or Bob’s Red Mill gluten-free egg replacer for the eggs and use unsweetened almond milk.
Easy Oatmeal Breakfast Bars
These flourless oatmeal breakfast bars are baked in just 30 minutes. You can customize them to your liking with your favorite mix-ins. They are perfect for a grab-and-go breakfast or snack.
More Easy Oatmeal Recipes To Try!
- Banana Oatmeal Pancakes
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
- Gluten-Free Monster Cookies {Dairy-Free Option}
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Oatmeal Bars
Ingredients
- 2 large eggs, Use flax eggs or Bob's Red Mill gluten-free egg replacer for vegan option. Use egg whites for low fat option.
- 1/2 cup unsweetened applesauce, I buy the applesauce snack cups that are 1/2 cup portions and keep them in my pantry.
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup milk, Use unsweetened almond milk for dairy-free, low fat or vegan option.
- 2 1/2 cups gluten-free quick oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chocolate chips, Or your favorite mix-in.
Instructions
- Preheat oven to 350°F. Grease a 9 x 9-inch square baking pan with cooking spray or line with parchment paper.
- In large bowl, whisk together the eggs, milk, applesauce, and pure vanilla extract.
- Add the oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon to the wet ingredients and stir until fully combined.
- Fold in your choice of mix-ins.
- Pour the batter into the prepared baking pan.
- Bake on the center rack for 20-25 minutes or until edges are golden brown.
- Allow to cool on for 5-10 minutes before slicing. Cut into 16 bars.
Video
Notes
- Storage: Store leftovers in a airtight container in the refrigerator for up to 5 days. .
- To freeze: Once the bars are completely cooled, slice into bars, and place in plastic freezer storage bag or freezer-safe container. Thaw the bars in the refrigerator overnight or the microwave.
- You can also use old fashioned rolled oats in this recipe. Or you can easily make quick oats by lightly pulsing them a few times in a food processor or blender.
- For gluten-free: Use certified gluten-free rolled oats.
- For dairy-free: Use unsweetened almond milk.
- For low fat: Use egg whites in place of the eggs and unsweetened almond milk. Substitute 2/3 cup egg whites for the whole eggs.
- For vegan: Replace the eggs with a flax egg, or Bob's Red Mill gluten-free egg replacer, and use unsweetened almond milk.
- Mama says, "always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just awesome. So easy to make. Have made this recipe many times and it never disappoints. Have substituted peach puree and strawberry rhubarb purée if I don’t have applesauce. It always turns out great!
Made these last night. Reduced the brown sugar to only 1/4 cup (cutting back on added sugars) and added fresh blueberries. Even with the reduced sugar they are still delicious. Mildly sweet. Very filling. A great recipe. I can imagine so many variations. Thank you!
Made this today…more like a cake consistency. Very good. I used the pulse method with rolled oats. I increased ingredients by a third and put it in a lightly olive oiled non stick 9 x 13 pan. Since I live in high altitude I increased temp to 375 and cooked for 30 mins. For mix ins I used toasted pecans, cranberry raisins and blueberries total to 1 C. Thank you, this is a keeper.
These bars came out great – I just made them today – everyone loved them. I cook for a gluten, dairy, soy, nut allergy so I subbed Califia Farms oat milk and added 3/4 cup raisins. Mine came out like an oatmeal raisin spice snack cake, and they were amazing. Audrey, I’ve found your baked recipes easy to make and really delicious, so much so that I just ordered your cookbook. The pumpkin and zucchini breads are among our favorites. Anything you can share in the future that has an easy no-soy no-nut variation would be so appreciated!!
The oatmeal bars were AWESOME !!
Super easy to make and absolutely delicious. I added walnuts and raisins. I’ve been g/f for nearly 40 years so I have tried it all. Highly recommend these oat bars. Also received a 2 thumbs up from my non g/f sister. Thanks for sharing your recipes.