Oatmeal Breakfast Bars Recipe
These wholesome oatmeal breakfast bars are a perfect grab-and-go option for busy mornings. Made with rolled oats, a hint of cinnamon, and studded with crunchy walnuts and sweet dried cranberries, they offer a delicious balance of texture and flavor. With almond milk and applesauce keeping them moist and tender, these bars are a nutritious treat suitable for the whole family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 bars
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups rolled oats
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- 2 large eggs
- ½ cup almond milk
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins
- ¼ cup walnuts (finely chopped)
- ¼ cup dried cranberries
Instructions
- Preheat the oven: Begin by heating your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, ensuring the paper hangs over the edges to make removing the bars easier later.
- Combine dry ingredients: In a medium-sized bowl, mix together the rolled oats, granulated sugar, baking powder, salt, and cinnamon until evenly distributed.
- Mix wet ingredients: In a separate large bowl, whisk the eggs thoroughly. Add the almond milk, unsweetened applesauce, and vanilla extract, mixing well to combine all wet elements evenly.
- Blend wet and dry ingredients: Gradually add the dry oat mixture into the wet ingredients. Stir gently until just combined. Set the mixture aside for about 20 minutes to allow the flavors to meld together and the oats to soften slightly.
- Add nuts and fruit: Fold in the finely chopped walnuts and dried cranberries carefully to evenly distribute them throughout the batter without overmixing.
- Prepare for baking: Pour the complete mixture into the prepared baking pan and spread it evenly to the edges.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and slice: Remove the pan from the oven and allow the bars to cool on a wire rack for about 5 minutes. Use the parchment overhang to lift the block from the pan. Slice into 16 equal bars and serve or store as desired.
Notes
- You can substitute dried cranberries with raisins, chopped dates, or dried cherries.
- For a nut-free version, omit walnuts or replace them with sunflower seeds.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars freeze well; wrap individually and freeze for up to 3 months for a quick breakfast option.
- If you prefer a sweeter bar, increase granulated sugar to ⅔ cup or add a drizzle of honey or maple syrup after baking.
Find it online: https://justsosavory.com/oatmeal-breakfast-bars-recipe/
