These breakfast bars are quick and easy to make. They freeze well and can be made with many combinations of fruits and nuts. Make these and freeze them for a quick breakfast on the go.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
8
Yield:
16 bars
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.

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  • Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.

  • Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

Cook's Notes:

Oat flour can be made by grinding 1 cup whole oats in a food processor.

Any type of milk can be used in place of the almond milk in this recipe.

Substitute frozen blueberries for the fresh, if desired.

Nutrition Facts

324 calories; protein 8.1g 16% DV; carbohydrates 41.4g 13% DV; fat 15.5g 24% DV; cholesterol 61.8mg 21% DV; sodium 305.4mg 12% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2018
After reading others' reviews c/o crumbly-ness, I used 1/2c oat flour and 1/2 c whole wheat pasty flour instead of 1 c oat flour (to get more gluten), and added a little more salt. I haven't had any trouble with them being too crumbly. Will plan to add cinnamon and the usual amount of salt next time. Thanks for a great, fast, healthy breakfast idea! Mine were done at 25min in a convection oven. Read More
(7)

Most helpful critical review

Rating: 1 stars
01/24/2020
No taste and too dence also needs some icing for atop of oatmeal bars Read More
20 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/04/2018
After reading others' reviews c/o crumbly-ness, I used 1/2c oat flour and 1/2 c whole wheat pasty flour instead of 1 c oat flour (to get more gluten), and added a little more salt. I haven't had any trouble with them being too crumbly. Will plan to add cinnamon and the usual amount of salt next time. Thanks for a great, fast, healthy breakfast idea! Mine were done at 25min in a convection oven. Read More
(7)
Rating: 5 stars
10/15/2018
I doubled the batch and put them in a 8x13 pan. They were moist and delicious! I did not add the walnuts for personal taste reasons. Read More
(4)
Rating: 4 stars
02/18/2016
I followed the recipe to a "T" including making my own oat flour according to the submitter's note. Baking time was spot on at 35 minutes. Don't skip the optional coconut it really makes it tasty. These are quite crumbly though so you will definitely need a fork to eat them. Very good with a cup of coffee. UPDATE: The next day these were so crumbly that I found the best way to eat it was to put a square in a bowl add some milk (I used almond milk) and microwave it until warm and eat it like a warm bowl of oatmeal. I also found these to be very filling and it kept me satisfied until lunch time or later. Read More
(4)
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Rating: 5 stars
08/09/2019
These are very good. My 2 yo loves blueberries so i always find blueberry recipes, this is a keeper! Its crumbly but as one has suggested to lessen the oat flour and flour, i used the same amount of oats and lessen the oat flour to 1/2 cup, i just took it out of the oven and cooling it down so i havent tried it yet but man does it smell good! Read More
(1)
Rating: 4 stars
08/05/2016
This was very good. Not sure I would call them "bars" more like a sort of coffee cake but very tasty. I made the oat flour myself very easy. I had pecans so used them instead of walnuts as I like them better anyway. Since I am gluten free at the moment I would definitely make them again. Read More
Rating: 5 stars
08/14/2019
Loved these! I substituted dried blueberries for fresh because that was all I had on hand. Also used sliced almonds in place of walnuts. Mixed about 3/4 cup coconut into the batter. Any ingredients I changed were substituted because that's what I had on hand. I don't have a square pan so I spooned the batter by 1/4 C full into muffin tin and cooked for 10 min. They came out perfectly, but more like a muffin than a bar. Nice and moist and should freeze well. Oh and it was easy! Next time I want to add finely diced apple in place of blueberries. Read More
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Rating: 4 stars
04/23/2019
These are good but very dense and super filling. After chilling I cut into squares (not bars too big). Family enjoyed them for a quick breakfast or snack. Definitely a recipe that is better the next day. Read More
Rating: 4 stars
08/23/2020
I liked this recipe. The bars had a cake consistency at first and firmed up a little the next day. I found them filling. One bar satisfied me until lunch. Read More
Rating: 5 stars
08/29/2020
It looks and smells yummy and I like that the milk is interchangeable. Read More
Rating: 1 stars
01/24/2020
No taste and too dence also needs some icing for atop of oatmeal bars Read More
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