Soft-Baked Oatmeal Breakfast Bars

These gluten-free Soft-Baked Oatmeal Breakfast Bars are ultra chewy and loaded with flavor. They’re packed with oats, nut butter, and dark chocolate–plus they’re made with better-for-you, wholesome ingredients — perfect for a grab-and-go breakfast on a busy morning.

A delicious on-the-go breakfast

We love Soft-Baked Oatmeal Breakfast Bars–they’re our favorites for grab-and-go breakfast or snacks. They’ve got great ingredients, and are filling, tender, soft, and ultra chewy. These bars taste like a mash-up of soft granola bars and a bowl of oatmeal; you’ll get wholesome-tasting, surprisingly-filling oat-filled bars.

Thanks to the nut butter and plenty of oats, these bars have substantial protein and fiber,  and that helps your body feel fuller for longer.

How to make Soft-Baked Oatmeal Breakfast Bars

These bars are one of the easiest recipes ever. They’re made in one bowl and can be whipped together in minutes.

1. Combine all the ingredients (except the dark chocolate) in a large bowl and mix to combine.
2. Coarsely chop the dark chocolate (we want some in every bite!) and add to the batter.
3. Mix the batter and then transfer to a lined 8×8-inch pan.
4. Bake until lightly browned at the edges and firm in the center.

Soft-Baked Oatmeal Breakfast Bar ingredients

• Old-fashioned oats: The oats make up the base of these bars and give them that soft chewiness. Make sure to use old-fashioned oats — quick oats are too processed and will make the bars overly dry; steel-cut oats won’t soften enough.
• Oat flour: No need to buy specialty flour. Oat flour can be made with quick or old-fashioned oats; read more on this below.
• Cinnamon: This spice adds a really nice complementary flavor to the oats, but it’s completely optional. If you aren’t a cinnamon fan, leave it out!
• Salt: Salt helps balance all the flavors in these Soft-Baked Oatmeal Breakfast Bars.
• Peanut butter: Peanut butter contributes structure and stability (as well as protein).
• Coconut oil: The coconut oil gives the bars a nice flavor and moistness.
• Honey: We sweeten these primarily with honey, and natural sweeteners are always a great choice.
• Light brown sugar: We’ve also got a little brown sugar in there; we found the bars needed a little more sweetness, and were too wet with 100% honey, so we added 1/3 cup.
• Vanilla extract: This ingredient contributes to a nice subtle flavor.
• Egg + egg yolk: The egg provides stability to the batter and adds flavor and protein. The second egg yolk adds additional structure and flavor. Use the leftover egg whites in this egg wrap!
• Dark chocolate: Dark chocolate has antioxidants in it, among other benefits. If you aren’t a fan of dark chocolate, you can use milk or semi-sweet chocolate, but it will make the bars a bit less healthy. Alternatively, chopped nuts can be added instead (or in addition).

How to make oat “flour”

If you have quick oats or old-fashioned oats, you can have oat flour ready for in flash.

1. Place the oats (old-fashioned or quick oats–not instant or steel-cut ones) into the bowl of a food processor or a small blender jar.
2. Pulse the oats until ground into a powder-like consistency that resembles regular flour.
3. Stir the oats around if needed, to be sure all the oats are finely ground.
4. Make sure to measure your oat flour after it’s been turned into flour.

Soft-Baked Oatmeal Breakfast Bar tips

• Line the pan with parchment paper and leave an overhang for easy removal.  Sticky batter like this will be nearly impossible to remove without the parchment paper. If you don’t have parchment paper, I recommend thoroughly greasing the pan.
• Let the bars cool. You may be tempted to eat one straight out of the oven (and hey — you do you!), but these bars are crumbly and a bit gooey while hot. They thicken up a lot as they cool and become easier to cut and serve.
• Don’t overbake. Remove the bars when they are slightly browned on the edges;  the middle and top of the bars may look a bit wet or gooey, but as long as the bars don’t jiggle when slightly shaken in the pan, they’re done. Overbaked bars won’t be very soft or chewy and will also lack flavor.

Storage

Store Soft-Baked Oatmeal Breakfast Bars in an airtight container at room temperature, and they’re best enjoyed within 2-3 days of making. Feel free to warm individual bars for 5-10 seconds in the microwave if you like them warm.

To freeze: Wrap individual bars tightly in plastic wrap and then place in an airtight freezer-safe container. Thaw individual bars at room temperature, and if desired, warm through for 5-10 seconds in the microwave.

More healthy breakfast recipes

• Healthy Breakfast Cookies no baking required
• How to Make Oatmeal with four flavor variations
• Yogurt Bowl with eight flavor variations
• Peanut Butter Overnight Oats reader favorite
• Acai Bowl four delicious recipes

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4.70 from 53 votes

Soft-Baked Oatmeal Breakfast Bars

By Chelsea Lords

These gluten-free Soft-Baked Oatmeal Breakfast Bars are super chewy and packed with oats, nut butter, and dark chocolate. Made with wholesome ingredients, they’re the perfect grab-and-go breakfast for busy mornings!

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 bars

Equipment

• Baking pan 8 x 8-inch
• Parchment paper

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 cup old-fashioned oats
• ▢ 1/3 cup oat flour finely ground oats
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1/3 cup creamy peanut butter
• ▢ 1/4 cup melted coconut oil
• ▢ 1/4 cup honey
• ▢ 1/3 cup light brown sugar lightly packed
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg
• ▢ 1 large egg yolk save the whites for another recipe or discard them
• ▢ 1/2 cup dark chocolate chips coarsely chopped

Instructions 

• Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang (these will be nearly impossible to get out otherwise).
• To make oat flour, place old-fashioned or quick oats in a blender and pulse until they resemble flour. Measure after blending to make sure you have the right amount.
• Combine the ingredients except for the dark chocolate chips in a large bowl and stir until smooth and well combined. Coarsely chop the dark chocolate chips and add to the batter. Stir to combine. Transfer batter to prepared pan.
• Bake 23–26 minutes or until set at the edges (it will look slightly wet in the center, but as long as it doesn’t jiggle, it’s done. The bars will firm up as they cool; be careful to not over bake).

Recipe Notes

Note 1: These bars are naturally gluten free, but make sure all the products you use aren’t processed in an environment with other gluten products. This will be indicated on the label.

Storage: Store these bars in an airtight bag or container at room temperature. They are best enjoyed within 2–3 days. To freeze, wrap individual bars tightly in plastic wrap and place in an airtight freezer-safe container. Thaw bars at room temperature.

Nutrition

Serving: 12bars | Calories: 211kcal | Carbohydrates: 25.1g | Protein: 4.1g | Fat: 10.8g | Cholesterol: 23.3mg | Sodium: 41.5mg | Fiber: 1.6g | Sugar: 16.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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