Description
These wholesome Oatmeal Breakfast Bars are a perfect nutritious snack or a quick breakfast option. Made with rolled oats, nuts, and dried cranberries, they offer a balanced blend of fiber, protein, and natural sweetness. Baked to golden perfection, they’re easy to make ahead and enjoy anytime.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups rolled oats
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup almond milk
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins
- 1/4 cup walnuts, finely chopped
- 1/4 cup dried cranberries
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
- Mix dry ingredients: In a medium bowl, thoroughly combine the rolled oats, granulated sugar, baking powder, salt, and cinnamon. This ensures an even distribution of flavors and leavening agents.
- Mix wet ingredients: In a separate large bowl, whisk together the eggs, almond milk, unsweetened applesauce, and vanilla extract until smooth and well combined.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients bowl. Stir to combine evenly, then let the mixture sit for about 20 minutes to allow the oats to absorb moisture and the flavors to meld.
- Incorporate add-ins: Fold the finely chopped walnuts and dried cranberries gently into the batter, ensuring they are evenly distributed without overmixing.
- Bake the bars: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25 to 30 minutes, or until the edges turn golden brown and the center is set.
- Cool and slice: Remove the pan from the oven and allow the bars to cool on a wire rack for about 5 minutes. Using the parchment overhang, lift the bars out of the pan and place on the rack to cool completely before slicing into 16 bars.
Notes
- For a vegan version, substitute eggs with flax eggs and use a plant-based milk.
- You can swap walnuts with pecans or almonds depending on preference.
- Store bars in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Feel free to add other dried fruits or seeds for variation.
Nutrition
- Serving Size: 1 bar (approx. 1/16 of recipe)
- Calories: 140
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
