Blueberry Honey Oat Breakfast Bars
Blueberry Honey Oat Bars are more than just a quick breakfast—they’re a nourishing, satisfying bite of comfort you can take with you. With minimal prep, wholesome ingredients, and a whole lot of flavor, they’re one of those recipes you’ll come back to again and again
Equipment
- 8×8 or 9×9 baking pan
- Mixing bowls
- Silicone spatula or wooden spoon
- Parchment paper
- Measuring cups & spoons
- Knife (for slicing bars)
- Optional: food processor (if making homemade oat flour)
Ingredients
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- ½ cup whole wheat flour or oat flour for GF
- 1 tsp cinnamon
- ¼ tsp fine sea salt
- ½ tsp baking powder
Wet Ingredients:
- ½ cup honey
- ¼ cup unsweetened applesauce or mashed banana
- ¼ cup almond butter or melted coconut oil
- 1 large egg
- 1 tsp pure vanilla extract
Add-Ins:
- 1 cup fresh or frozen blueberries do not thaw if frozen
- Optional: 2 tbsp chia seeds or flaxseed meal
- Optional: ¼ cup chopped nuts or shredded coconut
Instructions
Step-by-Step Instructions
Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, letting it overhang for easy removal later.
Mix the Dry Ingredients
- In a large bowl, combine the rolled oats, flour, cinnamon, salt, and baking powder. Stir with a wooden spoon or spatula until evenly mixed.
- Combine Wet Ingredients
- In a separate medium bowl, whisk together the honey, applesauce, almond butter (or oil), egg, and vanilla extract until smooth and well combined.
Mix It All Together
- Pour the wet mixture into the dry mixture and stir gently until everything is incorporated. The batter will be thick. Fold in the blueberries and any optional add-ins like chia seeds or nuts.
Press Into Pan
- Scoop the mixture into your prepared baking pan. Use a spatula or the back of a spoon to press it firmly and evenly into the corners. Pressing it well helps the bars hold together after baking.
Bake
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean. Don’t overbake or they may become dry.
Cool Completely
- This part is crucial—let the bars cool in the pan for at least 30–45 minutes before slicing. They firm up as they cool, making them easier to cut.
Slice and Store
- Lift the bars out using the parchment paper and cut into 9 or 12 squares. Store as directed above, and enjoy your homemade breakfast win.
Notes
FAQs & Troubleshooting
- Q: Can I make these vegan?
Yes! Swap the honey for maple syrup and use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of the egg. - Q: Can I reduce the sweetness?
Definitely. Try using ⅓ cup honey and add a bit more mashed banana or applesauce to maintain moisture. - Q: My bars are too soft—what did I do wrong?
Check your ratios—too much fruit or not enough oats can make them mushy. Also, let them cool fully before cutting.
- A dollop of Greek yogurt and fresh berries
- A drizzle of almond butter
- A hot cup of coffee or tea
- A side of scrambled eggs for extra protein
- Bar: Chewy, structured, portable. Great for meal prep.
- Crumble: Same ingredients, but baked loose with extra butter for a dessert-like texture.
- Cookie: Scoop dough into rounds and bake for 12–15 minutes. Slightly crisp edges, soft center.
- Want to turn these into a dessert? Serve warm with a scoop of vanilla ice cream—trust me on this one
- Gluten-Free: Use GF oats and oat flour.
- Dairy-Free: No dairy as written, just ensure your chocolate chips (if used) are DF.
- Nut-Free: Use sunflower seed butter instead of almond butter.
Nutrition
Calories: 180kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 2gSodium: 60mgFiber: 3gSugar: 12g
Tried this recipe?Let us know how it was!
