Moist Oatmeal Breakfast Bars
These satisfying baked squares of oatmeal goodness are a healthy on-the-go breakfast or snack.
Is anybody else bored with breakfast?
I hear Mom’s voice in my head, “It’s the most important meal of the day,” but let’s face facts: Breakfast foods for busy people are either filled with sugar, sodium or ingredients that are hard to pronounce. So, we might grab a bagel with our cup of coffee as we dash out the door only to realize small hunger twinges in two hours.
In short, weekday breakfast is a challenge! No wonder that the The American Journal of Clinical Nutrition several years ago estimated a quarter of Americans skip breakfast all together. However, adults who do not eat breakfast (I presume the same would be true for children) miss out on important nutrients such as Vitamin C, calcium, and fiber.
Remember the campaign about ten years ago that promoted oatmeal as being good for your heart? Ads suggested a serving of oatmeal would be all your ticker needed to get/stay healthy. Well, that’s certainly a stretch, but oatmeal is a good choice for breakfast if you cook it in a pan (not microwave those sugary instant packets).
A bowl of oatmeal when it’s fall or winter is a comforting breakfast for me, but when it’s hot outside, the appeal is lost. Which is why I was interested to try a recipe for oatmeal bars. You’ll find plenty oatmeal bar recipes online that ranges from simple to something that looks like banana bread with chocolate chips. This recipe for Moist Oatmeal Breakfast Bars keeps the ingredient list simple while the baked bars will fill your tummy and offer a nice chew and sweetness. Pair it with a cup of coffee and a bit of fruit for a great start to your day. In a hurry? Grab one for the road because they are beautifully portable. Let’s bake!
To make Moist Oatmeal Breakfast Bars which makes 12 servings, you’ll need these ingredients:
2 cups old-fashioned oats (I used quick-cooking oats because that’s what is in my pantry)
1/3 cup packed brown sugar
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
4 ounces dried cherries (or substitute other dried fruit)
1 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Old-fashioned (rolled) or quick-cooking oats can be used in this application but don't swap out for instant oatmeal. Quick oats have a slightly finer consistency, although it didn’t affect the quality of these bars.
Cranberries, raisins, or other dried fruit would work well in the recipe, but don’t use fresh fruit. Adding chopped pecans or almonds also would be a nice addition.
How to make Moist Oatmeal Breakfast Bars
Preheat oven to 350 degrees F and grease an 8-by-8-inch baking pan. (I sprayed with vegetable oil.)
Combine the dry ingredients—oats, sugar, salt, baking powder, and cinnamon—in a bowl.
In a separate bowl, whisk together milk, eggs, oil, and vanilla. Stir into dry ingredients and fold in the dried cherries. Allow to stand about 15 minutes until flavors are combined.
Spread the mixture into the prepared pan and bake for 30 minutes; the edges will turn a slight golden brown.
Allow the pan to cool before cutting into 12 squares.
Can you freeze Moist Oatmeal Breakfast Bars?
Absolutely! I gave a small bag of frozen oatmeal bars to my daughter to take on a road trip. You can thaw these overnight in the refrigerator or pack in a cooler to take along for the ride. I think these are a natural for the car.
How do I store the baked oatmeal bars?
If these will be eaten within 48 hours, you can keep them in an air-tight container on the counter. Beyond that, store them in the refrigerator.
These soft, moist oatmeal bars are a nice change from overnight oats or cooked oatmeal. I found that one bar with fruit and coffee kept me sated for over three hours. Give this recipe a try and let us know how you modified it for your personal taste!
Looking for more breakfast inspiration?
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.