These are gluten free Soft baked oatmeal Breakfast bars is ultra chewy and packed with flavor. Packed with oats, nut butter and dark chocolate, they are made with better-for-you, healthy ingredients – perfect for a grab-and-go breakfast on a busy morning.
A delicious breakfast on the go
We love soft baked oatmeal breakfast bars – they are our favorite grab-and-go breakfast or snacks. They have great ingredients and are full-bodied, tender, soft and ultra chewy. These bars taste like a mix of soft granola bars and a bowl of oatmeal; you get sweet, surprisingly filling oat bars.
Thanks to the nut butter and lots of oats, these bars have significant protein and fiber, and it helps your body feel longer.
How to make soft baked oatmeal Breakfast bars
These bars are one of the easiest recipes ever. They are made in a bowl and can be whipped together in minutes.
- Combine all ingredients (except dark chocolate) in a large bowl, and mix to combine.
- Roughly chop the dark chocolate (we want some in every bite!) and add to the dough.
- Mix the dough and then transfer to a lined 8 x 8-inch pan.
- Bake until lightly browned at edges and firm in center.
Soft baked oatmeal breakfast bars ingredients
- Old-fashioned oats: The oats form the bottom of these rods and give them the soft toughness. Make sure to use old-fashioned oats – quick oats are too processed and will make the bars too dry; steel-cut oats do not soften enough.
- Oats flour: No need to buy special flour. Oatmeal can be made with quick or old-fashioned oats; Read more about this below.
- Cinnamon: This spice adds a really nice complementary flavor to the oats, but it is completely optional. If you are not a cinnamon fan then leave it out!
- Salt: Salt helps balance all the flavors of these soft-baked oatmeal breakfast bars.
- Peanut butter: Peanut butter contributes to the structure and stability (as well as protein) of these columns.
- coconut oil: Coconut oil gives the bars a nice flavor and moisture.
- Honey: We sweeten these bars primarily with honey, and natural sweeteners are always a good choice.
- Light brown sugar: We also have some 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 gives the dough stability and adds flavor and protein to these bars. The egg yolk adds additional texture and flavor. Use the remaining egg whites in this egg cover!
- Dark chocolate: Dark chocolate has antioxidants in it among other benefits. If you are not a fan of dark chocolate, you can use milk or semi-sweet chocolate, but it will make the bars a little less healthy. Alternatively, chopped nuts can be added instead (or additionally).
How to make oat flour
If you have quick oats or old-fashioned oats, you can have oatmeal ready for these soft-baked oatmeal breakfast bars with lightning.
- Place oats (old-fashioned or quick oats) in the bowl with one food processor or a small blender container.
- Pulse the oats until it is ground into a powdery texture similar to regular flour.
- Stir oats around, if necessary, to make sure all oats are finely ground.
- make sure that measure your oatmeal after it has been turned into flour.
Tips for soft baked oatmeal Breakfast bars
- Line the pan with parchment paper and leave an overhang for easy removal. Sticky dough like this will be almost impossible to remove without the parchment paper. If you do not have parchment paper, I recommend you grease the pan thoroughly.
- Make sure the bars are gluten free. If you are gluten intolerant, make sure you check all the individual products to make sure they are truly gluten free. Pay special attention to see that they are treated in a facility that does not have gluten; this will be indicated on the label. Although these columns are naturally gluten-free, many products are not processed in a strictly gluten-free environment.
- Allow the columns to cool. You may be tempted to eat one right out of the oven (and hey – you do!), But these bars are crumbly and a bit squishy while warm. They thicken a lot as they cool and become easier to cut and serve.
- Don't bake. Remove the bars when lightly browned on the edges; the middle and top of the pillars may look a little wet or squishy, but as long as the pillars don't wobble when shaken slightly in the forehead, they are done. If the bars are baked, they will not be very soft or chewy and will also lack flavor.
Store soft baked oatmeal Breakfast bars in an airtight container at room temperature and are best enjoyed within 2-3 days of manufacture. Feel free to heat individual bars for 5-10 seconds in the microwave if you like them warm.
To freeze: Wrap individual rods tightly in plastic wrap, then place in an airtight freezer-safe container. Thaw individual rods at room temperature and heat if desired in the microwave for 5-10 seconds.
More healthy breakfast recipes
Soft baked oatmeal Breakfast bars
These are gluten-free (See Note 1) Soft baked oatmeal Breakfast bars is ultra chewy and packed with flavor. They are packed with oats, nut butter and dark chocolate and are made with better-for-you, healthy ingredients. They are perfect for a grab-and-go breakfast on a busy morning.
Course: Breakfast, Snack, Vegetarian
Food: American, Healthy
Keywords: Soft baked oatmeal Breakfast bars
Servings: 12 bars
Calories: 211 kcal
- 1 cup (93g) of old-fashioned oats
- 1/3 cup (32 g) oatmeal (finely ground oats)
- 1/2 tsp ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/3 cup (80 g) of creamy peanut butter
- 1/4 cup (48 g) of melted coconut oil
- 1/4 cup (74 g) honey
- 1/3 cup (63 g) light brown sugar, lightly packaged
- 1 teaspoon pure vanilla extract
- 1 large full egg
- 1 large egg yolk (save the whites for another recipe or toss)
- 1/2 cup (85 g) dark chocolate chips, coarsely chopped
PREPARE: Preheat oven to 325 degrees F. Load an 8×8-inch baking pan with parchment paper, leaving an overhang (these will be almost impossible to get out otherwise).
OAT FLOUR: To make oatmeal, place old-fashioned or quick oats in a blender and pulse until they resemble flour. Measure after mixing to make sure you have the right amount.
BARS: Combine all ingredients except dark chocolate chips in a large bowl and stir until smooth and well combined. Roughly chop the dark chocolate chips and add the dough. Stir to combine. Transfer dough to prepared pan.
BAKE: Bake for 23-26 minutes, or until placed in the edges (it looks slightly wet in the middle, but as long as it does not crumble, it is done. The bars stick to when cooling; be careful not to bake Too much ).
STORAGE: Store these columns in an airtight bag or container at room temperature. These bars are best enjoyed within 2-3 days of manufacture.
FREEZE: Wrap individual rods tightly in plastic wrap and place in an airtight freezer-safe container. Thaw rods at room temperature.
Note 1: These bars are naturally gluten-free, but make sure that all the products you use are not treated in an environment with other gluten products. This is shown on the label.