In December, my mom and I snagged tickets to Disneyland. On the day of our reservation, we arrived bright and early, shortly after the gates opened, and armed with our phones and small Mickey Mouse backpacks, we immediately set off down Main Street towards the back left corner of the theme park.
Well… After momentarily pausing for a few quick pictures in front of the towering Christmas tree next to City Hall and the Emporium. It was absolutely stunning — and many of the glittery ornaments were bigger than my head!
We followed the familiar paths until we crossed underneath a rock archway and entered the Star Wars section. As our first time in that area, we marveled at the sheer size and detail of the rugged buildings, rocky landscape, and themed shops, then joined the queue to hop on Millennium Falcon: Smugglers Run.
For the next twelve hours, we wove all around the park. Space Mountain, Thunder Mountain Railroad, the Matterhorn… The Mad Tea Party’s tea cups, Storybrook Land Canal Boats, Casey Jr Circus Train, the regular train all around Disneyland’s perimeter… It’s A Small World and the nighttime reveal of its twinkling holiday lights, the Haunted Mansion dressed up as “The Nightmare Before Christmas…” Along with window shopping, souvenir shopping, and performances by the Disneyland marching band and Christmas-themed Dickens band. We squeezed in all of our favorites — plus more!
We also paused for a number of snack and meal breaks. We walked almost nine miles by the time the day ended, so we definitely needed some fuel to keep us going…
And if I had planned farther ahead, these healthy almond butter oatmeal bars would’ve been the perfect thing to slip into our backpacks. They’re great for quick on-the-go breakfasts and snacks — for both kids and adults!
Maybe we’ll just have to go back and confirm whether my theory is correct… Anything for another excuse to visit Disneyland! 😉
QUICK OVERVIEW – HEALTHY ALMOND BUTTER OATMEAL BARS
Difficulty: Mainly easy, including for many beginner bakers.
Taste: Lightly sweetened with plenty of cozy oats and a hint of warm cinnamon.
Texture: Really soft, moist, and chewy — like a cross between soft-baked oatmeal cookies and fudgy brownies.
KEY INGREDIENTS TO MAKE HEALTHY ALMOND BUTTER OATMEAL BARS
Let’s talk about what you’ll need to make these healthy almond butter oatmeal bars! I have a feeling that your pantry already houses common staples like baking powder and salt, so we’ll stick to the more interesting and important ingredients right now.
Oats. No surprises here — at least not with a recipe title like “almond butter oatmeal bars!” To make these, you’ll need instant oats. They’re also called “quick cooking” and “one minute” oats. They’re not the ones that come in single-serving packets with flavors like maple brown sugar and apple cinnamon!
Just like traditional old-fashioned rolled oats, instant oats only contain one ingredient: oats. However, they differ in one key way. Instant oats are smaller and thinner than old-fashioned rolled oats. This size difference means they soften faster, which gives your almond butter oatmeal bars the best soft and chewy texture!
Tip: If you’d like to make these healthy almond butter oatmeal bars gluten-free, then substitute certified gluten-free instant oats. They work perfectly!
Flour. To make these bars healthier, I opted for whole wheat flour. It has more fiber and micronutrients compared to all-purpose flour, and I found it also yielded a cozier taste that beautifully complemented the comforting oats. I call that a win-win!
Tip: I’ve included my top gluten-free recommendations in the Notes section of the recipe, if you’d like to make your batch of these healthy almond butter oatmeal bars gluten-free instead!
Cinnamon. Cinnamon and oats go together like peanut butter and jelly… Or cereal and milk… Or frosting and cake. Truly — it feels weird to make an oatmeal baked treat without any spices!
My current favorite is Saigon cinnamon. It has a slightly sweeter, richer, and stronger flavor compared to regular cinnamon. I love how that makes baked goods taste even more comforting and cozy! Many stores have started stocking it, but I typically buy mine online here. (It’s almost the only kind of cinnamon I now use in my baking!)
Creamy almond butter. I used my super easy homemade almond butter. It actually replaces the butter or oil typically found in cookies or bars! The almond butter gives your healthy oatmeal bars a beautifully moist and chewy texture. Therefore, for the best consistency…
You must use creamy almond butter. Not crunchy.
I know. This requirement might sound a little high maintenance, but there’s a scientific reason behind it!
Those crunchy almond bits take up space that the creamy almond butter could be occupying in your measuring cup. This means you end up adding less of the creamy part to the batter… And since the creamy almond butter contributes to the total “liquid” volume, you end up throwing off the ratio of wet and dry ingredients — which then ends up making your bars cakey, bready, or dry.
So for the best soft and moist texture, stick with creamy almond butter!
Because almond butter has a really mild flavor, you can’t actually taste it. Trust me… I tried using various quantities, but I could barely detect even the subtlest almond aftertaste in the bars with the highest amount! So if you’d like to taste the nuttiness of almonds in these oatmeal bars, I’ve included an optional modification for you. (More on that momentarily!)
Egg white. This helps bind together the rest of the ingredients. The egg white also gives your healthy almond butter oatmeal bars a protein boost!
Sweetener. I used pure maple syrup to sweeten these bars. Remember, that’s the kind that comes directly from maple trees! It only includes one ingredient (maple syrup), and it’s generally sold in thin glass bottles or squat plastic jugs (like this).
Tip: I don’t recommend substituting pancake syrup or sugar-free maple syrup. These contain other ingredients, which affect the way they behave in baking recipes. This is particularly true of sugar-free maple syrup! It’s generally water-based, and that makes your baked treats more bready and dry.
Because these healthy almond butter oatmeal bars are meant to be eaten for breakfasts and snacks, they’re only lightly sweetened. Their sweetness level is closer to that of muffins or breakfast scones, rather than true “dessert” cookies or bars. (You can easily make them sweeter if you’d prefer though — just check the Notes section for how to do that!)
Milk. Just about any type will work, so feel free to reach for what’s already in your fridge! I typically use nonfat milk, unsweetened almond milk, and unsweetened cashew milk the most.
Tip: If you use dairy-free milk, then your healthy almond butter oatmeal bars will also be dairy-free!
Almonds (optional). Here’s that little modification I hinted at above! Because almond butter has such a mild and subtle flavor, you can easily stir chopped or sliced almonds into the batter to give your oatmeal bars a noticeably nutty flavor.
Although I love snacking on nuts and tossing them into salads, I’m not the biggest fan of adding them into baked goods… Other than pecan pie! Even now as an adult, I still do the exact same thing I did as a little kid and meticulously pick them out of just about every cookie, brownie, bar, muffin, scone, or cake, almost like a doctor performing surgery or a dog digging up bones in the backyard, and eat them separately.
I know, I know… I’m a little nutty (and 100% okay with that!), so you probably won’t find any extra chopped almonds in my batches — but I know many of my nut-loving taste testers really enjoyed the extra flavor and crunch they provided!
HOW TO MAKE HEALTHY ALMOND BUTTER OATMEAL BARS
Have you gathered your ingredients? Then let’s go over how to make the best healthy almond butter oatmeal bars! This recipe is pretty simple and straightforward, but I also have some tips to share with you.
Decide how nutty you feel. As I mentioned mere moments ago, you can’t taste the almond butter in these oatmeal bars. It has a really subtle flavor, so it’s included to yield a beautifully soft and chewy texture. If you’d like to actually taste almonds (not just cozy oats and cinnamon!), then you’ll need to add chopped or sliced ones to your batch for a nutty flavor boost.
Use the correct pan. This recipe calls for an 8”-square pan. Before you begin, double check your pan fits that description!
The dimensions of square pans are measured according to their top edge, not the bottom. Many square pans have sloped sides, so their bottom edge is shorter than the top rim. If the top of your square pan is 9”, but the bottom is less than that, it’s still a 9”-square pan and too big for this recipe. You need a square pan that’s 8” across the top!
Measure correctly. I could probably say (or type!) this next bit in my sleep… I’ve repeated it that many times — and yes, I’m going to do it again.
It’s extremely important to measure the ingredients correctly, using this method or a kitchen scale. (← That’s the one I own!) This is particularly important for the flour and oats! Too much of either one will make your batter dry, and it’ll yield a cakey, bready, or crumbly texture in your fully baked bars. This is especially true of the oats! They act like little sponges and soak up lots of moisture from the batter.
However, for liquid ingredients, stick with measuring cups! Because many liquids have different densities, the same volume will weigh a different amount depending on the exact ingredient. (I used to be a chemist before I became a baking blogger, so I love nerdy kitchen topics like this!) So unless you’d like to convert each one’s volume to weight… Measuring cups will be much more accurate for liquid ingredients — and easier too!
Be patient with the batter. It’s really easy to whip up. I promise! Dry ingredients in one bowl, wet ingredients in another, then stir them together. However, that second bowl of wet ingredients requires some patience!
It takes a little time and effort to fully dissolve the almond butter (well, technically dissociate, but that sounds more like something Amy the OChem TA would say!) to create a really smooth mixture once you’ve added the sweetener and milk. It’s going to look a little funky at first, like you’ve thrown pebbles into a lake or made almond blob soup, but with enough stirring, it should eventually even out into one fluid mixture.
Bake — briefly. Spread the batter into your pan, pop it into the oven, and set a timer. Don’t stray very far from the kitchen though! These healthy almond butter oatmeal bars bake really quickly. They’re ready to come out of the oven when the sides look firm but the center still appears a little glossy and underdone. The residual heat from the pan will continue to cook them all the way through while you let them…
Cool + rest. Leave the pan on the counter to cool all the way to room temperature, and then let them set for another 4 additional hours before slicing and serving. Yes, it feels virtually impossible to wait that long, especially with their tempting aroma wafting through the kitchen! Yet their texture turns even softer, moister, and fudgier the longer you let them rest. If you cut into them sooner, they’ll taste more cakey… But I promise their beautifully chewy, almost brownie-like consistency is worth the wait!
Tip: If you’re impatient or running short on time, you can pop the pan in the refrigerator for 2+ hours once they’ve reached room temperature to speed up the setting process!
FAQS ABOUT HEALTHY ALMOND BUTTER OATMEAL BARS
Are these healthy almond butter oatmeal bars gluten-free, dairy-free, low calorie, low fat, or clean eating?
Yes — to everything! These oatmeal bars are naturally dairy-free, clean eating, low fat, and low calorie (compared to more traditional recipes!). I’ve also included how to make them gluten-free in the Notes section of the recipe.
Can I use old-fashioned rolled oats?
Kind of! Measure out the same amount of old-fashioned rolled oats, and then pulse them in a food processor or blender until they’re ⅛ to ¼ of their original size. This makes them closer in size to instant oats, so your bars will have a softer and chewier texture.
What about a different flour?
Yup! White whole wheat flour, whole wheat pastry flour, and all-purpose flour work perfectly. You can also substitute oat flour (gluten-free, if necessary!), but be extremely careful when measuring it because it tends to be more absorbent than wheat-based flours.
I only have crunchy almond butter. Can I use that?
I don’t recommend it. Crunchy almond butter yields bars that are more cakey, bready, or dry. (See the “Creamy almond butter” header in the “Key Ingredients to Make Healthy Almond Butter Oatmeal Bars” section above for more info!)
Can I substitute store-bought almond butter? I don’t have time to make my own…
If it’s the natural drippy-style kind! The only ingredients should be almonds or almonds and salt. (A little oil is typically okay too.) If there’s a layer of oil at the top of your jar, thoroughly stir that into the almond butter below before using it to make these bars!
Can I use a different sweetener?
Yes again! Honey and agave both work beautifully.
What about another type of milk?
Definitely! Just about any type will work.
My bars turned out cakey, bready, or dry. Why is that?
There are a few common culprits! First, make sure you’re measuring the flour, oats, and liquid ingredients correctly. (This is the most common one!) Second, don’t overbake your bars! They’re ready to come out of the oven when the center still appears a little glossy and underdone. Third, let them fully cool and rest before slicing and serving. Finally, use the correct ingredients! Don’t substitute crunchy almond butter, sugar-free maple syrup, or pancake syrup.
See the “Measure correctly,” “Bake — briefly,” and “Cool + rest” headers in the “How to Make Healthy Almond Butter Bars” section above for more info about the first three. See the “Creamy almond butter” and “Sweetener” headers in the “Key Ingredients to Make Healthy Almond Butter Oatmeal Bars” section above for more about the fourth.
I’d like my bars to taste sweeter. Is there a way to do that?
There sure is! Substitute an equal amount of pure maple syrup for some of the milk. (For example, use an additional 2 tablespoons of maple syrup, and decrease the milk by 2 tablespoons.) This ensures the texture and baking time remains the same.
What’s the best way to store these healthy almond butter oatmeal bars? And how long do they last?
Store your bars in an airtight container. When left at room temperature, they should keep for a day or two, maybe longer. If refrigerated, they’ll last at least four days — if not closer to a week or more. They freeze really well too!
Time for breakfast and snacks… And maybe even another trip to Disneyland too! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy almond butter oatmeal bars!
Healthy Almond Butter Oatmeal Bars
Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp ground cinnamon
- ⅛ tsp salt
- 1 large egg white (room temperature)
- 1 tsp vanilla extract
- ¼ cup (64g) homemade creamy almond butter (room temperature)
- ¼ cup (60mL) pure maple syrup (room temperature)
- 5 tbsp (75mL) unsweetened vanilla almond milk (room temperature)
- optional: 2-4 tbsp (14-28g) chopped or sliced almonds (see Notes!)
Instructions
- Preheat the oven to 300°F, and coat an 8”-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the egg white and vanilla. Stir in the almond butter until completely incorporated. Stir in the maple syrup until thoroughly incorporated. Stir in the milk. Add in the oat mixture, and stir until just incorporated. If using the optional almonds, gently fold them in.
- Spread the mixture into the prepared pan. Bake at 300°F for 10-12 minutes. Cool completely to room temperature in the pan. Allow them to rest for an additional 4+ hours once at room temperature for the best soft and chewy texture before slicing into squares.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Peanut Butter Oatmeal Bars
♡ Healthy Almond Butter Oatmeal Breakfast Cookies
♡ Healthy Almond Butter Granola
♡ Healthy Almond Butter Cookie Bars
♡ Healthy Peanut Butter Granola Bars
♡ Healthy Peanut Butter Oatmeal Breakfast Cookies
♡ …and the rest of Amy’s healthy breakfast recipes and healthy snack recipes!
I’m really glad you write about the texture I wasn’t sure if it was like a cake or not instead they are chewy and sounds more like a brownie. I’m definitely going to try these.Thank you.
We really appreciate your interest in this recipe, Marianne! I agree, it’s important to get an idea of the texture, which can be hard to do sometimes just through words, but Amy does a fabulous job! We’d love to hear what you think of these oatmeal bars! 😉
I took a little peek at the nutritional info for these “bars.” You have the recipe set for 16 servings. That’s a 1/2″ by 1/2″ bite. I’m thinking that they should be titled as such. If they were truly “bars,” at least to me, they would have a bar shape. More like 1/2″ by 1″, at least. So, that would make them two-bite bars. I don’t know about the info panel for this one. These seem pretty rich to be “healthy.”
Just make to your size. And eat and enjoy it . Some people want everything to the way they want it . MAKE 1/2 BY 1″
I enjoyed the oatmeal bars. Thank you
I’m so happy to hear you enjoyed these oatmeal bars, Theresa! Thanks so much for taking the time to let us know. It really means a lot! 🙂
We really appreciate your interest in our recipe! Each bar is 2″ per side. If you look at the photo at the very top of this blog post, you’ll see how we cut the pan into 16 bars!
It’s an 8″ square pan, so you’ll make cuts at the 2″ mark, 4″ mark, and 6″ mark across the top. Then you’ll do the same at 2″, 4″, and 6″ down the side. That will yield 16 bars!
If each bar was only ½” along each side, that would yield 256 bars instead. We completely agree — if they were cut like that, they would definitely be bite-sized! 😉
So the nutrition information displayed is for each 2″-square bar. Hopefully that makes more sense! 🙂
We’d love to hear what you think of these oatmeal bars if you do end up making them!
🥴😏 I guess that’s what I get for trying to do math in my head at 2 am.
Sorry about that 🤦
No worries at all! We’re happy to help! 🙂
That’s a lot of aggression for someone who can’t do math. 16 servings in an 8×8 pan would be 2″x2″ squares.
First of all, I’ve already been corrected. I apologized to the creator.
Second, what gives you the right to admonish me for making such an error, nearly 6 months after the comment was made?
As I said, in my apology, it was 2 am, and I couldn’t sleep.
I’m so sorry my aggression upset you.You have nothing to apologize for, K! It means a lot that you’d want to try our recipe and make sure your bars turn out correctly. We’re so grateful for you and your support! ♡
I just made these, sooo yummy! I added sugar free chocolate chips and did half regular maple syrup and half no sugar maple syrup. I let them go longer in the oven and they came out nice and cake-y, more of a muffin texture which I really like. I’ll be making these again, thanks!
I’m so happy you enjoyed these oatmeal bars, Melissa! Thanks so much for taking the time to let us know. We’re honored to hear you plan to make them again, too. Is there anything we can help you with to make these bars even better next time?
I made these on 2/18/24. I read all the notes thoroughly before making them, followed the directions exactly, and they turned out perfectly with a lovely flavor and chewy texture. I used one of Amy’s substitutes for the 1/4 cup of maple syrup: 48g coconut sugar + 2.5 tbsp milk. I used 90g of oat flour in place of the whole wheat flour. I added 28g of chopped almonds. I will definitely make these lovely bars again and again. P.S. I didn’t feel any additional sweetness was necessary.
I’m so happy you enjoyed these bars, Juliana! Those are the best compliments, to say they’d turn out perfectly and that you already think you’ll make them again. I’m truly honored! ♡ Thank you for taking the time to share and rate the recipe too. It means so much!!
Can I use an egg replacer instead of the egg white? I don’t eat eggs
I really appreciate your interest in my recipe, Penny! I completely understand. I have friends and family members that don’t eat eggs either!
The two alternatives that I’d recommend are unsweetened applesauce or Ener-G. For the first option, use ¼ cup of unsweetened applesauce to replace the egg white. In case you haven’t heard of the second option, Ener-G is a flavorless, shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of unsalted butter or coconut oil {or stick-style vegan butter, if you’re vegan!} for each egg yolk, although that doesn’t apply to this particular recipe! 😉 ).
I’d love to hear what you think of these oatmeal bars if you end up making them!