For my last two trips to Kauai and the Big Island, I booked the only nonstop flight offered by one of my usual airlines from my local airport. Surprisingly enough, it cost the same as other options with connections, and whenever possible, I strongly prefer avoiding the stress of dashing through unknown terminals while hauling an occasionally unruly wheeled bag in search of departure monitors, the ladiesâ room, and my next gate.
Before those Hawaiian vacations, I excitedly packed my suitcase with all of the essentials for paradise. Shorts, tank tops, sundresses, swimsuits, coverups, sunglasses, sunscreen, sandals⌠Along with pajamas, toiletries, and spare chargers. I knew I could easily purchase anything I forgot, but I still triple and quadruple checked my list. I wanted to maximize every moment of my relaxation time by the pool and beach!
The night before each flight, I climbed into bed, turned out the light, and set my alarmâŚ
For 4:45 am. Apparently, the reason each nonstop flight was so affordable was because of its early departure time from the mainland!
So in the pitch-black darkness, I threw off the covers, hurriedly dressed, and prepared to leave my house before the rest of the world even stirred. With so few people awake and in line, I quickly passed through the security checkpoint at the airport and found my gate with plenty of time to spare for a restroom stop and reorganizing my carryon items.
You know the drill⌠Grab a charging cord from one pocket, phone from another, books and magazines in a different slot, and a spare jacket or another extra layer accidentally shoved underneath everything else towards the bottom. (No? Just me?)
In my haste to arrive at the airport on time â yet still squeeze in a little extra sleep â I skipped breakfast before leaving the house. I knew the terminal offered plenty of options varying from warm bagels and fresh fruit to egg sandwiches and breakfast burritos to jumbo muffins and gooey cinnamon rollsâŚ
But these healthy oatmeal breakfast bars wouldâve been the perfect option to tuck into my purse! Theyâre great for busy mornings and portable on-the-go meals. (Snacks too!)
And since Iâm hoping to schedule another Kauai vacation with my family soon, Iâm already writing down reminders and notes to myself about what to pack⌠For clothes and snacks!
QUICK OVERVIEW â HEALTHY OATMEAL BREAKFAST BARS
Difficulty: Mainly easy, including for many beginner bakers.
Taste: Very lightly sweetened with lots of cozy oats set amongst a backdrop of warm spices.
Texture: Supremely moist and chewy, with a consistency somewhere between fudge-like brownies and soft-baked oatmeal cookies.
KEY INGREDIENTS TO MAKE HEALTHY OATMEAL BREAKFAST BARS
Letâs go over what youâll need to make these healthy oatmeal breakfast bars! Many of these items are common baking staples, so thereâs a good chance you already have everything in your kitchen. Iâm assuming your cupboards currently hold things like vanilla, baking powder, and salt, so weâll stick with the more interesting ingredients right now.
Oats. A very traditional breakfast bar ingredient! For this recipe, youâll need instant oats. Theyâre also called âquick cookingâ and âone-minuteâ oats. Because someone always asks⌠Theyâre not the kind sold in individual packets with flavors like maple brown sugar or apple cinnamon!
Just like old-fashioned rolled oats, instant oats only contain one ingredient: oats! The main difference is their size. Instant oats are smaller and thinner than old-fashioned rolled oats, and that means they soften faster⌠Which gives your healthy oatmeal breakfast bars the best texture: moist, chewy, and even a little fudgy like brownies!
Tip: If youâd like to make your healthy oatmeal breakfast bars gluten-free, then use certified gluten-free instant oats. They work perfectly!
Flour. To make these breakfast bars healthier, I opted for whole wheat flour. It has more fiber and micronutrients compared to all-purpose flour, which I really appreciate⌠Especially at breakfast time! Youâll add plenty of spices (more on them momentarily!), so even with 100% whole wheat flour, these bars still taste deliciously cozy and comforting.
Tip: If youâd like to make your healthy oatmeal breakfast bars gluten-free, thatâs easy to do! Iâve shared my favorite alternatives in the Notes section of the recipe, so check there.
Spices. Thatâs right â plural! Youâll stir in both cinnamon and nutmeg. Cinnamon provides that iconic extra cozy flavor, while the nutmeg adds a richness and depth that makes these healthy breakfast bars taste even more comforting.
Tip: I highly recommend Saigon cinnamon! It tastes a bit stronger, richer, and sweeter compared to regular cinnamon. As a big spice fan, itâs basically the only kind I use in my baking recipes now! I often buy mine online here â itâs also really affordable!
Unsalted butter or coconut oil. Unlike many traditional recipes, you only need a small amount to make these. That helps keep your healthy breakfast bars low calorie and low fat! Both work equally well, along with stick-style vegan butter (I like this one and this one!), so feel free to use whichever you already have on hand. No need for a special trip to the grocery store!
Egg white. Just like in your favorite oatmeal cookie recipe, the egg white helps bind together the ingredients. Because the white contains the majority of an eggâs protein, it also gives your healthy breakfast bars a little protein boost!
Sweetener. I reached for pure maple syrup to make these healthy breakfast bars. Itâs the kind that comes directly from maple trees and only includes one ingredient: maple syrup! Itâs generally sold in thin glass bottles or squat plastic jugs (like this), and you can often find it on the breakfast cereal aisle.
Tip: Skip the pancake syrup and sugar-free syrup! These contain other ingredients, which affect the way they behave in baking recipes. This is particularly true of sugar-free syrup! Itâs often water-based, and that will make your breakfast bars bready or dry, rather than moist and chewy.
Milk. To ensure these bars qualify as a breakfast item, youâll only use half the amount of sweetener typically found in oatmeal cookies or dessert bars. To compensate for that âmissingâ other half and achieve the correct dough consistency, youâll add milk.
Almost any type will work, so youâre welcome to use whatever kind is already in your fridge! I buy unsweetened vanilla almond milk, unsweetened cashew milk, and nonfat milk the most. Each one works perfectly!
Hint: If you use coconut oil (or vegan butter!) and dairy-free milk, then your healthy oatmeal breakfast bars will be entirely dairy-free. Some of my family members are lactose-intolerant⌠So that dairy-free option definitely comes in handy!
Mix-ins (optional). I think these healthy breakfast bars taste delicious when classic and plain, but you can also jazz up your batch, if youâd like! Nuts, raisins, coconut, chocolate chips⌠Iâve added lots of tasty twists for you in the Notes section of the recipe!
HOW TO MAKE HEALTHY OATMEAL BREAKFAST BARS
Letâs quickly cover how to make the best healthy breakfast bars! As I promised earlier, this recipe is simple and straightforward. I also have some tips to ensure your batch turns out beautifully!
Measure correctly. I know, I know⌠Youâve probably heard this as often as the reminder to look both ways before you cross the street or lock your house before you leave â but itâs incredibly important. Make sure you properly measure all of the ingredients! Too much or too little can greatly affect the taste, texture, and consistency of your breakfast bars.
For the flour and oats, use this method or a kitchen scale. (â Thatâs the one I own!) Do not scoop either one directly from the container. This can result in adding 1 ½ times as much, and those extra dry ingredients will make your bars bready, cakey, and, well, dry. Itâll also make them taste bland. So for soft, chewy, warm, and extra cozy breakfast bars, use one of those two measuring options!
For the pure maple syrup and milk, use measuring cups or spoons, not a kitchen scale. I know many kitchen scales come with an âouncesâ option, but that only works for liquids whose density is exactly 1.0g/mL, like water. Unless youâre prepared to research the density of the exact milk and maple syrup that you use, and then convert from mL to grams, measuring cups and spoons are more accurate â and much easier!
Stir gently. To make the dough, youâll mix together the dry ingredients in one bowl, the wet in another, and fold the former into the latter. When you do this last bit, stir gently â and only until the dry mixture is barely incorporated! If you overmix or mix too vigorously, it creates a tough, rubbery, or gummy texture. But if you use a gentle hand, youâll end up with perfectly soft and moist breakfast bars.
Although it surprises some people, I recommend a fork to do this! The empty space between the forkâs tines allows ingredients to pass through and mix more efficiently, compared to the wide and flat surface of a spatula or spoon. More efficient mixing means less stirring, which also helps guard against overmixing and therefore yields the best texture!
Use the correct pan size. You need an 8â-square pan to make these healthy oatmeal breakfast bars. Before you spread the mixture inside, measure your pan! It should be 8â across the top edge.
If your pan is 9â across the top rim, but closer to 8â across the bottom, itâs still a 9â-square pan and too big for this recipe. (There isnât enough raw dough to comfortably cover the bottom, so your bars would end up incredibly thin.) Stick that pan back on the shelf and reach for a true 8â-square one instead!
Hint: Many circular and rectangular pans have sloped sides, so it can be a little confusing⌠But pan sizes are measured across the top edges, not the bottom ones!
Bake. These healthy breakfast bars finish baking relatively quickly, so donât stray too far from the kitchen! Theyâre ready to come out of the oven when the edges look fairly firm but the center still looks soft and a little underdone. The residual heat from the pan will continue to cook the center all the way through while you let them rest on the counter, without overbaking the edges or drying out the bars. This easy baking trick helps give your bars the best moist and chewy texture!
Cool completely + rest. Thatâs right â completely. Totally. Utterly. All the way to room temperature⌠And then wait some more.
These breakfast bars turn softer and chewier the longer they rest. If you cut into them sooner, like right when they reach room temperature or â gasp! â when theyâre still warm, theyâll be more cakey and bread-like. I know it feels virtually impossible to wait, especially with their cozy aroma wafting throughout the house, but I promise theyâll have a much better texture if you do!
Moreover⌠They taste better the longer they sit too! That gives the spices a chance to meld and marry, so they taste warmer, richer, and more comforting the next day.
Tip: If youâre feeling impatient, you can pop your pan in the refrigerator for a couple of hours once itâs cool enough to touch with your bare hands. Thatâll speed up the resting and setting process!
FAQS ABOUT HEALTHY OATMEAL BREAKFAST BARS
Are these healthy oatmeal breakfast bars low calorie, low fat, gluten-free, dairy-free, or clean eating?
Yes â to all of the above! When made as written, these breakfast bars are naturally clean eating, dairy-free, low fat, and low calorie (compared to many traditional recipes!). I included a gluten-free option in the Notes section of the recipe, as well as an egg-free and vegan option, so check there!
Can I use old-fashioned rolled oats?
In a pinch â but blitz them in a blender or food processor first! This makes them closer in size to instant oats, so your breakfast bars will still have a similar soft and chewy texture.
What about a different flour?
Yes! White whole wheat flour, whole wheat pastry flour, and all-purpose flour perform just as well as regular whole wheat flour. Oat flour (gluten-free, if needed!) also works, but be extra careful when measuring it because it tends to be more absorbent than wheat-based flours.
Can I substitute another sweetener?
You sure can! Honey and agave both work really well.
What about another kind of milk?
Definitely! Almost any type will work, so feel free to substitute whatever you already have in your refrigerator.
Can I add anything to them, like chocolate chips?
You bet! Chocolate chips, coconut, and chopped nuts (peanuts, cashews, walnuts, pistachios, pecans â you get the idea!) tend to work best because they donât change the consistency when folded into the dough. Blueberries and dried fruit, like raisins and craisins, also turn out well! Just be careful with other fresh fruits (like strawberries, raspberries, peaches, pineapple, grated apples, etc) since they often release lots of moisture as they bake, which can affect both the baking time and finished texture of your bars.
Mine turned out cakey, bready, or kind of dry. Why is that?
There are a few common culprits. The first is adding too much flour or too many oats. Not enough milk or pure maple syrup will also do that, so make sure youâre measuring all of these ingredients correctly. (See the âMeasure correctlyâ header in the âHow to Make Healthy Oatmeal Breakfast Barsâ section above for more details!)
The second is substituting sugar-free maple syrup. See the âSweetenerâ header in the âKey Ingredients to Make Healthy Oatmeal Breakfast Barsâ section for more info about this!
The third is using the wrong pan size. Double check its measurements before you spread the dough inside! (See the âUse the correct pan sizeâ header in the âHow to Make Healthy Oatmeal Breakfast Barsâ section above for details about how to properly measure baking pans.)
The fourth is overbaking them. Donât leave them in the oven until the center feels firm! That completely dries them out. Check out the âBakeâ header in the âHow to Make Healthy Oatmeal Breakfast Barsâ section for more info!
And finally⌠Eating the bars before theyâve cooled and fully rested. It still surprises me how different their texture can be after just a few more hours of sitting in the pan, but that extra time truly does make a big difference! (See the âCool completely + restâ header in the âHow to Make Healthy Oatmeal Breakfast Barsâ section for more details.)
Iâd like mine to taste sweeter. Is there a way to do that?
Absolutely! Substitute an equal amount of pure maple syrup for the milk. (For example, use an extra 2 tablespoons of pure maple syrup, and reduce the milk by 2 tablespoons to compensate.)
Whatâs the best way to store these healthy breakfast bars? How long do they last?
Store them in an airtight container in the refrigerator. They should keep for at least four days, if not closer to a week or more!
Can I freeze these healthy breakfast bars?
Yes again! They freeze and thaw really well. I like to thaw individual breakfast bars in the microwave on 30% power until theyâre warmed all the way through. They almost taste like you just pulled them out of the oven when thawed like that!
Time for breakfast! And maybe even time for another tropical vacation?âŚ
Then 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 Iâll see your picture! đ ) Iâd love to see your healthy oatmeal breakfast bars!
Healthy Oatmeal Breakfast Bars
Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ž cup (90g) whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon (see Notes!)
- Âź tsp ground nutmeg
- Âź tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white (room temperature)
- 1 tsp vanilla extract
- Âź cup (60mL) pure maple syrup (room temperature)
- 6 tbsp (90mL) unsweetened vanilla almond milk (room temperature)
- optional: mix-ins (see Notes!)
Instructions
- Preheat the oven to 300°F, and coat an 8â-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla. Stir in the maple syrup until completely incorporated. Stir in the milk. Add in the oat mixture, and stir until just incorporated. If using any optional mix-ins, gently fold them in.
- Spread the mixture into the prepared pan. Bake at 300°F for 9-12 minutes. Cool completely to room temperature in the pan. Allow them to rest for an additional 6+ 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 recipesâŚ
⥠Healthy Peanut Butter Oatmeal Bars
⥠Healthy Almond Butter Oatmeal Bars
⥠The Ultimate Healthy Oatmeal Muffins
⥠Healthy Oatmeal Raisin Breakfast Cookies
⥠Healthy Oatmeal Chocolate Chip Scones
⥠Healthy Oatmeal Raisin Snack Cake
⥠âŚand the rest of Amy’s healthy breakfast recipes!
Hi Amy-
Great sounding recipe. My trick for sugar substitute is rehydrating dates. I remove the pit & put them in whatever liquid (milk or water) is called for in the recipe. I then mash them and add to the recipe along with the liquid, sometimes adding a bit more if they’re like paste instead of honey. I feel good about using them, especially given their health benefits.
Thanks again for this recipe and I plan to make it this weekend.
Debbie
We really appreciate your interest in this recipe, Debbie! I love the idea of using rehydrated dates as sweetener! I’ll have to give that a try sometime. Thank you for sharing! We’d love to hear what you think if you end up making these breakfast bars over the weekend! đ
ABSOLUTELY đŻ đ
I can’t wait, Debbie! đ
We loved it! Thank you.
I’m so glad, Nancy! Thank you for taking the time to let me know and rate the recipe. That truly means a lot!
I made these today and they turned out just as the recipe said they’d be: soft, slightly chewy, and wholesome. The sweetness level is just right so as not to taste like a dessert. It definitely is worthwhile to read through the additional notes at the end. Amy’s done the hard work so you don’t have to.
You’re so sweet, Megan! I truly appreciate your kind words. ⥠I really hope you’re enjoying your batch of these breakfast bars!
Have you ever used parchment paper for easy removal and cutting? Will they just take slightly longer to bake? Just made the recipe and letting them cool now. Excited to try! Batter tasted delicious!
I’m so happy to hear you’ve already made a batch of these bars, Audrey! I hope they came out as delicious as the batter! You can definitely use parchment paper if you’d like! We often line our pan with wax paper for easy removal and cutting, but parchment paper would work equally well. It shouldn’t affect the baking time! đ
Thanks for such a great recipe! I sprayed the pan with avocado oil and after they cooled I just lifted the edges a bit and then flipped it over onto a cutting board and it came out easily for me to cut into bars. My very picky (only likes store bought bars) daughter devoured two right off the bat!! This recipe is making me one happy mama! Thank you so much!!
That’s amazing, Audrey! I know how tough it can be to convince our little ones to try new things sometimes, and it’s always a win when they actually like the healthy treats we make! Thanks for sharing! We’d love to hear if you end up trying any other recipes, too! đ
To make this truly vegan (since this was categorized in your vegan list), how would it impact the recipe to leave the egg whites out?
We really appreciate your interest in this recipe, Jaimie! We’ve actually included some helpful information to make these breakfast bars vegan in the Notes section, directly below the instructions. I know it can be easy to miss! I’d love to hear what you think if you decide to try making some! đ
Hi Amy,
Can this recipe be converted to make cookies rather than bars? Your Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies are our favorite. I like the breakfast bar recipe because the maple syrup will change the flavor profile. Iâm just not good at changing baking recipes.
I’m honored, Kaye! It means so much that my Ultimate Healthy Oatmeal Raisin Cookies are your favorite. Thank you for taking the time to let me know!! đ
Yes, you can make these as bars instead of cookies! I’ve done that with my other breakfast cookie recipes, and I like to make 15 cookies from the cookie dough. You’ll need to make a few small modificationsâŚ
At the end of Step 2, chill the cookie dough for 20 minutes. Use a spoon and spatula to drop the cookie dough into 15 rounded scoops onto a baking sheet lined with parchment paper or a silicone baking mat, and flatten those mounds to about â ” thick with a spatula. (These breakfast cookies don’t spread, so they’ll look the same before and after baking â just no longer raw!) Bake them at 325°F for 9-12 minutes, and then cool them on the pan for 10 minutes before transferring to a wire rack.
I really hope you enjoy these breakfast cookies too!
Gâday, Amy. Thank you for a wonderful healthy recipe. My family and I are trying to stay away from processed food. Your recipe was ideal đ. Weâre each trying to stay under a certain calorie count for the day. Is there any way you could list the nutritional breakdown of your oatmeal bars? Iâve tried using an App. my daughter has, but with no luck. Thank you in advance. Keep up the great job!! Cheers!!
I’m so happy to hear that you enjoyed these breakfast bars, Patrick! Thanks so much for taking the time to share and rate this recipe, it really means a lot! The full nutrition information (including calories per serving!) is included directly underneath the recipe box. I know it can be really easy to miss though! đ You should be able to find this information in the same spot on all of our recipes. We’d love to hear if you decide to try another recipe sometime!
We eat oatmeal almost every morning and it can be time consuming on a busy day! We have been looking for a healthy oatmeal bar and decided to try this recipe! This will save so much time tomorrow when getting ready for work! This recipe is very detailed and gives lots of great ideas! I used honey instead of maple syrup and added some chopped almonds, and I was very pleased with the results! Thanks you!
I’m thrilled that you enjoyed these oatmeal breakfast bars, Lori! It can be hard to squeeze everything in, especially on weekdays before work. I really hope these make your mornings easier! đ I’m so glad the honey and chopped almonds turned out well too. I always enjoy hearing about what recipe tweaks work, so thank you for taking the time to share!