Baked Oatmeal Breakfast Bars
These soft, hand-friendly oatmeal breakfast bars are gluten-free, dairy-free and full of oatmeal yumminess.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Servings: 18 Bars
- 3 eggs
- 1 tsp vanilla extract
- 2 cups unsweetened applesauce
- 1 large banana mashed
- ½ cup honey
- 5 cups old-fashioned rolled oats
- ¼ cup ground almonds or ground flaxseed
- 1 Tbls ground cinnamon
- 1 tsp ground ginger optional: I love ginger!
- 1 Tbls baking powder
- 1 tsp salt
- 2 cups almond milk
Optional Breakfast Bar Add-ins
- ¼ cup coconut
- ¼ cup golden raisins or craisins
- ¼ cup sunflower seeds
- ¼ cup anything else that sounds good ahem… chocolate chips, anyone?
Preheat oven to 375°.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
Add in oats, ground almonds, ginger, baking powder, salt and and “optional additions” you choose, mix well with wet ingredients.
Pour in almond milk and stir combine. Set on counter for 15 minutes to allow the mixture to thicken slightly.
Line a large jelly roll pan with parchment paper. Spread mixture evenly over parchment paper.
Bake 1 hour, or until the top is slightly golden and it is “bouncy” to the touch. (Like a heavy quickbread.)
Cool and cut into 18 bars.
To store, wrap each bar individually in plastic wrap and then freeze them in gallon freezer bags.
I like to wrap these individually and freeze them in gallon-sized Ziploc bags, then take out however many I need the night before. They’re great cold, but for a warm breakfast on the go, ten seconds in the microwave makes them even better.
NOTE: Nutritional analysis DOES NOT INCLUDE optional add-ins.
Serving: 1bar | Calories: 212kcal | Carbohydrates: 30.1g | Protein: 4.9g | Fat: 9.2g | Saturated Fat: 6.2g | Cholesterol: 27mg | Sodium: 145mg | Potassium: 308mg | Fiber: 3.8g | Sugar: 12.7g | Calcium: 65mg | Iron: 2mg