Oatmeal Blueberry Breakfast Bars
Start your morning off right with these wholesome Oatmeal Blueberry Breakfast Bars, a perfect blend of heart-healthy rolled oats, juicy fresh blueberries, and a touch of natural sweetness from honey and brown sugar. Infused with a hint of warm cinnamon and topped with optional sliced almonds for added crunch, these bars are the ultimate grab-and-go solution for busy mornings. Ready in just 40 minutes, they’re easy to make and packed with nourishing ingredients like milk, eggs, and whole grains to keep you fueled throughout the day. Whether enjoyed as a breakfast treat, a mid-day snack, or even a light dessert, these soft and chewy bars are a family favorite that’s both satisfying and delicious. Plus, they’re freezer-friendly, making meal prep a breeze!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (melted)
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 large egg
- 0.25 cup milk
- 1 cup fresh blueberries
- 0.25 cup sliced almonds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt. Stir well to distribute the dry ingredients evenly.
In a separate bowl, whisk together the melted butter, honey, vanilla extract, egg, and milk until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture should be slightly moist and thick.
Gently fold in the fresh blueberries, taking care not to crush them.
Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula. If using sliced almonds, sprinkle them on top.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the baking dish from the oven and let it cool completely on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut them into 12 equal-sized bars.
Store the breakfast bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 354.1 g | 129% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 139.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 406 mg | 31% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
