These soft, easy homemade baked oatmeal Breakfast Bars are yummy, hearty, nutritious, and guaranteed to keep you powered for hours. They’re filling, kid-friendly, and packed with delicious ingredients like peanut butter, banana, and honey.
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Why You’ll Love These Peanut Butter Oatmeal Breakfast Bars
- Go-To Recipe. These breakfast bars with oats are one of the very first recipes I ever posted on my site. Since then, many of you have told me how these bars (along with Healthy Oatmeal Cookies) have become a weekly staple in your homes (and your kids love them too!).
- Healthy and Hearty. Forget the cereal bars from the store! Just like my Healthy Granola Bars and Peanut Butter Protein Bars, these easy healthy oatmeal bars will help keep you full. With protein, fiber, and healthy fats, they satisfy for hours.
- Cozy Goodness. This soft-baked oatmeal breakfast bar recipe combines the three musketeers of breakfast flavors: peanut butter, banana, and oatmeal. It’s a trio that’s comforting, homey, and classic in the best possible way.
- EASY! This recipe is a one-bowl wonder and is so quick and easy, your littlest bakers can help.
This is one of those recipes you’ll turn to consistently, and it will never let you down!
5 Star Review
“I made these bars for breakfast every day last year!! They are amazing: keep me full all morning, lightly sweet.”
— Dawn —
How to Make Oatmeal Breakfast Bars
The Ingredients
- Old Fashioned Oats. Makes these breakfast bars wholesome, filling, and slightly chewy. For best results, do not swap for instant oats as this will impact the overall texture of the bars.
- Whole Wheat Flour. I will always take any opportunity to sneak in some whole grains into a recipe.
- Cinnamon. Warm, earthy cinnamon pairs perfectly with nutty oats, and creamy dreamy peanut butter.
- Banana. Adds moisture and naturally sweetens the bars (just like in Healthy Banana Bread).
- Honey. Helps bind the ingredients together, adds sweetness, and helps the bars caramelize and turn golden in the oven.
- Peanut Butter. Gives these oatmeal bars a subtle peanut butter flavor. Almond butter, sunflower seed butter (a nut-free option), or cashew butter may also be used.
- Applesauce. Another all-natural sweetener for these healthy oat bars that adds moisture and helps bind everything together. (It does the same thing for these Applesauce Muffins.)
- Milk. Helps bring everything together into a cohesive batter.
- Baking Powder. Gives these bars a gentle rise and soft-baked texture.
- Egg. Keeps these bars soft and tender.
- Vanilla. Just a kiss of pure vanilla extract to make the bars taste exquisite.
The Directions
- Combine the Dry Ingredients. Don’t forget to preheat your oven.
- Stir the Wet Ingredients Together. Make sure this bowl is big enough for both the wet and dry ingredients.
- Add the Dry Ingredients to the Wet. Stir to combine.
- Fold in the Banana. Pour the batter into your baking pan.
- Bake the Bars. Bake breakfast bars at 375 degrees F for 35 minutes. Cut into bars. ENJOY!
Storage Tips
- To Store. Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
- To Reheat. You can gently warm the bars in the microwave if you’d like.
- To Freeze. Freeze the bars in a freezer-safe ziptop bag for up to 4 months. Let thaw in the refrigerator overnight before serving.
Leftover Ideas
Crumble leftover bars over a bowl of Greek yogurt for a tasty spin on granola.
What to Serve with These Easy Breakfast Bars
Sometimes a breakfast bar is enough for breakfast, and other days you need more! Here are some ideas of what pairs well with these bars:
- Fruit. Pair these oatmeal bars with your favorite fresh fruit or Fruit Salad.
- Smoothie. For a healthy breakfast, serve oatmeal bars with a Green Smoothie, Avocado Smoothie, or Peanut Butter Banana Smoothie.
- Chia Pudding. Chia Seed Pudding or Coconut Chia Pudding would be tasty with these bars.
Recommended Tools to Make this Recipe
- Baking Pan. Perfect for making these soft-baked oatmeal breakfast bars.
- Measuring Cup. Doubles as a mixing bowl so you have fewer dishes to wash.
- Mixing Bowls. This set has a size for the wet and dry ingredients.
Recipe Tips and Tricks
- Swap as You Please. Not a fan of bananas? Swap them for other fresh or dried fruit. Blueberries are a wonderful substitution and raisins or dried cranberries are another great option. No whole wheat flour on hand? You can swap it for an equal amount of all-purpose flour.
- Use the Right Oats. Please don’t use quick oats or instant oats for this recipe, as the texture of the bars may be negatively impacted. Old-fashioned oats ensure the bars stay together and have the ideal texture.
- Dress Them Up. While these oatmeal bars are fine on their own, my favorite way to eat them is warmed up for breakfast with extra sliced bananas and peanut butter. You could also add chocolate chips, shredded coconut, chopped nuts, or any other toppings you enjoy.
Breakfast Bars
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Ingredients
- 2 cups old fashioned rolled oats
- 1 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ cups milk I used unsweetened vanilla almond, but any kind will do nicely
- 3 tablespoons honey (or more if a sweeter bar is preferred)
- 2 tablespoons peanut butter creamy or crunchy—I used natural creamy
- ½ cup unsweetened applesauce
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 medium banana quartered and diced
Instructions
- Place rack in the center preheat oven to 375°F. Lightly coat an 8×8 inch square pan with cooking spray.
- In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt.
- In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
- Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet.
- Fold in the diced banana, then pour into the prepared baking pan.
- Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.
Video
Notes
- TO STORE: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
- TO FREEZE: Freeze the bars in a freezer-safe ziptop bag for up to 4 months. Let thaw in the refrigerator overnight before serving.
- BIGGER BATCH: You may increase the ingredient quantities by 1.5 and bake in a 9×13 inch pan for 25-30 minutes to yield more bars.
Nutrition
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Sign Me UpFrequently Asked Questions
No. This recipe, as it is written, is not gluten free. If you would like to make a gluten free oatmeal breakfast bar, readers have reported success swapping the whole wheat flour for an equal amount of oat flour or almond flour. Be advised that the texture of the bars may turn out slightly different however using one of these swaps. Make sure you’re using gluten-free oats too.
To be honest, omitting the applesauce isn’t something I recommend. The applesauce both binds and moistens the bars so it’s an important ingredient! The closest thing I can suggest (and readers have reported success with) is pumpkin puree, though it will affect the flavor. Another idea is to try replacing it with half oil and half yogurt, though I haven’t tried it this way, so it would be an experiment.
Possibly. I have not tried making these oat bars vegan so it would be an experiment. I would suggest swapping the honey for maple syrup and the milk for your favorite non-dairy milk of choice. As for the egg, you could try swapping it for a flax egg.
Yes! Breakfast bars are a good idea for a crowd. You can increase the ingredient quantities by 1.5 and bake the bars in a 9×13-inch pan for 25-30 minutes to yield more bars.
These look so good…my daughter would love grabbing one of these on her way out over the boxed ones she takes now! Any chance either you or your friend have made these with quick vs. old fashioned oats? I have a ton to use up if they would work. Thanks so much!
Hi Julie! Great question: quick oats will be totally fine. Your bars will be a bit softer (rolled oats have a heartier texture), but they will still taste great. I hope you and your daughter both loved them! Now that these are in my life, I’ve called off the box too :)
For the breakfast bars how long should I wait to serve them?
Hi Rachel! They longer they cool, the cleaner they will cut. If you don’t mind risking a few crumbs, you should be fine after about half hour. Placing them in the refrigerator once the pan has cooled off a bit will speed up the process too.
I have literally made these almost every week for the past 6 months! I’ve tweaked the recipe a little to my own taste but otherwise they’re delicious! After heating a slice, I top with protein vanilla yoghurt, fresh strawberries, cacao nibs and a tiny bit extra of peanut butter. It’s my favourite meal at the moment and keeps me full for hours! Thank you!
I’m so happy that you’ve enjoyed them, Bek! Thank you for sharing this kind review!
could i leave out the peanut butter? my boys are allergic, it looks as though it’s only there for flavor……but these look yummy
Hi Cathy! You can definitely leave out the PB. It’s completely optional and there for flavo + a bit of extra protein. If you like, you can stir in other mix-ins your boys enjoy, such as dried fruit, chocolate chips, or another nut to which they might not be allergic. Hope you guys love them as much as we do!!
Hi there,
What size pan do you bake these in?
Hi Lindsay! It’s an 8 x 8″ pan (see step 1). If you would like to make more bars, you can multiply all the ingredients by one and a half and bake in a 9 x 13″ pan (more details in notes). I know the egg is a little tricky to multiply by 1.5 :-) You’ll be just fine if you use two (or one egg plus one egg white). Let me know if you have any other questions and hope you enjoy!
These look wonderful! Do you think I could substitute canned pumpkin for the peanut butter? My kids would love the PB ones but I’m not a big fan of PB in the mornings :)
Hi Jacquie! I’m so happy that you like the look of the bars! If you want to give them a pumpkin vs. peanut butter flavor, I would actually recommend substituting pumpkin for the applesauce (since they have a similar consistency), then replacing the 2 tablespoons of peanut butter with two tablespoons of brown sugar (or honey if you prefer), because the pumpkin will need a bit of extra sweetness. You could even throw in a bit of extra cinnamon or nutmeg with the pumpkin too. Yum :) Other ideas: You can leave the banana in or swap it out for a 1/2 cup of your favorite chopped nuts (pecans and pumpkins are great together) or dried fruits. Or you could leave the recipe as is (no pumpkin), omit the peanut butter, and swap in other dried fruits and nuts you like at breakfast. I hope that helps! Let me know if you have any other questions.
We have made these THREE TIMES now. The first time I followed the recipe as directed, and they were delicious. The next time I added chocolate chips, and the third time I added walnuts instead of peanut butter. Every time there were so yummy and so easy to make. My family and kids love these bars. Thanks for a great recipe!
Hooray Sandy!!!! I’m thrilled that you and your family love these bars, and all of your combinations sound delightful! Thanks for taking time to share your comment. It means a lot
I caught your segment on channel 27 this morning–so glad I did! I am always looking for a quick, healthy and filling way to make breakfast count. I made them right away. They are outstanding. I added a few heaping teaspoons of flaxseed meal, but otherwise followed exactly. This will be my new go to breakfast/post workout snack. Thank you so much!
Great to hear from you Katie! I’m so happy that you tuned in, and I’m pumped that you loved these bars! Thanks for trying the recipe and taking time to share your review. I love that you added flax and will be trying that myself next time!
Why can you use as a substitution for the applesauce?…have everything I need except that!
Hi Crystal–to be honest, that is kind of tricky, because the applesauce both binds and moistens the bars. It’s an important ingredient! The closest thing I can suggest is pumpkin puree, though that will have an effect on the flavor (I’d add a bit more honey or even try swapping maple syrup for sweetness and maybe extra cinnamon for fun). Another idea is to try replacing it with half oil and half yogurt, though I haven’t tried it this way (or with pumpkin puree), so I’m afraid I can’t guarantee the results. I’m sorry I can’t be more helpful. The applesauce is just a key component.
Hi Anne! I’m SO SORRY for the super late response. We’ve been traveling, and internet access has been hit or miss. To be honest, I would stay away from steel cut oats in this recipe. Because they are much harder than rolled oats, I think the bars might fall apart or be hard to eat.
Thanks so much for your kind words about my recipes too. It absolutely makes my day!!
These sound great for our upcoming camping trip. I was thinking about using almond flour instead because I am gluten free. Any thoughts on whether that will work? I usually stick to already gluten free recipes, but these sounds too yummy.
Hi Cindy, I’m sorry, but to be totally honest, I have no idea! I’ve never tried the recipe with almond flour, and I don’t bake with it much, so I am not experienced enough to say how these bars would turn out. I think that you would definitely end up with a heavier, more dense bar (which may or may not be a good/bad thing), but other than that I’m not sure.
I’ve been making these for my daughter who is gluten free and have found that subbing oat flour works great. Tried almond flour….tasted good but the finished bars were very crumbly. Thanks for the wonderful recipe!
Hi Denise, thank you so much for letting us all know about the oat flour! That will be so, so helpful for anyone who is gluten free. I’m thrilled that you and your daughter are enjoying these. Have a wonderful day!
I made these twice this week. So good and easy!
This makes my day! I’m so, so happy that you enjoyed them AND that they made an appearance in your household not once but twice in the same week. Thanks for letting me know and happy munching!
My daughter is training for and competing in the BC Summer Games 3×3 basketball. Takes tons of energy but they can’t be full. They also have long travel days. I’ve made her a batch of these and added raisins to keep her energy steady. Thanks s for the quick and easy recipe!
Congrats to your daughter!!! I hope these bars give her the energy she needs, and I love that you added raisins. I do that sometimes too!
I made these today. I added flaxseed to it, used crunchy natural peanut butter so it had a little crunch, unsweetened almond milk instead of milk and a mashed ripened banana instead of the applesauce. I also baked them in muffin tins which gave me 12. I like that size for me on the go :) I loved them. Next time I may use a tad more honey.
Hi Tanya, I’m so excited that you tried and enjoyed this recipe! I love the idea of adding flaxseeds and baking in the muffin tin. What a perfect, portable treat. Thanks for taking time to share your review and for some fun ways to customize the recipe too.
Made these this week – and they are AMAZING! I was very skeptical that they would keep me full (I pack more snacks for myself than friends that have two toddlers….) but after having one for breakfast it was 1 before I was even thinking about lunch! Thanks for a great breakfast recipe! Love the blog – you have made meal planning so much easier!
Anne, I am so happy not only to hear that you liked these, but that they lived up to their promise of keeping you full! Seriously, comments like this absolutely make my day. Thanks for trying the recipe and taking time to share your thoughts. It’s great having you as a reader!
Erin-
Thanks for this great recipe. My 6 year old and I made them together – a good activity and way to get hime excited about healthy snacks. So that he could take them to school, we substituted sun butter for peanut butter, making them safe for the many nut-free zones.
Next time we might throw in dried cranberries (for color and added flavor).
Hi Mike, I am so happy that you and your son liked these bars, and I love that you made them together. The sun butter is a fantastic idea, and I bet the dried cranberries would be delicious. Thanks so much for trying this recipe and letting me know how it turned out for you!
I notice you say old fashioned oats, could it be made with quick oats? What is the difference?
Hi Kristen! Quick oats are essentially rolled oats (which are also called “old fashioned oats”)that are a bit ground up for faster cooking. I prefer rolled oats because they are a little heartier and sturdier, but quick oats will work in this recipe just fine. Great question and enjoy the bars!
Came across these on Pinterest and had to look at the recipe. I get disheartened when I found a delicious recipe and it has products that aren’t available in Australia. This was perfect, all the ingredients were in my pantry! Jumped up early this morning to make these for my girls before school. What a super easy recipe! The girls love them and I think they will become a staple in our house for breakfast on the run! Thank you so much!
Hi Sally! I’m so happy to hear that you and your girls loved this recipe. It is one of our staples too :-) Thanks so much for taking time to share your thoughts here. It really means a lot!
Hi Sally, what did you use instead of applesauce? I’m in Australia too, was thinking maybe melted butter or coconut oil or maybe an extra egg? They sound great otherwise I just don’t know how to get past the applesauce which I can’t get!
Hi Elle
I used Apple purée. I made my own as I had heaps of apples. Hope you have success!!
Sally, thanks for weighing in! Elle, you might also try plain yogurt if you want to experiment. Though I haven’t tested it myself, it could be worth a shot.
i have made these bars 3x now differing the ingredients slightly…and the version that we love the best swaps freshly ground almond butter for the peanut butter adds 1/4 cup of mini chocolate chips and uses an entire cut up banana. the extra banana makes the bars a little more moist. thanks for sharing!
I am so happy to hear that they are a favorite, and I love the different ways you’ve customized them!! Thanks for the tip on the almond butter, banana, and chocolate chips too. I want to try it myself that way next time!
Thank you so much! Made without bananas but was awesome. I’ve tried making granola bars but these are so much better and the kids love them!
I am so happy to hear that Chris! Thanks so much for taking time to let me know. It means a lot!
Very good! I was looking for a tasty, sustaining breakfast oat bar, and these fit the bill perfectly. I made a few changes which worked well:
*I had some Fugi apples kicking around, so I quartered and baked those for around an hour, then I puréed them instead of buying sauce (3 apples yielded about 1 cup), yum!
*To suit personal taste, I blended the banana in with the liquid ingredients
*I used Silk, vanilla soy milk
*I added a handful each of chocolate chips and dried cranberries
Sonja, your bars sound absolutely delicious! Thanks so much for letting me know how they turned out, and I love that you made your own applesauce for this too.
I made these and keep some on hand for a quick “bring me through the morning” treat at work. I did substitute the applesauce with unsweetened pumpkin butter made by a local farmer in my community. The pumpkin spices brought another level of flavor to the mix. It added a nice a fall element to the bar. Kudos to you for a wonderful recipe!
Beth, I can only imagine how delicious pumpkin butter would be in these breakfast bars! Thank you so much for letting me know how they turned out for you, and for sharing your recipe idea too.
These Look great! However, I have a wheat intolerance, would it still work if I substituted the whole wheat flour for something else, like oat flour? Thanks!
Hi Danielle! I’m going to be honest that I have never tried that substitution, but I think that oat flour is worth a shot. I would think that it will make the bars more dense, but they are pretty hearty anyway, so you will just get an extra boost. If you do experiment, please let me know how it turns out! This is a great question and I’m sure would be helpful for others too.
These were good! I modified them by mashing the banana and I added about half a cup of unsweetened coconut, quarter cup of flax seed, half a cup of walnuts and half a cup of dark chocolate chips. I also used almond butter instead of peanut butter because it’s what I had. I enjoyed the texture, sort of a dense bread. Thanks for the recipe!!
Mary, that sounds absolutely delicious. I love the addition of the coconut and chocolate chips! Thanks so much for letting me know how they turned out. I truly appreciate it!
I am OBSESSED with these bars!!! I made my second pan this week, tweaked ever so slightly (I used a whole RIPE banana, all mushed up). To me, tastes like a hearty banana bread – I’ve been sharing the recipe with everyone I know because I am convinced the world would be a better place with more people eating these for breakfast or snacks. I think these will be extra handy to have around this summer when I start training for my second marathon and am ALWAYS hungry and will want to eat everything in sight. :)
KC I am so so happy to hear this! Thanks so much for trying the recipe, for letting me know how it turns out, and for sharing it too. That means the world :) Best wishes on your marathon training. I think these bars will be perfect (and you can spread them with extra PB too if needed!!)
Yum! I just made these and they are perfect! I added pecans but otherwise followed the recipe exactly. These are perfect for an easy freezer snack. Thank you very much!
Carly, I’m so excited that you loved this recipe! The pecan addition sounds delicious. Thanks so much for trying the recipe and letting me know. It means a lot!
Delicious! I added chocolate chips and avocado oil, not sure if the avocado oil made them more moist but mine turned out rather crumbly but moist at the same time… I was able to cut them into small pieces, I guess maybe two or three would be good for breakfast. I also didn’t have an 8×8 inch pan, so that may have been a factor as well :-) Thank you for sharing!
Hi Sunnefa, I’m glad you were happy with the bars! I think that they probably came out differently for a combination all of the reasons you mentioned (I can really only guarantee the recipe as written, since that’s how I made them at home). The biggest factor from the sound of it was your pan size, but I’m glad to hear you enjoyed them. Thanks for letting me know!
hi there! These look great can’t wait to try them! Going on a camp hunting trip out west and would love to make these so I can stay healthy do they need to be stored refrigerated or could they be left out? How fast would they spoil?
Hi Alicia! Because the banana in these is fairly chunky, I recommend keeping them cool. You could keep them unrefrigerated maybe for a day or two, though they will become fairly soft. I’ve never kept them out of the refrigerator for longer than 24 hours, so I can’t say for certain how they’d behave, but perhaps you could make a “practice” batch to test the shelf life out before you go? If you are looking for healthy snacks that can stay unrefrigerated for longer you could also try one of these:
https://www.wellplated.com/orange-almond-healthy-granola-bars/
https://www.wellplated.com/cranberry-almond-granola-bars/
These do look like a perfect mid-day snack option, as you suggest! LOVE the combo of flavors but I was wondering if I can just leave out the honey altogether? Not a fan of the taste nor is my son. Can I just simply omit it? I wouldn’t mind them being less sweet anyway :) Thanks!
Hi Kristin! Unless you are used to eating breads and muffins without any kind of sweetener added at all, I would recommend adding a little something. Pure maple syrup is another option, as is agave nectar. You could always start with a tablespoon or two, then add/reduce as needed once you try them out (you can taste the batter before baking too to see if you want to add more—that does involve eating raw eggs, so just make sure you used pasteurized eggs or don’t mind the risk!)
I just took these bars out of the oven. I made them for my recently-picky-eater grandson. They smell divine! I can’t wait until they cool so I can cut and sample. Thanks!
I hope you both love the bars Denise! Thanks so much for trying out the recipe.
I hope you love this recipe Kristine! And the bars taste great with almond butter. I make them that way sometimes myself :-)
Hi! I just pulled these out of the oven and can’t wait to try them. I put blueberries in mine. I’m curious, though, what do you think the cook time should be adjusted to if I wanted to make them in a regular 12-count muffin tin?
Lauren, these are fabulous with blueberries! I’ve never tried making this recipe in a muffin tin, so this would definitely be an experiment on your part. I would definitely line the muffin pan with paper liners, and coat the liners with cooking spray. They will also bake more quickly— again, since I’ve never tried them this way, I can’t give you a specific time. Maybe try checking them at the 12 or 15 minute mark, and keep an eye on them after that. If you do try them in a muffin pan, I would love to hear how they come out!
My son and I LOVED them with blueberries. Sadly, they weren’t sweet enough for my 3 year old daughter’s liking. This next time I did chocolate chips and added 2 tbsp of brown sugar (probably not necessary with chocolate chips, I’m going to try without next time!) and they were a huge hit. We did the muffin tins, I used the silicone cups I have. It made 16 (¼ cup +/- scoops) muffins. I checked them at 15 min and they were still fairly gooey inside so I threw them back in for 10 more min and they came out perfect! Yum!
Thanks so much for reporting back Lauren! I’m so glad to hear that you and your son gobbled them up, and I hope your daughter loves them with the chocolate chips.
How would you make these peanut free? I’m a teacher so I can’t bring peanut butter into the school (or eat it before hand if I’m in class with a student who’s highly allergic)
Hi Megan! You can just swap almond butter or any other nut butter you enjoy.
Very filling; not a lot of flavor but a good base recipe that I’ll probably tweak next time. I made them for breakfast for a sort of camping trip and they definitely did the job :) I used yogurt instead of applesauce since that’s what I had on hand. And FYI, I did leave them unrefrigerated for several days and they’ve been fine!
Hi Amanda! That’s great to know that these bars kept you full during your camping trip, and I’m glad to know that you had luck with them at room temperature too. If you’d like additional flavor, feel free to tweak the recipe by adding more honey and/or PB, chocolate chips, or a mix of dried fruit and nuts. Thanks for trying the recipe!
Today I made them for a second time and I love them!!
I’m a really “sweet girl” :-) but I like these bars because there’re plain and yes, a little blah and bland on flavor. But I’m a huge fan of oats (overnight oats are also a favorite of mine)!
And what I like about these bars, there’s no extra added sugar in it and very filling.
Besides of eating the bars, it’s also fun to make them. I’ve just cut them in 8 and put them in the freezer (wrapped separately).
Thanx for a great recipe and greetings from the Netherlands!
Yvonne, thanks so much for taking time to leave this review! These bars are similar in flavor to overnight oats—that’s a great comparison. Wrapping and freezing them is just what I do too :)
So I’m not a fan of bananas but I don’t mind the taste of banana bread. Does this recipe have a strong banana taste?
Hi Chris! If you aren’t a fan of bananas, I would suggest substituting a different fruit that you enjoy. Blueberries or strawberries are both delicious!
I just made these breakfast bars, and they are wonderful! I made them without bananas because they were all gone by this morning(not unusual). I added some extra applesauce, used agave instead of honey(more than a little bothers my stomach), and an extra tablespoon of peanut butter. I also made a double batch(brave of Me). I was searching Pinterest(first time there) because I heard there were many receipes. In winter I eat hot oatmeal, but living in the desert makes that hard to do in summer. I wanted something healthy, filling, and no sugar. I don’t usually use whole wheat flour, and had problems years ago baking with applesauce, but I watched your video and decided-why not? I think my daughter will like them too, as she usually skips breakfast, it is something she can take with her easily. Thank you so very much. Also, I used organic oatmeal because it is what I prefer. Looked very much like your photo and texture reminded me of banana bread. Janet B.
Janet, I’m so happy to hear that you enjoyed these bars so much! Thanks for taking time to share your review and thoughtful comments.
I am in love with these bars!! ♥ Made them with Apples, Made them with Strawberries, Made them with blueberries, and I even made Chocolate Bars! Thank you for this recipe! :D
Nicole, I am so excited to hear how much you’ve enjoyed these and all of your different twists!!
Hi I know I’m late to the party but I couldn’t not let you know how amazing these bars are! I followed your video and 30 minutes later out popped the most delicious filling oatmeal bars. My kitchen smelled amazing by the way with the cinnamon and peanut butter. I didn’t have any apple sauce so just used about a quarter cup of oil – so not as healthy as yours – but tasted delicious. Thank you so much!!
I am so so happy to hear this Eleninha! Thanks so much for trying the recipe and taking time to stop back by and leave this lovely review. I hope you and the kiddos enjoy every bite :)
I had two ripe bananas on my counter this morning and wanted to make something that I could easily grab-and-go for my first week of grad school (which starts tomorrow – eeeeek!). I’m so glad I stumbled on your recipe – these fit the bill perfectly! I made a few changes just because I am not very good at following a recipe and used a combo of rolled oats + rolled barley + puffed kamut + wheat bran instead of just rolled oats, sunflower butter instead of PB, mashed banana instead of applesauce, and I added in raisins and chopped almonds too. They turned out simply delicious and are very filling! As an R.D. to be, I always appreciate whole-food focused, hearty and energizing recipes, thanks for sharing!
P.S. I read your “About” page and huge shout-out to Madison, WI and the farmer’s market – I am right there with ya!
Jenni, I am so excited to hear that you enjoyed these bar so much, and also that you appreciate their nutritional value. That really means a lot! And isn’t the Madison farmers market the best? I miss it!
I made my version of these bars all summer! I add dried apricots and frozen blueberries. I also like raw pumpkin and sunflower seeds. Chocolate chips were a must. I do add ground flax seeds and have since the beginning of summer, I do not remember if there is a noticeable change except that I can detect their flavor. I live in the desert(100+ temps lately) so to save energy and heat, I make a double batch. I package in week’s worth amounts in double bags in the freezer. Just take out night before needed. My daughter likes mango, but frozen did not have any taste. Dates, figs, maybe dried mangos are in my future. Prices are a concern as well as how they are processed. I love oatmeal, but not in the summer. I like it hot when it is cold(9 degrees last winter). I am enjoying the ability of taking a bar to work. Also, for a change, I have added cardamom, ginger, and nutmeg for 1/2 of cinnamon. I think this is a flexible recipe for different ingredients, as long as you stick to things you have eaten before(no taste surprises/allergy issues) and do this over time. After I got use to chocolate chips being in recipe, I got distracted and forgot them. Well, instead of suffering without, I smeared a little trail of peanut butter down the middle and stuck chocolate chips to it here and there. Yum.
Janet, I am so happy to hear that you enjoy this recipe so much, and that it has taken so many different forms and flavors. Thank you so much for making it a part of your routine, and for taking time to share your review here!
Do you think it would work if I used oat flour instead of whole wheat flour? I wanted to try making these tonight to bring camping this weekend but won’t have time to go to the store first. I don’t have oat flour either but would grind up oats that I have to make it.
Hi Leanne! I’ve never tried oat flour, so I can’t say for certain. It might make the bars a bit more dense, but I think that you are likely to have good results. If you decide to experiment with oat flour, I’d love to hear how the recipe turns out! Have a great time on your trip.
A great basis recipe for healthy lunchbox treats. I’ve only made it once where I lightly cooked and mashed four small pears to substitute for applesauce which I didn’t have. I also only used 2 tablespoons of honey. After they cooled, I cut them out with cookie cutter hearts and dipped the tops in melted dark chocolate. (I saved the scraps for my own healthy treat). My kids LOVED them – a wonderful surprise at school. Next time I’ll add some nuts and raisins and maybe dark chocolate chips. Thanks so much. My new favourite blog.
Carmen, the hearts sound so cute, and I love the addition of pears. Thanks so much for sharing this kind review and for your sweet words. It means so much!
These look great! Would they still work if I substituted Almond Flour for Whole Wheat and Almond Butter instead of Peanut Butter?
Thanks!
Hi Brooke! You can definitely substitute almond butter for the peanut butter. I would not, however, use almond flour in place of the whole wheat flour. They do have pretty different properties, so I don’t know how well it would come out. You could try oat flour, but I’ve never tried the recipe this way, so it would definitely be an experiment. As always, I recommend that you use your best judgment, and your safest option is always to try the recipe as written. I hope this helps!
I do not have access to applesauce. Can I substitute that with something else?
Michelle, I developed the recipe with applesauce, so this is the only way that I can say works for certain. You could experiment with canola or coconut oil, or try doing a 50-50 blend of oil and Greek yogurt. Use your best judgment, and if you decide to try something new, I would love to hear how it turns out.
THANK YOU for this recipe! I went on a weekend trip recently so I made my first batch of these. I didn’t have a square pan so I baked in a loaf tin and sliced it like banana bread, then wrapped up 6 slices in wax paper to take on the go.
My subs included using a cup of oat flour for half of the oats, almond instead of peanut butter, 1.5 mashed bananas instead of 1 diced and no applesauce, adding some vanilla extract, and only a tablespoon of honey.
It was the perfect thing to keep my tummy happy when I got hungry on a bus at 2 a.m. :) I’ll definitely be coming back to this recipe for my future trips!
IJ, I’m so glad you enjoyed the recipe and that it was just the thing for your 2 a.m. snack. :) Thanks for leaving such a nice review!
These look delicious! Do you have to use applesauce to get the right consistency? I’m really trying to cut out ll of the added sugar.
Hi Sash! Yes, the applesauce is essential for moisture, to bind the bars, and for flavor. I did use unsweetened applesauce though, which shouldn’t have any additional artificial sugar added. It sweetens with the natural sweetness of the fruit itself. I hope you enjoy the recipe!
Hi! I love trying out new recipes. If it works out well the first time, then I have no problem adding it to my recipe book and making it again. If it doesn’t work out, well, then, I just move onto the next recipe.
So, this is the second time I made these bars this week. When I first tasted them, I thought, “Well, these are a little bland…” But, I made them and they weren’t terrible, so I figured I would use this batch until it was gone. And then a funny thing happened – it turns out I wanted another one… and the next morning I looked forward to settling in at work and having another one (with a little bit of blueberry preserves on top).
These are a good breakfast bar to hold me over until lunch and it breaks up the routine of yogurt or a banana for breakfast.
For the second batch, I did the 1.5 measurements and made a 9×13 pan so I can wrap them up and have them in the freezer. I did add a little more honey to make them just a tiny bit sweeter.
Hi Cat! I’m so happy to hear these breakfast bars ended up being just the ticket for you! Topping with blueberry preserves sounds absolutely delicious. Thanks so much for taking the time to leave this nice review!
One of my favorite recipes to make. My boyfriend requests this more than anything else! He likes it when I put mini chocolate kisses on top. It can easily be made vegan as well! :)
Hi Beth, I’m so happy to hear that this recipe is one of your favorites! Mini chocolate kisses on top sound delicious. :) Thanks for taking the time to leave this wonderful comment!
Made it. Love it. I’ve only baked 3 times in my life. Always from a box. Always a disaster. But not this time. I can’t wait to make this over and over and over again. Since I workout I added scoop of unflavored, dairy-free plant based protein for that extra nutritional punch. Didn’t modify any other part of the recipe to compensate and the bread came out risen, moist, and 110% delicious. My printer is getting tired from printing every other recipe I find on your site. Do you have a book?? I’m late to the well plated party but I’m here and I’m staying!
I’m so glad to hear it, Sid. Thank you for leaving this great feedback! I don’t have a book, but it means so much that you’re finding a lot of recipes to try—so happy you’re here!
Hi I live in france, what can I use instead of applesauce? not sure if they sell that here
Hi Abbey! You do need to use some kind of fruit puree like applesauce, as it provides sweetness, moisture, and binds the bars. You could try making homemade applesauce. Otherwise, you might try swapping a puree made of very ripe bananas, though that would be a bit of an experiment. Good luck, and I’d love to hear how they turn out!
I made these and used maple syrup instead of honey (I added extra) and substituted a flax egg for an egg to keep it vegan. I also left out the banana. They turned out great and taste very healthy and are quite filling. I’ve been having them for breakfast with extra pb and jelly on top. I’ll make these again for sure.
I’m so glad you enjoyed the muffins, Chelsea! Thank you for sharing your tweaks. That peanut butter and jelly topping sounds delicious!
Nice. Will try baking some this weekend….best part is, it doesn’t have any oil/butter. Thanks so much.
Thanks, Nicky! I hope you love the bars!
We don’t happen to have applesauce on hand. Could I use butter or oil? I know they won’t be as healthy but….if so is the equivalent amount? (1/2 cup?)
Thank you!
Subbing applesauce and butter/oil is usually a 1:1 swap, but for this recipe, I wouldn’t recommend swapping more than half the applesauce (1/4 cup) for butter or oil because I fear they’d be too greasy. I hope you enjoy the recipe if you do give it a try!
Thank you for the reply! I ended up making it to the store for some applesauce, so will bake this weekend as written. I will let you know how they turn out.
I’ve been looking for something like this for my 15 m/o (I’ve tried different muffin recipes but all were too sweet, even with cutting back on sugar, and not filling enough). To make them more “cakey” (he only has 4 teeth) I ground up 1/2 of the oats into a coarse meal and used whole milk yogurt instead of applesauce to amp up the fat and protein. I also added more spices (nutmeg, ginger) and a little molasses for flavor. We gave him one (cut up into 1in squares) after dinner as dessert and he insisted on a 2nd! This will be a staple in our freezer. Thanks so much!
Woohoo, Novia! Thanks for giving the recipe a try. I really appreciate your taking the time to share the tweaks you made and to leave this awesome feedback!
I made this oatmeal breakfast bars today! I didn’t have bananas so used 1 cup of dry cranberries instead. Turned out pretty good :) I used 9×11 inch pan, and it came out with 1 inch thickness. It was a nice surprise that this turned out as rather moist (not a crunchy kind as so the typical granola bar is), almost like an oatmeal version of muffin cake or something. I DO LOVE these moist and cake-like bars! Thank you for posting :) Can’t wait to try your other bar recipes :)
Monty, I’m glad to hear you enjoyed the recipe. Thanks for sharing your feedback—I really appreciate it!
These were very filling and not too sweet. I’m making them again w/ chocolate chips for my daughter who has more of a sweet tooth.
I’m so glad to hear you liked them! I’m sure the chocolate will be a delicious addition :-) Enjoy and thank you for taking time to leave this review!
Hi, my sons are allergic to peanut better, would it taste good without the peanut better?
Thanks.
Hi Kelly, although it is a small amount, because there isn’t any oil or butter in the recipe, the peanut butter is actually pretty important to flavoring and binding the bars. I would suggest using a different nut butter or sunbutter instead—that would be delicious!
I am adding this recipe to my regular rotation- it hit ALL the spots!!! I love that you use whole and healthy ingredients without compromising taste or texture (and no fancy or obscure ingredients either, at least for U.S. residents!). I love that it’s low sugar, too. I am working really hard to reduce the amount of added sugar I consume, which is quite difficult, especially when I LOVE to bake. I read a lot of comments about how people were dissatisfied with how little sweetness there was, but this recipe is not meant to be a super sweet dessert (make banana muffins or bread w/lot’s of sugar if you want dessert! Or add more honey! chocolate! etc!). These bars are dense as described, but also quite moist and delicious. I warmed my slice and spread with a teaspoon of almond butter. Thanks for creating such wonderful recipes! I’m going to try the strawberry oatmeal bars next.
YAY Becca! I’m so happy to hear this recipe was a winner for you! Thank you so much for giving the recipe a try and for your kind words about my recipes. I hope you enjoy the strawberry bars too!
I’d like to add 2-3 scoops whey protein powder. Should I modify any other ingredients to compensate? I’m concerned they’ll come out too dry from the extra powder.
Hi Dee! I haven’t tried this, but commenter Sid (a few comments up from the bottom) successfully added 1 scoop of protein powder without having to change any other ingredients, so you might start with 1 scoop to be safe! If you’d like to experiment with more scoops, you will probably want to add more liquid to prevent the bars from becoming too dry.
Thanks for the quick input! I’ll give it a try this weekend and let you know my results (can’t wait!). Which liquid would you increase if I add a few scoops of whey protein powder? I’d love to add another egg if you think that should do it?
I haven’t experimented with protein powder or altering the recipe to be anything other than what’s listed. I think that increasing the milk may work best, but if you do decide to play around I’d love to hear how it goes. Unfortunately I’m just not able to offer specific direction since I’ve never added protein powder myself!
Delicious, easy and healthy with high protein! I followed Erin’s advice – I increased almond milk to 2 cups since I added 3 scoops whey protein powder (vanilla). Also added a handful mini chocolate chips. But followed recipe other than that. Came out PERFECT and so yummy and very satisfying for hours. Like dense but still moist banana bread. WINNER! I will be making different versions regularly going forward for my weekday meal prep bfasts. Thank u, Erin!
Dee, thanks so much for reporting back! I’m so happy to hear you enjoyed the bars!
These are definitely yummy. I added some mini chocolate chips for a bit more sweetness. They are very soft, cheer and thick.
Hi Shelby, the mini chocolate chips sound like a delicious addition! Thanks so much for giving the recipe a try and reporting back!
Was wondering what can be substituted for bananas? My family doesn’t like bananas unfortunately?
Hi! You can leave out the bananas or swap them for other fruits, nuts, or chips. If it’s more to your taste, I actually have a strawberry version of this recipe too!
Hi! I just discovered this recipe a few weeks ago and I must say, I love it. My son just started school and with how rushed our mornings are I really wanted him to have a healthy, portable breakfast that he would actually eat (we leave the house at 6:30am so I can drop everyone off before work, so our mornings are early).
So far I have made the bars 3 weeks in a row and Em (my kindergartener) loves them (which is amazing because he’s quite a picky eater). I make a whole 9×13 pan because my husband and I have been taking them for breakfast and also giving our toddler half of a bar as well.
So far I have made them as is, then I tried adding some chocolate chips both were a huge hit.
I want to vary up the flavours a bit. Are there any other flavour variations you can suggest?
I’m definitely going to check out your other recipes!
Hi Jenn, I’m so glad to hear the recipe is a hit! As for additional flavor combos, another reader subbed pumpkin for the applesauce and added pumpkin spice to the batter. Dried fruit and nuts would also be delicious mixed in!
Have you ever made these without banana’s? I kind of hate them (and all cooked fruit for that matter) :( Would you recommend I substitute with more egg? Nut butter? Would love to hear your thoughts. Thanks! :)
Hi Sarah! You can swap the bananas for any other fruit you prefer. Blueberries or strawberries would be delicious!
Hi There, I would like to know if there is anything that can substitute the apple sauce?
Thanks
Hi Winky, to be honest, that is kind of tricky, because the applesauce both binds and moistens the bars. It’s an important ingredient! The closest thing I can suggest is pumpkin puree, though that will have an effect on the flavor (I’d add a bit more honey or even try swapping maple syrup for sweetness and maybe extra cinnamon for fun). Another idea is to try replacing it with half oil and half yogurt, though I haven’t tried it this way (or with pumpkin puree), so I’m afraid I can’t guarantee the results. I’m sorry I can’t be more helpful. The applesauce is just a key component.
These are so good!!!! I’m a nursing mom and this hungry all the time, and these bars have hit the spot….although my husband keeps eating them all now! We just kept them in the baking pan and cut of pieces as we go.
Hooray Elizabeth!! I’m so glad you enjoy them and that they’re hitting the spot for everyone. :)
i made these over the weekend. i basically really like them but they needed to be a little sweeter in my opinion. i would leave out the honey next time and add some brown sugar. not a ton 1/3 cup? i also found that they are much better warm. so i heat them in the microwave. i also tried them with some yogurt on top.
Hi Ali, the bars are definitely not very sweet, but it sounds like you have a good plan to tailor them more to your preferred sweetness next time! Thanks so much for giving the recipe a try and reporting back!
Sure. I plan on making them again. And I froze some. I thought of adding some dehydrated strawberries I have too.
That sounds so yummy Ali!
These look so good. I’m needing something I can eat at work as my breakfast after I go to the gym so these will do the trick! I have frozen bananas (don’t we all lol) and was wondering if I could thaw one of those and use it or should I use a fresh one? Thanks :)
Hi Tannis, using frozen bananas should be fine. I hope you enjoy!
“For a larger yield, increase the ingredient quantities by 1.5 and bake in a 9×13 inch pan for 25-30 minutes.”
OMG THANK YOU FOR THIS!!!!!! :D
You are SO welcome, Sara!! I can think of many occasions that would call for a bigger batch ;) Enjoy!
Can a different kind of flour be substituted succefussly to make the bars gluten free?
Megan, I’d suggest using a 1:1 GF all-purpose baking blend!
I just made these and I really enjoyed the flavor. Thanks for the recipe. I did a double batch and only added 10 mins of extra cooking time on top of what you recommended in your recipe. The bars came out too soft. What temp and time do you recommend for a double batch? Thanks!
Mark I am so glad you enjoyed these! It’s hard to give an exact time. I’d start with adding 3-5 minutes to the baking time used already, then see what you think from there (I’m not sure how soft they were when you took them out, so I can’t give you an exact number). These bars are soft not crunchy though, so don’t expect a crunchy texture. You just don’t want them to be gooey in the middle.
Added chopped almonds and chia seeds for more health-punch. Used vanilla yogurt instead of applesauce because that’s all I had. Doubled the banana and used generous scoops of peanut butter. I did the 9X13 quantity and it took about 50 minutes to bake through. Really tasty. Cannot mistake that these are health bars, but my kids are eating them as we speak, and even my sweet-tooth kid likes them. At my first bite, I thought ‘Pretty good, kids won’t like them though’ but I kept going back for more, and so did my kids. They leave a really pleasant taste in your mouth, and you just want to keep eating them. They smelled great baking too. Thanks for the recipe.
Tracy, I am so glad these were a hit all around! Thanks for sharing your modifications too!
Loving this recipe, sounds divine and will definitely help with my “forgot to eat” moments! one question, could the apple sauce be substituted with something else? If so, what would be recommended? thanks!
Natassia, you could try experimenting with extra banana, mixed with a tablespoon or so of oil. I’ve only tried the recipe with applesauce though, so that’s how I’d recommend it if you want to be 100% sure it will come out.
This recipe is amazing. I tripled the recipe and we grind half the oats for the texture sensitive family members. We’ve been using it for maybe 3 years now. I freeze them in quart size freezer bags and pull them out as we finish one bag. Most of us are hypoglycemic so we need “fast” food that won’t make us tank (like Clif bars…ugg). My son just started kindergarten and his tummy wasn’t ready to eat that early in the morning but he happily ate his favorite oat bars. 100% whole grains, protein, and cheap? Yes please! Can’t send my kids to school on an empty stomach.
Amanda, this makes me SO HAPPY to read! Thank you for taking time to leave this lovely review too. It is so helpful and means a lot!
Do you think these would turn out if I used black bananas, that are perfect for banana bread?
Hi Lesia, yes, I think that should work! I hope you enjoy.
Hi! Can these be left out of the fridge for about a day? I want to take a few with me on an international trip and my plane ride is 14 hours so wondering if they’d be find out of the fridge for that time.
Thank you!
Hi Siobhan, yes, they can. They’ll be a little softer but still delicious. Have a great trip!
I reduced the honey to 1 tablespoon, used 1/4 cup of Greek yogurt and 1/4 applesauce and threw in a handful of mixed seeds and dried fruit instead of bananas. I absolutely adore these bars, they are perfect as a portable breakfast to take to work and are hearty and satisfying.
Lyf, thanks so much for sharing your tweaks! I’m so glad you enjoy the bars.
Do you have to use that type of flour or will white flour work the same?
Hi Riley, you can substitute white flour. I hope you enjoy!
These were easy to make and very filling. I used almond flour added some chopped almonds to the tops of mine and liked them even better that way!
Thanks for taking the time to share your tweaks, Cortney! I’m happy to hear you enjoyed these!
Hi! I’m wondering if I can leave out the banana since my hubby is allergic? I wasnt sure if it would change the consistency or texture and make them too soft. I really want to try these soon, I look forward to your reply!
Raeanne, you can leave them out or swap them for a different fruit. I love them with blueberries and sliced strawberries too.
This was super easy to make and delicious! I love the lightly sweet approach. I added help hearts and some extra banana slides on top before baking. I’ve been eating it warm with berries! It’s like a berry cobbler!
Kim, I’m glad you enjoyed the recipe! Thanks for taking the time to report back!
What a wonderful recipe! I didn’t have bananas on hand so I made it instead with cranberries in the mix and almonds on top & it still came out great. I also used hazelnut butter instead of peanut butter. The texture came out perfect & they’re just the right amount of sweet.I can’t wait to try it again with bananas how it’s meant to be!
Thanks for sharing your tweaks, Anna! I’m glad to hear the bars were a hit.
These were even better than I had hoped they would be! I added a teaspoon more of more cinnamon and honey to these because I like sweet, and oh boy, I can’t keep my hands off of them! They are great, and exactly as described in your recipe video. Fluffy and soft and very filling. My Dad really loves sharing them with my son and since they’re chewy and soft they’re easy on his teeth, or lack there of. Next time I’m making them with blueberries which are Dad’s favorite, and I can’t wait until strawberries come back in season to try the other variation!
I am so so happy to hear it Shannon, thank you!! That truly means a lot.
I’m gonna make these bad boys, but I don’t have any honey so I’m substituting out ol’ reliable brown sugar. I hope it turns!
Thank you for the recipe! ??
Felicia, I’ve never tried brown sugar, and I’m not sure it would be sticky enough. You could try a mix of half maple syrup and half brown sugar. If they don’t hold together, try adding more peanut butter. I’d love to hear how your experiment goes!
These are delicious! When cooked in an 8×8 pan, you get 8 nicely portioned bars, that lasted all week! They made for a filling breakfast or an afternoon snack. Delicious!
YAY! I’m so happy to hear that you enjoyed this recipe, Veronica! Thank you for taking the time to share this kind review!
Can you substitute the unsweetened applesauce for something else, or just add extra banana?
Hi Sam! This is tricky, because the applesauce both binds and moistens the bars and is an important ingredient. I have not tried the recipe without the applesauce, and am afraid that a swap could alter the flavor. Other readers have commented that they successfully experimented with pumpkin puree, pumpkin butter, yogurt, and extra banana. If you also decide to try one of these options, I’d love to hear how it goes!
I replaced the applesauce with 3 fresh passionfruits and worked out perfect.
Thank you for sharing your swaps, Sheryllee!
What a great recipe – my 2.5 year old absolutely loves it.
We are keen bakers and find it difficult at times to find good recipe that are sugar free.
This will now be a regular in this house hold..
Thank you..
Thank you for taking the time to share this kind review, Sheryllee! I’m so happy to hear that this recipe was a hit!
Well….. I made them and was pleasantly surprised! I did tweak them a bit. I added 2 bannanas instead of one and mashed them up to get all the juices from the bannana incorporated, I used Greek yogurt instead of applesauce, and also added about 1 cup of peanut butter…. Bars they are and delish too! Next time I’m going to add mini chocolate chips!! Thanks for the delish health recipe!!
This makes my day, Melanie! I’m so happy this recipe was a hit!
I’m curious if you think these would work without the wheat flour? I’m contemplating trying them with ground oats on place of the flour and adding more pb to make sure they stick together well. Anyone tried this?!
Hi Laura! While I have not tried this swap, another reader has reported success with using oat flour. If you decide to play around with it, I’d love to hear how it goes!
Looks delicious, I don’t have applesauce and we are on lockdown, what would be a good substitute?
Hi Carol! While I’ve never tried swapping out the applesauce, another reader has reported success with using mashed banana instead. I hope this helps!
Loved them. Added extra honey, peanut butter and 2 smashed up bananas. Next time I’ll add some chocolate chips. I also liked another reviewers idea of making it with strawberries so I’ll try that also. Might also have to double the recipe as it was eaten up really quickly.
Melissa, SOOO happy to hear it. Thank you for sharing!
Can I use regular white flour ?
You can use white flour. I hope you enjoy them, Rhonda!
This recipe never fails to amaze me. It’s the perfect weekday breakfast and great for meal prep.
I’m so pleased that you’ve enjoyed these bars, Sarah! Thank you for sharing this kind review!
I have made these twice! The first time I added around 1/4 cup of sugar are they were a hit. The second time, I made them exactly as the recipe calls and they are too plain tasting. I made a sweetened PB glaze so that they would be eaten. (Only adults in this household!)
I’m so happy that you’ve enjoyed the bars, Cassie! Thank you for sharing this kind review!
Made these tonight. Cant wait to try them. Added a tsp more of cinnamon, another tb of honey and 2 tb ground flaxseed. Smells delish! Thanks for the beautiful recipe
Thank you for sharing this kind review, Stephanie! I hope you enjoy them!
These are delicious and great for my busy high school athlete! Have you tried these with steel cut oats?
I’m so happy that you’ve enjoyed them, Carole! To be honest, I would stay away from steel cut oats in this recipe. Because they are much harder than rolled oats, I think the bars might fall apart or be hard to eat.
I’m a fitness freak person and i can’t compromise on my and my family health. and I think the oatmeal bars are the best breakfast, that i should make for my kids and family. thanks for sharing and keep on sharing.
I’m so happy that you’ve enjoyed them, Mila! Thank you for sharing this kind review!
This is a nice, not too sweet breakfast bread (I used 4 TB honey.) I’m not much of a baker and so I didn’t have vanilla ( I used maple syrup) and I only had an 8×11 pan, but the cook time still worked. Fed most of it to some very grateful workmen! I only got one piece myself and it cried out for blueberry jam. Quick and easy.
I’m so happy that you enjoyed the recipe, Martha! Thank you for sharing this kind review!
These are delicious, but the bake time needs to be increased. After 55 minutes they still aren’t set.
Hi Megan, I’m sorry you had trouble with the bake time. The recommended time worked well for me and other readers, but each oven is different. I’m happy that you still enjoyed the flavor!
They were delicious
Very filling. I added 1/4 c walnuts and chocolate chips. I made a double batch and will freeze some.
I’m so happy that you enjoyed them, Joan! Thank you for sharing this kind review!
Erin,
In trying to switch up my typical breakfast of cottage cheese and banana, I made these bars. I think, however, I might add the extra honey you suggest to add a bit more sweetness for my taste. Meanwhile, they were easy to make and turned out perfect.
Thank you.
Lucy
I’m so happy that you enjoyed them, Lucy! Thank you for sharing this kind review!
These bars were super flavorful and had a great texture for having no added sugar and using all whole grains! They are a perfect make ahead breakfast to warm up during busy weekdays!
I am so so pleased to hear it Brittany, thank you!
Just the right sweetness for my toddler! We did use 2 very ripe bananas. Thank you for the recipe.
I’m so happy that you enjoyed the bars, Anne! Thank you for sharing this kind review!
I can’t wait to try this recipe. PB, banana and honey are my faves. I’d like to go wheat-free either by blending additional oats to make oat flour or using something like almond flour. I’m also interested in adding protein powder. Have you tried the recipe this way? Can you make any recommendations?
Hi Libby! I would not recommend using almond flour in place of the whole wheat flour. They do have pretty different properties, so I don’t know how well it would come out. You could try oat flour, but I’ve never tried the recipe this way, so it would definitely be an experiment. While I haven’t tried it myself, other readers have added protein powder with success. I hope this helps!
Hi Erin!
I made this recipe with almond flour because I didn’t have WW flour at the time. I did add 1/4 of ground flaxseed, so not sure how that may have changed the outcome, but they were good! My family critiqued … what I will try next time is an extra banana, a little more cinnamon, and brown sugar instead of honey only because honey is messy and I cant be bothered. Overall, great recipe and can definitely be tweaked for individual preference … thank you!
I’m so happy that you enjoyed the bars, Greta! Thank you for sharing this kind review!
Awesome! This was the answer I was looking for! I will also try with the flaxseed!
Just tried this recipe – it really is the perfect afternoon snack, filling – and just enough sweetness! I will definitely make these again!
I’m so happy that you enjoyed them, Deanna! Thank you for sharing this kind review!
Hi, when hitting the “jump to recipe” button it takes you to the full recipe and method. This doesn’t state the temp regarding heating the oven is in “f” bit of a bummer, I’ve pulled them out but I’m sure my result isn’t going to be as planned.
Hi Nicole, I’ll fix that but yes, all of my recipes are cooked in Fahrenheit. If it were Celsius, your temp would be at 190 degrees.
Hi Nicole, Just a little follow up. If it were 375 Celsius, then in Fahrenheit it would be 707 degrees and I’ve never seen a standard oven (in the US) go past 500 degrees F, so you can deduct that it would be in Fahrenheit. Hope this helps!
Hi, I am looking forward to trying this recipe, would using regular rising flour be ok?? I dont have whole wheat flour…..just curious.
Hi Taline, you can substitute white flour. I hope you enjoy them!
I made these are they are hearty, and were a little on the bland side for my kids. I used regular flour and added mini chocolate chips, but, not enough for the kiddos. So, I dipped them in white and semi-sweet chocolate and now, the kids think they are fantastic. I also didnt have applesauce so I used more banana, overall, it’s a nice snack bar and I’m glad I tried them.
I’m so happy that you enjoyed them, Taline! Thank you for sharing this kind review!
Thanks for this great recipe! The sweetness was perfect.
The bars came out tasting a bit too heavy for a snack. I substituted whole wheat for spelt flour and oil for applesauce.
Next time I guess I’ll try following the recipe exactly :)
I’m so happy that you enjoyed them, Nonie! Thank you for sharing this kind review!
Can I omit the applesauce? Or what would be an ok substitute?
Hi Karen, to be honest, that is kind of tricky, because the applesauce both binds and moistens the bars. It’s an important ingredient! The closest thing I can suggest is pumpkin puree, though that will have an effect on the flavor (I’d add a bit more honey or even try swapping maple syrup for sweetness and maybe extra cinnamon for fun). Another idea is to try replacing it with half oil and half yogurt, though I haven’t tried it this way (or with pumpkin puree), so I’m afraid I can’t guarantee the results. I’m sorry I can’t be more helpful. The applesauce is just a key component.
Hi, Can you tell me if the Oatmeal Breakfast Bars are a chewy bar or a hard bar. My husband does not want to break his teeth. Thank you!
Hi Lynn, these are a chewy bar. Hope you enjoy them!
I added some dried apricots and did part oats and part quinoa and pulsed it through the food processor. Thus helped with the texture for me, abs I also added some maple syrup, great!
Hi Jennifer! So glad you enjoyed it! Thank you for this kind review!
I am looking for something to replace the Quaker Oats breakfast flats. These look very promising but can I make the thinner? Maybe bake the original recipe in a 9 by 13 pan?
Hi Debbie! You can definitely use a 9×13 pan. All of the instructions for this is listed in the recipe notes of the recipe card. Hope you enjoy them!
Hello!
I am going to attempt these soon, although I do have a question. I’m not particularly fond of honey, is there something else you’d recommend? Thank you.
Hi Louise, you can substitute the honey for maple syrup. Hope this helps!
Thanks for the recommendation! I made them with 25ml of maple syrup, and also refined white flour since I didn’t have any whole wheat, and they turned out perfect! Thank you so much, this is now a staple to always keep in my purse for emergencies.
Hi Louise! So glad you enjoyed them!
I made these bars for breakfast every day last year!! I’m an educator, who eats breakfast at my desk when I get to work. They are amazing: keep me full all morning, lightly sweet, and I cut them into 10 bars, which last two weeks for me. I freeze them individually and just put one in the frig the night before. I’m back to baking these breakfast bars once again and just love this recipe. I do add raisins, or dried cranberries sometimes. Just perfect! Thank you :).
Hi Dawn! That makes me so happy to hear! So glad that you are enjoying these bars and I’m loving your additions!
I don’t have a pan this size but do have a pyrex, would that work for baking these?
Hi Lorena! I’m not sure what size your pyrex is but you can bake in a 9×13 inch pan pan. Increase the ingredient quantities by 1.5 and bake for 25-30 minutes. Hope this helps!
Hi Erin! I would love to make these bars, but have a question… I love peanut butter, but unfortunately my daughter’s nursery is nut-free so cannot send food with peanut butter. Have you tried substituting tahini or something else for the peanut butter? Or would I be able to just leave it out? If not, then I may just make them as a “home and errand snack”. I will leave a star review after I bake. Thanks!!
Hi Carrie! Peanut butter is key to the bars so I wouldn’t leave it out. I haven’t tried it before but maybe sunflower butter would work. If you decide to experiment, let me know how it goes!
Can you add blueberries? I am not a baker and I have no idea! Id like to make these with blueberries
Hi Janine! You can swap the bananas for any other fruit you prefer. Blueberries or strawberries would be delicious!
Should add chunks of almonds or peanuts for some crisp !
Hope you enjoy the bars!
This was just what I was looking for.
I’ve been struggling to keep up with my 3 and 6 year olds’ voracious snacking and this is a perfect filling and delicious snack to have in the house! It’s a quick whip-up with pantry staples.
PLUS – it’ll save me a fortune on Bobo Bars!
THANK YOU!
Hi Holli! So glad you enjoyed the recipe! Thank you for this kind review!
I made these with a few substitutions since I follow a diet without bananas, honey or apple products. Substituted maple syrup for the honey and 1/2 cup lactose free greek yogurt for the applesauce and banana. The end product was moist and delicious.
Made these today and they are delicious. I made a few substitutions as with the diet I follow I am unable to consume apples, honey or bananas. Used maple syrup in place of the honey and yogurt in place of the applesauce. Cut up some green grapes for the fruit- made for a nice moist cake.
We like that the sugar is minimal- trying to lower/limit the family’s sugar intake.
Thanks for the feedback on the substitutions Leta!
I am trying to keep calories low, can I leave out the peanut butter and add in egg whites to help with the combining property?
also can I use oat flour not wheat flour?
Hi Tami! I’ve only tested the recipe as written, so it would be hard for me to say how those substitutions would work. If you decide to experiment, let me know how it goes!
I tried this recipe yesterday, it is so easy to make and taste so delicious! I have to make some changes because i don’t have all of the ingredients. I skipped the cinnamon. I used overripe mashed banana in place of apple sauce. And i used half cup of coconut flour & half cup of whole wheat flour. These bars are still so delicious with all of those changes! Will definetely make this again soon. Thanks Erin!!
Hi Julita! So glad you enjoyed the recipe! Thank you for this kind review!
There’s no way this has 8g of protein per serving. 2 Cups of oats has about 20g and an egg has about 6g but there are 9 servings sooo where is all the protein coming from??
Hi Sarah! This is a rough nutritional count and unfortunately the way the nutritional facts are set up, I am not able to change them. For anything else you can calculate the calories/protein for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you! When in doubt, you should definitely check them out yourself with the ingredients you use at home!
Recipe states 8 servings, not 9. Also, the peanut butter contains significant protein, which you didn’t mention.
Milk (12g), peanut butter (8g), whole wheat flour (16g) and banana (1.3g) all have protein sooo that’s where it’s coming from.
Hey! What is the texture of the bars like? Are they soft or hard?
Hi Liv, they are a soft-baked bar that is slightly, chewy. Hope you enjoy them!
Hello can I use almond flour and almond butter?
Hi Elena! Yes you can use almond butter but I’ve not tested the recipe with almond flour. If you decide to experiment, let me know how it goes!
I made these bars yesterday and had bhopes based on the reviews. I followed the recipe except only had mashed bananas so used those instead of diced bananas. I have to say they are so bland, I’m considering throwing them out, but I’ll put some jam or honey on them first to see if that helps. I don’t have a super-sweet tooth, but these definitely need more honey or something! Also, beware of making these in muffin cups because they do NOT release from the paper.
I’m sorry this recipe wasn’t to your tastes, Elizabeth. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!
I made these yesterday, and I agree that they’re pretty bland, in almost the same way that unflavored oatmeal is. I prefer unsweetened overnight oats, but even the oat flavor is somewhat muted. I followed the recipe as written, but substituted mashed banana for applesauce, and added pre-hydrated dried cranberries. From what I can tell, it’s very important to the bars having flavor that there are larger pieces of banana left in them. To me, the bars are perfectly flavorful when there’s a little bit of fruit in the bite, and the sweetness of that fruit makes the rest of the bar’s taste stronger. That being said, I will be adding more dried cranberries next time, dicing the banana a little larger, and I could see more cinnamon helping. Or, anything you usually like in oatmeal which would hold up in the oven! Also, for other bakers: I had no issue getting it to release from parchment paper, which I lined my 8×8 pan with instead of greasing it.
I’m sorry to hear the recipe wasn’t to your taste, Lore. Any changes made to the recipe can result in a different tasting bar than the one I’ve tested. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
These were excellent. Used a whole banana and mushed it, no applesauce so added an extra egg. Used oat milk. Was 1/2 cup short of oats, so added 1/4 chia seeds and 1/4 cup flax seeds. Also added some walnuts and pumpkin seeds (1/2 cup each), a little dried cranberry. I was nervous about my changes with chia and flax, so I let it sit for 15 minutes to absorb before baking. Texture is spot on (soft and slightly chewy), just delicately sweet and loaded with protein and fiber. Will make on repeat. Many thanks for the excellent base recipe. Also love reading about everyone else’s adjustments, so helpful.
Hi SMR! So glad you enjoyed the recipe! Thank you for this kind review!
I LOVE this recipe! I eat these for breakfast on busy days and give them to my kiddos for afternoon snack. Great alternative to overnight oats for a whole grain breakfast.
I made these subs and loved the outcome:
-Original Soy milk, instead of unsweetened
-Sunflower seed butter instead of peanut butter
-Flax egg instead of egg (separately mix 1TB ground flax mixed with 2.5TB water, wait 5 mins, then combine with wet ingredients.
-1.5tsp Baking Powder instead of 1tsp
2 bananas instead of 1
Then I topped with hemp hearts and chocolate chips. I lined the pan with parchment paper and it worked great.
Thanks for the amazing recipe!!
Hi Kristen! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions!
I made these yesterday, and while they were slightly different than I expected, they’re still quite good! I would describe them as if you made good oatmeal into a cake, but only changed the consistency. I substituted mashed banana in place of applesauce and added about half a cup of dried cranberries I rehydrated with hot water, and they’re wonderfully moist and springy, with a caky texture inside of a slightly chewy, but not oily outer-layer. Their flavor is very mild, which is mostly pleasant, and something I was looking for as someone who struggles with nausea in the mornings, but in bites around the edges that don’t have any fruit, what little flavor there is somewhat cardboard-like. That being said, it’s nothing that popping a dried cranberry or chocolate chip in one’s mouth doesn’t fix, and it could probably be fixed by adding in a little extra fruit to begin with, or dicing the banana into larger chunks than I did so it doesn’t disintegrate as much in the oven. Little bits of sweetness in the bar really brighten the whole thing. I will definitely be making this again and fiddling with it! I may have mixed my cinnamon in poorly, but I could only taste it strongly in some bites, so I will try adding a bit more next time, too. I could really see any add-ins you like in oatmeal being good in these too!
Glad you still enjoyed them Lore!
Wonderful recipe. Yum! I upped the sweetener a little (maple syrup), skipped the banana, and added some dried cranberries. Even my sweet-loving husband approved. I keep trying to find healthy recipes that he can eat instead of cookies and candy, so this was a win! And I’m thinking these would be great to take on a hike. Next recipe I’m going to try is: Cookie Dough Protein Balls. Thank you!
Hi Jane! So glad you enjoyed the recipe! Thank you for this kind review!
I was wondering when you write the nutritional value of a dish if it would be possible also the write the sodium information. I follow weight Watchers and when I calculate my points we also need the sodium intake in our recipes. I love all your recipes…thank you.
Hi Diane! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Are these supposed to be wet / gooey inside? I cooked at 375 F for 15 minutes longer than the recommended time and they are still very moist on the inside. I did do a double batch and made first batch in 8×8 pan so wondering if because I split a big batch up something wasn’t mixed right. Thoughts? Have never made these before.
Hi Katie! Yes, they will be moist due to having the banana and applesauce in the mixture. You could try baking them a little longer. Hope you enjoy them!
These were awesome! Not too sweet, used maple syrup instead of honey, added a bit more cinnamon than the recipe, then added 1/2 dark chocolate chips and a fistful or two of dry roasted salted pumpkin seeds. Really good.
Looking forward to the almond butter cookies :)
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Will this recipe turn out well by skipping the egg?
Hi Jim! No, I’m sorry they won’t The egg helps bind them together.
Added extra banana, PB and some semi-sweet chocolate chips. I love that there is no added sugar in this recipe, which makes me feel really great about serving this to my kiddos before they get on the school bus. It’s tasty but not overly sweet (I did add extra honey also) and has a good amount of protein punched into each serving.
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
I am used to making the no bake protein balls with oats, honey etc. wanted to try something different for the family. Unfortunately, these turned out very bland. Unlike others, I made zero substitutions. Followed everything in the recipe aside from adding chocolate chips. Even with the added sweetness of chocolate, I could not get the kids, nor my husband to eat these (and he will eat anything!). I think for healthy on the go oatmeal snacks, we will stick to our no bake recipes. Really wanted to like this yet tasted pretty bad :(
I’m sorry to hear the recipe wasn’t to your taste, Veronica. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I’m sorry to say but these bars turned out so gross. The texture was weirdly hard but also gummy. Zero flavour. Not sure what I did, I followed the recipe exactly. So disappointed, threw the whole batch in the garbage as was completely inedible.
I’m sorry to hear that you had trouble with the recipe, Miranda. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Hey Miranda, I made these 2 days ago and had the same reaction. I submitted a comment and am hoping the author replies soon with some suggestions. I just don’t understand how people are saying these taste great when they don’t taste like anything to me. I seriously asked if upping the peanut butter to 1/2 cup would alter the baking temp/time. 2 tsp of cinnamon and a couple Tbl of honey and peanut butter does not give this batch any flavor. I don’t know what we’re doing wrong!
Hi Krystal! I just replied.
I REALLY wanted to love these. I made them for my teenage son as he often skips breakfast because he’s bored of the usual choices we have. He has braces, so I was hoping for a calorie dense, protein packed option that won’t break his braces or take an hour to clean from his braces. Lol. I’m wondering if adding more than the recommended 2T of peanut butter would adversely affect the outcome in the baking process. I’m thinking more like 1/3 – 1/2 cup. I used 1% milk because that’s what we drink. I used regular flour instead of wheat flour because that’s what I had on hand. I made two batches. One with pb and banana and the other with Nutella and craisins. Both were super flavorless. Other than that, they were super easy to make, bake, cut, and store. I don’t want to give up. Any suggestions?
Hi Krystal, First of all, I am sorry you were disappointed with this recipe. That is a real bummer and frustrating. These are definitely not your typical breakfast bars, especially if you usually buy them from the store. The amount of sugar here is very low, which is likely why you are tasting them as “flavorless.” I’d start with upping the honey to 1/3 cup and the PB to 1/4 cup to start (reduce the applesauce to 1/4 cup). If that works out fine, you can add more PB next time. Adding chocolate chips is never a bad idea either. You can also check out my classic PB protein bars which are a real crowd favorite and may be more up your alley: https://www.wellplated.com/peanut-butter-protein-bars/. I hope it goes better for you next time please let me know!
These are good for those of us who aren’t quite ready to eat in the morning but have to have something before lunch. I will definitely add more honey to make them a tad sweeter next time. The recipe worked perfectly. Saving this one.
Thanks for the feedback, Patricia!
Hi. I made these bars pretty much according to the recipe. But I added a little extra peanut butter and honey. They were DELICIOUS! Came out really good. Definitely adding these to my recipe book.
Great to hear, thank you Pat!
Love these breakfast bars. All healthy ingredients. I also add pecans and a few chocolate chips. The bar satisfies your hunger until lunch time. I make a double batch, keep 5 in the refrigerator and put the rest in the freezer until needed.
Thanks Shirley!
Respectfully, these have absolutely 0 flavor whatsoever. They are plenty moist but with no flavor it’s like eating damp cardboard.
I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
It does not have a recipe.
Hi Archie, I’m so confused, because I see it on my end! The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again!
Peanut butter, bananas and honey! I’ve always loved that combination, these bars are delicious.
I added some mini dark chocolate chips (my guilty pleasure). I have been having them as a kid day snack and they really hit the spot.
So good! Thanks Jessica!
Hello Erin,
These breakfast bars sound delicious. If I wanted to add mini chocolate chips and dried cranberries, how much is a good amount? Also, have you tried date sugar? I’m not sure if this type of sweetener will be a healthier option to try in desserts. Thank you for your recipes I have tried a couple and they’re very good.
Hi Lupe, maybe 1/4 cup each. I’ve never tried date sugar, and I’m not sure it would be sticky enough. You could try a mix of half maple syrup and half date sugar. If they don’t hold together, try adding more peanut butter. I’d love to hear how your experiment goes!
I was looking for a quick, portable, healthy, low sugar breakfast and this is it. They are quite filling! I made it as written with mix ins of 1/4 c chopped walnuts (because banana nut!) The flavor improves the next day, as you said, but it was hard to wait till they cooled to sample one! I think next time (and there will definitely be one!) I will add a handful of raisins. IMHO that would make them absolutely perfect. Love your recipes and am also a big fan of the banana nut and blueberry muffins! Thanks for a tasty recipe for exactly what I was looking for!!
So glad you enjoyed them, Patricia!
Oh man I was hoping these would be good but texturally they were just not ok for me. I used to eat commercially produced soft baked breakfast bars many years ago and was hoping this would be a healthier alternative but I could not get past the texture. The flavor seemed lacking as well but I imagine I could’ve played with that a bit to better suit my taste. Wanted to share for others with a texture aversion because I hadn’t seen it mentioned yet.
I’m sorry to hear the recipe wasn’t to your taste, Rachel. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!