Strawberry Oatmeal Breakfast Bars
My alter ego Erin the Early Riser wakes each morning at dawn, prepares a wholesome batch of blueberry pancakes, then sips her coffee slowly and watches the sun rise. Real Life Erin rushes around like a mad woman looking for her socks, chugs her coffee over the sink, then praises the heavens for Strawberry Oatmeal Breakfast Bars.
I am chronically late. No matter how much time I allow myself or how important the occasion, I never seem to be able to push myself out the door at the proper hour. Honestly, I would have been late to my own wedding if I didn’t have six assertive bridesmaids shoving me and my 15-pound white ball-gown into the back of an SUV.
Inevitably, I arrive at my final destination frazzled and lightly perspiring, but Strawberry Oatmeal Breakfast Bars are my saving grace. At least I’m not frazzled, perspiring, and hungry!
Mealtime is sacred to me, but I don’t always have time to sit down for a leisurely breakfast. Strawberry Oatmeal Breakfast Bars are perfect for hectic mornings, because they are completely portable but still offer the benefits of a wholesome, homemade dish.
The recipe for Strawberry Oatmeal Breakfast Bars is based off of one of my (and your!) all-time favorite recipes, Peanut Butter Oatmeal Breakfast Bars. How do I know you love those tasty bars? You told me in my ultra-fab reader survey!
To bake Strawberry Oatmeal Breakfast Bars, I updated the original Peanut Butter Oatmeal Breakfast Bars recipe with strawberries, almonds, and almond butter. Today’s strawberry version is every bit as healthy and filling as the original, but with a fresh summer twist. I love how the soft and juicy pockets of strawberry contrast with the crispy-crunchy nuggets of toasted almonds and hearty oats.
Strawberry Oatmeal Breakfast Bars are perfect for snacks, school lunches, pre/post work out fuel-ups, and breakfasts on the run. They are quick to make, freeze like a dream (I bake them in bulk, freeze individually, then thaw as needed), and will keep you full for hours. Ditch the drive through meals and store-bought bars that add to your budget and have big, scary words listed in the ingredients; reach for Strawberry Oatmeal Breakfast Bars instead!
Despite my persistent tardiness, I do harbor hopes of being punctual one day. I want to stop Ben from chasing me around the house yelling, “two minutes!” and save my tongue from rapid-consumption coffee burn. Should the heavens open and shower promptness upon me, however, I will continue baking Strawberry Oatmeal Breakfast Bars. I may eat them on the go out of necessity, but their flavor is worth stopping to savor.
Strawberry Oatmeal Breakfast Bars
Healthy, filling breakfast bars made with oatmeal, fresh strawberries, honey, and almonds. Easy to make and inexpensive, these tasty bars also make fantastic snacks and can be frozen for up to four months. With such a simple, yummy recipe, you'll never want to buy store bought bars again!
Yield: 8 bars
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 2 cups old fashioned oats
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
- 3 tablespoons honey
- 2 tablespoons almond butter
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup hulled and quartered strawberries
- 1/4 cup roasted almonds, roughly chopped
- Place rack in the center reheat oven to 375 degrees. Lightly coat an 8x8 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, almond butter, vanilla extract, and almond extract.
- Pour the dry ingredients into the wet mixture and stir to combine . The batter will be very wet. Fold in the diced strawberries and almonds, then pour into the prepared baking pan.
- Bake for 35 minutes or until the bars are thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.
Storage: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days or frozen in a zip-top bag for up to 4 months. Let thaw in the refrigerator for 24-48 hours before serving. For a larger yield, increase the ingredient quantities by 1.5 and bakes in a 9x13 inch pan for 25-30 minutes.
Adapted from my Peanut Butter Oatmeal Breakfast Bars
// All images and text © /Well Plated.
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