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 sunrise. Real Life Erin rushes around like a madwoman 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 is, 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 into the back of an SUV (and a dreamy
Strawberry Cake, erm husband-to-be waiting for me).
Inevitably, I arrive at my final destination frazzled and lightly perspiring, but these strawberry oatmeal breakfast bars are my saving grace (these Apple Cinnamon Overnight Oats save me often too). Okay, I’m still frazzled and perspiring, but at least I’m not hungry!
Perfect for snacks (as are these Golden Raisin No Bake Energy Bites), school lunches, pre/post workout fuel-ups, and breakfasts on the run, these strawberry oatmeal breakfast bars are quick to make, freeze like a dream, and will keep you full for hours.
How to Make Strawberry Oatmeal Breakfast Bars
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 where you need to take your breakfast on the go (I also recommend these No Bake Granola Bars).
Pssst…this recipe is the breakfast version of one of my (and your!) all-time favorite recipes, Strawberry Oatmeal Bars.
- Strawberries. Adds a fresh summer twist to standard oatmeal bars (and Strawberry Scones). I love how the soft and juicy pockets of strawberry contrast with the crispy-crunchy nuggets of toasted almonds and hearty oats.
- Oats. Loaded with fiber, important vitamins, minerals, and antioxidants oatmeal in all shapes and forms (especially Chocolate Oatmeal) is one of my all-time favorite foods to enjoy for breakfast.
- Whole Wheat Flour. Its nutty flavor compliments the heartiness of the oats and sneaks in additional fiber, iron, and B vitamins. You could also use all-purpose if you don’t keep whole wheat flour in your pantry.
- Honey. Naturally sweetens the bars without resorting to processed sugars or sweeteners.
- Applesauce. My swap for butter or oil that cuts the fat without sacrificing any moisture. (These Applesauce Muffins also rely on this healthy swap.)
- Almond Butter. For a little richness and a dose of healthy fats.
- Cinnamon. Adds warmth and that heavenly aroma one usually associates with morning baked goods.
- Almonds. For a little contrasting crunch, PLUS vitamin E, protein, and healthy monounsaturated fats.
- Preheat your oven to 375 degrees F.
- Stir together the dry ingredients.
- In a separate large bowl, beat together the wet ingredients.
- Combine the wet and dry ingredients.
- Next, fold in the strawberries and almonds, and pour into a lightly greased baking pan.
- Bake until the bars are golden. Let cool, then cut into bars. ENJOY!
- To Store. Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
- To Freeze. Keep frozen in a zip-top bag for up to 4 months. Let thaw in the refrigerator for 24-48 hours before serving.
Maybe I’ll be punctual one day. Until then, I will continue baking strawberry oatmeal breakfast bars.
Frequently Asked Questions
I have only tested the recipe as written so it would be an experiment. In my experience almond flour behaves very differently than wheat flour in baking so it usually is not a 1-to-1 swap. If you decide to play around with it though, I’d love to hear what your results are.
No. Unfortunately, I think adding a banana to these particular bars would make the batter too wet and impact their final texture. If you’re looking for a bar with bananas, try these Oatmeal Breakfast Bars (they were the original inspo for this recipe).
I have not tried making these breakfast bars vegan before so it would be an experiment. You could swap the honey for maple syrup and try swapping the egg for a flax egg if you’d like to play around with the recipe. If you give it a try I would love to hear about your results.
Strawberry Oatmeal Breakfast Bars
- 2 cups old fashioned rolled 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 strawberries (hulled and quartered)
- 1/4 cup roasted almonds roughly chopped
- With a rack in the center of the oven preheat it to 375 degrees 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, 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.
- TO STORE: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
- TO FREEZE: Keep frozen in a zip-top bag for up to 4 months. Let thaw in the refrigerator for 24-48 hours before serving.
- BIG BATCH BAKING: For a larger yield, increase the ingredient quantities by 1.5 and bake in a 9×13 inch pan for 25-30 minutes.
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