These gluten-free Soft-Baked Oatmeal Breakfast Bars are ultra chewy and loaded with flavor. They’re packed with oats, nut butter, and dark chocolate–plus they’re made with better-for-you, wholesome ingredients — perfect for a grab-and-go breakfast on a busy morning.
A Delicious On-The-Go Breakfast
My family loves Soft-Baked Oatmeal Breakfast Bars–they’re the best for grab-and-go breakfast or snacks. They’ve got great ingredients, and are filling, tender, soft, and ultra chewy. These bars taste like a mash-up of soft granola bars and a bowl of oatmeal. You’ll get wholesome-tasting, surprisingly-filling oat-filled bars.
Thanks to the nut butter and plenty of oats, these bars have substantial protein and fiber, and that helps your body feel fuller for longer.
How To Make Soft-Baked Oatmeal Breakfast Bars
These bars are one of the easiest recipes ever. You can make it in one bowl and whip it together in minutes.
- Combine all the ingredients (except the dark chocolate) in a large bowl and mix to combine.
- Coarsely chop the dark chocolate (you want some in every bite!) and add to the batter.
- Mix the batter and then transfer to a lined 8×8-inch pan.
- Bake until lightly browned at the edges and firm in the center.
Soft-Baked Oatmeal Breakfast Bar Ingredients
- Old-fashioned oats: The oats make up the base of these bars and give them that soft chewiness. Make sure to use old-fashioned oats — quick oats are too processed and will make the bars overly dry. Steel-cut oats won’t soften enough.
- Oat flour: No need to buy specialty flour. You can make oat flour with quick or old-fashioned oats; read more on this below.
- Cinnamon: This spice adds a really nice complementary flavor to the oats, but it’s completely optional. If you aren’t a cinnamon fan, leave it out!
- Salt: Salt helps balance all the flavors in these Soft-Baked Oatmeal Breakfast Bars.
- Peanut butter: Peanut butter contributes structure and stability (as well as protein).
- Coconut oil: The coconut oil gives the bars a nice flavor and moistness.
- Honey: I sweeten these primarily with honey, and natural sweeteners are always a great choice.
- Light brown sugar: The bars needed a bit more sweetness, and using only honey made them too wet. So, I added 1/3 cup of brown sugar.
- Vanilla extract: Adds a nice subtle flavor.
- Egg + egg yolk: The egg provides stability to the batter and adds flavor and protein. The second egg yolk adds additional structure and flavor. Use the leftover egg whites in this egg wrap!
- Dark chocolate: Dark chocolate has antioxidants in it, among other benefits. If you aren’t a fan of dark chocolate, you can use milk or semi-sweet chocolate, but it will make the bars a bit less healthy. Alternatively, you can add chopped nuts instead (or in addition).
How To Make Oat “Flour”
If you have quick oats or old-fashioned oats, you can have oat flour ready for in flash.
- Place the oats (old-fashioned or quick oats–not instant or steel-cut ones) into the bowl of a food processor or a small blender.
- Pulse the oats until ground into a powder-like consistency that resembles regular flour.
- Stir the oats around if needed to be sure all the oats are finely ground.
- Make sure to measure your oat flour after you blend it into flour.
Soft-Baked Oatmeal Breakfast Bar Tips
- Line the pan with parchment paper and leave an overhang for easy removal. This batter is sticky and hard to remove without it. If you don’t have parchment, grease the pan really well.
- Let the bars cool. You may be tempted to eat one straight out of the oven (and hey, you do you!), but these bars are crumbly and a bit gooey while hot. As they cool, they firm up and are much easier to cut and serve.
- Don’t overbake. Take the bars out when the edges look a little brown. The middle and top of the bars may look a bit wet or gooey, but as long as the bars don’t jiggle when slightly shaken in the pan, they’re done. If you bake them too long, they’ll turn out dry and not very soft or tasty.
Quick Tip
Make sure the ingredients are gluten free. If you are gluten intolerant, make sure to check all the products to be sure they are gluten free. The ingredients are naturally gluten free, but some brands don’t process them in gluten-free facilities. Check the label to be sure.
Storage
Leftovers?
Store Soft-Baked Oatmeal Breakfast Bars in an airtight container at room temperature. Enjoy them within 2-3 days for best results. Feel free to warm individual bars for 5-10 seconds in the microwave if you like them warm.
To freeze: Wrap individual bars tightly in plastic wrap and then place in an airtight freezer-safe container. Thaw individual bars at room temp, and if desired, warm through for 5-10 seconds in the microwave.
More Healthy Breakfast Recipes
- Healthy Breakfast Cookies no baking required
- How to Make Oatmeal with four flavors
- Yogurt Bowl with eight flavor variations
- Peanut Butter Overnight Oats reader favorite!
- Acai Bowl four tasty recipes
Soft-Baked Oatmeal Breakfast Bars
Video
Equipment
Ingredients
- 1 cup old-fashioned oats
- 1/3 cup oat flour finely ground oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup creamy peanut butter
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1/3 cup light brown sugar lightly packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk save the whites for another recipe or discard them
- 1/2 cup dark chocolate chips coarsely chopped
Instructions
- Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang (these will be nearly impossible to get out otherwise).
- To make oat flour, place old-fashioned or quick oats in a blender and pulse until they resemble flour. Measure after blending to make sure you have the right amount.
- Combine the ingredients except for the dark chocolate chips in a large bowl and stir until smooth and well combined. Coarsely chop the dark chocolate chips and add to the batter. Stir to combine. Transfer batter to prepared pan.
- Bake 23–26 minutes or until set at the edges (it will look slightly wet in the center, but as long as it doesn’t jiggle, it’s done. The bars will firm up as they cool; be careful to not over bake).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these and they were delicious. I substituted gluten free flour for the oat flour (because I was too lazy to make the oat flour, lol)! They are soooo good! I’m gonna add walnuts last time which I think would be an excellent addition!
So thrilled to hear these were a hit! Thank you!!
I added in 6oz of cranberries! And they were absolutely fantastic!
Great idea!
Could I leave out the peanut butter or substitute it for something else.
You could try using a roasted and salted almond butter
These sound great but if I want to try using all honey and no brown sugar, what would you recommend?
I’m sorry I’ve only tested this recipe as written!
Easy to make and doggone delish. I added some crushed flax seed as well.
So happy to hear that! 🙂
Soooooo goooood! The whole family is obsessed! They came out thinner than I thought though. Any ideas? Thank you for this! I will be making it often!
Yay! So happy to hear that 🙂 Thank you! Did you use an 8×8 pan? As written I’d say they are pretty thin, the up close photos make them seem a little thicker I think!
These bars are FANTASTIC!!! I use powdered peanut butter and changed the brown sugar to Stevia to reduce the calories, but it is still great! THANK YOU SO MUCH for sharing this recipe. I have tried a few different oat bars, but this one is getting printed out so I don’t loose it.
I am so happy to hear this Lori! Thank you so much for your comment! 🙂
Mmm, the smell of peanut butter from the oven while baking! It is beautifully baked – soft and chewy, to perfection! We enjoyed it with a cup of coffee or milk. Thanks for the recipe, I should try others too!
These are delicious!! Any chance you can come up with a copycat recipe for their banana bread & dark chocolate version of these soft baked oatmeal bars? 😉
I will add that to my list!! Thanks Kristy 🙂
Never even had the original, but these are the bomb. Totally becoming a favorite.
Yay! So happy to hear that! Thank you 🙂