Honey-Sweetened Blueberry Oatmeal Breakfast Bars

Mornings at our house can be pretty hectic, which is why I’m always on the lookout for make-ahead breakfast options. These blueberry oatmeal breakfast bars have become my go-to solution for busy days. I started making them when I realized I needed something that could be ready to grab as we rush out the door.

What I love most about these bars is how simple they are to put together the night before. In fact, I often mix everything up while I’m already in the kitchen making dinner. Pop them in the oven, let them cool, and breakfast is sorted for the next few days. No morning mess, no rushing around with measuring cups before coffee.

They’re perfectly sweet (but not too sweet), filled with good-for-you ingredients, and my kids actually get excited when they see them on the counter. Plus, they work just as well for afternoon snacks as they do for breakfast. Because let’s be honest – sometimes we all need a little pick-me-up at 3 PM.

What Kind of Oats Should I Use?

For these breakfast bars, old-fashioned oats (sometimes called rolled oats) are your best bet. While quick oats might seem like a tempting swap, they’ll give you a mushier texture since they’re more processed and absorb liquid differently. Steel-cut oats won’t work here either – they’re too firm and need much longer cooking times. If you’re following a gluten-free diet, make sure to pick oats that are specifically labeled “certified gluten-free,” since regular oats can be cross-contaminated during processing. Just remember that whichever oats you choose, storing them in an airtight container in a cool, dry place will help them stay fresh longer.

Options for Substitutions

These breakfast bars are super adaptable and work well with several substitutions:

• Old fashioned oats: While old fashioned oats give the best texture, you can use quick oats in a pinch – just know the bars might be a bit more dense. Make sure to keep using certified gluten-free oats if you need to avoid gluten.
• Banana: No ripe bananas? Try using unsweetened applesauce or mashed sweet potato instead – use the same amount. The flavor will be slightly different but still tasty!
• Honey: You can swap honey with maple syrup, agave nectar, or even brown rice syrup if you want to make these vegan. Use the same amount as called for in the recipe.
• Coconut oil: Feel free to use melted butter or any neutral-flavored oil like canola or melted refined coconut oil if you don’t want the coconut taste.
• Blueberries: Fresh or frozen blueberries work great here. You can also try other berries like raspberries, chopped strawberries, or even dried fruit like raisins or cranberries.
• Egg: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a chia egg made the same way.

Watch Out for These Mistakes While Baking

The success of these breakfast bars heavily depends on properly measuring your oats – using too many will make them dry and crumbly, while too few will result in bars that don’t hold together. When mashing your bananas, make sure they’re fully ripe with brown spots for the best natural sweetness and binding properties, as underripe bananas won’t mash well and can make your bars taste bland. A common mistake is not letting the melted coconut oil cool slightly before mixing it with the cold ingredients, which can cause it to solidify and create uneven texture – give it a few minutes to reach room temperature first. For the best results, avoid overmixing the batter once you add the blueberries, as this can turn your bars purple and create a gummy texture; instead, fold them in gently just until combined. Finally, let the bars cool completely before cutting them, as they need time to set properly – rushing this step will give you crumbly bars that fall apart.

What to Serve With Blueberry Oatmeal Breakfast Bars?

These breakfast bars are already packed with great nutrition, but you can make them even more filling with some tasty additions on the side. A dollop of Greek yogurt adds extra protein and creates a nice creamy contrast to the chewy bars. For a complete breakfast spread, serve them alongside fresh fruit like strawberries or sliced bananas, and don’t forget your morning coffee or tea! If you’re taking these bars on the go, pack them with a handful of nuts or a small container of nut butter for dipping – they make the perfect portable breakfast duo.

Storage Instructions

Keep Fresh: These breakfast bars are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 5 days. I like to put a piece of parchment paper between layers to prevent them from sticking together. They make such an easy grab-and-go breakfast during busy mornings.

Freeze: Want to make a bigger batch? These bars freeze really well for up to 3 months. Just wrap individual pieces in plastic wrap, then place them in a freezer bag. This way, you can grab one whenever you need a quick breakfast – just remember to take it out the night before!

Thaw: When you’re ready to enjoy a frozen bar, just transfer it to the fridge overnight. You can eat it cold straight from the fridge, or let it sit at room temperature for about 30 minutes. If you like them warm, a quick 15-second zap in the microwave works great too!

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 100-110 g

Ingredients

• 2 1/2 cups gluten-free rolled oats, divided
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk of choice (such as unsweetened almond milk)
• 1/2 cup mashed ripe banana (from 2 small or 1 large)
• 1/4 cup honey
• 1/4 cup melted coconut oil
• 1 egg
• 1 tsp vanilla extract
• 1 heaping cup fresh blueberries

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C).

Spray an 8×8-inch baking pan with nonstick spray to prevent the bars from sticking, then set the pan aside while you prepare the batter.

Step 2: Make Oat Flour

• 2 1/2 cups gluten-free rolled oats, divided (1 cup used here)

Add 1 cup of the gluten-free rolled oats to a food processor or blender and process until the oats turn into a fine flour.

Set aside the oat flour for use in the batter.

If you have oat flour on hand, you can use just under 1 cup instead.

Step 3: Prepare the Wet Mixture

• 1 cup milk of choice (such as unsweetened almond milk)
• 1/2 cup mashed ripe banana (from 2 small or 1 large)
• 1/4 cup honey
• 1/4 cup melted coconut oil
• 1 egg
• 1 tsp vanilla extract

In a large bowl, whisk together the milk, mashed ripe banana, honey, melted coconut oil, egg, and vanilla extract until well combined.

Don’t worry if the coconut oil solidifies slightly in the mixture — it will melt again as the bars bake.

Step 4: Combine Dry Ingredients and Add Blueberries

• 2 1/2 cups gluten-free rolled oats, divided (1 1/2 cups used here; 1 cup as oat flour from Step 2)
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• heaping 1 cup fresh blueberries

Add the remaining 1 1/2 cups gluten-free rolled oats, the oat flour from Step 2, ground cinnamon, baking powder, and salt to the wet mixture.

Stir until just combined.

Gently fold in the fresh blueberries, being careful not to overmix.

I like to save a few extra blueberries to press on top for a pretty finish before baking.

Step 5: Bake and Cool the Bars

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until the edges are golden brown and the center has set.

Allow the bars to cool in the pan before slicing.

I find chilling them in the fridge for an hour makes them easier to cut and helps them hold together better.