Enter these blueberry oatmeal breakfast bars.
Admittedly, I am an avid, semi-professional baker but I really do try not to share many recipes through this platform because I know it’s not everyone’s cup of tea. This one is just the kind of checks-all-the-boxes, make-your-mornings-easier, all-around-win that I think will be a home run with even reluctant bakers.
Some of the boxes this recipe checks include:
- relatively quick (for something that must be baked in the oven)
- made with common ingredients to have on hand
- low sugar
- potentially gluten or dairy free if need be
- make ahead
See? It will have you feeling like Mary McBakesalot down the street in no time! And most importantly, of course, the bars are deceptively delicious. It seems like a simple combination of flavors, but something about them turns these into something more craveable than the sum of their parts.
Without further ado, here are our favorite Blueberry Oatmeal Breakfast bars!
- 2-1/2 cups old fashioned oats, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup mashed banana (about 2 small very ripe bananas)
- 1/4 cup honey
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1 cup blueberries
- Preheat your oven to 350F degrees. Spray an 8 by 8 baking dish with cooking spray and set aside.
- Use 1 cup of the old-fashioned oats to make oat flour (or sub 1 cup of all purpose flour if desired) by grinding oats in a food processor or blender until fine and powdery. Set aside.
- Mash the bananas in a medium bowl until smooth. Add in the milk, honey, melted butter (sub coconut oil if you prefer), egg and vanilla. Whisk until smooth.
- Add oat flour, the other 1-1/2 cups of rolled oats, cinnamon, baking powder, and salt to the bowl with the wet ingredients. Whisk or stir to combine.
- Gently fold in the blueberries. Pour the batter into the prepared baking dish.
- Bake for 35-40 minutes, until top is firm and sides are beginning to brown. Store sliced bars in the fridge or freezer.
Recipe slightly adapted from Iowa Girl Eats.