One of the first recipes on That Oven Feelin’ was breakfast oatmeal bars with chocolate chips. They were chewy, moist, and absolutely delicious. I actually bought bags of oat flour so I could make them in bulk. However, it’s been a long time since I’ve made them, so I decided to pull the recipe out of the archives.
It’s a good one.
I wanted to incorporate a variety of dried fruit instead of chocolate chips into these oatmeal breakfast bars. The bars are sweet enough from the light brown sugar and honey, so they don’t need the chocolate (or the extra calories!). I used dried blueberries, cranberries, and raisins, but you can also use dates, apricots, prunes, or any other dried fruit that you prefer. For a little crunch, I added a handful of crushed pecans as well. Next time, I’m going to experiment with different seeds for added nutrition!
These fruity breakfast bars almost taste like an oatmeal cookie. It’s probably the reason why I ate a good portion of the batter before baking them. Even though I don’t particularly like sweets, I can make this batter disappear quickly.
I’m not sure that’s something I should be proud of.
Before adding the batter to my baking dish, I used one of my favorite kitchen tips. Spray a baking dish with a little baking spray. Cut a piece of parchment paper into a rectangle the same length as your baking dish. For the width, leave about 1 to 2 inches overhanging and press it into the prepared baking dish. The overhanging part will allow you to pull the breakfast bars out of the baking dish in one piece without sticking. Then, you can easily use a serrated knife to cut them after cooling.
If you can’t find oat flour, just blend oats until finely ground in a blender or food processor. When you remove the breakfast bars from the oven, they will probably seem undercooked. Don’t worry, it’s normal. In order to keep them soft and chewy, the breakfast bars shouldn’t be overcooked. Just let the bars cool completely to firm up before cutting. If you try to cut them while they are still warm, they will try to crumble apart.
- 2 cups oat flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 4 tbsp unsalted butter, softened
- 1 cup light brown sugar
- 3 eggs, medium
- ½ cup honey
- 1¼ tsp. vanilla extract
- ½ cup natural applesauce
- 4 cups quick oats
- ⅔ cup dried blueberries
- ½ cup dried raisins
- ⅓ cup dried cranberries
- ¼ cup pecans, chopped
- Mix the oat flour, baking soda, baking powder, salt, and cinnamon together in a small bowl and set aside.
- In a stand mixer, whip the butter and light brown sugar together. Add the eggs, honey, vanilla, and applesauce and mix well. Next, add the oat flour mixture slowly until just incorporated. Add the dried blueberries, cranberries, raisins, and pecans. Stir slowly. Add the oats until just combined.
- Pour the mixture into two prepared 9in by 9in baking pans. Bake for 25 minutes at 325 degrees. Remove and cool completely before cutting with a serrated knife.
Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”