These oatmeal breakfast bars are a great make-ahead option for busy summer (or school) mornings. Even kids that aren’t fans of regular oatmeal will gobble these up. With a texture similar to a chewy granola bar, they are a delicious and filling breakfast.
These bars are very adaptable. You can easily change up what you add in to the bars to suit your children’s tastes. They can be made nut free, gluten free, and dairy free if needed and they don’t contain eggs either so they are perfect for households with food allergies.
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This recipe is easy to stir together and bake the night before a busy morning. Please note that in the pictures below, I made a double recipe. My three boys are big eaters, so I try to batch cook what I can so I don’t have to cook breakfast every morning. A double batch actually made enough for three meals, so I put the remaining bars in the freezer for another morning.
Oatmeal Breakfast Bars
- 1/2 cup butter or coconut oil melted
- 1/4 cup applesauce or an additional 1/4 cup butter or oil
- 3/4 cup orange marmalade
- 4 cups quick cooking oats
- 1/2 cup brown sugar
- 1 teaspoon salt
- 2 to 2 1/2 cups add-ins*
Combine melted butter (or coconut oil), applesauce, and orange marmalade. Stir to combine. Set aside to cool briefly.
In a mixing bowl, combine oats, brown sugar, and salt. Pour marmalade mixture over oats. Mix well.
Stir in add-ins. If adding chocolate chips, be sure mixture is cool so the chips don’t melt.
Press into a 10″ x 15″ greased baking pan. Bake at 350 for 15 minutes.
Cool completely before cutting into bars.
*Add-ins can include:
- chocolate chips, white chips, butterscotch chips
- chopped nuts
- sunflower seeds
- raisins or other dried fruit
I try to use at least 1 cup of chopped nuts for additional protein in these bars.
I line the pan with foil and then grease the foil to make it easier to cut the bars. I can lift the whole batch out of the pan and then cut them on the counter.
If baking a double batch, use a 12″ x 18″ pan (what’s called a half sheet) and bake for 25-30 minutes.
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