Baked Oatmeal Breakfast Bars Recipe

I was searching for a convenient way to enjoy my oatmeal in the mornings while on the move. Opting for a high fiber option, I used 3 cups of oatmeal in my recipe. I skipped the brown sugar and instead used 1/4 cup of white sugar like some others did, and I swapped out the oil for applesauce. To add some extra flavor, I included dried cranberries. I appreciated the balanced sweetness of the final result – not too sugary, but just right. The texture was pleasantly moist as well. I will definitely be making this again.

I absolutely love these breakfast bars! I customized the recipe by reducing the brown sugar to 1/4 cup and removing the white sugar. I also cut down the salt to just a pinch and upped the cinnamon to 2 teaspoons. I swapped out the oil for applesauce and added a handful of fresh cranberries and chopped walnuts. Two bars make for a perfect on-the-go breakfast option.

The taste of these is fantastic. I was puzzled by the excessive moisture in mine until I watched the video. The written recipe specifies 2 tablespoons of canola oil, while the video recommends using 2 teaspoons of oil.

I am absolutely in love with these granola bars! Following the recipe almost exactly, I added a bit more cinnamon because I really enjoy the flavor. I had to use quick oats instead of regular oats, and I threw in some cranberries and semisweet chocolate chips to the mix. Letting the mixture sit for 20 minutes allowed the oats to soak up the liquid perfectly. Instead of greasing the pan, I lined it with parchment paper and sprayed it with Pam. After baking for 30 minutes, the bars turned out wonderfully soft and chewy. A definite winner in my book!

Great recipe! I made a few modifications by adding 1/4 cup of chocolate chips and 1/4 cup of chopped walnuts. I also reduced the salt by half and substituted canola oil with 2 teaspoons of grapeseed oil. After letting it sit for an hour, the result was fantastic. Even without the changes, this recipe would have been excellent!

As a diabetic, I was looking for a healthy snack option and decided to try these bars. I was pleasantly surprised - they were delicious with a great texture. I noticed some reviews mentioned the bars being too wet, so I let the mixture sit for 30 minutes instead of 20 before baking. I used a countertop oven and baked them for 30 minutes, which worked perfectly. I made a few substitutions, using unsweetened applesauce instead of oil, Truvia Baking Brown Sugar instead of regular brown sugar, and added 1/2 teaspoon of baking soda to adjust for using stevia instead of regular sugar. I also noted down some suggested variations to try in the future. These bars will definitely be my go-to healthy snack option.

Rewritten review: This recipe required quite a few adjustments. I have a teenager who is on the autism spectrum and I was seeking a simple and nutritious breakfast option. I used 2 cups of oats, 1 cup of almond flour, 1 cup of Trader Joe's Golden Berry Blend, a generous amount of cinnamon, 1 teaspoon of salt, 2 teaspoons of vanilla, half a cup of chopped pecans, half a cup of peanut butter, half a cup of mini chocolate chips, and half a cup of maple syrup as my sole sweetener. While coconut oil would have been a healthier choice, my teen prefers the flavor of canola oil. I discovered that the mixture benefits from resting for about two hours before baking. I like to sprinkle it with cinnamon sugar before baking and let it cool for 10 minutes after baking before transferring it to a rack to cool completely before cutting. To suit my teen's preference for a less crumbly texture, I omit the baking powder.

Review rewritten: I enjoyed the flavor, but found the texture a bit too soft for my liking. To improve it, I decreased the amount of milk to 3/4 cup and let the mixture rest for about an hour. I also included dried diced pineapple, shredded coconut, and slivered almonds. Lowering the oven temperature to 325 degrees and baking for one hour resulted in a much better consistency, less crumbly and more satisfying.

After reading the reviews, I decided to modify the recipe by adding an extra half cup of oatmeal. After letting it rest for 20 minutes, I folded in approximately a cup of frozen blueberries and a cup of walnuts. I also left it in the oven for a while after it had turned off. The end result was absolutely delightful! I used a countertop Ninja for baking - wonder if that had an impact on the outcome? My oatmeal bars turned out exactly as they were described. I will definitely be making these again!

I followed the recipe as instructed, but made a few adjustments to accommodate some lactose intolerant family members. I substituted milk with 2/3 cup of water, added an extra teaspoon of vanilla extract, 1/3 cup of craisins, and 1/4 cup of chocolate chips. The result was excellent. To those who mentioned it turned out soggy, I recommend reading through Step 3 carefully. Allowing the mixture to sit for 20 minutes before baking helps the oats absorb the water and creates a moist texture. The final product was moist, easy to slice into bars, and convenient to pack for school or work. Thank you for sharing this wonderful recipe with us all.

I followed the recipe for the first batch and, like some others, found it a bit bland. However, I still thought they were quite tasty. For the second batch, I decided to jazz them up by adding chopped walnuts, chocolate chips, peanut butter chips, extra cinnamon, and more vanilla. Just before baking, I sprinkled a cinnamon sugar mixture on top to create a crust resembling a coffee cake. The result was delicious!

This basic recipe is fantastic! I've experimented with different variations like adding nuts and dried fruits, using almond and flax flour, and substituting oat milk for regular milk. It always turns out wonderfully.

Avoid using chocolate chips and consider adding almonds, dried cranberries, or crushed nuts instead. This treat can still be delicious without chocolate chips.

Yes, yes, yes! I absolutely adore it!

It is great.

This recipe was disappointing. Despite following the instructions to the letter and making no changes, the result was a mushy mess. I couldn't bake it for longer because the bottom was burning, yet the middle remained wet. The texture is definitely not appealing.

Beautiful!

The texture was too runny and the bottom layer stayed custardy, even after an additional 15 minutes in the oven. I ensured that I followed the recipe correctly, used old-fashioned oats instead of quick oats, and allowed them to soak in the milk and egg mixture for a full 30 minutes before baking.

I made some changes to the original recipe by substituting coconut sugar for brown or white sugar, and adding freeze-dried blueberries. I opted for olive oil instead of canola oil. The result? Absolutely delicious! These muffins are my go-to snack while I work, providing just the perfect amount of sweetness, especially in the morning. This is actually my second time making them. I like to freeze them individually for convenience - I simply thaw a couple in the fridge overnight and bring them to work with me the next day.

I followed the recipe exactly but used dried blueberries instead. The bars turned out surprisingly moist, which may have been due to lining the pan with parchment paper. I cut them into bars and air-fried each piece before eating, which made them nice and crispy. These on-the-go bars are delicious and a healthy option.