Baked Oatmeal Breakfast Bars
Published Jan. 29, 2025
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 cup/240 milliliters plain whole-milk yogurt
- ¾cup/165 grams packed brown sugar
- ½cup/120 milliliters unsweetened applesauce
- 2 large eggs
- 2 tablespoons grapeseed or canola oil
- 1 teaspoon vanilla extract
- 1¾ cups/161 grams cups quick-cooking oats
- 1cup/128 grams all-purpose flour
- 2teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼teaspoon baking soda
- ¾teaspoon kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (16 servings)
146 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 4 grams protein; 141 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
- Step 2
In a large bowl, whisk together the yogurt, brown sugar, applesauce, eggs, oil and vanilla. Add the oats, flour, cinnamon, baking powder, baking soda and salt. Fold by dragging a large flexible spatula under and over the mixture, scraping the sides and bottom of the bowl as you go, until no dry streaks are visible. Transfer batter to the prepared pan and bake until a toothpick inserted into the center comes out with moist crumbs attached, 27 to 30 minutes.
- Step 3
Transfer to a rack to fully cool. Once cool, using a paring knife, separate the two edges without parchment from the pan. Then using the parchment overhang, lift out of the pan and transfer to a cutting board. Cut into 16 pieces with a serrated knife.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. To reheat, wrap in foil (no need to thaw if frozen) and bake at 325 degrees until warm, about 10 minutes (longer if frozen).
Private Notes
Comments
If you soak the old-fashioned oats in the yogurt and applesauce overnight, they work too.
If you have rolled oats, you can blitz them in a food processor or blender to create quick cooking oats.
Just like granola, these make it easy to sub in other spices, add nuts or seeds, throw in some coconut, etc. As for the many comments on the sugar content and the fact that these bars are “just cake”: pretty much 100% of muffins are actually “just cake,” dressed down. So too are many types of banana bread, zucchini bread, and many other things some people choose to routinely eat for breakfast. If that’s not what you want for breakfast, maybe don’t eat it.
I made these, they taste ok/pretty good. I used oat flour in place of regular flour and used the food processor to make the quick cook oats. Texture was good, plush and pleasing. They don’t have much pizzazz though, but they will be great to have on hand before my long morning trail runs on the weekend - not messy to eat and a nice shot of simple and complex carbs on the way to trail head! This is the recipe I’ve been looking for that purpose. If I made them again, I’d add nuts for sure. And I’d maybe make them as muffins.
I reduced the sugar to 2 T, and I could probably leave it out altogether. I increased the oats to 184g and reduced the flour (I used gf) to 96g. Also added dried cherries. I will definitely make again
Because of all the comments about it being too much like a cake, I sliced the loaf, put the slices in the oven to dry, and made biscotti-like bars. Not too bad.