With nutritious yet accessible ingredients, these easy Oatmeal Bars are a yummy snack or breakfast to share with the kids. They have carrots and blueberries, plus whole grains and protein. They’re so yummy…and made without eggs or dairy for friends with allergies.

sliced oatmeal bars on parchment paper

Oatmeal Bars

These healthy baked Oatmeal Bars are one of my favorite ways to serve up a lot of nutrients in an easy-to-eat format. The carrots blend into the batter so while you can see them, the aren’t an obvious texture distraction. The blueberries add some sweetness and vitamins. The combo of the two really adds such yummy flavor.

We love these for snack time and also breakfast. I like to pair them with a smoothie, yogurt, or a hard-cooked or scrambled egg. Or sometimes just water, depending on hunger levels.

I often put half of the batch into the freezer to save for a future week—they freeze really well—and that helps us to be excited about eating them since we don’t have to eat them all at once.

These are a yummy shortcut meal or preschool snack, too.

ingredients in oatmeal bars on counter top.

Ingredients You Need

Here are the ingredients you’ll need to make these bars:

  • Quick or instant oats: You can also use regular rolled oats ground up in the food processor or blender so they’re a finer texture that blends in nicely with the batter.
  • Whole wheat flour
  • Baking powder
  • Cinnamon
  • Salt
  • Melted coconut oil or butter: Melt this, then let it cool for a minute or two so it’s not piping hot when you add it to the batter.
  • Creamy unsweetened almond butter: You can use sunflower seed butter as needed for a nut allergy or peanut butter would work, too.
  • Maple syrup: Honey will also work here (though avoid it for kids under age 1.)
  • Grated carrot: I prefer to grate a whole carrot on a box grater for the finer texture versus using shredded carrots from the store, but both would work.
  • Blueberries: If the berries are very large, I recommend cutting them in half with kitchen scissors.
  • Egg: This is totally optional but makes the bars a little more cake-like than the slightly crunchy texture they have without an egg.

TIP: You can use regular all-purpose flour, gluten-free cup for cup, sunflower seed butter instead of almond butter, and honey instead of maple syrup. Lots of options!

how to make oatmeal bars step by step process in grid of photos.

Step-by-Step Instructions

Here’s a look at the basic process of making this recipe so you know what to expect. Scroll down to the end of the recipe for the full information.

  1. Preheat the oven and line a pan with parchment paper. Add the ingredients to a bowl.
  2. Stir together gently, trying not to smash the berries.
  3. Press into the prepared pan, pressing evenly to the edges.
  4. Bake and remove from the oven. Let cool completely before slicing.

TIP: I like to line the pan with parchment paper so the edges hang over the sides. This makes it easy to lift out of the pan once the bars are baked, cooled, and ready to slice.

oatmeal-bars-on-countertop

Frequently Asked Questions

How long do oat bars last in the fridge?

This oatmeal bar recipe will last for about 5 days in the fridge or much longer in the freezer. You can also leave them at room temperature for a few days if you prefer.

How do I get my child to like oatmeal?

Try serving oatmeal in all sorts of forms, including regular oatmeal in a bowl, in these oatmeal bars, in Breakfast Bars, Oatmeal Energy Bites, and in Banana Pancakes. You might find an option they prefer by trying a few different recipe ideas.

Are oat bars healthy?

These oat bars have whole grains, healthy fats, produce, and protein and are a nutritious meal or snack option to share with the kids.

oatmeal bar on plate with halved blueberries

How to Store

Store in an airtight container for up to 5 days in the fridge. Freeze for up to 3 months in a freezer bag with as much air removed as possible.

Best Tips for Success

  • Cool fully before slicing to prevent the bars from crumbling when slicing.
  • Gluten-free: Use cup-for-cup gluten-free flour mix instead of whole wheat flour.
  • Nut-free: Use sunflower seed butter instead of almond butter.
  • Creamy unsweetened peanut butter (I like Teddies or Smuckers) should work in place of almond butter).
  • You can use honey instead of maple syrup.
  • I prefer the texture of carrots that are grated at home on a box grater as they are finer than those you can buy at the store.
  • Fresh blueberries work best in this recipe (frozen ones can cause the batter to seize up and be hard to press into the pan).
  • You may also like Soft-Baked Granola Bars, No-Bake Bars, Mini Blueberry Muffins, and Toddler Breakfast Ideas.

I’d love to hear your feedback if you try this recipe. Please comment below and rate the recipe!

This post was first published August 2020.

oatmeal-bars-on-countertop

Easy Oatmeal Bars with Blueberry and Carrot

These oatmeal bars taste like an oatmeal cookie and are great for breakfast or snack. You can make them ahead, too! (You can add the egg or leave it out. Without egg, these are a crisp cookie bar texture. With it, they're a little cakier.)
4.95 from 68 votes
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Cuisine American
Course Snack
Calories 98kcal
Servings 16 bars

Ingredients

  • ¾ cup quick or instant oats (or rolled oats ground up in the food processor or blender)
  • ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup melted coconut oil (or butter)
  • ¼ cup creamy unsweetened almond butter
  • ¼ cup maple syrup
  • 1 egg (optional)
  • ½ cup grated carrot
  • ½ cup blueberries (cut in half if very large)

Instructions

  • Preheat the oven to 375 degrees F. Line an 8x8-inch pan with parchment paper so it overhangs on two sides so the bars are easy to lift out once baked and cooled.
  • Mix together all of the ingredients in a medium bowl except the blueberries. (Add the egg if using.) Stir in the blueberries gently.
  • Press into the prepared pan so the batter is even and pressed to the edges.
  • Bake for 24-26 minutes or until the edges are lightly golden brown and set.
  • Cool fully. (Really, please let it sit until it's cool to the touch! You can pop it into the fridge to speed this up if you'd like. It may crumble a bit if you slice when still warm.)
  • Slice into bars and serve or store. I typically cut into 16 small squares, but you can cut them larger if desired.

Video

Notes

  • Store in an airtight container for up to 5 days in the fridge. Freeze for up to 3 months in a freezer bag with as much air removed as possible.
  • Gluten-free: Use cup for cup flour instead of whole wheat flour.
  • Nut-free: Use sunflower seed butter instead of almond butter.
  • Adding an egg makes these bars slightly cakier than the slightly crisp texture (like a cookie bar) you get without an egg. It's up to you.
  • Creamy unsweetened peanut butter (I like Teddies or Smuckers) should work in place of almond butter).
  • You can use honey instead of maple syrup.
  • I prefer the texture of carrots that are grated at home on a box grater as they are finer than those you can buy at the store.
  • Fresh blueberries work best in this recipe (frozen ones can cause the batter to seize up and be hard to press into the pan).
  • Cool fully before slicing to prevent the bars from crumbling when slicing.

Nutrition

Calories: 98kcal, Carbohydrates: 11g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 53mg, Potassium: 84mg, Fiber: 1g, Sugar: 4g, Vitamin A: 671IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Easy to make and taste good! Mine were very crumbly & messy, but I also tried it with an egg. I used nut butter in mine and it worked out well! Thank you for sharing 😊

  2. 5 stars
    These were a hit with my toddler and baby. So easy to make and keep stored in the fridge for a snack or quick breakfast. Thinking of doubling it next time so my husband and I have our own bars to snack on too!

  3. 5 stars
    These were a hit with my veggie hating toddler! And thanks for always have allergy substitutes. Your instagram gave me inspiration to cook again after new allergies made it seem impossible to feed everyone.

  4. 5 stars
    Couldn’t wait to eat these and they crumbled (per your warning!) but are so good! I subbed mini chips for blueberries because I didn’t have any but they are amazing! Thanks!

  5. 5 stars
    Wow! Toddler and mommy approved! I figured this would make extra to freeze, well my daughter and I ate half the pan! Great texture and flavour!

    1. You can thaw overnight in the fridge in a container or bag or at room temperature for 30-60 minutes.

  6. 5 stars
    I used aquafaba in place of egg and added a little ground flax and chia seeds and reduced the flour slightly. They are excellent! I’m going to try with blackberries next since we are surrounded by them. Yum!

  7. 5 stars
    I’ve made these bars many times now, I’ve been meaning to leave a comment long ago as they are one of our favourite breakfast bars for both me and my son, I usually make them once a week. I just made them so that we can enjoy them tomorrow morning. Thank you so much ❤️

  8. 5 stars
    These were delicious and easy to make! I followed the recipe exactly. Thanks so much for creating and sharing this recipe! 🙂

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