Baked blueberry oatmeal bars are tasty, filling, and perfect for breakfast or a mid-day snack.
When my son attended daycare, the school encouraged families to bring healthy snacks to share so the children could try favorites from home. One week my son brought whole grain cinnamon pita chips with a cream cheese dip, and they were a big hit with the other toddlers.
I enjoyed searching for simple, healthy, and nut-free snacks to contribute each week. Finding something both easy to make and likely to please a room of picky toddlers can be a challenge.
I adapted a baked oatmeal squares recipe from Iowa Girl Eats, removing the almonds to keep the bars nut-free for the daycare’s allergy-safe environment. I also toasted the flaxseed to deepen the nutty flavor.
Flaxseed is easy to find in grocery store bulk bins or retailers like Whole Foods and Trader Joe’s. It’s a good source of omega-3 fatty acids, but those oils can become rancid, so store leftover flaxseed in the refrigerator.
I made two batches: the daycare received bars with dried blueberries, while I kept a version made with dried cranberries at home. Both are satisfying and portable—great to grab for a commute or a quick breakfast.
You can substitute your favorite dried fruit; just chop any pieces larger than a raisin. Cut the baked oatmeal into small squares for snack-sized portions or into larger bars for on-the-go breakfasts.
Baked Blueberry Oatmeal Bars
20 (1 ½-inch by 2-inch) snack-sized bars
20 minutes
30 minutes
50 minutes
Baked blueberry oatmeal bars are tasty, nutritious, and convenient—ideal for breakfast or a portable snack.
Ingredients
- 1 ½ cups (5 ¼ oz) old fashioned oats
- ½ cup dried blueberries
- ¼ cup flaxseed
- ¼ cup packed dark brown sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Spread the flaxseed in an even layer on a baking sheet and toast for 5 to 10 minutes. Remove and let cool completely.
- Lower the oven temperature to 350°F (175°C). Line an 8-inch by 8-inch baking pan with parchment, leaving an inch or two hanging over the sides. Spray the pan and parchment with nonstick cooking spray.
- In a large bowl, combine the oats, dried blueberries, toasted flaxseed, brown sugar, salt, and cinnamon.
- In a separate bowl, whisk together the milk, egg, and vanilla. Pour the wet mixture over the dry ingredients and stir until everything is moistened. Spread the mixture evenly in the prepared pan.
- Bake for 25 to 30 minutes, then remove and let the pan rest on a cooling rack for 10 minutes.
- Use the parchment overhang to lift the baked oatmeal from the pan and allow it to cool completely.
- Cut into bars with a knife or pizza cutter. Store at room temperature in a zip-top bag.
Notes
Slightly adapted from Iowa Girl Eats.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
- OXO Good Grips 3-piece Silicone Spatula Set
- Reynolds Kitchens Unbleached Compostable Parchment Paper
- Stainless Steel Mixing Bowls (Set of 5)
- Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet Pan (2 Pack)
- OXO Good Grips Non-Stick Pro Cake Pan Square 9 x 9 Inch
- OXO Good Grips 4-Inch Pizza Wheel and Cutter
Nutrition Information:
Yield: 20
Serving Size: 1
Amount Per Serving:
Calories: 47Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 128mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 2g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
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