Strawberry Oatmeal Breakfast Bars
These breakfast bars look like a dessert, but are only slightly sweet from honey and are full of whole grains!
Ingredients
Crust/Topping
- 1/4 c + 2 Tablespoons coconut oil or butter, room temperature
- 3 Tablespoons honey use maple or agave for vegan
- 2 teaspoons vanilla extract
- 3/4 cup white whole wheat flour can sub regular whole wheat or all-purpose
- 1 1/2 cups oats
- 1 teaspoon baking powder
- a pinch of salt
Filling
- 1 cup sliced strawberries 10-12 medium berries
- 1/2 Tablespoon cornstarch
- 1 Tablespoon honey
- 1/4 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Line a loaf pan with parchment paper or foil; set aside.
- 2. In a mixing bowl, combine all ingredients for the crust/topping. Use a wooden spoon to fully incorporate the coconut oil/butter into the flour. The mixture should be crumbly, but hold together.
- 3. Scoop about half of this mixture into the prepared pan, and firmly press with your fingers to spread it evenly across the bottom of the pan. This will be the crust for the bars.
- 4. Mix all filling ingredients in a small bowl, then dump over the crust. Gently spread the berries with a spoon or your fingers to evenly cover the crust. Pour remaining topping over the berries, and gently press down to compress the bars.
- 5. Bake for 25 minutes, or until golden brown and bubbling. Remove from the oven and let cool completely before slicing into 8 bars and eating. Leftover bars can be kept at room temperature for 1 day, or up to 5 days in the fridge. Enjoy large slices as an entire meal, or smaller slices as a snack or part of breakfast.
Notes
I cut these into 8 small squares so they could be eaten alongside a bowl of yogurt or smoothie. If you're planning to make these to eat as your entire meal, I'd recommend cutting the loaf pan into 3-4 larger slices.
This recipe can be doubled and baked in an 8-inch square pan.
This recipe can be doubled and baked in an 8-inch square pan.