Oatmeal Breakfast Bars 3 Ingredients

Need more healthy breakfast recipes? Try my overnight oats, oatmeal breakfast cookies, breakfast muffins, or protein oatmeal next. If I know I have a hectic week or a bunch of early morning meetings lined up, I make my oatmeal bars. They store like a dream and taste fresh all week long. Plus, the added fiber and healthy fats leave me feeling like I got a real breakfast and keep me from getting hangry before lunch.

Why I love this recipe

Made with 3 ingredients. And only one bowl! Healthy. Like my healthy granola bars, these bars are chock full of hearty oats and are naturally egg, dairy, and gluten-free. Ready in 15 minutes. These bars are a whiz to make, and the oven does the hard work. The whole family will love them. If you’ve been looking for a recipe that convinces kids to eat their oats, you’ll love these healthy breakfast bars. Perfect for meal prep. I usually make these bars on Sunday evenings. That way, they’re ready to grab and go the rest of the week.

Ingredients needed

Rolled oats AND/OR oat flour. Adds a chewy and hearty texture while also being high in fiber and protein. Quick oats will work, but they won’t be as dense. I like to use a mix of rolled oats and oat flour for a softer more uniform texture. Bananas. Adds sweetness and moisture to the bars. The browner the bananas the sweeter the bars will be. Peanut butter. Smooth and drippy with no added sugar or salt. You can swap this out for almond butter, cashew butter, or a nut-free alternative like sunflower seed butter. Optional mix-ins. Maple syrup or honey for added sweetness. I like to also fold through some chocolate chips because why not?

How to make oatmeal breakfast bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I was serving these bars for our dessert and my husband and grandson and I loved them!! I need more recipes like this one, so so easy! Thanks so much!” – Donna

Arman’s recipe tips

Swap the mashed banana. If you’d rather not use bananas, use equal portions of unsweetened applesauce or pumpkin puree. If you make this swap, you’ll want to add some honey or maple syrup to make up for the sweetness. Make them gluten-free by using gluten-free oats. Add protein. Add 1/4 cup (34 grams) of your favorite protein powder to the batter for an extra boost of protein and staying power. Experiment with mix-ins. Fold in sunflower seeds, dried cranberries, cherries, or chopped walnuts. Enhance the flavor of the bars. Add cinnamon or one teaspoon of vanilla extract.

Storage instructions

To store: Leftover bars should be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to one week. To freeze: Place the cooled bars in a freezer-safe container and freeze for up to six months.