Oatmeal Breakfast Bars Recipe

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If you are looking for a quick breakfast, boxed lunch treat, or afternoon pick-me-up, this Oatmeal Breakfast Bars recipe is the perfect solution. Sweet and tender, with just the right amount of crunch, they will be a family favorite as soon as the first batch comes out of the oven.

Fill the bars with jam, preserves, apple butter, or pie filling–whichever flavors are your family favorites. You can also sprinkle the bars with a little brown sugar and wheat bran before baking to add a sweet streusel-like topping. Enjoy them warm or cold, and don’t forget to freeze some to toss in lunches!

A food processor is used for this recipe, but if you prefer to mix the dough by hand, make sure to grind the oatmeal first. A blender or coffee grinder will work well for this.

Oatmeal Breakfast Bars Recipe:

Makes 10 large bars or 20 squares

Ingredients:

1 1/4 cup quick oats
1 cup wheat flour
1 cup wheat bran
1 cup all-purpose flour
1/4 cup wheat germ
1/2 cup brown sugar, light or dark
1/2 teaspoon salt
1 cup coconut oil
1/4 cup milk (or coconut milk)
1/2 teaspoon cinnamon (optional)

Directions:

1. Heat oven to 375 F.
2. In the bowl of a food processor, pulse the oats a few times until it is roughly ground. (Don’t let it turn into flour.)
3. Add the wheat flour, wheat bran, all purpose flour, wheat germ, brown sugar, and salt. Mix.
4. Add the coconut oil and process until it is mixed in thoroughly.
5. Add the milk (and the cinnamon, if you are using it) and process until combined.
6. Roll out half of the dough into a 12-inch by 12-inch square. For best results, roll dough between sheets of floured parchment paper. The dough is crumbly, so if you aren’t using parchment, use plenty of flour on your rolling pin! Help shape it by using your hands or a spatula as needed. Steal a little dough from the reserved half if necessary to fill in any holes or thin spots.
7. Mark the dough in the middle horizontally, using a ruler or long spatula. Don’t cut through – just make a visible dent. Mark across vertically approximately every 2 ½ inches. It’s okay if the bars aren’t exactly the same width.
8. Place filling down the middle of the 10 spaces, leaving at least 1/4-inch of space all around the filling.
9. With your hands, crumble the remaining dough over the entire surface, except for the very edges. (You’ll want to see where your marks are.) Press down gently using the palm of your hand or a spatula.
10. With a sharp knife or pizza cutter, cut along the marks to make 10 bars. If you want small squares, cut each bar in half. Carefully lift with a spatula and place on baking sheet, 1 inch apart.
11. For a streusel-like topping, sprinkle with a little brown sugar and wheat bran.
12. Bake 15-18 minutes or until the bars are beginning to brown a little. Cool on racks.

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