Fruit & Nuts Oatmeal Breakfast Bars
As easy to make as they are to eat, these Refined Sugar Free Fruit & Nuts Oatmeal Breakfast Bars make for a fantastic snack or breakfast on the go!
Guys! Do these Fruit & Nuts Oatmeal Breakfast Bars look good or what? Don’t you wish you could just reach out and grab one right out of that pile? Well, what if I told you they are so crazy easy to make, you could soon be holding one in your hands almost as easily as pinching one off of your computer screen? Really! So stupid easy, I feel there was barely any need for step-by-step pictures and instructions: you could probably totally get by with the pictures alone!
In fact, I could probably have made this a wordless post, if it wasn’t for the fact that I insist on telling you just how crazy good the bars actually are! Plus well, how are you going to find the recipe if there are no words in the post? Not really what I would call SEO friendly…
Despite being totally free of refined sugar, the bars still have a subtle sweetness to them, thanks to the dried cranberries and the little bit of honey that they contain. But then the peanut butter complements that sweetness with absolute mastery! As for their texture, it is fairly light and airy, for an oatmeal bar. In fact, I’d almost describe it as cake-y… Seriously, I’m thinking of making those bars into muffins, or perhaps even a real, full-on cake!
Oh, and I absolutely love how the chia seeds add a little bit of crunch to each bite, too!
Honestly, I think that this recipe is perfect in every possible way. That said, I strongly encourage you to make the bars exactly as written, but once you’ve done that a few times, you could also change things up a bit!
I’m already thinking of a few variations or substitutions that I’d like to try:
- For gluten free, use oat flour instead of whole wheat flour;
- If you’re not a fan of peanut butter, replace it with natural almond butter or cashew butter;
- Use raisins or chopped dates instead of cranberries;
- Substitute walnuts, hazelnuts, cashews or macadamia nuts for the pecans…
First, you must preheat your oven to 350°F. Then, grease and line a 9″ baking pan with parchment paper and set it aside.
Next, in a large bowl, combine the rolled oats, chopped pecans, unsweetened shredded coconut, dried cranberries, whole wheat flour, chia seeds, salt, cinnamon, baking powder and baking soda. Mix that with a whisk or fork until really well combined.
Grab a smaller bowl and in it, combine the eggs, peanut butter, unpasteurized honey, melted coconut oil and vanilla extract.
Be sure that your eggs are at room temperature or else, they may cause your coconut oil to become solid again. If you need to get your eggs to room temperature real quickly, simply plunge them in about 4 cups of hot water for a couple of minutes… that’ll definitely do the trick!
Whisk vigorously until smooth and very well combined.
Now pour this delicious, sticky mixture over the dry ingredients…
…and mix well with a rubber spatula.
Transfer the batter to the prepared pan, spread it all the way to the edge and flatten the top as best you can. A small offset spatula truly is the perfect tool for that!
Finally, lightly press a handful of pecan halves across the top, if you want to make your bars extra pretty!
Use as little or as many as you like, and arrange them according to how you are planning on cutting your individual bars.
Bake for 23-25 minutes, or until the top is nice and golden brown and a toothpick inserted in the center of the cake comes out clean.
Place the pan on a cooling rack and let the bars cool for at least 1 hour. I know, I know, 1 hour is an awful long time, but if you were to lift the bars right away, you’d probably end up making a big mess. So be patient…
I’d tell you to clean the kitchen while you wait, but there shouldn’t be much of a kitchen to clean! Go walk the dog or something. Or chat with your neighbor…
And once the bars have [finally] sufficiently cooled, lift them from the pan and use a sharp chef knife or serrated knife to slice into 9 to 20 individual bars, depending on how big, or small, you want your bars to be!
Any uneaten bars you can keep in an airtight container in a cool dry place for up to a week.
Fruit & Nuts Oatmeal Breakfast Bars
- 3/4 cup rolled oats
- 1/2 cup pecans, chopped
- 1/2 cup finely shredded unsweetened coconut
- 1/2 cup dried cranberries
- 1/4 cup whole wheat flour
- 2 tbsp chia seeds
- 1/2 tsp salt, I use Himalayan salt
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 large eggs, at room temperature
- 2 tbsp melted coconut oil
- 1/2 cup creamy peanut butter
- 1/4 cup unpasteurized honey
- 1/2 tsp pure vanilla extract
- 16-20 pecan halves, to decorate
- Preheat your oven to 350°F. Grease and line a 9" baking pan with parchment paper; set aside.
- In a large bowl, combine the dry ingredients and mix with a whisk or fork until really well combined.
- In a smaller bowl, combine the wet ingredients and whisk until smooth and very well combined; pour over the dry ingredients and mix well with a rubber spatula.
- Transfer the dough to the prepared pan and spread as evenly as possible, then lightly press pecan halves across the top if desired.
- Bake for 23-25 minutes, or until the top is nice and golden brown and a toothpick inserted in the center of the cake comes out clean.
- Place the pan on a cooling rack and let the bars cool for at least 1 hour, then lift from pan and cut into 16 to 20 bars.
- Keep the bars in an airtight container in a cool dry place for up to a week.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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24 Comments on “Fruit & Nuts Oatmeal Breakfast Bars”
These look amazing! I can imagine they go perfectly with a cup of your morning tea or coffee 🙂
P.S. I think you’ve forgotten to add the vanilla essence. The last line of wet ingredients just says “½ tsp (storebought or homemade)”.
Yikes! I hate when I do that! Thanks for pointing it out… all fixed now! 🙂
Sounds yummy. If I wanted to make this gluten free could I substitute almond flour or coconut flour? Which would you suggest?
My preference would go to oat flour…
My these look good. I think it would be very easy to use a GF flour since there is such a small amount of flour. Oat flour sounds good. I am not a peanut butter person so almond butter seems like a good choice.
I’m thinking that almond butter would make them even better! I can’t wait to try it myself, which I will definitely do as soon as I whip up my next batch of almond butter!
Just made them, so good!!! Just sweet enough. Love the crunch.
Real happy to hear, Jean, and thanks a bunch for the great feedback! 🙂
Thank you for recipe. I can’t wait to try. Have a fun day!!
These bars are the best! I did substitute the whole wheat flour for almond flour, as I don’t eat wheat. It turned out wonderfully. Also added bittersweet chocolate chips… This recipe will be a favorite in our family, I am sure!
So very happy to hear!! Thanks for the awesome feedback, I greatly appreciate it! 🙂
Looks delicious & definitely on my list! I’m just wondering if I can substitute the peanut butter as my toddler cannot eat peanuts in such quantities – I was thinking about tahini.
Ana | http://www.shinemommy.com
That would probably work, Ana, or any other kind of nut butter, really!
Can you use just regular vegetable oil without compromising the results?
Also what happens if you use pasturized honey?
You can totally use those without compromising the recipe, Barbara. They’re just not optimal health options, that’s why I don’t use them myself…
So the taste is amazing, very healthy and just enjoyable, I gave it a 3 star because it’s so crumbly. I want this for kids lunch snack and it’s crazy messy. Any ideas to firm it up a bit would be really appreciated. I followed the recipe to the tee and waited a full hour to cool. So nothing on my part. Please give me some suggestions because it’s that good.
I’m sorry to hear that your bars came out crumbly, Ruth; they should have a somewhat cakey texture and hold their shape quite well. Perhaps try giving them a little less time in the oven and use a serrated knife to cut the bars.
I baked your wonderful recipe. It was quite crumbly and I couldn’t imagine why. Could you tell me why that happen and what could I do to make it less crumbly.
A few suggestions on why you would get get crumbly goods when using gluten free flours, specifically granola bars – cake style (my own recipe, but this doesn’t look that different) – underbaking them a little so they’ve not set enough, not enough egg or tapioca/arrowroot starch (acts as a binder/setting agent without gluten), too many extras/add ins/dry ingredients to wet ingredients (or mismeasuring your cups, packing them in too much), I find this author packs her cups too much comapred to the standard value – adding extra wet ingredients such as liquid oil or egg would help with that. Hope that helps!
whole wheat flour in grams says 0.25g instead of the supposed 25g 🙂 Also wanted to say when I’ve run out of my healthy GF granola bars/cake with texture lol, I’ll have to make these. I’ll probably sub WW flour for oat flour/ground almonds depending on what’s opened, 1/3 coconut flour (and an extra egg) instead of desiccated coconut because I can’t stand the texture and my homemade almond butter or cashew butter if I haven’t finished that off by then lol. Thank you for posting approchable, tasty healthy food! I love that I can scratch my baking itch with food that won’t make me fatter. It’s an almost perfect cycle 🙂
This has been my go to breakfast while nursing. They freeze well and are SO GOOD!! I make them once a month if not more. They’re perfection.
I tried this recipe with a few changes. I used olive oil instead of the coconut oil. and instead of the shredded coconut I used applesauce. I offset the extra wet ingredient by using powdered peanut butter. They came out great and moist and sweet. Great recipe. Thank you.
I love your idea! How much applesauce and powdered PB did you use for your subs?
I wish I liked them however, I thinks the flour could have been eliminated . I find them to be dry! Thanks 😊