This easy recipe for soft-baked oatmeal apple breakfast bars is naturally sweetened & healthy for you! Vegan, gluten-free and dairy-free options too.
Can you think of anything better than having dessert for breakfast?
Have you ever been apple picking before?
It’s a lot of fun, and it’s easy to get carried away. You can easily fill a few buckets while chatting away and the next thing you know, you have NINE GALLONS of apples in the trunk of your car!
You could make the typical slow cooker apple butter or homemade applesauce or even dehydrate apples for snacking, but I wanted to make something a little bit more fun…
Something that reminded me of dessert, but healthy enough for breakfast. And these apple oatmeal breakfast bars are perfect!
Apple Oatmeal Breakfast Bars
As I mentioned, these apple oatmeal breakfast bars taste like dessert, but they’re healthy enough for breakfast. Here’s why I have no guilt starting our days off with these bars:
- Whole grain
- Naturally sweetened
- Taste like apple pie!
- Kid-friendly
- Freezer-friendly
- Great for double or triple batches
- Super affordable – about $4 for the whole recipe!
- Not overly sweet
Plus we’re using oatmeal (which has amazing health benefits) and healthy fats to provide some sustenance to hold everyone over to lunch. (Or snack time, LOL!)
Healthy Breakfast Bars Made with Apples and Oatmeal
Most of my recipes can be made with ingredients you already have on hand, simply because I don’t think you should have to make a trip to the store for special ingredients to serve a good meal!
These healthy breakfast bars are no different. Here’s what you’ll need:
- Whole grain flour. I used whole grain einkorn because my daughter is sensitive to gluten. Any whole grain flour will work.
- Rolled oats. Total breakfast classic.
- Baking Soda + Baking Powder + Salt.
- Butter.
- Honey. You could use maple syrup, but the flavor of honey is really good in these bars!
- Apples. We’ll use both small chunks of apple and pureed apple.
- Cinnamon + Lemon Juice + Vanilla. All for flavor!
I’ve made this multiple times using a variety of apples… gala, fuji, honeycrisp, granny smith, red delicious… it all depends on the type of apple you like to eat and what’s available. I like to use two varieties, simply to get a mix of flavor!
How to Make Apple Cinnamon Healthy Oatmeal Bars
These bars come together pretty quickly, once you have the apples diced. So let’s start with those…
- Prep the apples. I like to cut them into small 1/4’” cubes. You need two cups, and two large apples usually will do this. Set aside the two cups, but keep the cores though because we’ll use those!
- Start the crust. Combine all the dry ingredients in a bowl and cut in the butter. I use my KitchenAid mixer to make this super easy (here are more creative ways to use your stand mixer!).
- Set aside the topping. Scoop out about 1 cup of mixture and set aside.
- Finish the crust. Add the honey to the remaining mixture and crumble together with your hands (not the mixer.)
- Make the filling. Add leftover apples (everything but the reserved two cups) plus liquid ingredients to a blender or food processor and pulse until your mixture resembles applesauce. Combine in a small bowl with the diced apple.
- Press the crust into the bottom of the pan and pour the apple mixture over top, using a spatula to smooth. Crumble the topping over the apples.
- Bake, cool and serve!
One important note!
These bars won’t hold shape well until they’re cool. I HIGHLY recommend baking these the day before you want to serve them so that they have time to cool and chill in the refrigerator. This also gives the naturally occurring pectin in the apple time to do its magic to the filling.
If you want to serve them warm, you can – but you’ll definitely need a spoon to serve and eat, LOL.
Tips for Easy Oatmeal Bars
Just a few tips I’ve learned since making these bars a hundred times or so…
- As I mentioned, let these bars cool COMPLETELY before cutting. This is at least two hours on the counter.
- I highly recommend refrigerating them before cutting and serving.
- If you store these bars in the freezer, be sure to cut them first and wrap the bar twice to prevent freezer burn.
- Make these gluten-free by using a gluten-free whole grain flour.
- Make this dairy-free by using coconut oil for butter.
- Resist the temptation to slice apples thinly, instead of in chunks. This method results in bars that are very hard to cut into squares… although they’re just as delicious!
- Did you make this chunky homemade applesauce? Or a simple apple pie jam? Try substituting 1/2-3/4 cup of that in place of the apples for another delicious variation.
More Favorite Oatmeal Recipes
- Blueberry Baked Oatmeal
- Oatmeal Chocolate Cake
- Leftover Oatmeal Cakes
- Cinnamon Oatmeal Blender Waffles
- Oatmeal Peach Crumble
Oatmeal Apple Breakfast Bars
This easy recipe for soft-baked oatmeal apple breakfast bars is naturally sweetened & healthy for you! Vegan, gluten-free and dairy-free options too.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: Makes 16 bars. 1x
- Category: Breakfast
- Method: bake
- Cuisine: American
Ingredients
- 2 large apples, diced for 2 cups (keep the cores and any leftover apple pieces)
- 1 ½ cups whole grain flour (I used whole grain einkorn)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- 8 Tbsp butter
- 1 cup rolled oats
- ¼ cup honey
- 1 tsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F. Line a 9” x 9” glass baking dish with parchment paper.
- In a large bowl or the bowl of a stand mixer, combine the flour, salt, baking powder, baking soda, and cinnamon. Cut in the butter using two knives, your fingers, or the paddle blade. The mixture should resemble coarse breadcrumbs. Scoop out 1 cup and set aside.
- Add the oats and honey to the mixture in the bowl and use your fingers to mix together without creating a paste.
- Pour this mixture into the prepared pan and press down firmly and evenly to create a crust.
- Add apple cores and leftover apple pieces (if any) plus lemon juice and vanilla extract to a food processor blender and process until the mixture looks like thick applesauce. You will need about ¼ cup of this mixture, so add additional apple pieces if necessary.
- In a medium bowl, combine the pureed apple mixture with the diced apples and stir well. Pour evenly over the crust.
- Sprinkle the reserved crumb topping over the apples, pressing down lightly.
- Bake for 25-30 minutes, or until the topping is golden brown. Remove the bars from the oven and let them cool completely at room temperature, about 2 hours.
- For best results, place in the refrigerator for 2 hours before cutting.
- Makes 16 bars.
Notes
If you’re considering taking these to a fellowship meal, chill the recipe once it’s cooled to room temperature and then cut into bars. Store in the fridge and the bar shape will remain intact when brought to room temperature upon serving.
Keywords: oatmeal breakfast bars
The directions say cut in butter, but I can’t find any mention of butter in the ingredients. I read the list 4 times to make sure!
Thank you for sharing so many wonderful recipes. I love oatmeal and can’t wait to try!
Sorry about that Lorraine – it’s been fixed and updated!
I made these and they needed a bit more sweet and i take out the peeling part and add apple juice. This recipe is too bland and dry.
I had to add many ingredients to perfect it.
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I’m sorry you struggled with this recipe Trula. They worked for me as written. Environment and altitude will effect recipes too!
I’ve made this recipe before and my family loves it, but I haven’t made it since last fall. Yesterday I decided to try it with peaches, so I made a batch after the kids were in bed. It turned out awesome and they were so excited to have a special breakfast when they got up this morning! I did the crust/topping the same as in the recipe, but for the filling I simply used sliced peaches and a little lemon juice (no pureed apples/peels, etc). I probably added about 3 cups of peaches since we have a lot of super ripe peaches to use up soon . . . the peaches were very juicy and I was worried it might turn out soggy but it’s nice and perfectly moist. I love how this recipe isn’t too sweet. Oh, and I’ve always used less salt than the recipe calls for, maybe a scant 1/4 tsp and it’s great that way. Thanks for a good recipe!
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You’re very welcome Crystal! I’m so glad these turned out for you when you swapped in peaches too (even omitting the pureed portion, because that was added after the fact when some had trouble with the original…)!! I hadn’t thought of making that swap myself, but peaches are on sale this week! 😉
I figured I’d be safe leaving out the pureed portion since these peaches are so ripe and juicy and I added more than the 2 cups of apples called for. With less ripe peaches it might not work out so well. Anyway, it tastes awesome with either apples or peaches since I’ve made it both ways now! My husband ate a piece for breakfast this morning topped with a fried egg and loved it.
WHOA – fried egg on this breakfast bar?! MIND BLOWN, and must try ASAP!!!
I’m in the uk and have made this at least 10 times, i like sweet stuff so add some caramel to mine over the apples ( i can my own apples into apple sauce i use 2 small jars) and over the top, it gives the sweetness i like, my teen daughter loves them also and have found no problems with being dry or salty, thanks for sharing love this site 😀
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Hi Tiffany! I just found your blog. I can’t believe it’s taken me so long. Wow. It’s so refreshing to find a like minded resource like you posting such great stuff!
About the recipe, I was just getting ready to try it out. After reading all the comments I thought, “I wonder if it’s sifting that is causing the problem?” and thought I’d post first. You don’t specify “sifted flour” vs. just scooped flour. I’m very old-school and other than in bread-making and pizza dough, I sift EVERYTHING. If I don’t, I end up with tiny chunks of baking powder or soda that inevitably end up in one “failed bite” of muffin. Of course, I was taught ALWAYS sift as you measure your flour, unless it says “Unsifted Flour” in the recipe. I get the feeling, from reading so many recipes on the web, that the younger generations aren’t all taught this very important point. The test we did in cooking class (way back in 1976) showed a lightly scooped but unsifted cup of flour to be at least 3 tablespoons over a cup, after it was sifted. If the flour had been packed in during storage, transport or in measuring, the overage could even be higher! The sifted cup of flour remained a cup, even after sifting again. Maybe this has something to do with the pesky, crumbly problems some people have had?
Just my two cents worth … hope it helps! Keep up the good work Tiffany. It’s much appreciated.
I made it tonight and you could tell there was no sugar in th recipe. Needs to be a tad seeter.
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Feel free to add a sweetener Virginia. 🙂
I read the comments about this recipe being dry, so I tried adding some extra applesauce, but it was still so crumbly that it’s kind of like eating instant oatmeal. I’m not sure what you do so differently than the people who are trying your recipe; I believe you when you say it worked when you tested it, but I think it’s pretty clear that it’s just not reproducible consistently for your audience. It might help if you tell us what kind of apple you’ve been using, since different apples produce very different results. I made mine with Empire apples.
I ended up taking the crumbly oats and adding milk, then microwaving it like regular oatmeal. It made it passable, though it’s still a bit salty, and mostly just tastes like weird butter with apples in it (I added 1/4 tsp, and my husband pointed out the salty taste first thing; he hadn’t even read the comments about that, so it’s an unbiased opinion).
Thank you for sharing the recipe, and I’m glad it works for you, but I don’t see myself trying this one again.
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Can you tell me if these turn out crunchy or soft? Looking for something to make snack food for a 1 year old! (who tries and is mostly succeeding at eating whole apples anyways with her 2 little teeth!) I really like the look of this recipe for not being filled with sugar! I can’t use honey though – do I substitute the same amount of brown sugar?
These are soft 🙂 I haven’t tried brown sugar, and don’t know if it would sub as well since it’s solid (not liquid), but you’re always welcome to try!