These soft-baked apple oatmeal breakfast bars are naturally sweetened and a perfect way to start your day! Flour, butter, oats, honey, and chopped apples combine for a delicious, cozy treat.
Can you think of anything better than having dessert for breakfast? But you don’t want a sugar overload first thing in the morning?
That was my goal when I recently ended up with a whole bunch of extra apples.
Something that felt like a treat, but I could still happily serve to start our day. And these apple oatmeal breakfast bars are perfect!
APPLE OATMEAL BREAKFAST BARS
These apple oatmeal breakfast bars feel like dessert, but they’re healthy enough for breakfast.
- Simple ingredients. Whole wheat flour and oats, naturally sweetened with honey.
- Kid-friendly. You’ll get some extra mom points for serving these oatmeal breakfast bars instead of a boring bowl of oatmeal.
- Freezer-friendly. Great for double or triple batches.
- Super affordable. About $4 for the whole recipe!
- Vegan, gluten-free, and dairy-free options for easy substitutions.
- Taste like apple pie but they’re not overly sweet.
Plus, we’re using oatmeal, which is high in fiber, and butter for healthy fats to provide some sustenance to hold everyone over to lunch. (Or snack time, LOL!)
APPLE OAT BREAKFAST BARS RECIPE INGREDIENTS
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!
This healthy oat breakfast bars recipe is no different. Here’s what you’ll need:
- Whole Grain Flour. I used whole grain einkorn because my daughter is sensitive to gluten. Any flour will work, including all-purpose flour or gluten-free flour.
- Rolled Oats. Old fashioned rolled oats work well here. Save the steel-cut oats for another recipe.
- Baking Soda + Baking Powder + Salt. Typical ingredients for baked goods, these help the oat breakfast bars rise and turn out soft and chewy without being dense.
- Unsalted Butter. Use cold butter to cut into the flour mixture. This gives you little bits of butter throughout, resulting in a flaky, tender finished crust. Use coconut oil for dairy-free bars.
- Honey. You could also use maple syrup, but the flavor of honey is really good in these bars! Remember, we’re going for a breakfast bars recipe here, so they’re not overly sweet.
- Apples. We’ll use both small chunks of apple and pureed apple.
- Cinnamon + Lemon Juice + Vanilla Extract. 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 flavors!
HOW TO MAKE HEALTHY OAT BARS
These healthy oat bars come together pretty quickly once you have the apples diced. So, start by chopping the apples up and then follow these simple instructions.
Step 1. Preheat the oven to 350F. Line a 9” x 9” glass baking dish with parchment paper.
Step 2. In a large bowl or the bowl of a stand mixer, combine the dry ingredients: 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.
Step 3. Add the oats and honey to the mixture in the bowl and use your fingers or a spatula to mix together without creating a paste.
Step 4. Pour this mixture into the prepared pan and press down firmly and evenly to create a crust.
Step 5. Add the apple cores and leftover apple pieces (if any), plus lemon juice and vanilla extract, to a food processor or blender and process until the mixture looks like thick applesauce. Make sure to discard the seeds first.
You will need about ¼ cup of this mixture, so add additional apple pieces if necessary. You can also simply use ¼ cup of applesauce.
Step 6. In a medium bowl, combine the pureed apple mixture with the diced apples and stir well. Pour evenly over the crust.
Step 7. Sprinkle the reserved crumb topping over the apples, pressing down lightly.
Step 8. 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 for about 2 hours.
For best results, place in the refrigerator for 2 hours before cutting.
One important note! These bars won’t hold their 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 AND IDEAS FOR BREAKFAST BARS
Just a few tips and ideas for breakfast bars I’ve learned over the course of making these many times:
- Let these bars cool COMPLETELY before cutting. This is at least two hours on the counter, and 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 bars twice to prevent freezer burn.
- Make these gluten-free by using a gluten-free flour substitute. Oat flour works in this recipe, too!
- Make dairy-free oatmeal breakfast bars by substituting 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!
- Swap out the apple layer. Did you make this Chunky Homemade Applesauce? Or a simple Apple Pie Jam? Try substituting ½-¾ cup of that in place of some of the apples for another delicious variation.
- Or try a different fruit! Chopped pears or peaches would also be yummy in this breakfast bars recipe.
- Since this is a healthy breakfast bars recipe, they’re not overly sweet. If you’re looking for more of a dessert, drizzle the finished bars with a bit more honey or some Salted Caramel for extra sweetness.
- Add some nuts! Walnuts, cashews, or almonds on top would taste delicious.
CAN I REALLY START MY DAY WITH OATMEAL BREAKFAST BARS?
These apple oatmeal breakfast bars look delicious, but can I really start my day with them? Yes!
Full of fiber and carbohydrates, and without a sugar overload, these baked oatmeal bars are a great option for breakfast for those who like baked goods but don’t want to eat empty calories like pop-tarts or pastries.
To help hold you over and keep your blood sugar stable, add protein. This can be a side of meat, like Breakfast Sausage or Bacon, or a glass of Almond Milk with protein powder mixed in.
You also want to make sure you’re getting enough produce. One of my favorite ideas for breakfast bars is to add a green smoothie on the side – I get my produce, and I can add my favorite collagen for that protein boost!
OAT BREAKFAST BARS FAQS
Are oat breakfast bars soft or crunchy?
This oatmeal breakfast bars recipe turns out soft and chewy.
What oats are best for breakfast bar recipes?
Old-fashioned or rolled oats are going to give you the best texture. Instant oats are too small of pieces, and steel-cut oats will not soften enough during baking.
Do you need to peel the apples for oatmeal breakfast bars?
No peeling is necessary! I actually prefer to leave the peels on the apples because there is so much nutrition and fiber in the peel. That’s also where you’ll find the pectin, which helps the apple layer firm up as the bars cool.
Help! My oatmeal breakfast bars are dry and crumbling and falling apart! What should I do?
Let’s troubleshoot! Juicy apples with the peels on will add more moisture and pectin to the finished bars than peeled, drier apples. Letting the bars cool completely AND refrigerating them will give you a firmer finished texture than bars that are still warm. I used einkorn flour, which absorbs the liquid from the butter and honey more slowly than wheat flour. The good news is, even if this breakfast bars recipe turns out crumbly for you, it still tastes amazing when eaten with a spoon!
MORE FAVORITE OATMEAL RECIPES FOR BREAKFAST
- Jam Oatmeal Bars
- Blueberry Baked Oatmeal
- Leftover Oatmeal Cakes
- Cinnamon Oatmeal Blender Waffles
- Oatmeal Peach Breakfast Crumble
- Cinnamon Granola
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Oatmeal Apple Breakfast Bars
These soft-baked apple oatmeal breakfast bars are naturally sweetened and a perfect way to start your day! Flour, butter, oats, honey, and chopped apples combine for a delicious, cozy treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 2 large apples, diced for 2 cups (keep the cores and any leftover apple pieces) (446g
- 1 ½ cups whole grain flour (I used whole grain einkorn) (180g)
- ½ tsp baking soda (2g)
- ½ tsp baking powder (2g)
- ¼ tsp salt
- 1 ½ tsp ground cinnamon (7g)
- 8 Tbsp butter (112g)
- 1 cup rolled oats (81g)
- ¼ cup honey (85g)
- 1 tsp lemon juice (5g)
- 1 tsp vanilla extract (4g)
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 dry ingredients: 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 or a spatula 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 the apple cores and leftover apple pieces (if any) plus lemon juice and vanilla extract to a food processor or blender and process until the mixture looks like thick applesauce. Make sure to discard the seeds first.
- You will need about ¼ cup of this mixture, so add additional apple pieces if necessary. You can also simply use ¼ cup of applesauce.
- 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, for about 2 hours.
Notes
- For best results, place in the refrigerator for 2 hours before cutting.
- 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.
I have no idea why this recipe would cause so much strife for others, but with just a little added sweetness from stevia, I made this with peaches and it was to die for! Good work! I’m sorry others have been so insensitive in their criticism.
Thanks so much for your encouragement and feedback Alex! I bet the peaches rocked this recipe. I’ll have to try that version next time for sure!! 🙂
I’m an experienced baker, but this recipe is a huge FAIL if you try to substitute as they direct you. If you use whole wheat flour, you need to increase your liquid else you’ll end up with a bar so dry it doesn’t hold together well and will be making you reach for glass after glass of beverage.
Whoever wrote this recipe is an idiot. Plain and simple. It needs to be removed from this site.
Hi Donovan- I wrote this recipe and tested it myself MANY times before posting, and then again after posting and didn’t have any issues at all (hence the reason why I shared). I’m sorry your bars didn’t turn out. Perhaps it’s environmental factors that made the difference? As I said, I’ve made this numerous times (7+ at least) and it’s worked every time.
I would suggest cutting WAY back on the flour. Our bars were so dusty with flour we couldn’t eat them.
I didn’t run into this issue while testing the recipe, but thank you for sharing Jessica!
Just found your blog via Pinterest, these bars looks fabulous! I am all for dessert for breakfast!!
Ditto!!
Tiffany , looking at the ingredient list. Am I missing something? I dont see apples !?
I see them – third from the bottom. “2-3 apples, washed” 😉
Sorry… Thats what I get for trying to read the recipe, nurse the baby, do homework with my boys, and referee a sibling toy fight all at the same time !
LOL – you’re hands are pleasantly full 🙂 Forgiven!!
Hey lady,
Finally had a chance to make these. I wasn’t going to dirty something just to puree peels (since my two apples were exactly two cups) so I just dumped the apples on my crust and dabbed applesauce over it lol the middles stay together fairly well. The kids and I enjoyed it 🙂 I think having something in the recipe about using applesauce (which would be in place of pureeing like you had apple left) it would make it more standard for more people to follow.
Thanks for the suggestion Helen – I appreciate it! 🙂
Tried the updated recipe this morning, and it came out very dry and crumbly. The flavor is good, so we’re eating them, but the dough (esp top layer) seems to need a significant amount of additional moisture.
I’m really excited to try these, but I have a few questions. In step 7, you instruct to pour cinnamon apples over the dough. Did you add cinnamon in addition to the cinnamon mixed in with the dough in step 2? How much cinnamon did you add at this time? Also, did you add the vanilla extract and lemon juice in step 6? They are not mentioned in the instruction portion of the recipe. I didn’t just want to assume anything…Thanks so much!
Hi Jodi! I made some modifications to the recipe yesterday, so my apologies for the confusing instructions. I’ll be sure to review those again. To keep it simple, I put the cinnamon with the dough (1 1/2 tsp) and added lemon juice and vanilla to the apples. It just made mixing easier. 🙂 I hope you like version 2.0!
I made these this morning. They were good…except way too salty. That was the first comment from my 7 yr old. I bake alot so I used the ingredients exactly as listed…spelt flour, kosher salt (1 tsp.), unsalted butter(8 tbl), etc. I will try to remake but I will definitely cut the salt in half at least and probably add a little more cinnamon or maybe some nutmeg also. They have great potential just way too salty without modifications. Thanks for the base for me to start with…I wouldn’t have been able to come up with the whole recipe alone. Appearance wise…they were spot on. They held together as well as expected. I did pack them pretty well with each added layer. Overall…wonderful recipe just less salt!
Hi Rachel! Thanks for the feedback. 🙂 I’ve done two more batches of these and made some adjustments to the recipe so that the crumbly/dry/bar issue isn’t hit and miss. And I reduced the salt. 🙂 I’m glad you’re enjoying these as a base for further modifications!
First recipe I’ve tried from your site. Looked amazing but were very dry, salty and not enough flavor. I used local organic apples. Went in the trash 🙁 Love the idea though and the concept of your blog!
Hi Crystal! Clearly, you’re not the only one to have issues with this recipe. I’ve made some changes, and I encourage you to give them another shot. Thank you for your kind words and encouragement!
My kids love this as an alternative to ‘plain’ oatmeal. It makes them fee pretty special, and an extra kiss or two is nearly guaranteed. 😉
My 5 year old son said, “This is really good!” I agree!
Made these tonight for breakfast in the morning. They were good but not great. Definitely too salty. I used unsalted butter. They are also a bit dry although they do stay together pretty well. My apples were not from the orchard and could have definitely been juicer. I think with juicer more flavorful apples and half the salt these would be fantastic. Looking forward to my kids feedback in the morning! Thanks!
Hi Mara! I made a small adjustment to the recipe, which might help with the saltiness. So strange that some readers have bars, while others have crumbles, lol. I hope your kids enjoy them!
These were great! I added an extra Tablespoon of honey, cut the butter to 6 Tablespoons, and added 3 Tablespoons of applesauce to the dough. I also sprinkled brown sugar on the apples with some cinnamon and nutmeg. They are delicious. I’m glad we got 75 pounds of apples because I plan on making these again after we demolish this pan. I think next time I’ll add some ground flax seed as well.
I’m so glad you enjoyed the recipe Melissa! I wonder if applesauce is the key for those whose batches aren’t turning out right… I’m going to test again with this tip, and hopefully figure out a way for everyone to enjoy these!
I just made these. The taste was good and I liked how they were barely sweet, but they were very very dry. Maybe my apples were significantly less juicy than yours? I think we will salvage these by eating them over yogurt and next time I will add more liquid to the dough.
Hmm… Maybe? Our apples were from a local u-pick farm. I made this recipe three times and didn’t have any issues with dryness. Do they not even stick together? I’d suggest adding 1-2 Tbsp of butter or coconut oil to the crumble mixture. I’m so sorry they didn’t turn out for you! I’m glad you enjoyed the level of sweetness. 🙂
No, they were too dry and crumbly to even cut into bars at all. It was just apples and crumbs. My three year old is enjoying them anyhow! I want to like them more, so I will try it again.
Tarynkay – give me a couple days to work this out before you try again. I know these work, but I want to determine where the disconnect is between my recipe and everyone’s kitchen. 🙂
Do you peel the apples first? It doesn’t mention peeling.
Hi Roseann,
The choice is yours really. We usually prefer not to peel apples because there is so much nutrition and fiber in the peel. 🙂
I just made these and they looked so perfect and yummy, however the taste wasn’t so pleasant, they were way too salty!! Even my 2 kids said that! One could easily go with half the salt that is called for in this recipe, and next time I would either drizzle some honey over the diced apples or add a little bit brown sugar to make it a bit sweet with the apple mixture.
Thanks so much for the feedback Melissa! Did you use salted butter by chance? I understand adding a bit more sweetener. We’ve drastically cut back, and I found that adding less than 3 Tbsp wasn’t quite enough, but that this was the “just right” mark for our family.
HI Tiffany,
I’ve run into the same issue as Melissa. is the 1tsp of each baking powder and soda a mistake by any chance? That’s all I could taste.
Karolina
I just received a box of pears I need to do something with. What do you think of a fruit substitution?
Definitely! Pears would also be good in these recipes too, as substitutions:
https://dontwastethecrumbs.com/2013/08/yummy-recipe-oatmeal-peach-breakfast-crumble/
https://dontwastethecrumbs.com/2013/12/elegant-frugal-vanilla-bean-cheesecake-apples
I made this yesterday and didn’t think it turned out very well, the bottom especially was pretty dry and hard. I looked at the recipe again today and realized I totally forgot to add the oats! That probably would have helped!
LOL, I almost did the same thing once! I actually had to dump out the crust, add the oats, and then keep going. I hope you try it again with the oats! I promise it tastes good! 🙂
It look yummy! I’m going to try it but I will grind up some oats in my coffee bean grinder for the flour. Thanks for the recipe!
You’re most welcome Esther!
This looks delicious, Tiffany! I love dessert for breakfast…the only problem is then I still want to eat dessert for dessert, too! 😉
LOL, I’ve been known to eat these for a few meals in a row… dessert included. 😉