Baked blueberry oatmeal bars are flavorful, satisfying, and ideal for breakfast or a wholesome snack.
When my son attended daycare, the center encouraged families to contribute to a shared snack table so the children could try healthy homemade treats. My son once brought whole grain cinnamon pita chips, which his classmates adored.
Each week I enjoyed searching for simple, wholesome, nut-free recipes to send. Finding something that appeals to a crowd of toddlers is not always easy, but it’s rewarding when a recipe is a hit.
One week I adapted a baked oatmeal squares recipe from Iowa Girl Eats. Because the daycare is nut-free to protect children with allergies, I omitted the almonds from the original recipe and toasted the flaxseed to boost its nutty aroma.
Flaxseed is easy to find in bulk sections or at natural-food stores. It’s rich in omega-3 fatty acids, but those oils can turn rancid, so keep any leftovers refrigerated for best quality.
I made two batches: one with dried blueberries that I sent to the daycare, and another with dried cranberries I kept at home. Both versions are filling and convenient to eat on the go, making them perfect for busy mornings or a commute snack.
These bars are adaptable — substitute your favorite dried fruit, but chop any pieces larger than raisins. Cut them small for toddler snacks or larger for a portable breakfast bar.
Baked Blueberry Oatmeal Bars
20 (1 ½-inch by 2-inch) snack-sized bars
20 minutes
30 minutes
50 minutes
Baked blueberry oatmeal bars are flavorful, satisfying, and ideal for breakfast or a wholesome snack.
Ingredients
- 1 ½ cups (5 ¼ oz) old fashioned oats
- ½ cup dried blueberries
- ¼ cup flaxseed
- ¼ cup packed dark brown sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Spread the flaxseed in a thin layer on a baking sheet and toast for 5 to 10 minutes, then set aside to cool completely.
- Reduce the oven temperature to 350°F (175°C). Line an 8×8-inch baking pan with a sheet of parchment, leaving an inch or two hanging over the edges. Lightly spray the pan and parchment with nonstick spray.
- In a large bowl, combine the oats, dried blueberries, toasted flaxseed, brown sugar, salt, and cinnamon.
- In a smaller bowl, whisk together the milk, egg, and vanilla. Pour the wet ingredients over the dry mixture and stir until everything is evenly moistened. Transfer the mixture to the prepared pan and spread it into an even layer.
- Bake for 25 to 30 minutes, then remove the pan and let it rest on a cooling rack for 10 minutes.
- Use the parchment overhang to lift the baked oatmeal from the pan and let it cool completely on a rack.
- Slice into bars with a knife or pizza cutter. Store the bars in a zip-top bag at room temperature.
Notes
Slightly adapted from Iowa Girl Eats.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.
- OXO Good Grips 3-piece Silicone Spatula Set
- Reynolds Kitchens Unbleached Compostable Parchment Paper
- Stainless Steel Mixing Bowls (Set of 5)
- Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet Pan (2 Pack)
- OXO Good Grips Non-Stick Pro Cake Pan Square 9 x 9 Inch
- OXO Good Grips 4-Inch Pizza Wheel and Cutter
Nutrition Information:
Yield: 20
Serving Size: 1
Amount Per Serving:
Calories: 47Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 128mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 2g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
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