Breakfast Bars Recipe

A Perfect Grab-and-Go Breakfast

Let me guess—you’re always on the go in the morning, right? No time to sit down and savor a meal? These breakfast bars are your lifesaver. Packed with wholesome ingredients and just the right amount of sweetness, they’ll keep you fueled no matter how crazy your day gets. 😊

Why I Love This Recipe: These breakfast bars are not only delicious but also incredibly versatile. You can make them with pantry staples, customize them to your liking, and they’re way better than store-bought options. Plus, they’re easy to whip up—because mornings are hard enough! 😊

Ingredients

Dry Ingredients:

2 cups rolled oats
1/2 cup chopped nuts (almonds, walnuts, or pecans work great!)
1/2 cup dried fruit (raisins, cranberries, or chopped apricots)
1/4 cup seeds (chia, flax, or sunflower seeds)
1/2 teaspoon cinnamon
1/4 teaspoon salt

Wet Ingredients:

1/2 cup nut butter (peanut, almond, or cashew)
1/3 cup honey or maple syrup
1 teaspoon vanilla extract

Optional Add-Ins:

1/4 cup chocolate chips
2 tablespoons shredded coconut

How to Make It

Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the oats, nuts, dried fruit, seeds, cinnamon, and salt.
Combine Wet Ingredients: In a small saucepan over low heat, stir together the nut butter, honey, and vanilla extract until smooth and combined.
Mix Everything Together: Pour the wet mixture over the dry ingredients and stir until evenly coated. If you’re adding chocolate chips, wait until the mixture cools slightly to avoid melting.
Press & Bake: Transfer the mixture to the prepared pan. Press down firmly with a spatula to ensure the bars hold together. Bake for 15–20 minutes, or until the edges are golden.
Cool & Slice: Let the bars cool completely in the pan before slicing them into rectangles or squares. Store them in an airtight container.

Pro Tips

Customize to Your Taste: Swap ingredients to suit your preferences—like using pumpkin seeds or dried cherries.
Make Them Chewy: If you prefer softer bars, bake them for 15 minutes and let them cool completely before slicing.
Add Protein: Mix in a scoop of protein powder to turn these into protein-packed bars.
Cutting Tip: Use a sharp knife for clean cuts. Chill the bars in the fridge first if they seem too sticky.

Storage

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: These bars will stay fresh in the fridge for about 2 weeks.
Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight in the fridge or pop one in your bag, and it’ll be ready to eat by snack time.

Tools For This Recipe

Large mixing bowl
Small saucepan
8×8-inch baking pan
Parchment paper
Spatula

FAQs

Can I make these bars vegan? Absolutely! Swap honey for maple syrup and ensure your chocolate chips are dairy-free.

What if I don’t have parchment paper? You can grease the pan with a little oil or butter, but parchment paper makes cleanup so much easier.

Can I skip the nuts? Sure! Replace them with more seeds or dried fruit if you prefer.

Are these gluten-free? Use certified gluten-free oats to make this recipe safe for those with gluten sensitivities.

Whether it’s a busy weekday morning or you’re craving a midday snack, these breakfast bars have got you covered. They’re tasty, healthy, and just plain awesome to have around. Let me know how you like them—happy snacking!😊