Baked Oatmeal Breakfast Bars
Published Jan. 29, 2025
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1 cup/240 milliliters plain whole-milk yogurt
- ¾cup/165 grams packed brown sugar
- ½cup/120 milliliters unsweetened applesauce
- 2 large eggs
- 2 tablespoons grapeseed or canola oil
- 1 teaspoon vanilla extract
- 1¾ cups/161 grams cups quick-cooking oats
- 1cup/128 grams all-purpose flour
- 2teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼teaspoon baking soda
- ¾teaspoon kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (16 servings)
146 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 4 grams protein; 141 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
- Step 2
In a large bowl, whisk together the yogurt, brown sugar, applesauce, eggs, oil and vanilla. Add the oats, flour, cinnamon, baking powder, baking soda and salt. Fold by dragging a large flexible spatula under and over the mixture, scraping the sides and bottom of the bowl as you go, until no dry streaks are visible. Transfer batter to the prepared pan and bake until a toothpick inserted into the center comes out with moist crumbs attached, 27 to 30 minutes.
- Step 3
Transfer to a rack to fully cool. Once cool, using a paring knife, separate the two edges without parchment from the pan. Then using the parchment overhang, lift out of the pan and transfer to a cutting board. Cut into 16 pieces with a serrated knife.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. To reheat, wrap in foil (no need to thaw if frozen) and bake at 325 degrees until warm, about 10 minutes (longer if frozen).
Private Notes
Comments
The high sugar content and low protein content is not what I want from a breakfast bar.
If you soak the old-fashioned oats in the yogurt and applesauce overnight, they work too.
If you have rolled oats, you can blitz them in a food processor or blender to create quick cooking oats.
I thought these would be harder like a bar. I cooked 30 min. Is this supposed to have a cake consistency? Anyone knows a good crunchy bar recipe?
I substituted zero sugar vanilla Chobani yogurt and eliminated all of the brown sugar in this recipe. Sometimes I add cranberries and/or nuts. I really enjoy this as a mid-morning snack.
I cooked this exactly as per the instructions. Correct dish size, temperature, time, and used cake tester as instructed as well. Cake tester came out clean with a couple small crumbs left on it after 5 extra minutes of cooking. When I cut it after cooking it wasn’t cooked properly at all. Would try again but perhaps with a larger dish size or higher and longer cook temp and time.