These baked oatmeal bars combine the comforting texture of a bowl of oatmeal with the portability of a muffin and the homey appeal of a banana oatcake. They have a golden exterior, a soft center and a naturally sweet flavor — all without refined sugar, eggs or dairy.
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Baked oatmeal bars: easier than oatmeal
For families with picky eaters, turning morning oatmeal into a handheld bar can be a game changer. These bars keep the wholesome ingredients of classic oatmeal but in a form that’s easy to eat on the go or with little hands. They crisp around the edges during baking while remaining tender inside, and they travel well for breakfast, snack time or lunchboxes.
Vegan baked oatmeal bars
These bars are naturally vegan and can be gluten-free when made with certified gluten-free rolled oats. The flavor comes from ripe bananas, wild berries, warming spices like cinnamon and cardamom, a little maple syrup and virgin coconut oil. Chia and ground flax act as the binder, providing structure plus extra fiber and protein. If you tolerate nuts, chopped walnuts or pecans would be a tasty addition.
How to make easy oatmeal bars
These bars come together quickly with pantry staples. Mix rolled oats with chia and ground flax, spices and salt, then add coconut oil and boiling water. The hot water softens the oats and allows the chia and flax to gel, which helps the mixture bind. After the mixture rests, stir in mashed banana, maple syrup and berries, transfer to a pan and bake until golden.
Frozen wild blueberries and raspberries work well because they hold up in the batter and are convenient, but fresh berries are also delicious. Once baked and cooled slightly, the bars are easy to slice for serving.
How to store and serve baked oatmeal bars
These bars are ideal for make-ahead breakfasts. Refrigerate them in an airtight container for up to five days or freeze individually wrapped bars for up to two months. Reheat in a toaster oven or microwave, or enjoy them at room temperature. Serve them plain, crumble them into a bowl with milk and a drizzle of maple syrup, or warm them until the edges are crisp for a satisfying snack.
Oatmeal bar tips
- Use certified gluten-free rolled oats if you need the bars to be gluten-free.
- Chia seeds and ground flax replace eggs as the binder and add nutrition. Store seeds in the fridge or freezer to extend freshness.
- Virgin coconut oil adds flavor and healthy fats; you can substitute ghee or butter if preferred.
- After pouring boiling water over the oat mixture, cover and let it sit 5–10 minutes so the oats and seeds can thicken.
- Maple syrup can be swapped for honey if not strictly vegan.
- Frozen wild blueberries and raspberries are convenient, but fresh berries work too.
- You can also bake the batter in greased muffin tins for quicker, single-serve portions — check them earlier since they’ll cook faster.
Other make-ahead breakfasts to try:
- Banana Oatcakes
- Blueberry Blender Muffins
- Pumpkin Spice Breakfast Cookies
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Get the recipe
Baked Oatmeal Bars (Vegan, Gluten-Free)
Ingredients
- 2 tablespoons virgin coconut oil, plus more for pan
- 3 cups (270g / 9.5oz) old-fashioned rolled oats
- 3 tablespoons (28g / 1oz) chia seeds
- 3 tablespoons (23g / 0.8oz) ground flax seeds (flaxseed meal)
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 ¼ teaspoons kosher salt* (see notes)
- 2 medium ripe bananas, peeled
- ¼ cup (85g / 3oz) maple syrup
- 1-1 ¼ cups fresh or frozen wild blueberries and/or raspberries
Instructions
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Preheat the oven to 425˚F. Grease an 8×8-inch baking dish generously with coconut oil.
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Bring 2 cups of water to a boil.
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In a heatproof bowl, combine the oats, chia seeds, ground flax seeds, cinnamon, cardamom and salt. Stir to combine. Add 2 tablespoons coconut oil, pour the boiling water over the mixture and stir well. Cover and let sit 5–10 minutes.
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Meanwhile, mash the bananas with a fork until mostly smooth, then stir in the maple syrup.
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Pour the banana mixture into the oat mixture and stir until combined. Fold in the berries.
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Transfer the batter to the greased baking dish and bake 30 minutes, or until golden on top and around the edges. Let cool 5–10 minutes before cutting into bars. Serve warm or at room temperature.
Notes
Tips:
- If using Morton’s kosher salt instead of a flakier variety, reduce the salt to 1 teaspoon to avoid over-salting.
- Storing seeds in the fridge or freezer extends their shelf life.
- Honey can replace maple syrup if you prefer.
- Muffin tins work for single-serve bars but will bake faster — check early.
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