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Blueberry Oat Breakfast Bars

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These freezable oat breakfast bars are packed with brain boosting blueberries and are super easy to make!

blueberry oat breakfast bar with yogurt topping

UPDATED RECIPE!

I think a few people were having problems with this recipe so I have changed the ingredients and also the directions to make sure that the bars do not crumble!

So it’s nearly the end of January. How are those healthy eating resolutions doing? I have to say I haven’t had the best month!

There have been lots of ups and downs and a ridiculous amount of illness between myself and the kids so there has been a bit too much chocolate consumed (mostly by me!).

That said we are still doing really well with our healthy breakfasts. A little too well really.

The kids have been eating either porridge or overnight oats every day from Monday to Friday so I think they are getting a little sick of them!

I thought it was time to liven up my oaty breakfast repertoire and so these Blueberry Oat Breakfast Bars were born.

Some of you might be wondering why I have called these “oat bars” rather than flapjacks. Well to me a flapjack is slightly hard and crunchy (like these Chocolate Coconut Flapjacks) whereas this recipe is much softer and I thought that “oat bar” sounded a bit more breakfasty!! So flapjacks, oat bars… call them what you want. Just try this recipe cause it is seriously good!

blueberry oat breakfast bar

Sugar Content

When I blogged my Chocolate Coconut Flapjack recipe I did have a little rant about packaged flapjacks being labelled as “healthy” or “natural” when they in fact contain a scary amount of refined sugars and highly processed oils or margarines.

Some homemade recipes are not much better. One popular recipe site listed golden syrup, honey AND white sugar as some of the ingredients for its flapjack recipe. There is just no need for all that sweetener!

My recipe uses either honey, maple syrup or date syrup. Yes these are all still a form of sugar, but they are completely natural, not processed and won’t send your blood sugar sky high (and won’t have the kids bouncing off the walls!).

I also use coconut oil instead of butter. If you prefer to use butter than that’s absolutely fine.

blueberry oat breakfast bar with a yogurt topping

Ok, so mini healthy rant out of the way, what’s so good about these oat bars? Well firstly they taste incredible! They are wonderfully soft and sweet, just perfect for breakfast.

I used almond butter in mine, which gives a very subtle nutty flavour without being overpowering. The fresh blueberries give just a small pop of tartness and of course provides that wonderful purple colour.

You can also customise the recipe to your liking. So add dried fruit or chopped nuts, or even substitute the blueberries for raspberries.

What I also love about this recipe is that these bars can be frozen in individual containers or freezer bags. They defrost in super quick time (mine took about an hour). You can take them out first thing in the morning and they will be ready when the kids get out of bed.

You could also pop a frozen bar into the kids’ lunchboxes and it’ll be ready by morning snack time.

blueberry oat breakfast bar with orange and yogurt drizzle

I would like to say that my freezer is now full of these oat bars but the truth is they have all  disappeared. (Those food stealing fairies have been in my kitchen again!) But I plan to make a double batch this weekend for handy grab-and-go breakfasts over the coming weeks.

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blueberry oat breakfast bar yogurt topping

Blueberry Oat Breakfast Bar

★★★★★ 4.6 from 9 reviews
  • Author: Ciara @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Cuisine: European
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Description

These freezable oat breakfast bars are packed with brain boosting blueberries and are super easy to make

Ingredients

  • Oat Bars:
  • 5 tbsp coconut oil (or butter)
  • 4 tbsp honey / date syrup / maple syrup
  • 3 tbsp nut butter
  • 200g / 2 cups rolled oats
  • 100g / 0.75 cup blueberries
  • Yogurt Drizzle Topping:
  • 1 tbsp plain yogurt / coconut cream
  • 3 tsp orange juice

Instructions

  1. Preheat the oven to 170c / 340f. Line a baking dish with greaseproof paper. I used an 8in x 8in dish.
  2. Melt the coconut oil, honey and nut butter in a large saucepan over a medium heat. Once melted and combined, stir in the oats and continue to mix until all the oats have been coated. Fold in the blueberries.
  3. Transfer the mixture into the baking dish and firmly with the back of a spoon press down and into the sides to make it as compact as possible. Bake in the oven for 15-18 minutes or until the sides are just beginning to brown.
  4. Leave to cool in the dish and then transfer to the fridge for at least 1 hour or preferably overnight. This is essential to stop the bars from crumbling and falling apart.
  5. Once the mixture has completely cooled mix the yogurt (or coconut cream) and orange juice together and drizzle over the top and finally, cut into eight bars.

Notes

These oat bars will keep in the fridge for up to 3 days. They can also be frozen in individual containers or wrappers and defrosted at room temperature.

breakfast bars pinterest pin

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Comments

  1. Amy says

    Made these yesterday and after a night in the fridge they were absolutely perfect! All the family enjoyed them. Many thanks! x

    Reply

  3. Jane says

    I made this for my own fussy teenager. I’m not sure where to get nut butter from here in Australia, so I used a vegan alternative. OMG they were to die for. My fussy teen has given me the go ahead to make more. These are way better than a similar store bought variety.

    ★★★★★

    Reply

  4. Raquelle says

    So good to have in the house for snacks for the whole family rather than our usual flapjacks! Kids and husband really like these.

    ★★★★★

    Reply

  5. Janet says

    Delicious. Made for the first time yesterday. A little crumbly, but mostly sticking together. Will definitely make again.

    Reply

  6. Payal says

    I make these all the time for my kids. They think it’s a treat and i add in hemp and chia seeds. Thank you for creating something so healthy!

    Reply

  7. Kim says

    Hi, I don’t have a 10″ x 10″ baking dish, but I have a 9″ x 13″. If I use that how much do you think I should increase each of the ingredients? I wouldn’t want to spread everything too thin and have them burn in the oven, but I don’t know if doubling everything might be too much. Maybe I could increase each by half. Thanks! I’m looking forward to making these! Kim

    Reply

  8. K says

    I had reservations about this recipe before starting.There were no any real binding agents. The recipe yield granola more than oat bars. Will not use this recipe again.

    Reply

  11. Sabrina says

    Taste Great but fell apart so using as a granola with (dairy-free) yoghurt instead.
    Tried the freezer but still very crumbly and not ‘bars’.
    Does anyone have any suggestions to bind them better? more oil/ honey?

    ★★★

    Reply

  13. Katlin says

    I made these. They were not a big hit for my family. To me they were good enough to want to eat. My husband wanted something sweeter, my son wanted something crunchy. They did taste like a Cliff bar without the funky after taste, which is good in my book. Although they did not come out looking like these pictures, they still tasted good.

    ★★★

    Reply

  14. Jodi says

    Quick question: Are these the quick 1- minute oats or the old-fashioned oats? Don’t want to use the wrong ones and end up with a disaster…thank you!

    Reply

  15. Nicole says

    Hi,
    My toddle has a peanut allergy and we are avoiding tree nuts for now just to be safe. Any idea if sunflower butter can be used as a good substitution in this recipe? My son LOVES to eat and loves all other ingredients in this recipe in a bowl of oatmeal so I think these could be a big hit.

    Reply

    • Ciara Attwell says

      Hi Nicole, I haven’t tried it myself but I see no reason why sunflower butter wouldn’t work. It has the same consistency as peanut butter so should definitely help the mixture to stick together. Let me know if you try it.

      Reply

  16. LaCreis Kidd says

    People always as me about breakfast bars, so I am definitely reposting this! Thank you for the idea.

    Reply

  17. Bethany says

    Just made these and they’re a bit of a disaster. I followed the recipe without substitutions and they are a crumbling mess. They did not hold together at all. Much more like not-toasted-enough granola than any kind of bar.

    Reply

  19. Liz says

    Can I use frozen blueberries? These sound perfect for my picky eater’s lunch but it’s hard to find fresh blueberries in winter.

    Reply

    • Ciara Attwell says

      Yes you can although I would defrost them first and allow as much of the water as possible to drain away, otherwise the oat bars may end up too soft and won’t stick together!

      Reply

  21. Honest mum says

    Love these and I make something similar, in fact most days I’m experimenting with oat biscuits, bars or flapjacks, love it! Got some banana oat biscuits for next week! Thanks for linking up to #tastytuesdays x

    ★★★★★

    Reply

  22. Cherished By Me says

    These look great and perfect for my daughters who never seem to have time for anything in the morning which drives me crazy! I even make overnight oats in a jar for one to eat on the school bus but these are much better. I agree about flapjacks too, scary how much rubbish is in them.

    Reply

  24. Jenny says

    These look so amazing I just had to pin them for later. I am trying to eat more oats and fruit so this is perfect. Popping over from #tastytuesdays Love the styling too!

    ★★★★★

    Reply

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