You’ll never skip breakfast again with these easy and delicious healthy oatmeal breakfast bars! They are perfect for meal prep and on-the-go. (gluten-free)
These oatmeal breakfast bars are simple and fast to make. You can easily incorporate these into your daily routine. In under 30 minutes, you can enjoy these breakfast bars hot and fresh.
They are also great to store and save for this week’s meal prep!
Not only do they provide excellent nourishment for you and your family members, but they also can be made gluten-free! The homemade icing on top adds creaminess and takes this breakfast bar to another level.
You won’t ever want to miss out on breakfast again!
Make Sure You Have
- Cereal (GF)
- Rolled oats (GF)
- Baking soda
- Butter (or oil)
- Vanilla Extract
- Greek yogurt
- Nut butter (or sunflower butter)
Why are these bars healthy?
First, they are much lower in added sugar than your standard breakfast bar!
Plus, they are filled with fiber and protein too, these are gluten-free for those who struggle with a gluten sensitivity!
What to pair with these bars?
Two Shaw Kitchen favorites to enjoy with these bars are my:
Other Healthy Breakfast Recipes To Try
Remember, I’ve got a whole lot of delicious and nutritious eats for you to try! Here are our favorite other gluten-free recipes you can find on the blog as well as some that contain gluten.
Now let’s dive into these healthy oatmeal breakfast bars and enjoy the last few weeks of summer!
Healthy Oatmeal Breakfast Bars
- Food Processor
- Granola bar pan
- Wire rack
- Zap lock bag
- 2 cups GF cereal
- 1 cup GF rolled oats
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1 cup pitted dates
- 1 1/2 cups milk
- 1 stick butter or 1/2 cup oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt plain
- 1/4 cup nut butter or sunflower seed spread
- Preheat oven to 350*F.
- Pulse GF cereal, oats and baking soda in a food processor for 3-5 minutes until flour like consistency achieved. Remove and set aside.
- Add the dates and milk to the processor, fitted still with the metal blade.
- Pulse 5 minutes until a thin paste is achieved, add in butter, honey and vanilla extract. Pulse 1-2 minutes.
- Add in the flour mixture and pulse until mixture is combined. A thick batter should form.
- Scoop into an 8-mold granola bar pan sprayed with cooking spray, or 12 muffins.
- Baked for 26-28 minutes, until toothpick inserted comes out clean.
- Let cool on a wire rack.
- Make frosting by whipping Greek yogurt with the nut butter. Place in a zip lock fastened bag and cut a small hole in the corner. Frost each in a zigzag pattern.
- Store in the refrigerator for 1 week, or freeze without frosting for up to two months.