Almond Butter Breakfast Bars

Baked almond butter oatmeal bars that are sure to brighten your morning breakfast table!

Pillowy-soft breakfast bars packed with chewy oats, creamy almond butter, and your FAVORITE nuts & fruits for the best almond butter breakfast bars!

Breakfast is the worst! Well… when you have a million things to juggle in the morn, you’re tired as all get out from the “relaxing” weekend you had running errands, wrangling the fam, and trying to just sneak a few minutes of reading in.

So when you need to decide what to eat for breakfast on top of all of that… what do you do? Make today’s delicious and wholesome almond butter breakfast bars!

Today’s homemade breakfast bars are made with whole ingredients, chockfull of delicious, healthy ingredients, and made with filling, creamy, and satisfying almond butter.

Are you ready to bake this? Let’s do it!

almond butter oatmeal breakfast bars seen overhead

What are Breakfast Bars?

Breakfast bars are a morning treat, snack or meal that’s combines typical breakfast ingredients into bar form, for easy enjoyment.

Breakfast bars typically contain oats, banana, nut butter (like homemade cashew butter) and dried fruits. However, some breakfast bars include chocolate chips, and sometimes no grain whatsoever.

Today’s breakfast bars combine oats, almond butter and your favorite add-ins for a portable and tasty breakfast treat that will keep you satisfied. 

two breakfast bars in a stack on a cooling rack

How to Make Almond Butter Breakfast Bars

Preheat the oven to 350°F and line a baking pan with parchment paper.

Whisk together all of the dry ingredients.

Whisk together all of the wet ingredients.

Pour the wet over the dry. Fold until well combined. Fold in your favorite add-ins.

Transfer the batter to the prepared baking pan. Spread into an even layer and press in add-ins to the top.

Bake, cool, slice and enjoy the best breakfast bars!

How do I store these Breakfast Bars?

Store your almond butter breakfast bars in an airtight container for up to 1 week. Just make sure to keep your almond butter oatmeal bars out of direct sunlight and away from heat sources, which could spoil the bars quicker.

Soft ‘n satisfying breakfast bars made with oats, almond butter and your favorite add-ins!

baked almond butter breakfast bars in a stack with one breakfast bar on the side

Almond butter just hits that spot, ya know? Let me know what you think of today’s breakfast bars in the comments below. I love chatting with ya! Wishing you and your loved ones a fantastic rest of week ahead…

Sending you all my love and maybe even a dove, xo Demeter ❤️

☀ Click below to Pin

Almond Butter Breakfast Bars Pin Image

📸 Did you make this breakfast bars recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Breakfast Recipes

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Almond Butter Breakfast Bars

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4.8 from 10 reviews


Baked almond butter oatmeal bars that are sure to brighten your morning breakfast table! Pillowy-soft breakfast bars packed with chewy oats, creamy almond butter, and your FAVORITE nuts & fruits for the best almond butter breakfast bars!



Dry Ingredients

  • ¾ cup rolled oats
  • ¼ cup oat flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 flax eggs (whisk together 2 tablespoons golden ground flaxseed + 6 tablespoons water, let set for 10 mins)
  • 2 tablespoons melted coconut oil
  • ¼ cup + 2 tablespoons natural, unsalted almond butter
  • ¼ cup coconut sugar
  • ½ teaspoon pure vanilla extract

Add-in Ingredients

  • ½ cup dried fruit, finely chopped
  • ½ cup almonds or other nuts, somewhat finely chopped (seeds are okay, but no need to chop)

Optional Topping

  • 1 tablespoon dried fruit, finely chopped
  • 1 tablespoon almonds or other nuts, somewhat finely chopped (seeds are okay, but no need to chop)


  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a large bowl, whisk together all of the dry ingredients: oats, flour, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
  4. Pour the wet mixture over the dry mixture. Using a rubber spatula, fold until well combined. Fold in dried fruit and almonds.
  5. Pour into the prepared baking pan. Using the rubber spatula, spread into an even layer. Optionally, sprinkle with optional topping.
  6. Bake for 22-28 minutes. Mine took 25 minutes. You’ll know it’s done when the edges turn a dark, golden brown.
  7. Place on a cooling rack for 1 hour, or until completely cool. Slice into 16 bars. Enjoy!

Breakfast Recipes You’ll Love!


Where to Buy Ingredients: Oat Flour | Almond Butter | Coconut Sugar | Ground Flaxseed

Storing Instructions: Store in an airtight container for up to 1 week.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

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  1. Delish❣ Thank you! A keeper! I’m wondering about the calories per bar. Can you recommend or direct me to a calorie counter?

    1. Yay! I’m so happy to hear it, Debbie! 🙂 I’ve used My Fitness Pal many times before, as they have a convenient app and both a user database of ingredients as well as the ability to create your own to use when calculating a recipe. I know a lot of people use Lose It as well. Hope this helps! 🙂

  2. These are super simple and delicious! I made a few modifications based on what I have on hand. I used creamy peanut butter & brown sugar. I added extra vanilla, some pumpkin pie spice, and mini chocolate chips. I did a combo of sunflower and pepita seed, and used dried cranberries as my fruit. I baked them in my small baking pan in the toaster oven for about 15 minutes. Love these!!

    1. Hi Deanna! I think that should work, just make sure to drain any excess moisture from the fruit by padding it mostly dry before folding it into the batter. This way you won’t end up making the bars too moist and gummy. I haven’t tried it before, so let me know how it turns out!

  3. Oh my goodness-she LOVED them and said they made her so happy! I was surprised at how much I liked them and yes-they May actually replace my old recipe. Thanks again for a winner!!!!

  4. These are AMAZING! I used almond flour instead of oat flour (because it was the gluten-free flour I had on hand), and I felt like it worked very well with the almonds and almond butter. I highly recommend using almond flour, especially if you already have it on hand! These turned out so well! Now, my only problem is not eating them all right away instead of eating one a day for the next week as planned! 🙂

    1. Woohoo! I’m so happy to hear it Pamela! . Love that it all worded out with the almond flour. . And I’ve totally been there with trying to keep from eating the whole tray in one sitting! .

  5. I double these recipes all the time and add an extra five minutes to the baking time. Isn’t Demeter the best?!!! I love these bars!!!!!! Also, I have substituted dried cherries for the cranberries, added chocolate chips and a bit of almond extract…to die for!!! These are so versatile.

    1. Aww you’re seriously too sweet Terri! . Love the addition of the dried cherries. So happy you enjoy the bars!

    1. I’m so happy you enjoyed them! 🙂 I haven’t tried doubling them yet. Try baking at the same temp, but baking for an extra 5-10 minutes. Enjoy!

    2. I double these recipes all the time and add an extra five minutes to the baking time. Isn’t Demeter the best?!!! I love these bars!!!!!!

      1. Hi Terri!!! Love it! In my totally non-biased opinion: YES!! Lolol. Big hugs to you! Thank you for leaving such kind comments. 🙂

  6. Hi! I have made it and it was all parted and hard to unite it into 1 solid bar. But the tastes are delicious. I was wondering if i wrong use the coconut sugar. In your recipe coconut sugar is on the wet ingredient list. Is it the powder one or liquid coconut sugar that you used? Because mine is not the liquid one. Thankyou.

      1. Hi Mels, yep, the coconut sugar is in granules. 😉 They can be a bit fragile when slicing–maybe try cooling them completely after baking, then storing in the fridge and slicing a couple hours later. Hope this helps!

  7. Darn, mine fell apart when I cut them and completely crumble away when you try to eat them. Would a few drops of vanilla flavoured liquid stevia have caused that? I really do love your recipes! I’ve made many!!

    1. Hi Crystal, so sorry to hear that! Did you allow the bars to cool completely before cutting? The bars are a bit on the softer side–more cakey than chewy (and a bit crumbly). I don’t think the liquid stevia would cause that–unless you used it to completely substitute the sugar? So happy to hear that you love my recipes! Hugs & good luck!

      1. Thanks for your reply Demeter. Just wanted to share my solution was freezing. They can basically be eaten straight out of the freezer. The flavour is great. Wish I could change my rating to 4.5 stars out of 5. Thanks for your amazing creations and pretty styling!!

      2. Thank you for coming back and leaving your tip! 🙂 No worries about the rating. 😉 I appreciate your kind words and thoughtful response. Big hugs & happy baking to you!

  8. Hi my son is allergic to oats can you recommend an alternative?? Almond flour is a staple in my house so I can use that instead of the oat flour but the rolled oats probably hold it together right .‍♀️ ??Can I just leave them out and use other nuts ? Adorable blog and love your happy spirit!

    1. Hi Stephanie, do you have gluten free all purpose flour in the house? That should work just fine! In terms of the almond flour, it won’t absorb the same amount of liquid as the oat flour, so I wouldn’t recommend it without adjust the amount. Thank you for your kind words! Good luck! 🙂

    2. Oh Yumm!! I’ve baked these twice in the last couple of weeks since discovering the recipe and OMG, I am in love with them – the texture, the flavors, the ease of making them are all delightful! Perfect for the holidays, with coffee on my commute, or anytime! Thank you, Demeter, for enhancing so much the quality of my baking life! .. And Happy Holidays!!

      1. Woohoo!!! Hiya, Meg! You know I’m beyond thrilled to follow you on your baking adventures, seeing what you try next. It’s so joyful for me to hear all of this. 🙂 Thank you, Meg, for taking the time to stop by & comment. A very Happy Holidays to you, your sister & your loved ones. …❤️

  9. I’m sorry to report I cannot print any of your recipes. I hit print and all the right info comes up, my printer name , how many I want and the color or no color. I hit print and a blank sheet appears. My printer is in top shape and has new ink.
    Any thoughts on this, sorry to bother you with this. I like to print out recipes.

    1. Oh no! So sorry to hear that, RoxAnn. I just checked on two different browsers and the print function is working. Can you try again and see if it works? Try using a different browser and clearing your cache. I just recently updated the site, so things might be a bit funky right now. Let me know how it goes. It’s not a bother at all! 🙂

    1. Aw, glad you liked it Marsha. 🙂 She’s been such a great supporter. Haha, right? 😉 Wishing you a great rest of the week! xo

  10. First of all, these Gluten-Free Cranberry Almond Butter Oatmeal Breakfast Bars look AWESOME! … Oops … I meant magnificent, awe-inspiring, amazing, bind-blowing, and/or wondrous!! How are those for awesome synonyms for ya? . They really do look like such a delicious snack or breakfast! No surprise there. . Nevertheless, I seriously love the relationship you have with your sisters!! You had me smiling when you wrote how Jenny pushed you to start your blog and your dreams — my brother is JUST like that with me. He has always motivated me from the beginning with my blog, and especially during those occasional times when I feel discouraged. It’s so special to have those types of relationships with family. ❤️ I bet she thinks the world of you too! Happy birthday to Jenny! Totally jealous she has these breakfast bars and, I’m sure, lots more treats from you! Already pinned. . By the way, those are such cute pics of you guys. .

    1. Aw, thanks Sabrina! 🙂 LOVING all of your synonyms! It’s so wonderful to have a great support system–folks who believe in you even when you don’t believe in yourself. I’m so happy that you have that with your brother. Your blog is awesome! The paleo chocolate chip cookie ice cream looks incredible! . Big hugs. xo

      1. Aww thank you, Demeter!! . Totally made my day! I think you’d love it! I’d totally send you a virtual scoop if I could. . Big hugs back at ya! .

      2. My daughter and several friends were invited to a friends’ lake house this weekend so I baked my good old tried-and true cranberry oatmeal bars for her to take along. But the hostess Mom is gluten and dairy free and I didn’t want her to be left out and “treat less”. So I made this recipe, using almond flour instead of oat and 3/4 ripe banana instead of flax egg. I think they are delicious-maybe even better than my go-to recipe. I really hope she likes them. Thanks for the great recipe!!!

      3. You’re so considerate to make the GF & DF mom treats—and I’m sure that she’ll love them! So fun to hear about your subs and to possibly know these bars may just beat out your tried and true recipe?!? 😉