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!
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.
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!
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 ☀
📸 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
- Healthy Breakfast Oatmeal Coconut Cookies
- Vegan Breakfast Bars – Gluten Free Oatmeal Bars
- Healthy Breakfast Bars
- Vegan Gluten Free Breakfast Cookies
- Gluten Free Banana Oatmeal Breakfast Bars
- Keto Granola Bars
- 7 Ways: Overnight Oats Recipe (Vegan)
Almond Butter Breakfast Bars
- Total Time: 50 minutes
- Yield: 16 bars 1x
Description
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!
Ingredients
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)
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oats, flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Using a rubber spatula, fold until well combined. Fold in dried fruit and almonds.
- Pour into the prepared baking pan. Using the rubber spatula, spread into an even layer. Optionally, sprinkle with optional topping.
- Bake for 22-28 minutes. Mine took 25 minutes. You’ll know it’s done when the edges turn a dark, golden brown.
- Place on a cooling rack for 1 hour, or until completely cool. Slice into 16 bars. Enjoy!
Breakfast Recipes You’ll Love!
Notes
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
Keywords: almond butter breakfast bars, baked almond butter oatmeal bars
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Debbie says
Delish❣ Thank you! A keeper! I’m wondering about the calories per bar. Can you recommend or direct me to a calorie counter?
★★★★★
Demeter | Beaming Baker says
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! 🙂
Aimee B. says
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!!
★★★★★
Demeter | Beaming Baker says
Awesome! Love the add-in’s you picked. So happy to hear you enjoyed the bars, Aimee! 🙂
Deanna says
Can you use fresh fruit diced small in this recipe instead of dried?
Demeter | Beaming Baker says
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!
Lori W says
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!!!!
Demeter | Beaming Baker says
Wonderful!! I’m so happy to hear it! Here’s to more delightful GF+DF baking surprises! 😉 Thank *you* for taking the time to let me know. Hugs!
Pamela says
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! 🙂
★★★★★
Demeter | Beaming Baker says
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! .
Terri says
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.
Demeter | Beaming Baker says
Aww you’re seriously too sweet Terri! . Love the addition of the dried cherries. So happy you enjoy the bars!
Abbie says
These look really great! Do you have the nutritional info for them?
Raineydawg says
They are SO yummy!! My question is, has anyone tried to double this and bake it in a 13×9 pan?
Demeter | Beaming Baker says
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!
Terri says
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!!!!!!
★★★★★
Demeter | Beaming Baker says
Hi Terri!!! Love it! In my totally non-biased opinion: YES!! Lolol. Big hugs to you! Thank you for leaving such kind comments. 🙂
Mels says
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.
Demeter | Beaming Baker says
Hi Mels, so sorry to hear that. 🙁 Did you have trouble before or after slicing them?
Mels says
It’s parted right when i slice it.
The coconut sugar is the powder form, isnt it?
Demeter | Beaming Baker says
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!
Crystal Reich says
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!!
★★★
Demeter | Beaming Baker says
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!
Crystal Reich says
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!!
Demeter | Beaming Baker says
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!
Stephanie says
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!
Demeter | Beaming Baker says
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! 🙂
Pamela says
I used almond flour, and it was absolutely amazing!
Meg Averill says
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!!
★★★★★
Demeter | Beaming Baker says
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. …❤️
RoxAnn says
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.
Demeter | Beaming Baker says
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! 🙂
Marsha | Marsha's Baking Addiction says
Such a sweet post, your sister is super awesome! I love that she encouraged you to do a food blog 🙂 She’s lucky she gets to eat all the food, too!
Totally craving these bars for breakfast! Hope you have a great weekend, Demeter! xo
★★★★★
Demeter | Beaming Baker says
Aw, glad you liked it Marsha. 🙂 She’s been such a great supporter. Haha, right? 😉 Wishing you a great rest of the week! xo
Pamela (BrooklynFarmGirl) says
These Gluten-Free Cranberry Almond Butter Oatmeal Breakfast Bars look so irresistibly good!
Demeter | Beaming Baker says
Thanks Pamela!
Sabrina says
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. .
★★★★★
Demeter | Beaming Baker says
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
Sabrina says
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! .
Lori W. says
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!!!
★★★★★
Demeter | Beaming Baker says
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?!? 😉
Laura F. says
Yum; thank you for this recipe! Going to make them right now!
★★★★★
Demeter | Beaming Baker says
My pleasure, Laura! Can’t wait to hear what you think. 🙂