Description
Thick and Chewy Oatmeal Breakfast Bars are a fantastic and quick on-the-go meal when time is short in the morning. While I added peanut butter to them, you can easily make them as nut free breakfast bars. What's not optional for these gluten free granola bars though, are the chocolate chips! (well, not in my opinion anyway!)
Ingredients
Units
Scale
- 1 2/3 cups oats (quick-cooking or old fashioned)
- 1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar; omit altogether if your add-ins are super sweet)
- 1/3 cup oat flour (or 1/3 cup oats, processed until finely ground in a food processor or blender)
- 2 tbsp finely ground flax seed (optional)
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 to 3 cups dried fruits, nuts, chocolate, coconut, seeds, etc. (total of 10 to 15 oz)
- 1/3 cup peanut butter or another nut butter (optional but recommended)
- 1 tsp pure vanilla extract
- 6 tbsp unsalted butter, melted
- 1/4 cup honey or maple syrup
- 2 tablespoons corn syrup (light or Lyle's Golden)
Instructions
- Preheat oven to 350° F. Line the bottom of an 8-inch square pan with parchment paper leaving the ends of the paper to hang up and over the two opposite sides of the pan. Lightly grease the paper and the exposed sides of the pan.
- In a large bowl, stir the oats, sugar (if using), oat flour, flax, salt, cinnamon, and your dry add-ins together. In a separate medium bowl, whisk the peanut butter, vanilla, butter, honey/maple syrup, and corn syrup together until combined and smooth. Immediately pour the wet mixture over the dry ingredients and with a rubber spatula, mix everything together until the oats are well-coated and sort of crumbly.
- Transfer the granola mixture to the pan, pressing it down firmly and evenly into the pan. Make sure the granola is tucked into the corners and sits tightly up against the sides of the pan – this will help when cutting them.
- Bake for 30 to 40 minutes, until the top is nicely browned. Cool the pan on a wire rack for 20 minutes then transfer the uncut bars on the parchment paper from the pan to the rack to cool completely.
- Once they've cooled, transfer them to the fridge to set up for at least 30 minutes before cutting. Cut into 2-inch square pieces. Once cut, wrap them individually in plastic wrap and store them in the fridge. This is not for food safety reasons because they will be fine at room temperature, but difficult to eat. The cold breakfast bars will stick together better and will be easier to eat on the go.
Notes
STORAGE: Once cut, wrap them individually in plastic wrap and store them in the fridge. This is not for food safety reasons because they will be fine at room temperature, but difficult to eat. The cold breakfast bars will stick together better and will be easier to eat on the go.
adapted from adapted from King Arthur Flour via Smitten Kitchen
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast & Brunch Recipes
- Cuisine: American
