Easy Oatmeal Bars (with Blueberry and Carrot) (to Share with the Kids)

With nutritious yet accessible ingredients, these easy Oatmeal Bars are a yummy snack or breakfast to share with the kids. They have carrots and blueberries, plus whole grains and protein. They’re so yummy…and made without eggs or dairy for friends with allergies.

Oatmeal Bars

These healthy baked Oatmeal Bars are one of my favorite ways to serve up a lot of nutrients in an easy-to-eat format. The carrots blend into the batter so while you can see them, the aren’t an obvious texture distraction. The blueberries add some sweetness and vitamins. The combo of the two really adds such yummy flavor.

We love these for snack time and also breakfast. I like to pair them with a smoothie, yogurt, or a hard-cooked or scrambled egg. Or sometimes just water, depending on hunger levels.

I often put half of the batch into the freezer to save for a future week—they freeze really well—and that helps us to be excited about eating them since we don’t have to eat them all at once.

These are a yummy shortcut meal or preschool snack, too.

Ingredients You Need

Here are the ingredients you’ll need to make these bars so you know what to pick up at the store—or get out from the pantry.

• Quick or instant oats: You can also use regular rolled oats ground up in the food processor or blender so they’re a finer texture that blends in nicely with the batter.
• Whole wheat flour: A little flour in the mix helps the batter hold together. You can use all-purpose flour if that’s what you have on hand.
• Baking powder: A little baking powder helps the batter from being too dense, so we use it here.
• Cinnamon: A little cinnamon adds nice flavor to the base of the bar.
• Melted coconut oil or butter: Melt this, then let it cool for a minute or two so it’s not piping hot when you add it to the batter.
• Creamy unsweetened almond butter: You can use sunflower seed butter as needed for a nut allergy or peanut butter would work, too.
• Maple syrup: Honey will also work here (though avoid it for kids under age 1.)
• Grated carrot: I prefer to grate a whole carrot on a box grater for the finer texture versus using shredded carrots from the store, but both would work.
• Blueberries: If the berries are very large, I recommend cutting them in half with kitchen scissors.
• Egg: This is totally optional but makes the bars a little more cake-like than the slightly crunchy texture they have without an egg.

TIP: You can use regular all-purpose flour, gluten-free cup for cup, sunflower seed butter instead of almond butter, and honey instead of maple syrup. Lots of options!

Step-by-Step Instructions

Here’s a look at the basic process of making this recipe so you know what to expect. Scroll down to the end of the recipe for the full information.

1. Preheat the oven and line a pan with parchment paper. Add the ingredients to a bowl.
2. Stir together gently, trying not to smash the berries.
3. Press into the prepared pan, pressing evenly to the edges.
4. Bake and remove from the oven. Let cool completely before slicing.

TIP: I like to line the pan with parchment paper so the edges hang over the sides. This makes it easy to lift out of the pan once the bars are baked, cooled, and ready to slice.

Frequently Asked Questions

How to Store

Store in an airtight container for up to 5 days in the fridge. Freeze for up to 3 months in a freezer bag with as much air removed as possible.

Best Tips for Success

• Cool fully before slicing to prevent the bars from crumbling when slicing.
• Gluten-free: Use cup-for-cup gluten-free flour mix instead of whole wheat flour.
• Nut-free: Use sunflower seed butter instead of almond butter.
• Creamy unsweetened peanut butter (I like Teddies or Smuckers) should work in place of almond butter).
• You can use honey instead of maple syrup.
• I prefer the texture of carrots that are grated at home on a box grater as they are finer than those you can buy at the store.
• Fresh blueberries work best in this recipe (frozen ones can cause the batter to seize up and be hard to press into the pan).

I’d love to hear your feedback if you try this recipe. Please comment below and rate the recipe!

• Preheat the oven to 375 degrees F. Line an 8×8-inch pan with parchment paper so it overhangs on two sides so the bars are easy to lift out once baked and cooled.

• Mix together all of the ingredients in a medium bowl except the blueberries. (Add the egg if using.) Stir in the blueberries gently.

• Press into the prepared pan so the batter is even and pressed to the edges.

• Bake for 24-26 minutes or until the edges are lightly golden brown and set.

• Cool fully. (Really, please let it sit until it’s cool to the touch! You can pop it into the fridge to speed this up if you’d like. It may crumble a bit if you slice when still warm.)

• Slice into bars and serve or store. I typically cut into 16 small squares, but you can cut them larger if desired.

• Store in an airtight container for up to 5 days in the fridge. Freeze for up to 3 months in a freezer bag with as much air removed as possible.
• Gluten-free: Use cup for cup flour instead of whole wheat flour.
• Nut-free: Use sunflower seed butter instead of almond butter.
• Adding an egg makes these bars slightly cakier than the slightly crisp texture (like a cookie bar) you get without an egg. It’s up to you.
• Creamy unsweetened peanut butter (I like Teddies or Smuckers) should work in place of almond butter).
• You can use honey instead of maple syrup.
• I prefer the texture of carrots that are grated at home on a box grater as they are finer than those you can buy at the store.
• Fresh blueberries work best in this recipe (frozen ones can cause the batter to seize up and be hard to press into the pan).
• Cool fully before slicing to prevent the bars from crumbling when slicing.

Calories: 98kcal, Carbohydrates: 11g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 53mg, Potassium: 84mg, Fiber: 1g, Sugar: 4g, Vitamin A: 671IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

This post was first published August 2020.