Healthy Breakfast Bars Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These Healthy Breakfast Bars are how I survive busy mornings with three hungry kids. Packed with nut butter, oats, and chocolate chips, they’re quick to mix up and bake in just 25 minutes. Whether I’m handing them off on the way to school or sneaking one for myself with coffee, they’re the perfect on-the-go breakfast or snack for busy moms and hungry kids.
I’m always on the lookout for easy breakfast recipes to mix things up, like these tiramisu overnight oats or these delicious vegan granola bars we make on repeat. Mornings are usually a bit “chaotic with three boys” in my house, so if there’s something already made and ready to grab, it saves me from a lot of last-minute scrambling.
These healthy breakfast bars are simply irresistible, so easy to make in less than half an hour, and totally customizable for different dietary preferences. I love that I can choose whatever ingredients I have on hand to make these tasty breakfast bars as chewy or crunchy as I want with coconut, nuts, and chocolate chips. I also use gluten-free oats to keep them completely gluten-free when I am baking a batch for my friend.
👩🏽🍳 Why I Love This Recipe
I’ve made these deliciously chewy breakfast bars dozens of times for friends and family. They always get rave reviews and taste so much better than the ones you can buy at grocery stores filled with artificial flavors and preservatives. Plus, I love making flavor variations depending on what ingredients I have on hand.
For this recipe, I mashed ripe banana with vanilla essence and maple syrup for sweetness, then stirred in nut butter. After that, I mixed in the oats and baking soda to bind everything together. Once that was ready, I folded in the toppings and baked the bars for 20 minutes before letting them cool. The crunch from the baked oats, nuts, and seeds paired with the chewiness from dried cranberries and chocolate chips is honestly impossible to resist.
If you’ve ever made breakfast oat bars that crumbled the second you picked them up, you’re going to love this easy, foolproof recipe. My kids absolutely love them and also enjoy making them with me as it is fun and a bit messy 🙂 Just make sure to measure the ingredients so that the bars will bind and stay firm once cooled. I just know you’re gonna love my healthy vegan breakfast bars!
🥘 Ingredients
Here’s what I use in my healthy breakfast bars. Everything is straightforward and easy to grab at any grocery store. I keep most of these ingredients stocked in my pantry, which makes it super easy to throw together a batch in the mornings.
Nut butter: I usually use peanut butter because it’s what we always have on hand, but any nut or seed butter works. It adds healthy fats and helps everything stick.
Banana: I mash up a ripe banana for natural sweetness. It also helps bind the bars without needing eggs.
Maple syrup and vanilla extract: These add natural sweetness and flavor.
Rolled oats, baking soda, and sea salt: The base that keep it all together, with just a touch of lift and balance.
Mix-ins: I fold in dairy-free chocolate chips, pumpkin seeds, chopped pecans (or leave them out for nut-free), and dried cranberries or raisins for texture and flavor.
🔪 How To Make
Here’s all you’ve gotta do to make the best breakfast bars ever, and I’m not even kidding, it takes less than 30 minutes. It honestly doesn’t get any easier than this, and if I can pull it off with kids running around the kitchen, so can you.
Mix the wet ingredients: I whisk the nut butter, mashed banana, maple syrup, and vanilla extract together in a bowl until creamy. This is my base for the bars and sets the stage for all the good stuff that comes next.
Add the dry ingredients: I stir in the oats, baking soda, and salt right into the same bowl. I use a spatula to make sure everything is well combined.
Fold in the mix-ins: I gently stir in the chocolate chips, chopped nuts, seeds, and dried fruit. This is where all the texture and fun flavors come in, and the kids usually sneak a few chocolate chips while helping.
Transfer to the pan: I pour the batter into a square baking pan lined with parchment paper and spread it out evenly with a spatula. I make sure it’s pressed gently into the corners so the bars bake up nice and even.
Bake the bars: I pop the pan into the oven and bake for 20 to 25 minutes until the edges start to turn golden. I keep an eye on them toward the end so they don’t overbake and dry out.
Let them cool: I take the pan out of the oven and let the bars cool completely before slicing. Once they’re set, I cut them into squares and we dig in!
💭 Expert Tips
My #1 Secret Tip for making these healthy breakfast bars is to let them cool completely before slicing. If you cut into them too early, you’ll end up with a crumbly mess. So always wait, and I even pop the pan in the fridge for a little bit to make slicing super easy.
Other Tips To Keep In Mind:
- Line your pan well: I always line my baking pan with parchment paper and leave a little overhang on the sides. It makes lifting the bars out so much easier, especially if you want clean edges when slicing.
- Don’t overbake: Even if the center looks a little soft, I pull them out once the edges are golden. They’ll firm up as they cool, and this keeps the bars chewy instead of dry.
- Use ripe bananas: The riper the banana, the better the sweetness and texture. I’ve even used bananas with dark spots that were just sitting around waiting for a purpose.
- Pack the mixture in the pan: Before baking, I press the mixture down firmly with a spatula or the back of a spoon. This helps everything stick together so the bars don’t crumble after baking.
📖 Variations
Here are a few fun ways I like to switch up these breakfast bars. I usually just go with whatever I’ve got in the pantry or whatever the kids are begging for that week:
Nut-free version: I use ½ cup sunflower seed butter instead of peanut butter and leave out the ¼ cup pecans. It’s perfect for school snacks and anyone avoiding nuts.
No chocolate: I skip the ¼ cup chocolate chips and add an extra ¼ cup of dried cranberries or raisins. It still tastes sweet and chewy, just with more fruit.
Tropical version: I use ¼ cup chopped dried pineapple, 2 tablespoons unsweetened coconut flakes, and ½ cup cashew butter. This one is my youngest’s favorite 😉
Seedy and crunchy: I mix in 1 tablespoon chia seeds, 1 tablespoon hemp hearts, and bump the pumpkin seeds up to ⅓ cup. This one keeps me full and gives the bars a little extra crunch.
🍽 Serving Suggestions
If you’re not in a hurry and have a little more time to sit and enjoy breakfast, these chewy granola bars taste even better alongside a muffin or a healthy smoothie. Here are some of my favorite easy recipes to pair with these breakfast bars:
Smoothies: I usually blend up a quick mixed berry smoothie or a tropical Bahama mama smoothie to go with these bars. They’re super simple and give the kids a good boost in the morning. And if I’m trying to sneak in some greens, that 5-ingredient kale smoothie always does the trick without anyone noticing.
Muffins: When I’ve got friends coming over for brunch, I almost always make a batch of muffins. My favorites are the crunchy apple & carrot muffin ones, these spiced cinnamon streusel muffins, or something nutty like pistachio muffins. Nothing beats a moist vegan muffin paired with a smoothie and a healthy breakfast bar!
🧊 Storage Directions
Refrigeration: I let the bars cool completely, then store them in an airtight container in the fridge. They stay fresh for up to 5 days.
Freezing: I layer the bars between sheets of parchment paper in a freezer-safe container. They freeze well for up to 3 months.
Reheating: If I want one warm, I just microwave it for about 10 to 15 seconds. They’re also great straight from the fridge or thawed at room temperature.
❓Recipe FAQs
Why did my bars fall apart?
If your bars didn’t hold together, they were probably cut too soon or the mix was a little off. I always let mine cool completely before slicing. If the mixture is too dry when I am mixing, I know to measure the wet ingredients more carefully next time or add a tiny splash of plant milk.
Do I need to bake them longer if I double the recipe?
If I’m doubling the batch and using a bigger pan, I usually give it an extra five to eight minutes in the oven. I just watch the edges and make sure they look golden. Every oven is a little different, so I check around the 25-minute mark and go from there.
Are these bars good for lunchboxes?
Yes, they’re perfect for that. I usually make a batch on Sunday and pop a few in the freezer. In the morning, I toss one in the lunchbox and by the time lunch rolls around, it’s soft and ready to eat. Super easy and mess-free for my picky eaters!
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📋 Recipe
Healthy Breakfast Bars Recipe
These Healthy Breakfast Bars are how I survive busy mornings with three hungry kids. Packed with nut butter, oats, and chocolate chips, they’re quick to mix up and bake in just 25 minutes. Whether I’m handing them off on the way to school or sneaking one for myself with coffee, they’re the perfect on-the-go breakfast or snack for busy moms and hungry kids.
Servings: 16
Calories: 129kcal
Ingredients
- ½ cup nut butter I use peanut butter
- ½ cup mashed ripe banana about 1 small banana
- ¼ cup maple syrup can sub with ½ cup date paste
- 1 teaspoon vanilla extract
- 1 cup rolled oats gluten-free if needed
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup dairy free chocolate chips can sub with dark chocolate chips or cacao nibs for an ultra healthy version
- ¼ cup pumpkin seeds
- ¼ cup chopped pecans omit for nut free
- ¼ cup chopped dried cranberries or raisins
Instructions
- Preheat oven to 350°F/ 180°C
- Mix the nut butter, banana, maple syrup and vanilla extract in a bowl until combined, I used a whisk. It’s okay if there are some banana chunks.
- Add the oats, baking soda and salt to the bowl and mix well with a spoon.
- Fold in the chocolate chips, nuts, seeds and dried fruit.
- Pour the batter into a prepared square baking pan. I used a little bit of oil to coat the pan.
- Bake 20-25 minutes or until brown on edges. Bars will harden a bit more as they cool. Don’t over bake because they will dry out and fall apart.
- Allow to cool completely, about 30-45 minutes but check to make sure they are cool to the touch.
- Cut into into squares (I do 16) and enjoy!
Notes
- My #1 Secret Tip for making these healthy breakfast bars is to let them cool completely before slicing. If you cut into them too early, you’ll end up with a crumbly mess. So always wait, and I even pop the pan in the fridge for a little bit to make slicing super easy.
- Line your pan well: I always line my baking pan with parchment paper and leave a little overhang on the sides. It makes lifting the bars out so much easier, especially if you want clean edges when slicing.
- Don’t overbake: Even if the center looks a little soft, I pull them out once the edges are golden. They’ll firm up as they cool, and this keeps the bars chewy instead of dry.
- Use ripe bananas: The riper the banana, the better the sweetness and texture. I’ve even used bananas with dark spots that were just sitting around waiting for a purpose.
- Pack the mixture in the pan: Before baking, I press the mixture down firmly with a spatula or the back of a spoon. This helps everything stick together so the bars don’t crumble after baking.
Nutrition
Calories: 129kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 68mg | Potassium: 121mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg
What size pan do you use?
I used an 8×8 inch square baking pan, but a 9×9 inch pan would probably also work, you might just have to adjust the bake time slightly!