I love having a reliable breakfast option that feels nourishing, filling, and easy to grab when my mornings are busy. These healthy breakfast bars check all those boxes for me. They are made with simple pantry ingredients, naturally sweetened, and finished with a fruity topping that adds both flavor and color. I often prepare a batch ahead of time so breakfast is already handled for the week.
Why You’ll Love This Recipe
I enjoy this recipe because it is straightforward and doesn’t require complicated steps or special equipment. I like that the bars are filling without feeling heavy, thanks to the balance of oats, nuts, seeds, and fruit. I also appreciate how flexible the recipe is, since I can easily swap ingredients based on what I have on hand. Most importantly, I like knowing exactly what goes into my breakfast instead of relying on store-bought bars.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the base
1 1/2 cups rolled oats
1/2 cup chopped almonds
1/4 cup sunflower seeds
1/4 cup honey
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
For the topping
1 cup mixed berries, fresh or frozen
2 tablespoons chia seeds
1 tablespoon maple syrup
Directions
I start by preheating my oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large bowl, I combine the rolled oats, chopped almonds, sunflower seeds, honey, melted coconut oil, vanilla extract, and salt. I mix everything until the oats are evenly coated and the mixture looks cohesive.
I press the mixture firmly into the prepared pan, making sure the base is compact and even. This helps the bars hold together once baked.
I bake the base for about 15 to 20 minutes, just until it turns lightly golden. I remove it from the oven and let it cool slightly while I prepare the topping.
For the topping, I add the berries, chia seeds, and maple syrup to a saucepan. I cook the mixture over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a jam-like consistency.
Once the base has cooled a bit, I spread the berry topping evenly over it. I then let the bars cool completely before lifting them out of the pan and cutting them into squares or rectangles.
Servings And Timing
I usually get about 9 to 12 bars from this recipe, depending on how large I cut them.
Prep time is around 15 minutes, and cook time is about 20 minutes, making the total time roughly 35 minutes. I find this timing perfect for a weekend prep session.
Variations
I like experimenting with different flavors depending on my mood or pantry. Sometimes I replace almonds with walnuts or pecans. When I want a vegan version, I use agave syrup instead of honey. I also enjoy adding cinnamon to the base for warmth or mixing dried fruit into the oats for extra chewiness.
Storage/Reheating
I store these breakfast bars in an airtight container at room temperature for up to 3 days. When I want them to last longer, I keep them in the refrigerator for up to a week. I usually eat them cold, but if I want a softer texture, I warm one briefly in the microwave.
FAQs
Can I make these breakfast bars gluten-free?
I make sure to use certified gluten-free rolled oats, and the rest of the ingredients are naturally gluten-free.
How do I keep the bars from crumbling?
I press the base very firmly into the pan and always let the bars cool completely before cutting them.
Can I freeze these breakfast bars?
I often freeze them individually wrapped, and they keep well for up to two months.
Can I change the fruit topping?
I like using different fruits such as peaches, mangoes, or apples, adjusting the cooking time as needed.
Can I reduce the sweetness?
I sometimes slightly reduce the honey or maple syrup, especially if my fruit is already very sweet.
Conclusion
These healthy breakfast bars have become a staple in my kitchen because they are simple, nourishing, and incredibly adaptable. I enjoy knowing I have a homemade breakfast ready whenever I need it, whether I’m heading out the door or enjoying a slow morning. This recipe makes breakfast feel easy, wholesome, and satisfying every single time.
These Nutritious Homemade Healthy Breakfast Bars are filled with oats, nuts, seeds, and a fruity chia topping. They’re naturally sweetened, easy to make, and perfect for a quick breakfast or snack on the go.
Ingredients
For the base:
1 1/2 cups rolled oats
1/2 cup chopped almonds
1/4 cup sunflower seeds
1/4 cup honey
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
For the topping:
1 cup mixed berries (fresh or frozen)
2 tablespoons chia seeds
1 tablespoon maple syrup
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, mix rolled oats, almonds, sunflower seeds, honey, melted coconut oil, vanilla extract, and salt until well combined.
Press mixture firmly into the pan to form an even layer. Bake for 15–20 minutes until lightly golden. Let cool slightly.
In a small saucepan, cook berries, chia seeds, and maple syrup over medium heat until berries break down and mixture thickens, about 5–8 minutes. Let cool.
Spread berry mixture over the cooled base and let bars cool completely before slicing into 9–12 pieces.
Notes
Use certified gluten-free oats to make the recipe gluten-free.
Substitute agave syrup for honey to make it vegan.
Let bars cool fully before cutting to help them hold together better.
Try different nuts or fruit combinations for variety.
Store in the fridge for longer freshness, or freeze individually.
