These baked oatmeal bars pack in fiber and protein for a delicious, balanced breakfast! One batch makes 16 servings that can be frozen and reheated for an easy breakfast option on busy mornings. The oats and chia seeds bring natural fiber, while the Greek yogurt and eggs round out the bars with some protein as well.
I have been a "coffee for breakfast" person for a while now, but I'm trying to change my ways. I was looking for a hot breakfast option that I could prepare in advance and reheat quickly on busy weekdays. I wanted the recipe to be high in fiber and have at least a modest amount of protein. After trying a few ideas, I honed in on these baked oat bars and started testing various iterations until I settled on this recipe! Now these are my go-to breakfast, and I always have them on hand in my freezer!
How to make Baked Oatmeal Bars
See the recipe card at the bottom of the page for the full instructions.
- Preheat the oven to 375 °F.
- In a medium-sized bowl, combine all the dry ingredients (oats, chia seeds, baking powder, pumpkin pie spice, and salt) and mix until fully combined.
- Crack the eggs into a large bowl, break the yolks and lightly mix then add the rest of the wet ingredients (yogurt, vanilla, brown sugar, and almond milk) and mix.
- Pour the dry ingredients into the wet ingredients and mix. Note, the mixture will have a lot of liquid and won't fully combine.
- Line a 9x13 baking dish with parchment paper and spray with oil. Pour the mixture into the lined baking dish. Scatter most of the chocolate chips evenly over the top, reserving a handful to add after baking.
- Place the pan into the preheated oven and bake until fully set, about 25 minutes.
- Remove from the oven and scatter the remaining chocolate chips over the top.
- Allow the bars to cool for a few minutes, then lift the parchment paper out of the baking pan and place it on a cutting board to slice. Serve bars warm with a fork (they aren't meant to be hand-held).
- To Freeze:
- After slicing the bars, place them so they are not touching each other on a lined cookie sheet or cutting board to freeze until solid. Once frozen, transfer to a freezer safe zip bag for long term storage.
- To Reheat from Frozen:
- Place 1 bar on a plate and microwave on high for 1 minute. Let stand for 30 seconds before serving.
Key Tips - Baked Oatmeal Bars
Use high-protein Greek yogurt.
- All Greek yogurt is a good source of protein, but I use this Chobani Protein Yogurt that has 20 grams of protein per ¾ cup serving. There are other similar options out there, and they will help bump up the protein content of this recipe.
Add extra fiber if desired
- This recipe as written, has fiber from natural sources, such as the chia seeds and oats. If you want to add even more fiber, you can add dissolvable fiber (such as Benefiber) to the almond milk before preparing the recipe.
- Follow the instructions on the dissolvable fiber for how much can be added to the quantity of milk you're using.
- Commercial fiber bars have a lot of this added fiber, which boosts their fiber content significantly.
Store in the freezer!
- These Baked Oatmeal Bars will stay fresh for months in the freezer, just warm them up in the microwave for 1 minute before serving.
- See the recipe for tips on how to freeze and store these bars.
Dietary Restrictions - Baked Oatmeal bars
This dish is naturally Vegetarian
- This recipe contains dairy and eggs, so it's not Vegan.
This dish is naturally Gluten-Free
- It's always a good idea to double-check the packages of any products you're using to confirm they are gluten-free.
A Note On Serving Sizes
I've listed the serving size as one bar, when sliced into 16 pieces. Each bar is 185 calories, with 5 g of fiber and 7.5 g of protein.
Baked Oatmeal Bars (High Fiber)
Equipment
- 9x13 baking pan
Ingredients
- 3 cups rolled oats
- ½ cup chia seeds
- 1 tablespoon pumpkin pie spice see notes
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cup high protein greek yogurt
- 3 large eggs
- 1 tablespoon vanilla
- ½ cup dark brown sugar
- 3 cups unsweetened almond milk or similar
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 375 °F.
- In a medium-sized bowl, combine all the dry ingredients (oats, chia seeds, baking powder, pumpkin pie spice, and salt) and mix until fully combined.
- Crack the eggs into a large bowl, break the yolks and lightly mix then add the rest of the wet ingredients (yogurt, vanilla, brown sugar, and almond milk) and mix.
- Pour the dry ingredients into the wet ingredients and mix. Note, the mixture will have a lot of liquid and won't fully combine.
- Line a 9x13 baking dish with parchment paper and spray with oil. Pour the mixture into the lined baking dish. Scatter most of the chocolate chips evenly over the top, reserving a handful to add after baking.
- Place the pan into the preheated oven and bake until fully set, about 25 minutes.
- Remove from the oven and scatter the remaining chocolate chips over the top.
- Allow the bars to cool for a few minutes, then lift the parchment paper out of the baking pan and place it on a cutting board to slice. Serve bars warm with a fork (they aren't meant to be hand-held).
To Freeze:
- After slicing the bars, place them so they are not touching each other on a lined cookie sheet or cutting board to freeze until solid. Once frozen, transfer to a freezer safe zip bag for long term storage.
To Reheat from Frozen:
- Place 1 bar on a plate and microwave on high for 1 minute. Let stand for 30 seconds before serving.
Notes
Nutrition
If you like this recipe, you may also like...
If you like this recipe, you may also like my Date "Snickers", Pumpkin Chocolate Chip Muffins, Chorizo Breakfast Burritos, or Chickpea Salad.
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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