Description
These soft-baked oatmeal breakfast bars are wholesome, protein-packed, and naturally sweetened with maple syrup. Made with oats, almond butter, and Greek yogurt, they’re perfect for grab-and-go breakfasts, meal prep, or nourishing snacks.
Ingredients
- 1/2 cup whole milk Greek yogurt
- 1/3 cup creamy almond butter, room temperature
- 2 large eggs
- 2 tablespoons refined coconut oil, melted
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 3/4 cups rolled oats
- 1/4 cup finely ground almond flour
- 1/2 cup sliced almonds or chopped walnuts
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together Greek yogurt, almond butter, eggs, melted coconut oil, maple syrup, vanilla extract, and cinnamon until smooth.
- Add rolled oats, almond flour, nuts, and mini chocolate chips. Stir gently until evenly combined.
- Transfer mixture to prepared pan and spread evenly, pressing lightly to ensure uniform thickness.
- Bake for 30–35 minutes, until edges are lightly golden and center is set.
- Cool completely in the pan for at least 1 hour.
- Lift out using parchment and slice into 8 large or 12 smaller bars.
Notes
- Use certified gluten-free oats to keep the recipe gluten-free.
- Substitute peanut butter or sunflower seed butter if desired.
- Reduce maple syrup slightly for less sweetness.
- Store at room temperature for 3 days or refrigerate for up to 7 days.
- Freeze individually wrapped bars for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 large bar
- Calories: 338 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 55 mg
