Meal Prep Breakfast Recipe: Baked Berry Oatmeal Bars


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Baked oatmeal bars recipe by blogger Stephanie Ziajka on Diary of a Debutante

Over time I’ve realized that I’m just never going to be one of those people who wakes up an hour early to whip up a yummy breakfast. Unfortunately, it’s just not in the cards for me. I am, however, the type of person who enjoys freezer-friendly meals and cooking while watching my mystery stories on the weekends. So, after putting two and two together, I decided to try my hand at meal prepping my favorite breakfast– baked berry oatmeal. It took me a few tries to get these baked berry oatmeal bars right, but y’all… they’re amazing. They last up to a week in the fridge, too, so they’re a perfect “grab it and go” style breakfast. Keep reading for the step-by-step baked berry oatmeal bars recipe. I’ve also included a video tutorial and nutritional information down below!

Just a quick note about this baked oatmeal bar recipe– you can make it as decadent or as healthy as you like. I don’t personally count calories (long story that has to do with my extensive ED history), but there are lots of ways to reign in nutrition without sacrificing taste. I’ve listed some suggestions below, but feel free to substitute wherever you see fit! 

Baked Oatmeal Bars

Blogger Stephanie Ziajka shares her recipe for baked berry oatmeal bars on Diary of a Debutante

Ingredients

One of my favorite things about this breakfast meal prep recipe is that it really only calls for pantry staples. For example, who doesn’t have some kind of oats handy at any given time? You can use frozen berries and bananas instead of fresh fruit, too, which is also super handy.

All that being said, here’s everything you need to make a batch of twelve baked oatmeal breakfast bars–

  • 2 1/2 cups natural oatsBob’s Red Mill Organic Old Fashioned Oats are my go-to, although any old-fashioned oats will do.  
  • 1/2 cup chocolate chips– Substitute dark chocolate chips for a richer taste!
  • 1/3 cup light brown sugar– If you don’t have any on hand, dark brown sugar works just as well. Coconut sugar is another option.
  • 1 tsp baking powder
  • 1 tsp ground cinnamon– For a little extra seasonal kick, throw in a teaspoon of nutmeg, too!
  • 1/2 tsp salt
  • 2 cups milk– I prefer whole milk, but skim milk and almond milk work, too. 
  • 1 egg
  • 2 tbsp melted butter
  • 1 tsp pure vanilla extract
  • 3 cups fresh mixed berries– I use one cup of fresh blueberries, raspberries, and blackberries. You can also use frozen berries, as well. Although, I highly recommend making sure they’re thawed before baking. Otherwise, the consistency of the entire casserole dish can be thrown off.
  • 1 large banana, sliced

As far as cooking materials go, you’ll also need an 8×11″ baking dish and cooking spray. I use avocado oil spray, but any cooking spray will do!

Berry Oatmeal Bars Recipe

Blogger Stephanie Ziajka shares her favorite healthy breakfast meal prep recipe on Diary of a Debutante

To make a batch of baked berry oatmeal bars, preheat the oven to 375F. While the oven’s heating up, spray an 8×11″ baking dish generously with cooking spray. Just a note- I use this brand of oil avocado spray, and I’ll never go back to traditional cooking spray again! It’s rich in antioxidants and sustains higher temperatures than other popular cooking fats, like canola and peanut oil.

Next, mix the natural oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, and half the berries in a large bowl. If you’re looking to add some fall flavor, now’s also a good time to throw in an extra teaspoon of nutmeg!

Blogger Stephanie Ziajka shows how to make baked oatmeal breakfast bars on Diary of a Debutante

Once everything’s evenly coated and combined, pour the oatmeal mixture into the greased baking dish. Then, slice a large banana and add it to the top, along with the remaining half of the berries and chocolate chips. Set aside for now.

Meanwhile, combine the milk, egg, butter, and vanilla extract in a separate bowl. Whisk thoroughly and then pour it on top of the oatmeal mixture, making sure that the oats are soaked evenly. If any spots look a little dry, sprinkle them with milk to provide additional moisture. Similarly, if any spots look a little drenched, add in a tablespoon or two of old-fashioned oats. Extra banana slices work well for this problem, too. 

Finally, pop the oatmeal mix in the preheated oven for 30 minutes. Then it’s time for the pièce de résistance– remove the baking dish from the oven and add a tablespoon of brown sugar to the top of the casserole dish. You may think it’s not important, but don’t skip this step. Trust me, the brown sugar adds the perfect amount of crunchy sweetness! Bake for an additional 10 minutes or until the top of the casserole is golden brown.

Healthy baked oatmeal bars recipe by blogger Stephanie Ziajka on Diary of a Debutante Baked oatmeal squares recipe by blogger Stephanie Ziajka on Diary of a Debutante

Be sure to allow the oatmeal bars to cool before cutting. They’ll be hot, and when they’re hot, they’re hard to cut. For reference, I like to wait at least ten minutes before messing with them. It’s enough time to allow them to cool but not so much time that they go cold.

Once the baked berry oatmeal has cooled, cut the casserole dish into twelve individual oatmeal bars. Serve warm– and enjoy! 

Blogger Stephanie Ziajka shares her berry oatmeal bars recipe on Diary of a Debutante

How to Store Berry Oatmeal Bars (How Long Will They Last?)

Blogger Stephanie Ziajka shares one of her favorite meal prep breakfast recipes on Diary of a Debutante

Meal prepping is amazing– when the food actually lasts, that is. I learned the hard way (ie. food poisoning) that even the best breakfast meal prep recipes have limits. Fortunately, if you keep these baked oatmeal squares refrigerated, they’ll last 6-7 days. That’s a full week of breakfasts knocked out in one sitting! They’re definitely tastier warm, though, so you’ll probably want to pop them in the microwave for around 30 seconds before eating. 

Another amazing thing about this breakfast meal prep recipe? These berry oatmeal bars are freezer-friendly! I recommend dividing them into individual freezer bags and then transferring them to the fridge the night before you plan on eating them. Just pop them in the microwave in the morning (or eat them cold– hey, everyone’s different!), and you’ll be good to go!

Blogger Stephanie Ziajka shares her breakfast meal prep recipe for baked berry oatmeal bars on Diary of a Debutante

Blogger Stephanie Ziajka shares her favorite healthy breakfast meal prep recipe on Diary of a Debutante

Baked Berry Oatmeal Bars

Yield: 12 bars
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

These delicious homemade oatmeal bars are perfect for meal prepping and will last for approximately one week in the fridge! Made with natural oats, chocolate chips, and fresh berries, they’re just about as big of a breakfast treat as you can find. Don’t have any fresh berries around? Frozen berries taste great, too!

Ingredients

  • 2 1/2 Cups Natural Oats
  • 1/2 Cup Chocolate Chips
  • 1/2 Tsp Salt
  • 1/3 Cup Light Brown Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Ground Cinnamon
  • 2 Cups Whole Milk
  • 1 Large Egg
  • 1 Tsp Pure Vanilla Extract
  • 2 Tbsp Melted Butter
  • 3 Cups Mixed Berries
  • 1 Large Banana

Instructions

  1. Preheat the oven to 375F. Spray an 8×11" baking dish generously with avocado oil (or your preferred cooking spray). In a large bowl, mix the natural oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, and half the fresh berries and stir well. Pour evenly into the baking dish. Slice the banana and add to the top of the mixture. Add the other half of the berries and chocolate chips to the top, as well.
  1. Combine the milk, egg, butter, and vanilla extract in a separate bowl. Whisk thoroughly. Pour on top of the oatmeal mixture, ensuring the oats are soaked evenly. Sprinkle milk over any areas which need additional moisture.
  2. Once the oven is preheated to 375 degrees, bake the oatmeal mix for 30 minutes. Remove and add a tablespoon of brown sugar to the top of the casserole for added sweetness. Bake for an additional 10 minutes or until the top of the casserole is golden brown.
  3. Allow oatmeal bars to cool before cutting. Makes 12 homemade oatmeal bars.

Notes

  • Keep baked oatmeal bars refrigerated, and they will last approximately one week. That’s a full week of breakfasts knocked out in one recipe!
  • These berry oatmeal bars are freezer-friendly, too! Divide them into individual freezer bags and then transfer them to the fridge the night before you plan on eating them.
  • You can also frozen berries and bananas instead of fresh ones! Just make sure the fruit is defrosted before baking.
  • Nutrition Information
    Yield 12Serving Size 1
    Amount Per ServingCalories 189Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 182mgCarbohydrates 30gFiber 4gSugar 15gProtein 5g

    Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.

    More Breakfast Meal Prep Ideas

    If you loved these baked berry oatmeal bars, I think you’ll love these easy meal prep breakfast recipes, too–

    • Fluffy Protein WafflesThese fluffy, protein-packed waffles are healthy, delicious, and perfect for meal prepping. Additionally, you can add in a scoop of vanilla whey protein powder and substitute 2% greek yogurt for cottage cheese for added protein. Also, if you don’t have a waffle iron, these can be made into pancakes instead!
    • Paleo Pumpkin Pancakes– Trust me, there’s nothing better than these paleo pumpkin pancakes in the fall! They’re the perfect healthy fall breakfast. These pumpkin pancakes can also be frozen and thawed whenever you’re hungry. 
    • Berry Ricotta Breakfast Toast– To clarify, this berry ricotta breakfast toast isn’t technically a meal prep recipe, but it’s SUPER easy to throw together in a pinch. This toast legitimately takes less than five minutes to make and is a great way to utilize seasonal berries and fresh mint. Also, to reduce calories, you can substitute skim (or part-skim) ricotta cheese for full-fat ricotta cheese and Stevia for sugar. 

    What are some of your favorite healthy breakfast meal prep staples? I’m always looking for new recipes, and I’d love some of your recommendations!
     


     

    Well, that’s all I’ve got for y’all today! Thanks so much for reading, and if you tried this homemade oatmeal bar recipe for yourself, please don’t hesitate to let me know if you had any trouble. Whether it’s questions, concerns, or complaints, I love hearing from you guys, and I’m happy to help!

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    59 thoughts on “Meal Prep Breakfast Recipe: Baked Berry Oatmeal Bars

    1. Ashley

      These look great! How do you suggest to store them for the week for on the go breakfast? Also, do you have a a calorie count for these?

      Reply
      1. [email protected] Post author

        They’re delicious! That’s exactly what I do– I keep them refrigerated, and they last over a week (probably could last longer, but I usually devour them within 7 days). Definitely makes me look forward to waking up in the morning! Also, I just added all the nutritional info. The provided recipe makes 12 bars, and each bar has approximately 183 calories. Thanks for the great questions!

        Reply
      1. jana

        i tried this exaxt recipe and my oat + berries & my mixture wasn’t the right amount.. i had more mixture than my oats & berries.. any idea how this could’ve happened?

        Reply
        1. Courtney

          I’ve made this recipe a dozen times and have used frozen berries everytime. Has turned out awesome! I do add fresh bananas to the top but frozen berry blend in the mix. Yumm!!

          Reply
    2. Courtney

      This is a wonderful and simple recipe my whole family loves! I make it weekly! Thank you! The only thing I change is I use coconut sugar (only bc it is what I have) instead of brown and I omit sprinkling the sugar at the last 10 minutes. SUPER YUMMY

      Reply
    3. Christy Peeples DuBois

      These sound really good and is just the kind of thing I like to have around for breakfast or anytime actually. I’m like you when it comes to cooking. Thanks for sharing this.

      Reply
    4. Jenn

      I made these yesterday and was so very excited… Mine didn’t turn out as expected:( they are very gooey… And not hardened like a bar. I followed the recipe to a T and am an avid cook. Did you have this problem at first?
      It’s a big ,… Gooey, oatmeal slop
      I refrigerated them after cooking. Thinking it would harden them perfectly.

      My after product picture looks fabulous though and it tast great!!!!
      HELP!!!

      Reply
      1. [email protected] Post author

        Hi Jenn! So sorry it’s taken me so long to get back with you! The first few times I tried them, they came out a little too crispy. While I’ve never had your problem exactly, it was an issue with oven temperature for me. If they’re still coming out gooey after adjusting your oven temperature, try adding more oats! Hope this helps– let me know if there’s still a problem, and I’ll do some experimenting for you!

        Reply
      2. jana

        I had the exact same.. my proportions didn’t make sense.. i had more on top mixture than actual oats & berries ? , next time try more oats or less milk that fixed it with me 🙂

        Reply
    5. JOANNE S

      Do you think these would work if baked in muffin tins instead of one large pan? I think it would be easier to grab that way.

      Reply
      1. [email protected] Post author

        They may taste a little bit different, but I know you can use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Let me know if it doesn’t work out– I can do some experimenting for you!

        Reply
    6. Michelle Sassa

      These are delicious. I’m on weight watchers so I used skim milk and eliminated the chocolate chips so it could fit into my points budget and they are so delicious. Thank you for the recipe

      Reply
    7. Madison Stafford

      My sister got granola instead of oats and threw the receipt away. If I crushed the granola into smaller pieces would it all still work?

      Reply
      1. Stephanie Ziajka Post author

        Hey Madison! I’ve always used and recommend using oatmeal, but you should try it! The mixture will definitely be crunchier and may not want to stay in bar form, but I could be wrong. Also, keep in mind that it’ll be higher in sugar and calories… although I’m sure it’ll taste delicious! Good luck!

        Reply
    8. Lynn Forrest

      I made these substitutions and served as a casserole:
      Brown Sugar: half brown & half raw sugar and 1 Tbl honey optional
      Raspberries: 1 cup diced green apple
      Blueberries: replaced half with 1½ slice pineapple diced
      2 cups Milk: 1 cup 2% milk and 1 cup coconut milk
      1 large egg: 3 large eggs
      N ote: I forgot the honey, so I heated 2 Tbl of honey and drizzled on top before heating. It worked.

      Reply
    9. Courtney

      Just wondering if this can be made the night before and sit in the fridge overnight? It looks delicious and easy, but would love to wake up and just have to put it in the oven 🙂

      Reply
      1. Stephanie Ziajka Post author

        I haven’t tried it, but if you do, I’d recommend keeping the eggs/milk/vanilla/melted butter separate until you’re ready to put it in the oven… other wise the oats will probably get too soggy. Good luck! 🙂

        Reply
    10. Tracy Sas

      I used almond milk. Mine were soggy on the bottom. Going to try toasting them to see if it will make them crispier.

      Reply
      1. Stephanie Ziajka Post author

        Hi Natalie! I apologize for the technical difficulties. I’m in the middle of some website maintenance, and my content disappeared temporarily. You should be able to see the full post and recipe now! Thanks for your patience!!

        xx,
        Stephanie

        Reply
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