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Baked Oatmeal Bars {With Cranberries and Nuts}

Chewy and nutty, with a hint of sweetness – these baked oatmeal bars are perfect as snacks or a quick breakfast. Packed with heart healthy nuts, seeds and oats, these bars are easy to customize.

baked oatmeal bars feature image.

Using simple staple pantry items, these healthy oatmeal bars are more substantial and nutritious than a packaged breakfast or snack bar. This makes them perfect for a grab-and-go breakfast or a quick after school snack. We love packing these oatmeal energy bars for long hikes as it will feed your hunger and keeps you going for hours.

Why This Recipe Works?

  • Super easy to make.
  • Comes together in minutes.
  • Readily available ingredients.
  • A great after school snack.
  • A quick grab-and-go breakfast.
  • Perfect to bring on hikes or road trips.
  • Can be stored in an airtight container for a few days or frozen for 2-3 months.
  • Very customizable.
  • The Best Baked Oatmeal Bars ever!!!
baked oatmeal bars second feature image.

Main Ingredients

This recipe uses super easy ingredients that can be purchased from a local grocery store if they are not already in your kitchen. Read the Recipe Card for the measurements.

  • Oats – We use old fashioned oats because they hold up better and provide more texture than quick oats. Instant oats are not recommended for baking as they disintegrate easily when they’re mixed in.
  • Flour – We use whole wheat flour which is nutty, hearty and healthy. You can also substitute all purpose flour.
  • Nuts – Toasting the nuts add a bit of crunch and a deeper flavor. We use pecans and almonds for this oatmeal bar. You can also substitute walnuts, cashews or any nut of your choice.
  • Pumpkin Seeds – We toast the pumpkin seeds, which gives them a nuttier flavor, puffs them up and gives them a little more crunch. They add a super crispy and crunchy texture to the bar. You can also substitute sunflower seeds.
  • Cranberries – Add a little tartness in flavor and provide all kinds of health boosting benefits, namely they are very high in anti-oxidants. You can also substitute with any dried fruit of choice.
  • Spices – Cinnamon, nutmeg and vanilla are used; these spices are warm and earthy and make you feel good inside!
  • Pure Maple Syrup – This natural sweetener helps bind the ingredients together, adds moisture and helps the bars caramelize and turn golden in the oven. You can also substitute with honey.
  • Brown Sugar – Brown sugar adds a deep, caramel or toffee-like flavor to the baked oatmeal bar.
  • Applesauce – Acts as an all-natural sweetener for these healthy oatmeal bars that also adds moisture and helps bind everything together. You can also substitute with pumpkin puree to create pumpkin oatmeal bars.
  • Egg – Eggs are typically a baking essential and act as a glue that holds the bar together.
baked oatmeal bar ingredient picture.

How To Make Baked Oatmeal Bars {With Cranberries and Nuts}

Step 1: Prep It

  • Set the oven rack to the middle position and preheat to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray and set aside.

Step 2: Toast It

  • Add pecans and almonds to a sheet pan and toast in the 350 degree oven for 5 minutes.
  • Add pumpkin seeds to the same sheet pan. Try to keep the seeds separate from the nuts (it will be easier to remove the nuts and chop later). Toast the nuts and seeds for an additional 5 minutes and set aside to cool. Keep the oven on for later use.
  • Once cool, give the almonds and pecans a rough chop, leaving the pumpkin seeds whole; set aside. 
toasting the nuts and seeds.

Step 3: Dry Mix

  • In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg and salt; set aside.
prepare the dry mix for the oatmeal bar.

Step 4: Wet Mix

  • In a large bowl, whisk together the maple syrup, brown sugar, vanilla, applesauce, oil and egg until well incorporated. 
whisk together the wet ingredients for the oatmeal bar.
  • Stir the dry mix into the wet until well combined.
mix the dry and wet ingredients together.
  • Add the dried cranberries, reserved pecans, almonds and pumpkin seeds then stir until fully incorporated.
add the nuts and pumpkin seeds to the mix.

Step 5: Bake It

  • Empty the mixture into the prepared 8-inch pan. Using a spatula, spread and press into an even layer.
use an 8-inch pan to bake the mixture.
  • Bake in the preheated 350 degrees F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
looks golden brown when comes out of the oven.
  • Allow to cool completely, then cut into 12 equal-size bars. 
baked oatmeal bars cut into 12 pieces.

Store on the counter in an air tight container for up to 3-4 days or frozen for 2-3 months.

Other options for great, healthy snacks include sweet and crunchy roasted chickpeas, pumpkin muffins with crunchy pepitas, and taro chips.

If you are looking for additional great oatmeal recipes, try these steel cut oatmeal squares.

Baked Oatmeal Bar {With Cranberries and Nuts}

Baked Oatmeal Bar {With Cranberries and Nuts}

Yield: 12 Bars
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Chewy and nutty, with a hint of sweetness - these baked oatmeal bars are perfect as snacks or a quick breakfast. Packed with heart healthy nuts, seeds and oats, these bars are easy to customize.

Ingredients

  • 1/2 cup pecans (or walnuts), toasted and coarsely chopped
  • 1/2 cup almonds with skin, toasted and coarsely chopped
  • 1/2 cup pumpkin seeds (or sunflower seeds), toasted
  • 1 cup old fashion rolled oats (do not use instant or quick-cooking oats)
  • 3/4 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 2 tablespoon brown sugar
  • 1 teaspoon vanilla
  • 
1/3 cup applesauce, unsweetened 

  • 1/4 cup olive oil
  • 1 large egg, lightly beaten
  • 1/2 cup dried cranberries, coarsely chopped

Instructions

  1. Set the oven rack to the middle position and preheat to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray and set aside.
  2. Add pecans and almonds to a sheet pan and toast in the 350 degree oven for 5 minutes. Add pumpkin seeds to the same sheet pan. Try to keep the seeds separate from the nuts (it will be easier to remove the nuts and chop later). Toast the nuts and seeds for an additional 5 minutes and set aside to cool. Keep the oven on for later use.
  3. Once cool, give the almonds and pecans a rough chop, leaving the pumpkin seeds whole; set aside. 
  4. In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg and salt; set aside.
  5. In a large bowl, whisk together the maple syrup, brown sugar, vanilla, applesauce, oil and egg until well incorporated.  Stir the dry mix into the wet until well combined. Add the dried cranberries, reserved pecans, almonds and pumpkin seeds then stir until fully incorporated.
  6. Empty the mixture into the prepared 8-inch pan. Using a spatula, spread and press into an even layer.
  7. Bake in the preheated 350 degrees F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely, then cut into 12 equal-size bars.

Notes

Store on the counter in an air tight container for up to 3-4 days or frozen for 2-3 months.

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