Pin It I started making these bars on Sunday nights after realizing I was spending too much money on store-bought breakfast squares that left me hungry by ten. The first batch came out of the oven just as my neighbor knocked to borrow sugar, and she ended up leaving with three warm bars instead. Now she asks me every week if it's bar-baking night, and honestly, that's become the best part of my routine.
The morning I brought these to my early gym class, two people asked if I sold them. I don't, but I did start doubling the recipe because my gym bag became everyone's favorite place to hang around after workouts. There's something about pulling out a homemade bar instead of a wrapper that makes you feel like you've got your life together, even if you definitely don't.
Ingredients
- Old-fashioned rolled oats: The base that holds everything together and gives that chewy texture, quick oats turn to mush so don't swap them.
- Vanilla protein powder: This is what makes them actually filling, I use whatever's on sale but vanilla blends in best.
- Ground cinnamon: Just enough to make them taste intentional without screaming spice cake.
- Salt: Never skip it, it wakes up the sweetness and keeps things from tasting flat.
- Baking powder: Gives a little lift so they're not dense hockey pucks.
- Ripe bananas: The riper the better, those brown-spotted ones make them naturally sweet and impossibly moist.
- Honey or pure maple syrup: I go back and forth depending on what's open in my pantry, both work beautifully.
- Unsweetened applesauce: Keeps them tender without adding extra oil, plus it's a sneaky way to feel virtuous.
- Eggs: The glue that makes everything stick, I haven't tried flax eggs yet but I bet they'd work.
- Pure vanilla extract: A little goes a long way, the fake stuff tastes like regret.
- Melted coconut oil or unsalted butter: Coconut oil makes them dairy-free, butter makes them taste like my childhood.
- Fresh or frozen blueberries: Frozen ones don't need thawing and they stay whole instead of turning everything purple.
Instructions
- Prep the Pan:
- Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper, letting the edges hang over like little handles. This makes lifting them out later so much easier, trust me on this one.
- Mix the Dry Stuff:
- Whisk together oats, protein powder, cinnamon, salt, and baking powder in a big bowl until everything looks evenly speckled. Don't skip the whisking or you'll get cinnamon clumps in random bites.
- Mash and Combine the Wet:
- In another bowl, mash those bananas until they're smooth and no big chunks remain. Add honey, applesauce, eggs, vanilla, and melted oil, then whisk it all into a sweet-smelling puddle.
- Bring It Together:
- Pour the wet bowl into the dry bowl and stir just until combined, it'll look thick and chunky. Overmixing makes them tough, so stop when you stop seeing dry patches.
- Fold in Blueberries:
- Gently fold in the blueberries with a spatula, being careful not to smash them. If you're using frozen, they'll bleed a little but that just makes them look rustic and homemade.
- Spread and Bake:
- Spread the batter evenly into your prepared pan, smoothing the top with the back of a spoon. Bake for 28 to 32 minutes until the edges are golden and a toothpick comes out clean.
- Cool Completely:
- Let them cool all the way in the pan before you try to cut them, I know it's hard to wait. Once cool, lift out using the parchment handles and slice into 12 bars.
Pin It These bars were in my backpack the day I hiked up to the ridge at sunrise and realized I'd forgotten my water bottle. The bars were sweet enough that I didn't feel parched until I got back down, and now I never hit the trail without two tucked in my side pocket. They've become my good luck charm for early mornings when I need to feel capable.
How to Store Them
I keep mine in a glass container on the counter for up to three days, but honestly they never last that long. If you want them to stay fresh longer, pop them in the fridge where they'll keep for a week and taste even chewier cold. You can also freeze them individually wrapped in parchment, then grab one straight from the freezer and let it thaw in your bag on the way to work.
Ways to Mix It Up
Swap the blueberries for chocolate chips if you want something that feels more like dessert for breakfast. I've also done raspberries, chopped strawberries, and even diced apple with extra cinnamon when I was cleaning out the fridge. If you want crunch, fold in a handful of chopped walnuts or sliced almonds right before baking.
Make Them Your Own
You can skip the protein powder entirely and use oat flour or almond flour instead, though they won't keep you full quite as long. For a dairy-free version, just use coconut oil and check your protein powder label. If you're not into honey, maple syrup works perfectly and gives them a deeper, almost caramel-like sweetness.
- Add a handful of shredded coconut for tropical vibes.
- Stir in a tablespoon of chia seeds for extra fiber and a little crunch.
- Drizzle melted dark chocolate on top once they've cooled if you're feeling fancy.
Pin It Every time I pull a pan of these out of the oven, I remember why I started baking in the first place, it's the simplest way to make a morning feel less rushed and a little more like home. I hope they do the same for you.
Questions About This Recipe
- → Can I use frozen blueberries?
Yes, you can use frozen blueberries directly without thawing to keep the bars moist and prevent them from becoming mushy.
- → What can replace protein powder?
Oat flour is a great substitute that maintains the texture without adding protein content.
- → How should these bars be stored?
Store in an airtight container at room temperature for up to 3 days, or refrigerate them for up to one week.
- → Are these bars suitable for dairy-free diets?
Yes, use dairy-free protein powder and coconut oil instead of butter to make them dairy-free.
- → Can I add nuts or seeds?
Adding 1/4 cup of chopped nuts or seeds will provide extra crunch and flavor without altering the overall texture.
- → What temperature and time is best for baking?
Bake at 350°F (175°C) for 28–32 minutes until golden and a toothpick comes out clean.