Fruit & Oat Breakfast Bars

Fruit and oat breakfast bars

I’m calling these breakfast bars. Originally it was simply to justify eating them standing at the counter at 8am, but now I’m passing this rite onto you. Use whatever jam you have, and double the amount of jam if you don’t have fresh fruit. Easy peasy!

Aaand if you do make them and find yourself in need of some breakfast, feel free to throw one in the microwave for 20 seconds and dollop a little Greek yogurt on top. Voila – breakfast is ready 😊

Preheat your oven to 350 degrees. Line a square (8 inch x 8 inch is ideal) baking dish with parchment or foil.

In a large bowl, whisk together the oats, flour, brown sugar, baking powder, kosher salt, cinnamon, and baking soda.

Dice your cold butter into 1/2 inch pieces and begin to press into the dry mix using your fingers. I like to take each piece of butter and squeeze between my fingers to break it up slightly and help incorporate into the dough.

Once all the butter is between the size of edamame and peas, it’s ready for the egg and lemon zest. Add them both and stir with a spatula to distribute them thoroughly into the dough.

Pour about 2/3 of the dough into the prepared pan and lightly press into an even layer.

Spread your jam evenly onto the dough, and then top with fresh fruit in an even layer. If you don’t have fresh fruit, just double the amount of jam.

Sprinkle a pinch of salt atop the fruit and squeeze your lemon juice over the top.

Take the remaining dough and pour over top of the fruit mixture. It doesn’t need to be pressed over top, but arranged so it covers the majority of the fruit.

Bake for about 40 minutes, or until the crumble topping is lightly browned and you can see the fruit mixture bubbling.

Let cool completely in the pan, and then use your parchment or foil to pull the bars out. Cut into 16 small or 9 larger squares and enjoy!

(I cut into 16 and gave a few to our delivery driver so there are some missing here)

As I mentioned, I like this served with plain Greek yogurt and some fresh berries for breakfast or brunch. For dessert, it’s also great with some whipped cream or ice cream!

Note: This will keep at room-temp (well wrapped) for 3-4 days. If you live somewhere warm, you may want to store in the fridge (up to 5 days), though it will lose its firmness on the second day.


Adapted from: Serious Eats

Makes: 9 large or 16 small bars

Prep: 20 minutes, Cook: 40 minutes, Total: 60 minutes

  • 1 1/3 cup old fashioned oats
  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt (or 1/2 teaspoon of table salt)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 3/4 cup (12 tablespoons) unsalted butter, cold
  • 1 egg
  • 1 lemon, zest
  • 4 oz jam (I used strawberry)
  • 6 oz fresh fruit (I used strawberries, but any fresh berry would work well) (If you don’t have fresh fruit simply double your jam to 8 oz)
  • 1/2 lemon, juice

Preheat your oven to 350 degrees. Line a square (8 inch x 8 inch is ideal) baking dish with parchment or foil.

In a large bowl, whisk together the oats, flour, brown sugar, baking powder, kosher salt, cinnamon, and baking soda.

Dice your cold butter into 1/2 inch pieces and begin to press into the dry mix using your fingers. I like to take each piece of butter and squeeze between my fingers to break it up slightly and help incorporate into the dough.

Once all the butter is between the size of edamame and peas, it’s ready for the egg and lemon zest. Add them both and stir with a spatula to distribute them thoroughly into the dough.

Pour about 2/3 of the dough into the prepared pan and lightly press into an even layer.

Spread your jam evenly onto the dough, and then top with fresh fruit in an even layer. If you don’t have fresh fruit, you can double the amount of jam.

Sprinkle a pinch of salt atop the fruit and squeeze your lemon juice over the top.

Take the remaining dough and pour over top of the fruit mixture. It doesn’t need to be pressed over top, but arranged so it covers the majority of the fruit.

Bake for about 40 minutes, or until the crumble topping is lightly browned and you can see the fruit mixture bubbling.

Let cool completely in the pan, and then use your parchment or foil to pull the bars out. Cut into 16 small or 9 larger squares and enjoy!

I like this best served over plain Greek yogurt with some fresh berries.

Note: This will keep at room-temp (well wrapped) for 3-4 days. If you live somewhere warm, you may want to store in the fridge (up to 5 days), though it will lose its firmness on the second day.


Leave a Reply