Soft & Chewy Applesauce Oatmeal Breakfast Bars

These Applesauce Oatmeal Breakfast Bars are soft, chewy, lightly sweet, and substantial enough to make a satisfying breakfast or snack. They're made with old-fashioned rolled oats, unsweetened applesauce, creamy peanut butter or almond butter, and a handful of simple baking ingredients. Cinnamon and nutmeg give them a familiar apple-oatmeal flavor without turning them into a dessert bar.

As my kids have gotten older and schedules have become much more demanding, I've tried to find grab-and-go options for breakfast or an on-the-go snack between activities. Enter oatmeal breakfast bars! These aren't a lot of work to make; you can vary them in a hundred different ways, and they are genuinely delicious bars! They can be cut into 16 squares for smaller appetites or 8 bars for hungry eaters. If you have teenage boys in the house, you might want to consider just handing the pan over with a fork.

The prep is quick, and no food processor and no mixer needed! 10 minutes to mix, 10 minutes for the batter to rest, and 25 to 30 minutes to bake. That short resting period is important because it gives the old-fashioned oats time to absorb some of the moisture from the applesauce before the bars go into the oven. The result is a tender, chewy bar that holds together without needing a lot of flour.

Looking for more breakfast recipes? Try these: Cherry Almond Scones, Biscoff Overnight Oats, or Blackberry Vanilla Baked Oatmeal!

Why You'll Love These Bars

If you're looking for an easy homemade breakfast that can be eaten in the car when you are running late for the drop-off line, these oatmeal bars are worth adding to the rotation.

• Soft and chewy instead of dry and crumbly. Applesauce keeps the bars moist while rolled oats provide a satisfying chew.
• Quick to put together. The batter comes together in one bowl in about 10 minutes.
• Easy to customize. Add nuts, dried fruit, or chocolate chips depending on what your family likes.
• Made with simple stuff. There's no need for specialty ingredients, equipment, or complicated techniques. You don't even need a mixer!
• Make-Ahead and Portable. These bars are perfect for making ahead because they don't need to be served warm. Bake and cool them completely, then cut them into individual portions and store them in an airtight container. They work well for breakfast on busy mornings, lunch boxes, or a snack.
• Not overly sweet. The brown sugar provides enough sweetness without making these taste like frosted dessert bars.

Applesauce Oatmeal Breakfast Bar Ingredients

• Unsweetened applesauce: Provides moisture and mild apple flavor. Unsweetened is best so the bars don't become overly sweet.
• Creamy peanut butter or almond butter: Adds richness and helps create the soft texture.
• Light brown sugar: Sweetens the bars and contributes moisture.
• Egg: Helps bind the ingredients together and provides structure.
• Vanilla extract: Rounds out the flavors.
• Old-fashioned rolled oats: The key ingredient for the chewy texture.
• White whole-wheat flour or all-purpose flour: Adds structure without making the bars overly dense. There are so many varieties of flours out there, and they all do different jobs. I'm pretty loyal to King Arthur flour. This isn't sponsored. It's just my tried-and-true favorite brand. They have a very useful flour guide here.
• Cinnamon: Brings out the apple flavor.
• Nutmeg: Adds a subtle warm spice note.
• Baking powder: Gives the bars a little lift.
• Salt: Balances the sweetness and brings the other flavors into focus.

Optional Add-Ins

• Finely chopped walnuts or pecans
• Raisins or chopped dried apples or another dried fruit of your choice
• Mini chocolate chips

For a more substantial breakfast bar, I especially like adding chopped walnuts or pecans, but not everyone in my family eats them, so I put them on top half the pan.

See the recipe card below for quantities.

Step-by-Step Instructions

1. Step 1: Prepare the pan: Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the cooled bars out of the pan.

2. Step 2: Mix the wet ingredients: In a large bowl, whisk together the applesauce, peanut butter or almond butter, brown sugar, egg, and vanilla extract until smooth and well combined. Make sure the nut butter is thoroughly incorporated before moving on. This helps distribute the richness evenly throughout the bars.

Tips for Texture Success

• Use old-fashioned rolled oats. This isn't the place to substitute oats simply because they're sitting in the pantry. Quick oats can change the texture and make the bars softer and less chewy. Steel-cut oats will not become soft enough in this recipe.
• Let the batter rest for 10 minutes. This gives the oats time to hydrate before baking and helps the finished bars hold together.
• Don't add extra flour. The batter should be thick and moist. Adding flour to compensate for the applesauce can make the bars heavier and drier.
• Pay attention to the center. Lightly golden edges plus a soft, set center is what you're looking for. If the whole surface looks dry before you remove the pan from the oven, you've probably gone a little too far.
• Cool completely before slicing. Warm bars are much more delicate. Once cooled, they firm up enough to cut into neat squares or bars.
• Use parchment paper. It makes removing the cooled bars considerably easier and means you don't have to fight with a stuck corner when you're ready to slice them.

What Makes This Recipe Work

• Applesauce keeps the bars tender. Unsweetened applesauce provides moisture without adding much fat and gives the bars a mild apple flavor that works well with the cinnamon and nutmeg. Because the consistency of applesauce can vary, judge the batter by how it looks rather than trying to make it resemble traditional cookie dough.
• Old-fashioned oats provide chew and structure. Rolled oats give these bars their chewy texture and absorb some of the moisture from the applesauce. A 10-minute rest before baking gives the oats time to hydrate. Don't substitute quick oats if you want the same texture. Steel-cut oats don't work either.
• Nut butter adds richness and substance. Peanut butter or almond butter contributes fat and flavor while helping create the soft, slightly dense texture that makes these breakfast bars satisfying rather than cakey.
• The flour provides additional structure. The oats do much of the work, so there's no need for a large amount of flour. If the batter looks moist, don't add more. The oats will continue absorbing moisture during the 10-minute rest.
• The bars finish setting as they cool. Bake until the edges are lightly golden and the center is set but still soft, not wet. Don't wait for the center to look completely firm. The bars will continue to set as they cool, so let them cool completely before cutting.

Substitutions & Variations

• Peanut Butter or Almond Butter: These can be used interchangeably in the same quantity. Choose creamy nut butter for the smoothest batter.
• White Whole-Wheat Flour or All-Purpose Flour: Either flour works well. White whole-wheat flour gives you more whole-grain character, while all-purpose flour produces a slightly more traditional baking texture.
• Walnuts or Pecans: Or use whatever nut you prefer. Peanuts would work, too! You can also leave the nuts out entirely. Nuts add crunch and make a more substantial breakfast bar with added healthy fats, protein, and fiber.
• Dried Fruit: Any work well. Chopped dried apples reinforce the apple flavor, while raisins, dried cranberries, and dried cherries add little bursts of sweetness.
• Mini Chocolate Chips: Because chocolate chips make things delicious.

Equipment - Applesauce oatmeal breakfast bars

• 8-inch square baking pan
• Parchment paper
• Large mixing bowl
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons

Storage Instructions

Store the cooled bars in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate them in an airtight container for up to 1 week.

For the best texture, place parchment paper between layers if you're stacking the bars.

Freezing: Once completely cooled, wrap the bars individually or place parchment between layers in a freezer-safe container. Thaw them at room temperature or in the refrigerator. If you like a softer texture, let refrigerated or thawed bars come to room temperature before serving.

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