If you are looking for a hearty and delicious make-ahead breakfast you’ll love these oatmeal raisin breakfast bars. Packed with oatmeal, raisins and toasted walnuts they taste amazing will keep you full!
It’s been one of those days…
The to-do list is long & as much as I wanted to get a jump start on my day, my sweet little Daniel came down at 7 and said, “Mommy will you lay with me?”
That was it.
The child is a human sedative, he is so snuggely, that all of a sudden it was 9.
And nothing got checked off the list while I was sleeping.
At least I got to wake up to these! I titled them Oatmeal Raisin Breakfast Bars, but in our house, they are known as crumbly, nutty bits of goodness (named by my dear hubby)
They are tasty, and hearty and you will love them I promise!!
Here’s what you’ll need for these Oatmeal Raisin Breakfast Bars
4- Cups Quick Oats
3/4- 1- Cup Brown Sugar (adjust to your sweetness preference)
1/3- Cup whole wheat flour
1- tsp Salt
1- tsp Cinnamon
1 1/2 – Cup walnuts – toasted (we’ll get to that in a minute)
1 1/2 – Cup raisins or other dried fruit
2/3- Cup peanut butter or other nut butter
1 1/2 – Stick butter ( I never claimed these were low fat.)
2- tsp vanilla
1/2 – 3/4 – Cup maple syrup or honey (or both)
First we’re going to toast our nuts (the 12 year old boy that lives inside of me is giggling)
I am not a fan of walnuts at all, but when they are toasted they are so much better.
You’ll need to spread them out on a cookie sheet and stick them in a 350 degree oven for 10-15 minutes stirring every 5 minutes. They’re done when they are a couple of shades darker and smell nice and toasted!
Once your nuts are all nice and toasty roughly chop the walnuts, and mix all your dry ingredients together
Next, melt your butter in a small bowl. Add the maple syrup, brown sugar, peanut butter, vanilla and stir.
Bake at 350 for 30-40 minutes, until nice and golden brown. They seem a little mushy but will set while they cool.
Oatmeal Raisin Breakfast Bars
These oatmeal raisin breakfast bars are hearty and delicious! The perfect make-ahead breakfast!
Ingredients
- 4- Cups Quick Oats
- 3/4- 1- Cup Brown Sugar (adjust to your sweetness preference)
- 1/3- Cup whole wheat flour
- 1- tsp Salt
- 1- tsp Cinnamon
- 1 1/2 – Cup walnuts – toasted (we’ll get to that in a minute)
- 1 1/2 – Cup raisins or other dried fruit
- 2/3- Cup peanut butter or other nut butter
- 1 1/2 – Stick butter ( I never claimed these were low fat.)
- 2- tsp vanilla
- 1/2 – 3/4 – Cup maple syrup or honey (or both)
Instructions
1.First we’re going to toast our walnuts. You’ll need to spread them out on a cookie sheet and stick them in a 350 degree oven for 10-15 minutes stirring every 5 minutes. They’re done when they are a couple of shades darker and smell nice and toasted!
2.Once your nuts are all nice and toasty roughly chop the walnuts, and mix all your dry ingredients together
3.Next, melt your butter in a small bowl. Add the maple syrup, brown sugar, peanut butter, vanilla and stir
4.Mix the wet and dry together
5.Now grease or line with parchment paper a 13×9 in cake pan.
6.Pour the mixture into the pan and press it in firmly.
7.Bake at 350 for 30-40 minutes, until nice and golden brown. They seem a little mushy but will set while they cool.
8.When it comes out of the oven, press it down again while it is still warm, this gets them nice and compact.
9.Let them cool completely before cutting.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 436Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 25mgSodium: 324mgCarbohydrates: 56gFiber: 4gSugar: 36gProtein: 7g
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