Healthy Breakfast Bars With Jam So Easy

Having easy breakfast options on hand can make mornings with kids so much easier. We love this easy recipe for kids to make ahead and have ready and waiting in the mornings. I like to pair these bars with a toddler smoothie or a glass of milk for an easy and yummy toddler breakfast to share with the kids. This recipe is naturally egg-free and can be made nut- and gluten-free so it’s great for families with allergies in the mix. The base of this breakfast bars recipe is rolled oats, which is a whole grain that is a great source of complex carbohydrates and fiber. It also has some protein from nut or seed butter, which makes the oatmeal breakfast bars extra satisfying. They are soft and easy to chew, so not crunchy. You may want to cut them into bite-size pieces for a 1-year-old to make sure they don’t get too much in their mouths, but a 2-year-old should be able to bite and chew a bar. Along with my Cereal Bars, Homemade Granola Bars, and Banana Oatmeal Bars, these are an all-time favorite recipe to share with the kids.

Ingredients You Need

To make this healthy breakfast bars recipe, you’ll need to have the following ingredients on hand and ready to go.

Rolled oats: These are sometimes called “old-fashioned” oats at the store. Nut or seed butter: I usually use peanut butter, but almond butter, cashew butter, or sunflower seed butter work, too. Vanilla extract: This adds a nice base of flavor to the bar mixture. You can use pure vanilla extract or imitation. Cinnamon: I like to add a little cinnamon to the mix, too, for extra flavor. Baking powder: Baking powder helps the crust rise just a little and not be too dense. Honey: This helps the batter hold together well. You can use maple syrup if preferred. Jam: I usually use jam labeled “all-fruit,” but any kind you like will work, even this homemade Chia Jam.

Step-by-Step Instructions

Here’s a look at how to make this healthy breakfast bars recipe. Scroll down to the bottom of this post for the full information. TIP: We love the combined flavors of peanut butter and jelly, and they come through in this recipe. You can use Sunbutter if you need the bars to be nut-free. I highly recommend serving these with milk—or your own tea or coffee!

Jam to Use in Breakfast Bars

I’ve made these with natural strawberry preserves, raspberry preserves, leftover cranberry sauce, fig jam, and lower-sugar Blueberry Chia Jam, and they all work. As long as the jam or preserves aren’t too runny or liquidy, it should work well. I suggest using a “natural” jam (fruit-juice sweetened or honey sweetened or something along those lines!) rather than a conventional one if you’d rather these not be super sweet.

How to Store

I tend to like these Heathy Breakfast Bars chilled so I recommend storing them in the fridge for 3-5 days, though there’s no reason that room temperature in an airtight container wouldn’t work just as well. You can also freeze them, once fully cooled, in a zip-top freezer bag for up to 3 months. Let thaw overnight in the fridge or at room temperature before eating.

Best Tips for Success

Use “natural” or honey-sweetened jam or preserves for mellow sweetness. You can also use Blueberry Chia Jam if you prefer. Line the pan with parchment paper so the bars are easy to lift out of the pan and slice. To make these healthy breakfast bars nut-free, omit the nut butter and use sunflower seed butter. To make gluten-free, use gluten-free oats. To make without a food processor, use instant oats instead of rolled oats and stir the batter together in a bowl. You may need to really press it to get it evenly mixed. If the mixture seems crumbly and isn’t holding together well, add a tablespoon or two of water and that should take care of it. To make these vegan, use maple syrup in place of honey.

I’d love to hear what you think of this recipe if you try it, so please comment below with feedback!