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Breakfast Bars Recipe, Plus a Plant-Based Variation

By Ethan Boldt

November 24, 2025

Oats are a main ingredient for many breakfasts, especially oatmeal and overnight oats. A new oat-based recipe is fast becoming popular: breakfast bars, aka baked oatmeal bars.

Breakfast bars are a compact, handheld bar is made from ingredients like oats, nuts, seeds, dried fruits, protein powders and natural sweeteners. They're designed to provide a balanced, convenient source of energy in the morning. They typically combine carbohydrates for fuel, protein for satiety and muscle support, and healthy fats to keep you full.

The breakfast bar recipes below use collagen protein or plant protein, so you have the choice between a collagen-containing breakfast bar or a plant-based one. Each is baked, travels well and offers a quick, nutrient-dense option when you don’t have time for a full meal.

As a result, they work well for meal prepping, and both kids and adults alike love them. You can also enjoy them as a midday snack or before/after a workout.

Key ingredients for breakfast bars

• Rolled oats: High in soluble fiber (especially beta-glucan) to support digestion and fullness, these oats also provide steady-burning complex carbohydrates for sustained energy. Oats create the structure and bulk of the breakfast bar, absorbing moisture and helping the bars stay chewy and cohesive.

• Multi Collagen Protein Vanilla: This collagen powder supports skin, joint and gut health. For the recipe, it adds protein density, improves the texture and enhances flavor with natural vanilla notes while helping the bars bind.

• Cinnamon: Rich in antioxidants and polyphenols, this spice adds warming flavor and aroma, elevating the taste profile while complementing the applesauce, vanilla and cranberries.

• Eggs: They add high-quality protein and essential amino acids plus act as a binder, helping the bars hold together while also adding richness, moisture and structure.

• Unsweetened applesauce: It provides natural sweetness, vitamin C and fiber, plus acts as a lower-calorie, lower-fat alternative to oil while still offering moisture.

• Unsweetened almond milk: Low in calories and rich in vitamin E, almond milk is typically easy to digest. It adds moisture to the mixture and helps activate the baking powder while keeping the bars light.

• Maple syrup: Providing natural sugars along with antioxidants and minerals like zinc and manganese, it helps the bars brown slightly and contributes to a cohesive, soft-chewy texture.

• Pumpkin seeds: They provide plant-based protein and fiber for satiety, plus add crunch, texture contrast and nutrient density while helping the bars feel hearty.

• Dried cranberries: These provide antioxidants, especially polyphenols, and offer bursts of tart-sweet flavor, balancing the warm cinnamon and vanilla while adding color and chewiness.

For a plant-based breakfast bar, these extra ingredients work best:

• Plant Protein Vanilla: This powder helps satiate you with real plant-based protein from superfood seeds, botanicals and mushrooms.

• Almond butter: Offering more plant-based protein plus a slower-digesting fat source that helps keep you full longer, it acts as a natural binder, helping hold the bar together while adding moisture and a creamy texture.

• Banana: Providing natural carbohydrates and potassium, it adds natural sweetness with a slight banana flavor and helps bind ingredients by adding moisture.

Nutrition facts

Both versions of these breakfast bars offer balanced macronutrients alongside multiple vitamins and minerals.

The regular breakfast bar contains 13 grams of carbohydrates, 2 grams of fat and 5 grams of protein for each 91-calorie serving. Have one or two for your breakfast, perhaps with a smoothie. It's also high in manganese, phosphorus, copper, riboflavin and magnesium.

The plant-based breakfast bar is denser and thus higher in calories and all macros. It contains 17 grams of carbohydrates, 7 grams of fat and 8 grams of protein for each 156-calorie serving. It's also high in manganese, phosphorus, copper, magnesium, riboflavin, vitamin E and zinc.

Popular add-ins

This recipe calls for pumpkin seeds and dried cranberries to be folded into the recipe, but there are many other possibilities:

• Dark chocolate chips

• Raisins

• Dried cherries

• Chopped nuts like walnuts, pecans, almonds or cashews

• Cacao nibs

• Flax seeds

• Sunflower seeds

• Shredded coconut

Just know that you shouldn’t go with more than three add-ins total, including the pumpkin seeds and cranberries. Otherwise, you will potentially throw off the recipe, and the bars may not come out as well.

How to make breakfast bars

To make these breakfast bars, start by preheating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper. Make the parchment go over the edges so nothing will stick later.

In a large bowl, stir together the rolled oats, vanilla Multi Collagen Protein, baking powder, sea salt and cinnamon until the dry ingredients are evenly combined. (For the plant-based version, mix together the oats, Plant Protein, baking powder and salt.)

In a separate bowl, whisk the eggs, applesauce, almond milk, maple syrup and vanilla extract, then pour the wet mixture into the dry mixture and fold until a thick batter forms. (For the plant-based version, mash the banana and then stir together the almond butter, banana, almond milk, maple syrup and vanilla in a separate bowl.) Let the batter sit for about 15 minutes so the flavors meld.

Stir in the pumpkin seeds and dried cranberries, making sure they’re evenly distributed. (For the plant-based version, stir in the dark chocolate chips, raisins and pumpkin seeds.) Spread the batter into the prepared pan, smoothing the top with a spatula.

Bake for 22–28 minutes, or until the edges are golden and the center is set. Let the bars cool completely before slicing so they hold their shape. Cut into 16 bars. Enjoy as a grab-and-go breakfast or snack.

If you’re meal prepping, consider doubling the recipe. If you do that, use a bigger pan (9x18-inch pan) and add 10 minutes to the baking time.

Frequently asked questions

Are breakfast bars healthy?

Homemade ones like these two are, yes. Both offer a balanced mix of carbohydrates, healthy fats, fiber and protein, making them a convenient and nutrient-dense option for busy mornings. However, store-bought versions are often high in added sugars and low in protein.

How do I store oatmeal bars?

These baked oatmeal bars can be stored in the fridge for up to 5 days. If there’s more than one of you eating them, they’re unlikely to last that long!

Can I freeze breakfast bars?

Yes, you can also place them in freezer-safe bags after they’re cooled and sliced. Just remember to thaw them in the fridge before eating.

Why are my breakfast bars too dry?

There can be several reasons, including overbaking. Make sure to remove from the oven just after the center sets. Meanwhile, the oats and protein powders absorb a lot of moisture, so stick to the ratios given.

Other recipes with oats

• Oatmeal breakfast cookies

• Strawberry oatmeal cookies

• Carrot oatmeal breakfast cake

• Gingerbread overnight oats