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Soft, buttery baked oatmeal with blueberry bites and sweet vanilla icing. These oat bars are perfectly sweet, protein-packed, low in fat, easy to make, and make for the perfect quick breakfast or snack!
Where are my Southerns at? I know y’all are familiar with Bojangles and their famous Bo-Berry biscuits! If you are unaware of these delicious sweet biscuits from the gods, I insight you find one to try the next time you are in the south and near a Bojangles. They are sweet, buttery-flavored, soft and gooey biscuits with hints of blueberries and drizzled in classic vanilla icing. I can’t even put into words how amazing they are but hopefully that description gives you some sort of idea. So good that they inspired me to make a spinoff in the form of these Bo-Berry Oat Bars! And I must say… they are pretty dang delicious too!
WHY YOU’LL LOVE THESE BO-BERRY OAT BARS
- Make one, eat them all week. Breakfast (or snack time!) just got a whole lot easier. Forreal, the hard work is done, all you have to do now is enjoy it! Perfect for those busy mornings.
- They will fill you up. These oat bars are packed with protein and fiber and they will keep you full for hours!
- The macros are amazing! They are low-calorie, low-carb, low-fat, high protein, again for a HUGE serving here!
- Easy to make. Just mix everything and bake!
- They are so versatile! Change up the spices, protein powder, and add ins and you can have a totally different oat bar every time – the possibilities are endless.
- They are AMAZING. Hello buttery baked oats and icing! Do I need to say more?
INGREDIENTS
- Protein powder – My go-to is PEScience protein powder, particularly their peanut butter cookie flavor! It mixes well and tastes amazing. (You can save 10% on PEScience products with my affiliate code LaurenFitFoodie).
- Quick oats
- All-purpose flour- Gluten-free flour also works here!
- Coconut flour
- Egg
- Unsweetened applesauce
- Sugar-free pancake syrup – or pure maple syrup.
- Almond milk – or other milk of choice
- Egg whites
- Vanilla extract
- Butter extract – this is a less common ingredient I know but if you can get your hands on it it really brings the most delicious buttery flavor! You can also sub for another extract (like lemon extract to make lemon blueberry oats!) or just omit completely.
- Dried or fresh blueberries
HOW TO MAKE
- Preheat oven to 350 °F. Spray a 9×13 inch baking dish with cooking spray.
- In a small bowl, combine all the dry ingredients – protein powder, oats, all-purpose flour, coconut flour, salt, baking powder, and cinnamon. Mix until all ingredients are combined.
- In a separate large bowl, add the wet ingredients – egg, applesauce, pancake syrup, almond milk, egg whites, vanilla, and butter extract. Using a hand mixer, blend ingredients until mixed thoroughly.
- Add in dry ingredients to the wet ingredients slowly, mixing with the hand held mixer some before adding more. Blend until all ingredients are completely combined. Fold in half of the dried blueberries with a spoon.
- Pour oat batter into sprayed dish. Sprinkle with the rest of the dried blueberries. Bake for 20-25 minutes or until center comes out clean with a toothpick. Be careful not to over-bake.
- While the oat bars are cooking, gather the ingredients for the icing. Combine the protein powder, yogurt, and almond milk in a small bowl until combined. Store in the refrigerator to thicken and cool before ready to use.
- When the oat bars are done, take out of oven and let cool. Once bars have cooled down, add icing* *See note below for adding icing.
ADDING THE ICING
There are a couple of different ways you can add the icing, either all at once or later on when you are ready to eat the bars.
IF ADDING RIGHT AFTER OAT BARS ARE BAKED:
Drizzle icing evenly over bars in a zig zag motion. I like to add icing to a ziplock bag and cut the corner to make it easier. Once bars are iced, place them in the freezer for 10 minutes to allow the icing to harden. This will allow the icing to stay in place and allow you to stack them without icing getting everywhere. Add the bars to an airtight container and keep stored in the fridge for 7-10 days.
IF ADDING ICING LATER ON:
Store bars in an airtight container in the fridge. Keep icing stored in the fridge as well. I know some people prefer to do it this way to keep things less messy and so they can weigh out the exact amount when ready to eat. For exact macros, add 9g or about 2 tsp of icing per oat bar.
CAN I USE FRESH OR FROZEN FRUIT?
One of the most frequently asked questions I get with this recipe! YES! Fresh or frozen works. You can even use strawberries, raspberries, dried cranberries or raisins for this recipe too!
WANT MORE OAT BAR RECIPES?
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Bo-Berry Oat Bars
Ingredients
Oatmeal Bars
- 2 scoops Snickerdoodle protein powder 64g
- 1.5 cups quick oats 120g
- 1/4 cup all-purpose flour (Use GF flour if needed) 30g
- 1/4 cup coconut flour 28g
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 large egg
- 1/2 cup unsweetened applesauce 122g
- 1/4 cup sugar-free pancake syrup 60g
- 1/2 cup unsweetened almond milk 120g – or milk of choice
- 3 Tbsp egg whites 46g
- 1 tsp vanilla extract
- 1 tsp butter extract – or lemon to make blueberry lemon baked oats!
- 1 oz dried blueberries 28g – can also use fresh or other dried fruit
Icing
- 2/3 scoop vanilla protein powder 20g
- 3 Tbsp plain Greek yogurt 45g
- 2-3 Tbsp milk to desired consistency
- 1 tsp sweetener or to taste
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Instructions
- Preheat oven to 350 °F. Spray a 9×13 inch baking dish with cooking spray.
- In a small bowl, combine all the dry ingredients – protein powder, oats, all-purpose flour, coconut flour, salt, baking powder, and cinnamon. Mix until all ingredients are combined.
- In a separate large bowl, add the wet ingredients – egg, applesauce, pancake syrup, almond milk, egg whites, vanilla, and butter extract. Using a hand mixer, blend ingredients until mixed thoroughly.
- Add in dry ingredients to the wet ingredients slowly, mixing with the hand held mixer some before adding more. Blend until all ingredients are completely combined. Fold in half of the dried blueberries with a spoon.
- Pour oat batter into sprayed dish. Sprinkle with the rest of the dried blueberries. Bake for 20-25 minutes or until center comes out clean with a toothpick. Be careful not to over-bake.
- While the oat bars are cooking, gather the ingredients for the icing. Combine the protein powder, yogurt, and almond milk in a small bowl until combined. Store in the refrigerator to thicken and cool before ready to use.
- When the oat bars are done, take out of oven and let cool. Once bars have cooled down, add icing* *See note below for adding icing
Notes
MFP ENTRY
Lauren Fit Foodie Bo-Berry Oat BarsOAT BARS WITHOUT ICING:
Per bar (63g) – 96 calories 14C | 2F | 7P MFP entry: Lauren Fit Foodie Bo-Berry Oat Bars without glazeSTORAGE
Keep oat bars stored in refrigerator in airtight container. They are best after being chilled for at least 12 hours.ADDING ICING
You can choose to go ahead and icing or to store it separate and add whenever you are ready to eat. IF ADDING RIGHT AFTER OAT BARS ARE BAKED: Drizzle icing evenly over bars in a zig zag motion. I like to add icing to a ziplock bag and cut the corner to make it easier. Once bars are iced, place them in the freezer for 10 minutes to allow the icing to harden. Then store in an airtight container in the fridge. IF ADDING ICING LATER ON: Store bars in an airtight container in the fridge. Keep icing stored in the fridge as well. I know some people prefer this way so they can weigh out the exact amount when ready to eat. For exact macros, add 9g or about 2 tsp of icing per bar when ready to eat!Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
