Go Back
–+ servings
fruit and oatmeal breakfast bake cut into bars on a white plate

Fruit and Oatmeal Breakfast Bake

This Fruit and Oatmeal Breakfast Bake is a delicious and wholesome way to start your day.
5 from 1 vote
Print Pin
Course: Breakfast
Cuisine: American
Keyword: oatmeal breakfast bake, Oatmeal Breakfast Bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 servings
Calories: 241kcal
Author: Donnalea

Equipment

8x8 inch pan
foil or parchment
mixing bowl

Ingredients

  • 1 cup blueberries fresh or frozen
  • 1 cup peaches chopped, fresh or frozen
  • 2 cups rolled oats
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ⅓ cup slivered almonds
  • ½ cup butter melted
  • ¼ cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 Tablespoon chia seeds optional

Instructions

  • Preheat oven to 350˚F and line a 8x8 inch pan with parchment paper or foil. Grease lightly.
  • In a medium bowl, add the rolled oats, brown sugar, baking powder, cinnamon, almonds and chia seeds (if using). Stir to combine well.
  • In a small bowl melt the butter, add the water, vanilla. Beat the eggs and add to the liquid mixture.
  • Pour the liquid mixture into the dry mixture and stir to mix.
  • Turn out into prepared baking pan and press it down quite a bit. Bake for 30-35 minutes.
  • Remove from oven and cool on a baking rack. Once cooled completely, remove using the paper or foil lining and cut as desired. 

Notes

  • Wrap servings in plastic wrap and store in a zip-top freezer bag for up to 3-4 months.
  • Refrigerate for up to a week in an airtight container.

Nutrition

Calories: 241kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 135mg | Potassium: 151mg | Fiber: 3g | Sugar: 14g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg