Oatmeal Berry Breakfast Bars

GF V DF VG SF Jun 17, 2025

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These layered bars are a cross between Raspberry Oatmeal Bars and PB&J Bars. The base is an oatmeal crumble similar to my Peanut Butter Fudge Bars, made with oats, banana, and powdered peanut butter. Instead, these feature a homemade Chia Berry Jam sweetened just with monk fruit. Containing minimally processed ingredients, these bars are a much healthier alternative to conventionally processed granola bars, as they contain a moderate amount of fiber, protein, and whole grains, while being sugar free and under 100 calories!

JAM
- 12 oz (340 g) Frozen blueberries
- 3 tbsp (36 g) Granulated monk fruit
- 2 tbsp (24 g) Chia seeds
- 1 tbsp (15 g) Lemon juice

CRUST/CRUMBLE
- 2 medium (220 g) Banana, overripe
- 2 tsp (6 g) Cinnamon
- 1/2 tsp (3 g) Salt
- 1/2 cup (48 g) Powdered peanut butter
- 2.5 cup (200 g) Rolled oats

1. Preheat your oven to 350F, and line a 9" square baking pan with parchment paper

2. Today I'm using frozen blueberries, but any kind of frozen (or fresh) berries will work, such as strawberries, raspberries, or blackberries

3. I'm using granulated monk fruit as my sweetener today, but any granular or liquid sweeteners will work. Examples include allulose, stevia, erythritol, honey, maple syrup, or sugar free syrup. Use the same amount by volume (1 tbsp = 12 g granular sweetener or 20 g liquid sweetener)

4. Microwave your frozen berries for about 2 minutes to defrost. Add berries and sweetener to a medium stainless steel pan over medium low heat, and roughly mash with a potato masher. Cook with occasional stirring until thickened and syrupy, about 10 minutes. Stir in chia seeds and lemon juice. Refrigerate to cool, at least 30 minutes so the chia seeds can thicken the jam

5. In a bowl, combine together the crust/crumble ingredients - mashed banana, cinnamon, salt, vanilla, powdered peanut butter, and oats. Mix until well combined. Add in any milk if too dry, or more oats if too wet. The mixture should be a little sticky

6. Oat, coconut, or almond flours can be used in place of powdered peanut butter. If using coconut flour, cut the amount in half; keep it the same for almond or oat flours

7. In your pan, spread 2/3 of the oat mixture (320 g) in an even layer to all edges. Either use a silicone spatula, or lightly wet your hands to prevent sticking

8. Spread your jam on top of the oatmeal base

9. Crumble the rest of the oatmeal mixture on top of the jam, and lightly press down

10. Bake at 350F for about 25 minutes, or until the oats are lightly browned and the jam is lightly bubbly

11. Refrigerate for at least 2 hours to allow the bars to set before slicing

https://www.poormanprotein.com/recipes/oatmeal-berry-bars

Description

Time

Prep Time:

35 minutes

Rest Time:

2 hours

Cook Time:

25 minutes

Total Time:

3 hours

Cost

Total Cost:

Cost per Serving:

$0.28

Ingredients

Serving(s)

Jam

12 oz Frozen blueberries

3 tbsp Granulated monk fruit

2 tbsp Chia seeds

1 tbsp Lemon juice

Crust/Crumble

2 medium Banana, overripe

2 tsp Cinnamon

1/2 tsp Salt

1/2 cup Powdered peanut butter

2.5 cup Rolled oats

Instructions

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Preheat your oven to 350F, and line a 9" square baking pan with parchment paper

Today I'm using frozen blueberries, but any kind of frozen (or fresh) berries will work, such as strawberries, raspberries, or blackberries

I'm using granulated monk fruit as my sweetener today, but any granular or liquid sweeteners will work. Examples include allulose, stevia, erythritol, honey, maple syrup, or sugar free syrup. Use the same amount by volume (1 tbsp = 12 g granular sweetener or 20 g liquid sweetener)

Microwave your frozen berries for about 2 minutes to defrost. Add berries and sweetener to a medium stainless steel pan over medium low heat, and roughly mash with a potato masher. Cook with occasional stirring until thickened and syrupy, about 10 minutes. Stir in chia seeds and lemon juice. Refrigerate to cool, at least 30 minutes so the chia seeds can thicken the jam

In a bowl, combine together the crust/crumble ingredients - mashed banana, cinnamon, salt, vanilla, powdered peanut butter, and oats. Mix until well combined. Add in any milk if too dry, or more oats if too wet. The mixture should be a little sticky

Oat, coconut, or almond flours can be used in place of powdered peanut butter. If using coconut flour, cut the amount in half; keep it the same for almond or oat flours

In your pan, spread 2/3 of the oat mixture (320 g) in an even layer to all edges. Either use a silicone spatula, or lightly wet your hands to prevent sticking

Spread your jam on top of the oatmeal base

Crumble the rest of the oatmeal mixture on top of the jam, and lightly press down

Bake at 350F for about 25 minutes, or until the oats are lightly browned and the jam is lightly bubbly

Refrigerate for at least 2 hours to allow the bars to set before slicing

Nutrition Facts

------------------------------------------

Servings: 16

Serving Size: 1 bar
Calories: 91

------------------------------------------
Total Fat: 1.9g (2 %)
Saturated Fat: 0.3g (1 %)
Polyunsaturated Fat: 0.8g
Monounsaturated Fat: 0.5g
Cholesterol: 0mg (0 %)
Sodium: 71mg (3 %)
Total Carbohydrate: 18.4g (7 %)
Fiber: 3.3g (12 %)
Net Carbs: 12.9g
Total Sugar: 3.9g
Added Sugar: 0.0g (0 %)
Sugar Alcohol: 2.3g
Protein: 3.9g (8 %)

------------------------------------------
Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 25mg (2 %)
Iron: 0.94mg (5 %)
Magnesium: 45mg (11 %)
Potassium: 155mg (3 %)

------------------------------------------

Glycemic Index:

34.0

Glycemic Load:

6.3

Sources of Inspiration

https://www.poormanprotein.com/recipes/oatmeal-fudge-bars

https://www.poormanprotein.com/recipes/strawberry-chia-jam

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