Save to Pinterest Soft, chewy breakfast bars featuring earthy matcha, tart cranberries, and a golden oat crumble&mdashperfect for a wholesome start to your day or an energizing snack.
I first served this to my family on a chilly Sunday morning and it was an instant hit with everyone.
Ingredients
- Dry Ingredients: 2 cups old-fashioned rolled oats, 1 cup whole wheat flour, 1/2 cup light brown sugar packed, 2 tbsp matcha powder (culinary grade), 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/2 cup unsalted butter melted (or coconut oil for dairy free), 1/4 cup honey or maple syrup, 1 large egg, 1 tsp vanilla extract
- Filling & Add ins: 1 cup dried cranberries (unsweetened or sweetened), 1/2 cup chopped walnuts or pecans (optional), Zest of 1 orange (optional for brightness)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper leaving overhang for easy removal.
- Mix Dry Ingredients:
- In a large bowl, combine oats, whole wheat flour, brown sugar, matcha powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk together melted butter, honey (or maple syrup), egg, and vanilla extract until well blended.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture will be slightly crumbly but should hold together when pressed.
- Fold In Add ins:
- Fold in dried cranberries, nuts, and orange zest if using.
- Reserve Topping:
- Reserve 3/4 cup of the mixture for the crumble topping. Press the remaining mixture firmly and evenly into the prepared pan.
- Add Crumble:
- Sprinkle the reserved crumble mixture evenly over the top, pressing gently to adhere.
- Bake:
- Bake for 2832 minutes or until the edges are golden and the top is set.
- Cool and Serve:
- Cool completely in the pan before lifting out and cutting into 12 bars.
Save to Pinterest These bars quickly became a family favorite for weekend breakfasts and midday snacks alike.
Required Tools
Mixing bowls, Measuring cups and spoons, 8x8 inch (20x20 cm) baking pan, Parchment paper, Whisk, Spatula
Allergen Information
Contains Wheat (gluten), egg, milk (if using butter), tree nuts (if using walnuts/pecans). For gluten free use certified gluten free oats and a gluten free flour blend. Always check labels for potential allergens and cross contamination.
Nutritional Information
Calories: 190, Total Fat: 7 g, Carbohydrates: 30 g, Protein: 3 g per serving.
Save to Pinterest Enjoy these bars fresh or chilled for an energizing start or snack anytime.
Recipe FAQs
- → Can I make these bars dairy-free?
Yes, substitute butter with coconut oil to keep them dairy-free while maintaining moisture and flavor.
- → How can I make these bars vegan?
Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use maple syrup along with coconut oil for a vegan version.
- → What nuts work best in these bars?
Walnuts or pecans complement the flavors well, adding a crunchy texture and earthy notes.
- → How to store the bars for freshness?
Keep them in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- → Can I add extra sweetness or texture?
White chocolate chips can be added for extra indulgence without overpowering the balance of flavors.