Toasted Walnut Berry Baked Oatmeal Bars
Warm, golden baked oatmeal bars loaded with vanilla protein, sweet blueberries, and crunchy toasted walnuts for a portable morning meal.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
Dietary
- High-Protein
- Low-Calorie
- Vegetarian
- Pescatarian
- Low-Fat
- Low-Sodium
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
Tags
- bake
- healthy
- comfort food
- kid-friendly
- sweet
Ingredients
- 1 cup rolled oats
- 0.5 cup vanilla protein powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsweetened almond milk
- 0.5 cup liquid egg whites
- 0.5 teaspoon vanilla extract
- 0.5 cup blueberries (fresh)
- 0.25 cup walnuts (chopped)
Instructions
- Preheat the oven to 350°F and lightly coat a small loaf pan or 8x4-inch baking dish with nonstick cooking spray.
- In a medium mixing bowl, whisk together 1 cup rolled oats, 1/2 cup vanilla protein powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.
- Pour in 1/2 cup unsweetened almond milk, 1/2 cup liquid egg whites, and 1/2 teaspoon vanilla extract, stirring until a thick batter forms.
- Gently fold in 1/2 cup blueberries and 1/4 cup chopped walnuts, reserving a few walnut pieces to press onto the top.
- Transfer the mixture to the prepared baking dish and smooth the surface. Bake for 20 minutes until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes, then slice in half into 2 hearty breakfast portions.
Notes
These bars keep exceptionally well in the refrigerator for up to 4 days; reheat in a toaster oven for 2 minutes to restore the nutty crunch.
Nutrition (per serving)
- Calories: 430
- Protein: 37.5 g
- Carbohydrates: 38 g
- Fat: 14 g
- Fiber: 5 g
- Sodium: 340 mg
- Saturated Fat: 1.5 g
- Sugar: 7 g
- Cholesterol: 15 mg