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Chewy Rhubarb Oat Breakfast Bars

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These chewy rhubarb oat breakfast bars are an easy homemade snack that stays fresh for days, combining the tangy bite of rhubarb with the soft chewiness of oats for a perfect grab-and-go breakfast.

Ingredients

Scale
  • 2 ½ cups (225g) rolled oats (old-fashioned)
  • 1 cup (120g) whole wheat flour (can substitute all-purpose flour)
  • ½ cup (100g) packed brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups (about 200g) fresh rhubarb, chopped into ½-inch pieces
  • Optional: ¼ cup (30g) chopped walnuts or pecans
  • Optional: ¼ cup (40g) raisins or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Chop the rhubarb into roughly ½-inch pieces and set aside.
  3. In a large bowl, mix the rolled oats, whole wheat flour, brown sugar, baking powder, cinnamon, and salt until evenly combined.
  4. In a separate bowl, whisk together the melted butter, egg, and vanilla extract until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  6. Fold in the chopped rhubarb and optional nuts or dried fruit, distributing evenly but gently.
  7. Transfer the batter to the prepared pan and spread evenly, pressing down lightly to compact the mixture.
  8. Bake for 30-35 minutes until the top is golden and edges start to pull away from the pan. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
  9. Cool completely in the pan on a wire rack for about 1 hour to prevent crumbling.
  10. Lift the bars out using the parchment overhang and cut into 12 squares.
  11. Store in an airtight container at room temperature for up to 5 days or wrap individually and freeze for up to 3 months.

Notes

Use parchment paper with an overhang for easy removal and neat edges. Do not overmix the batter to keep bars tender. Cool bars completely before cutting to avoid crumbling. If rhubarb is very tart, toss with a teaspoon of sugar before folding in. For vegan version, replace egg with flax egg and butter with coconut oil. For gluten-free, substitute whole wheat flour with almond flour or gluten-free blend.

Nutrition

Keywords: rhubarb, oat bars, breakfast bars, chewy bars, homemade snack, healthy breakfast, easy recipe, whole wheat, vegan option, gluten-free option

Find it online: https://merrymorsel.com/chewy-rhubarb-oat-breakfast-bars-recipe-easy-homemade-snack-that-stays-fresh-for-days/