Pin Soft, chewy breakfast bars featuring earthy matcha, tart cranberries, and a golden oat crumble—perfect for a wholesome start to your day or an energizing snack.
I have enjoyed these bars as a quick energizing snack throughout my busy mornings and they never disappoint.
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 the oven:
- Set the oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper leaving overhang for easy removal.
- Combine 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 wet and dry:
- 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 crumble 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 topping:
- Sprinkle the reserved crumble mixture evenly over the top pressing gently to adhere.
- Bake:
- Bake for 28–32 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.
Pin These bars quickly became a favorite treat in our family especially for on-the-go mornings and afternoon snacks.
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
Pin This recipe is simple yet versatile allowing you to easily personalize your bars for any taste or dietary need.
Recipe Q&A
- → Can I make these bars vegan?
Yes, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use coconut oil and maple syrup to keep it vegan-friendly.
- → What nuts work well in these bars?
Chopped walnuts or pecans add a nice crunch and complement the tart cranberries and earthy matcha.
- → How should I store the bars?
Keep them in an airtight container at room temperature for up to 4 days, or freeze for extended freshness.
- → Can I use other sweeteners instead of honey?
Maple syrup works perfectly as a natural sweetener, maintaining moisture and flavor balance.
- → What is the best way to achieve the oat crumble topping?
Reserve some of the mixture before pressing into the pan and sprinkle it evenly on top to bake until golden and crisp.
- → Are these bars gluten-free?
For gluten-free options, use certified gluten-free oats and a gluten-free flour blend.