Baked Oatmeal Bars with Berries

How to Make Baked Oatmeal Bars with Berries

1. 1

   Step 1: Preheat and mix dry ingredients

   Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch (20x20 cm) baking pan or line it with parchment. In a large bowl, stir together the rolled oats, baking powder, ground cinnamon and salt until evenly combined.

   For this step

   • 2 cupsRolled oats
   • 1 tspBaking powder
   • 1 tspGround cinnamon
   • 1/4 tspSalt
2. 2

   Step 2: Whisk wet ingredients

   In a separate bowl, whisk the eggs with the milk, maple syrup (or honey), oil (or melted butter) and vanilla extract until smooth and combined.

   For this step

   • 2 largeLarge eggs
   • 1 cupMilk (dairy or plant)
   • 1/3 cupMaple syrup (or honey)
   • 1/4 cupNeutral oil (canola, vegetable) or melted butter
   • 1 tspVanilla extract
   
3. 3

   Step 3: Combine batter and fold in berries

   Pour the wet mixture into the oats and stir until everything is moistened — the batter will thicken as the oats absorb liquid; let it sit 5–10 minutes if needed. Gently fold in about 1 cup of the berries, reserving the rest for the top.

   For this step

   • 1 1/2 cupsMixed berries (fresh or frozen, thawed)
   
4. 4

   Step 4: Bake until set

   Transfer the batter to the prepared pan and press it into an even layer with a spatula; scatter the reserved berries on top. Bake for 25–30 minutes, until the edges are golden and the center is set when gently pressed.
   
5. 5

   Step 5: Cool, slice and store

   Cool completely in the pan on a wire rack (at least 20 minutes) before lifting out and slicing into 8 bars. Store in an airtight container in the fridge for up to 5 days or freeze individually wrapped for longer storage; warm briefly before serving if desired.
   

1. Preheat the oven to 350°F (175°C) and lightly grease an 8x8-inch (20x20 cm) baking pan or line it with parchment. In a large bowl, stir together the rolled oats, baking powder, ground cinnamon and salt until evenly combined.
2. In a separate bowl, whisk the eggs with the milk, maple syrup (or honey), oil (or melted butter) and vanilla extract until smooth and combined.
3. Pour the wet mixture into the oats and stir until everything is moistened — the batter will thicken as the oats absorb liquid; let it sit 5–10 minutes if needed. Gently fold in about 1 cup of the berries, reserving the rest for the top.
4. Transfer the batter to the prepared pan and press it into an even layer with a spatula; scatter the reserved berries on top. Bake for 25–30 minutes, until the edges are golden and the center is set when gently pressed.
5. Cool completely in the pan on a wire rack (at least 20 minutes) before lifting out and slicing into 8 bars. Store in an airtight container in the fridge for up to 5 days or freeze individually wrapped for longer storage; warm briefly before serving if desired.