Photo of Double Oatmeal Breakfast Bars by WW

Double Oatmeal Breakfast Bars

3 - 4
PersonalPoints™ per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
12
Difficulty
Easy
Old-fashioned oats lend structure to leftover, cooked steel-cut oats. The addition of eggs helps hold them together so that once they’re baked they can be cut up into sturdy, portable bars for an easy grab-and-go breakfast or snack. Chunks of toasted walnut also add hearty texture and extra protein while honey lends just a touch of sweetness. Refrigerate the bars in an airtight container for up to 5 days.

Ingredients

Strawberry Slow Cooker Steel-Cut Oats

2 cup(s)

Walnut(s)

cup(s), toasted

Honey

3 tbsp(s)

Canola oil

1 tbsp(s)

Vanilla extract

1 tsp(s)

Table salt

¼ tsp(s)

Egg(s)

2 large egg(s)

Uncooked old fashioned oats

1 cup(s)

Instructions

  1. Preheat oven to 350°F. Line an 11 x 7–inch baking dish with parchment paper. In a large bowl, whisk leftover oats, walnuts, honey, oil, vanilla, salt, and eggs. Fold in old-fashioned oats. Spread mixture into prepared baking dish. Bake until firm and lightly browned around edges, about 40 minutes.
  2. Cool in pan for 10 minutes. Using parchment paper, lift out of pan and cool on a wire rack. Cut into 12 pieces.
  3. Per serving: 1 piece

Notes

SERVING SIZE (1 piece) 133 Cal, 5 g Total Fat, 0 g Sat Fat, 112 mg Sod, 19 g Total Carb, 9 g Sugar, 4 g Added Sugar, 2 g Fib, 3 g Prot.