Oatmeal Walnut Bars – these only require 30 minutes prep. Good for a make-ahead breakfast or snack idea!
I haven’t posted on this blog in over a week, and it feels strange. Things are continuing to move forward nicely with our new house, and I am excited about moving in at the end of the month! Experimenting with new recipes and food photography has kind of been on the back burner recently (pun intended), but that’s ok. 🙂 It’s good to focus on other stuff too.
A few days ago, I remembered this recipe for Oatmeal Walnut Breakfast Bars. I made them sometime last year (I think) and took pictures and completely forgot to share the recipe here on the blog.
So, I thought it was about time to post them.
If you don’t want to use butter or buttermilk, you could try swapping some of it out with Greek yogurt for more protein – I’ve tried this before, and it works fairly well. (But keep in mind it may result in a more crumbly texture.)
Oatmeal Walnut Breakfast Bars
- 1 cup Sucanat (whole cane sugar)
- 1/3 cup butter, softened
- 1/2 cup buttermilk
- 1 3/4 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
- 1 cup chopped walnuts
Preheat oven to 400 degrees Fahrenheit. Lightly grease a 13×9 inch baking dish and set aside.
In a large bowl, beat Sucanat and butter until fluffy. Mix in buttermilk. Add flour, baking soda, and salt and mix well. Stir in oats and walnuts. Press mixture evenly into prepared baking dish or pan, and bake for 15-18 minutes or until edges are turning golden.
Let cool briefly before cutting into bars.
Bars keep well on the counter for a couple of days, and in refrigerator for about a week.
~K in the Kitchen