Martha Stewart Breakfast Bars Recipe

This wholesome Martha Stewart Breakfast Bars recipe is made with rolled oats, applesauce, honey, dried apricots, and crunchy almonds. The result is a chewy, lightly sweet, and satisfying bar packed with flavor and texture. Perfect for a quick grab-and-go breakfast on a busy autumn morning, this recipe makes 16 bars to last you through the week.

Martha Stewart Breakfast Bars Ingredients

Dry Ingredients:

• 2 cups old-fashioned rolled oats
• 1 cup whole wheat flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 1 cup unsweetened applesauce
• ½ cup honey or pure maple syrup
• ¼ cup melted coconut oil or unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract

Mix-ins:

• ¾ cup chopped dried apricots
• ½ cup chopped almonds
• ¼ cup raw pumpkin seeds (pepitas)

How To Make Martha Stewart Breakfast Bars

1. Preheat oven and prep pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to use as handles later.
2. Combine dry ingredients: In a large bowl, stir together the rolled oats, whole wheat flour, cinnamon, baking soda, and salt.
3. Combine wet ingredients: In a separate medium bowl, whisk together the applesauce, honey, melted coconut oil, egg, and vanilla extract until smooth.
4. Mix everything together: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until just combined. Do not overmix.
5. Fold in the mix-ins: Gently fold in the chopped dried apricots, chopped almonds, and pumpkin seeds until they are evenly distributed.
6. Press into pan: Transfer the mixture to the prepared pan. Use the back of the spatula or your hands to press the mixture down into a firm, even layer. This is key to helping the bars hold together.
7. Bake the bars: Bake for 25-30 minutes, or until the edges are lightly golden brown and the center feels set to the touch.
8. Cool completely: Let the bars cool completely in the pan on a wire rack for at least 1 hour. If you cut them while they are still warm, they will crumble.
9. Slice and serve: Once cooled, use the parchment paper handles to lift the entire block out of the pan. Place on a cutting board and slice into 16 bars.

Recipe Tips

• Press the Mixture Firmly: Don’t be gentle when pressing the mixture into the pan. Packing it down tightly is the most important step for ensuring your bars don’t fall apart after baking.
• Let Them Cool Completely: This is crucial. The bars need time to set as they cool. Slicing them warm will result in a crumbly mess. Patience will reward you with perfectly neat bars.
• Use Parchment Paper Handles: Leaving extra parchment paper hanging over the sides of the pan creates a “sling.” This allows you to lift the entire baked block out easily for clean cutting.
• Customize Your Mix-ins: You can easily swap the ingredients. Try using raisins or dates instead of apricots, or walnuts and pecans instead of almonds. Just keep the total measurements of mix-ins roughly the same.

What To Serve Breakfast Bars

These breakfast bars are a fantastic stand-alone breakfast or snack. They are perfect for busy mornings with a cup of coffee, tea, or a glass of milk. For a more filling meal, pair a bar with a side of Greek yogurt for an extra boost of protein, or enjoy it with a piece of fresh fruit like a banana or a handful of berries.

How To Store Breakfast Bars Leftovers

• Room Temperature: Store the bars in an airtight container at room temperature for up to 5 days. You can place sheets of parchment paper between layers to prevent sticking.
• Freeze: These bars are perfect for making ahead. Wrap individual bars in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or warm gently in the microwave.

Martha Stewart Breakfast Bars Nutrition Facts

• Calories: 190 kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 12mg
• Sodium: 110mg
• Total Carbohydrate: 29g
• Dietary Fiber: 3g
• Sugars: 14g
• Protein: 4g

Frequently Asked Questions

• Can I make these bars gluten-free? Yes, you can. Use certified gluten-free rolled oats and substitute the whole wheat flour with an equal amount of a gluten-free all-purpose baking flour blend.
• Are these bars chewy or crunchy? These breakfast bars have a soft and chewy texture, not a hard, crunchy one like a granola bar. The nuts and seeds provide a bit of satisfying crunch within the soft base.
• Can I use maple syrup instead of honey? Absolutely. Pure maple syrup is a great substitute for honey in this recipe. You can swap it in a 1-to-1 ratio.
• My bars are crumbly. What did I do wrong? The most common reasons for crumbly bars are not pressing the mixture down firmly enough in the pan before baking, or cutting into them before they have cooled completely. Make sure to pack them tightly and let them cool fully.

Try More Recipes:

• Martha Stewart Breakfast Cookies Recipe
• Gluten-Free Peanut Butter-Banana Waffles Recipe
• Test Kitchen’s Favorite Banana-Chocolate Chip Bread Recipe