Coffee Cake Oatmeal Bars
Soft and crumbly coffee cake oatmeal bars with a buttery cinnamon streusel topping. These easy bars are perfect for breakfast, dessert, or a snack.
Ingredients
Oatmeal Base:
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk (or dairy-free alternative)
Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup cold unsalted butter, cubed
- ¼ cup chopped walnuts or pecans (optional)
Instructions
Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Grease and line an 8x8-inch baking pan with parchment paper.
Mix the Dry Ingredients:
- In a large bowl, whisk together oats, flour, sugars, cinnamon, baking powder, baking soda, and salt.
Combine the Wet Ingredients:
- In a separate bowl, whisk together melted butter, egg, vanilla extract, and milk until smooth.
Make the Batter:
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. The batter will be thick.
- Pour the batter into the prepared baking pan and spread it evenly.
Prepare the Streusel Topping:
- In a small bowl, mix flour, brown sugar, and cinnamon.
- Cut in cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Stir in chopped nuts (if using).
- Evenly sprinkle the crumb topping over the oatmeal base.
Bake the Bars:
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the bars cool in the pan for 15 minutes before slicing.
Serve & Store:
- Serve warm or at room temperature.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week.
- Freeze for up to 3 months (wrap individually for best results).
Notes
For a healthier version:
- Use coconut sugar instead of granulated and brown sugar.
- Swap half the flour for whole wheat flour.
- Use plant-based milk and coconut oil for a dairy-free option.