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Fruit ‘n’ Oats Breakfast & Snack Bar ~ Gluten, Corn, & Soy-Free

Breakfast just gets better all the time, especially when it includes these Fruit ‘n’ Oats Breakfast & Snack Bars. In fact, lately, I can hardly wait for breakfast just so I can eat another one.

But why wait…these are perfect for snacks too!

A thick berry filling sandwiched between a nutty oat crust and topping. Just like a fruit crisp but without all the extra fat.

These fruit-sweetened breakfast bars are another great use for those spotted bananas.

What’s so great about fruit?
Fruit Provides:

  • Fiber
  • Vitamins
  • Minerals
  • Protects you from cancer and heart disease

Do you prefer Blueberry, Raspberry, or Marionberry bars? Or maybe mix them together for a double-berry breakfast bar. This is my favorite!

These oat and fruit bars are a healthy, low-fat choice with just one tablespoon of coconut oil in the whole recipe.

Nuts are optional, but please add them unless you have a nut allergy. Nuts are full of omega-3 fats and antioxidants and add a nice little crunch to these breakfast bars.

For 3 WW points plus cut bars into 12 servings omitting the chopped walnuts and unsweetened coconut.

To Make Fruit ‘n’ Oats Breakfast & Snack Bars, You Will Need These Ingredients:                

  • Berries ~ frozen or fresh if they are juicy
  • Ground flaxseeds
  • Walnuts (omit for WW and nut-free diets)
  • Unsweetened coconut  (omit for WW option)
  • Spotted bananas ~ green for Low FODMAP
  • Old fashioned oats, gluten-free if needed
  •  Oat flour, gluten-free if needed
  • Cinnamon
  • Salt
  • Pure maple syrup
  • Coconut oil


Serve them up and enjoy!

**Freeze any leftovers you won’t eat in the next few days.


Fruit 'n' Oats Breakfast & Snack Bar  

A fun and delicious way to eat your oats and fruit. Low-fat breakfast bars loaded with fiber and lots of healthy ingredients.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, banana recipes, breakfast, farm to table, fruit bars, gluten-free, oat fruit bars, vegan
Servings: 9 Servings
Calories: 186kcal
Author: Mary Krick


  • 2 cups frozen berries thawed ~ fresh if juicy
  • 2 Tbsp ground flaxseeds
  • 2 Tbsp chopped walnuts omit for WW and nut-free diets
  • 2 Tbsp unsweetened coconut omit for WW option
  • 2 medium spotted bananas mashed ~ green for Low FODMAP
  • 1 cup old fashioned oats gluten-free if needed
  • 1 cup oat flour gluten-free if needed
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 Tbsp pure maple syrup
  • 1 Tbsp coconut oil melting is not necessary


  • Preheat oven to 350
  • Prepare an 8"x 8" pan with a non-stick spray
  • In a small bowl sprinkle ground flaxseeds over thawed berries.
  • In a medium mixing bowl add all nine of the rest of the ingredients. Mix together well. Set aside 3/4 cup of oat mixture for the topping.  
  • Spread the remaining oat mixture in the bottom of the prepared baking pan and press down evenly.
  • Pour berry mixture over bottom crust. Drop spoonfuls of reserved topping over berries. Take your time to carefully cover as much of the berry layer as possible. I kind of pat the oat mixture with a rubber spatula as I move it over the berries.
  • Bake for 25-30 minutes. The oatmeal topping will become golden brown.  
  • These don't have to be room temperature to enjoy. Try these breakfast bars cold, they are delicious...I store mine in the refrigerator.
  • Serve them up and enjoy! We've even had them for dessert with  So Delicious Creamy Vanilla, or ice cream if you prefer.


Serving: 1Serving | Calories: 186kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 134mg | Potassium: 235mg | Fiber: 4g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg


This recipe was adapted from petiteallergytreats.com~









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  1. Mary,
    I’m allergic to bananas. How much applesauce can I use to substitute? 1/3C maybe? If I changed up the fruit, what about pumpkin?

    1. Hi Kathy ~ I am providing a link for banana substitutions. I have used both applesauce and pumpkin in place of bananas in other recipes but not this one, so I can’t give you any ideas of the finished product. Let me know if you try it before I do, I’d love to hear how it turns out. I have to be careful not to eat too many bananas myself. My sensitivity to them is greatly improved, though I did have to go without for over 10 years so I know how complicated it can be with recipes.

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