Chewy and redolent of fresh parsley, these savory oatmeal bars are very tasty, and high in protein and fiber. Just six simple ingredients and great for breakfast or as a snack any time.
Add them to your Easiest Breakfast Recipe file right now.
You’re soaking rolled oats in water, mixing them with lightly beaten eggs, herbs and spices, and baking for about 30 minutes, until golden brown and firm to touch.
I love to eat them for breakfast or you can just pop them in your mouth like cookies!
Here’s what goes into these oatmeal bars:
The main ingredient: rolled oats, a.k.a. old fashioned oats or whole oats. They’re flat, oval with a textured surface. They’re made from oat groats, which are first steamed, and then pressed down and flattened.
Don’t use quick or instant oats in this recipe, because they don’t hold their shape and would turn into a mush.
You can replace the parsley with cilantro, or you can use a 1/4 cup of mixed fresh herbs. For example oregano, thyme, chives, sage, or rosemary. It’s up to you and what you have on hand, or like.
The method to make savory oatmeal bars is simple.
You’ll do the prep in two bowls.
The oats soak in a room-temperature water in one bowl. In another bowl, you beat eggs and add parsley, garlic, salt and black pepper.
Then stir in the soaked oats and mix to combine.
What pan should you use to bake the bars?
I used a 9×9-inch (23×23 cm) square baking pan. Feel free to use a different baking pan, but keep an eye on your oven. They should be golden brown on top, and firm when you touch them in the middle.
In the past, I baked them in an oval dish as well as in a small muffin baking pan.
After you take them out of the oven, just let them sit for 10 minutes to cool slightly. Cut into approximately 1.5 x 3″ (4 x 8 cm), and serve warm or at room temperature.
Serve them as is, or dip in a tomato salsa, ketchup, chipotle mayo or tartar sauce. So addictive!
Oats are high in vitamin B1, and also contain high amount of vitamins B2 and E.
Keep cooking and check out these recipes:
Bircher Muesli (Overnight Oats)
Big Cluster Granola
Chocolate Granola With Pistachios, Almonds and Dried Currants
Walnut Cranberry Scones
Cheesy Egg Nests
Now you.
Are you a fan of savory oatmeal? What’s your favorite to eat it.
Tell me in the comments.
Print
Easy Savory Oatmeal Bars
- Prep Time: 60 min
- Cook Time: 30 min
- Total Time: 1 hour 30 minutes
- Yield: Serves 4–6 1x
- Cuisine: American
Description
Chewy and redolent of fresh parsley, these savory oatmeal bars are very tasty, and high in protein and fiber.
Just six simple ingredients and great for breakfast or as a snack any time.
Ingredients
- 2 cups (245 g) rolled oats
- 1 cup (240 ml) room temperature water
- 4 eggs
- ¼ cup (60 ml) finely chopped fresh parsley, or cilantro
- 1 teaspoon minced, peeled garlic (about 1 large garlic clove)
- 1½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C) and spray a 9×9-inch (23×23 cm) baking pan with vegetable oil.
- Pour the water over the rolled oats in a small bowl, and let soak for 1 hour.
- In a medium bowl, lightly beat the eggs with a whisk. Add the parsley, garlic, salt, and pepper, and mix. Add the soaked oats and stir to combine.
- Pour the mixture into the baking pan and spread evenly. Bake in the oven until golden brown and firm to touch, about 25–30 minutes.
- Remove from the oven and let cool for 10 minutes. Cut into bars. Serve warm or at room temperature. Store the bars covered, in the fridge, for up to 5 days.
Notes
- You can do a combination 1/4 cup of fresh herbs; use what you have on hand, for example parsley, cilantro, oregano, thyme, chives, sage, rosemary.
- Temperature: eat the bars cold, at room temperature or warm. Reheat in the oven or microwave
- Serving suggestion: dip the bars in ketchup, chipotle mayo, or tartar sauce
This recipe looks amazing and I can’t wait to try it Michal! And I LOVE that you decided when you were 14 you were going vegetarian. So much respect.
Kelly thank you so much! Yes, try them and let me know how they turn out xx
I only have instant oats. This may be a stupid question, but do I skip the soaking process in that case?
As I say in the article: “Don’t use quick or instant oats in this recipe, because they don’t hold their shape and would turn into a mush.”