• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Very Good Cook

Very Good Cook

  • About
  • Recipes
  • Shop

Home / Recipe Index / Beginner / Savory Breakfast Oatmeal Bars

Savory Breakfast Oatmeal Bars

Jump to RecipePrint RecipeRate Recipe
slices of savory oatmeal bas with tomato salsa

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!

slices of savory oatmeal bas with tomato salsa
Easy Savory Oatmeal Bars

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.

ingredients to make easy savory oatmeal bars using eggs, parsley, garlic, salt, black pepper and soaked oats.
Just six simple ingredients are used in these savory oatmeal bars.

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.

steps to make easy savory oatmeal bars using eggs, parsley, garlic, salt, black pepper and soaked oats.
Four easy steps to make savory oatmeal bars.

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.

photos of baking pans showing easy savory oatmeal bars before and after baking
Bake in a 9×9-inch baking dish until golden brown.

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.

slices of savory oatmeal bas with tomato salsa
Savory Oatmeal Bars served with tomato salsa.

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
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
slices of savory oatmeal bas with tomato salsa

Easy Savory Oatmeal Bars

  • Author: Michal Martinek
  • Prep Time: 60 min
  • Cook Time: 30 min
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 4–6 1x
  • Cuisine: American
Print
Pin

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. 


Scale

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

  1. Preheat the oven to 375°F (190°C) and spray a 9×9-inch (23×23 cm) baking pan with vegetable oil.
  2. Pour the water over the rolled oats in a small bowl, and let soak for 1 hour.
  3. 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.
  4. 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.
  5. 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

Did you make this recipe?

Tag @verygoodcook on Instagram

Filed Under: Beginner, Breakfast, Dairy-Free, Gluten-Free, Main Course, Over 1 hour

« Previous Post
Spring Risotto With Peas and Corn
Next Post »
Double-Chocolate Pudding (Budino)

Hi, I'm Michal

I help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

I have three more delicious recipes for you:

Slice of almond butter bread
Paleo Almond Butter Bread
Cauliflower burgers with feta from very good cook blog, served with white yogurt, arugula salad and sliced almonds
Vegetarian Cauliflower Patties (GF & Paleo)
Glass bowls with double-chocolate pudding (budino) and whipped cream on top
Double-Chocolate Pudding (Budino)
Cover Page for The Ingredient Substitution Cheat Sheet, a free .PDF download from Very Good Cook blog

Learn how to swap ingredients

Cook and bake easily with The Ingredient Substitution Cheat Sheet. FREE .pdf download:

Your personal info is protected and you can unsubscribe anytime. Read my privacy policy.

Reader Interactions

Comments

  1. Kelly Clark says

    03.20.2020 at 12:59 am

    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.

    Reply
    • Michal Martinek says

      03.20.2020 at 7:53 pm

      Kelly thank you so much! Yes, try them and let me know how they turn out xx

      Reply

Got something to say? Cancel reply

Feel free to include general feedback, any ingredients you modified, and rating the recipe after you’ve made it. Insults, off-topic rants, and disrespectful remarks won’t be tolerated. Thanks for being kind!

PS: Your email won’t be published. Required fields are marked *

Primary Sidebar

Hi, I’m Michal.

Photo of Michal Martinek of Very Good Cook - a Czech food blogI help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

Learn how to swap ingredients

Cover of ebook

Cook and bake easily with The Ingredient Substitution Cheat Sheet.
FREE .pdf download:

Privacy Policy

Handmade Czech stuff

  • Hand-Carved Stirring Paddle (Maple Wood) Hand-Carved Stirring Paddle (Maple Wood) $27.00
  • green stripe ceramic mub Hand-Thrown Striped Tall Mug (Green) $28.00

Want my FREE recipe ebook?

Cover of ebook

Sign up for my weekly emails and I’ll send you my 11 MOST POPULAR, MOUTHWATERING CZECH RECIPES TO STUFF YOUR FACE WITH!

Privacy Policy

Still hungry?

slices of strawberry/blueberry/apricot kolache

Kolache (Koláče)

Plate of harira, a North African stew made with chickpeas, lentils, rice and vegetables. Served with sauerkraut and yogurt, from verygoodcook.com

Harira: Moroccan Vegetable Soup-Stew

Black cast iron pan with vegan tempeh Bolognese pasta sauce, spaghetti and grated parmesan cheese.

Tempeh Bolognese Pasta Sauce

White plate with Spring Risotto With Peas and Corn, topped with micro greens, creme fraiche and ground black pepper

Spring Risotto With Peas and Corn

Plate with Easy Creamy Penne Alla Vodka Recipe, with a spoon, and grated parmesan cheese

Easy Creamy Penne Alla Vodka

Bowls with Bircher Muesli (overnight oats), peeled apple, spoons, fresh figs, pomegranate seeds, and yogurt

GF & Vegan Bircher Muesli (Overnight Oats)

  • About
  • Recipes
  • Shop
  • Contact

Copyright © 2021 · Very Good Cook · Terms · Privacy

150shares