These oatmeal bars should be in the top 3 easiest recipes ever.
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:
Are you a fan of savory oatmeal? What’s your favorite to eat it.
Tell me in the comments.Print
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.
- 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
- 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.
- 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