Best Fruit and Nut Oatmeal Bars

I used to think homemade granola bars were too much work until I discovered these fruit and nut oatmeal bars. They’re basically throw-everything-in-a-bowl simple, but they taste like you spent hours in the kitchen.

The best part? You can use whatever dried fruit and nuts you have sitting in your pantry. I’ve made them with cranberries and almonds, raisins and walnuts, and even chocolate chips when I’m feeling rebellious. My kids grab them for breakfast, and I don’t feel guilty about it because they’re actually pretty healthy.

What Kind of Oats Should I Use?

For these fruit and nut oatmeal bars, you’ll want to stick with rolled oats (also called old-fashioned oats) rather than quick oats or steel-cut oats. Rolled oats hold their shape better during baking and give you that perfect chewy texture you’re looking for in a bar. Quick oats will break down too much and make your bars mushy, while steel-cut oats won’t soften enough in the baking time. You can find rolled oats in any grocery store, and they’re usually labeled as “old-fashioned” on the container. If you only have quick oats on hand, you can use them in a pinch, but your bars might be a bit softer than intended.

Options for Substitutions

These oatmeal bars are pretty forgiving when it comes to swapping ingredients around:

• Rolled oats: Stick with rolled oats for the best texture – quick oats will make your bars mushy, and steel-cut oats won’t soften properly during baking.
• Pecans: Feel free to swap pecans with walnuts, almonds, or cashews. You can even use a mix of your favorite nuts for more variety.
• Dried cranberries: Try dried blueberries, chopped dates, raisins, or even mini chocolate chips if you want something sweeter. Just keep the amount the same.
• Peanut butter: Almond butter, cashew butter, or sunflower seed butter work great here. Make sure whatever you choose has a similar creamy consistency.
• Coconut oil: You can use melted butter or vegetable oil instead. If using butter, let it cool slightly before mixing with the other wet ingredients.
• Chia seeds: Ground flaxseed or hemp hearts make good substitutes, or you can just leave them out if you don’t have any on hand.
• Honey: Maple syrup or agave nectar work well as replacements. The bars might be slightly less sweet, so taste the batter and adjust if needed.
• Whole wheat flour: All-purpose flour works fine, or try oat flour for a gluten-free option. You can even make your own oat flour by grinding rolled oats in a food processor.

Watch Out for These Mistakes While Baking

The biggest mistake when making oatmeal bars is not pressing the mixture firmly enough into the pan, which leads to crumbly bars that fall apart when you try to cut them – use the back of a spoon or your hands to really pack it down.

Another common error is overbaking these bars since they contain natural sweeteners like honey, which can cause them to become hard and dry instead of chewy – they’re done when the edges are just set and the center still looks slightly underdone.

Make sure your peanut butter and melted coconut oil are at similar temperatures before mixing to prevent the coconut oil from solidifying into clumps, and always let the bars cool completely in the pan before cutting to avoid a messy situation.

For cleaner cuts and better presentation, line your pan with parchment paper and use a sharp knife wiped clean between each slice.

What to Serve With Fruit and Nut Oatmeal Bars?

These hearty oatmeal bars are perfect for breakfast or an afternoon snack, and they pair beautifully with a hot cup of coffee or tea. I love serving them alongside fresh berries like strawberries or blueberries, which complement the dried cranberries already in the bars. For a more filling breakfast, try them with a dollop of Greek yogurt or a glass of cold milk. They’re also great packed in lunch boxes or enjoyed as a post-workout snack since they’re loaded with protein from the peanut butter and pecans.

Storage Instructions

Keep Fresh: These oatmeal bars stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to cut them into squares and layer them with parchment paper between each layer to prevent sticking. They’re perfect for grabbing on busy mornings or packing in lunch boxes.

Refrigerate: If you want them to last longer, pop the container in the fridge where they’ll keep for up to 2 weeks. The bars will firm up a bit when cold, but they’re still delicious and make a great snack straight from the fridge on hot days.

Freeze: These bars freeze really well for up to 3 months! Wrap individual bars in plastic wrap or store them in a freezer-safe container with parchment paper between layers. Just thaw at room temperature for about 30 minutes before eating, or enjoy them slightly frozen for a firmer texture.

Preparation Time	10-15 minutes
Cooking Time	23-25 minutes
Total Time	1-1.5 hours
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 38-44 g
• Fat: 130-145 g
• Carbohydrates: 165-180 g

Ingredients

For the bar mixture:

• 3/4 cup old-fashioned oats
• 1/2 cup chopped pecan pieces
• 1/2 cup fine unsweetened shredded coconut
• 1/2 cup dried cranberries
• 1/4 cup whole wheat flour
• 2 tbsp chia seeds
• 1/2 tsp himalayan or sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 2 large eggs, room temperature
• 2 tbsp coconut oil, melted
• 1/2 cup smooth peanut butter
• 1/4 cup raw honey
• 1/2 tsp vanilla extract

For the topping:

• 16 to 20 pecan halves

Step 1: Prepare the Baking Pan and Preheat Oven

Preheat your oven to 350°F (175°C).

Grease a 9-inch baking pan and line it with parchment paper, letting some overhang on the sides for easy removal later.

Set the pan aside while you prepare the batter.

Step 2: Mix the Dry Ingredients

• 3/4 cup old-fashioned oats
• 1/2 cup chopped pecan pieces
• 1/2 cup fine unsweetened shredded coconut
• 1/2 cup dried cranberries
• 1/4 cup whole wheat flour
• 2 tbsp chia seeds
• 1/2 tsp Himalayan or sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda

In a large bowl, combine the old-fashioned oats, chopped pecan pieces, shredded coconut, dried cranberries, whole wheat flour, chia seeds, Himalayan or sea salt, ground cinnamon, baking powder, and baking soda.

Mix thoroughly with a whisk or fork until all ingredients are evenly distributed.

Step 3: Combine the Wet Ingredients

• 2 large eggs, room temperature
• 2 tbsp coconut oil, melted
• 1/2 cup smooth peanut butter
• 1/4 cup raw honey
• 1/2 tsp vanilla extract

In a separate bowl, whisk together the eggs, melted coconut oil, smooth peanut butter, raw honey, and vanilla extract until the mixture becomes smooth and creamy.

Make sure the coconut oil is fully melted for better incorporation.

Step 4: Mix the Dough and Prepare for Baking

• dry mixture from Step 2
• wet mixture from Step 3
• 16 to 20 pecan halves

Pour the wet ingredient mixture from Step 3 over the combined dry ingredients from Step 2.

Use a rubber spatula to mix everything together until well combined and a thick dough forms.

Transfer the dough to the prepared pan, spreading it out as evenly as possible.

Lightly press the pecan halves across the top for decoration and extra crunch.

I like to arrange the pecan halves in neat rows to make the bars look extra special once cut.

Step 5: Bake the Bars

Bake in the preheated oven for 23–25 minutes, or until the top is golden brown and a toothpick or skewer inserted in the center comes out clean.

Try not to overbake to keep the bars soft and chewy.

Step 6: Cool and Cut the Bars

Place the pan on a cooling rack and allow the bars to cool in the pan for at least 1 hour to set properly.

Once cooled, lift the bars out using the parchment paper overhang and cut into 16 to 20 bars, depending on your preferred portion size.

For best texture, I like to let the bars rest overnight before eating—they get even better!