Save Soft, chewy breakfast bars featuring earthy matcha, tart cranberries, and a golden oat crumble—perfect for a wholesome start to your day or an energizing snack.
I have enjoyed making these bars on busy mornings because they are quick to prepare and keep well for several days.
Ingredients
- Dry Ingredients: 2 cups old-fashioned rolled oats, 1 cup whole wheat flour, 1/2 cup light brown sugar packed, 2 tbsp matcha powder (culinary grade), 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 1/2 cup unsalted butter melted (or coconut oil for dairy-free), 1/4 cup honey or maple syrup, 1 large egg, 1 tsp vanilla extract
- Filling & Add-ins: 1 cup dried cranberries (unsweetened or sweetened), 1/2 cup chopped walnuts or pecans (optional), Zest of 1 orange (optional for brightness)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper leaving overhang for easy removal.
- Mix Dry Ingredients:
- In a large bowl combine oats whole wheat flour brown sugar matcha powder baking soda and salt.
- Mix Wet Ingredients:
- In a separate bowl whisk together melted butter honey (or maple syrup) egg and vanilla extract until well blended.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture will be slightly crumbly but should hold together when pressed.
- Add Fillings:
- Fold in dried cranberries nuts and orange zest if using.
- Prepare Crumble:
- Reserve 3/4 cup of the mixture for the crumble topping. Press the remaining mixture firmly and evenly into the prepared pan.
- Add Topping:
- Sprinkle the reserved crumble mixture evenly over the top pressing gently to adhere.
- Bake:
- Bake for 2832 minutes or until the edges are golden and the top is set.
- Cool and Serve:
- Cool completely in the pan before lifting out and cutting into 12 bars.
Save These bars have become a staple for weekend family breakfasts where everyone loves the combination of matcha and tart cranberries.
Required Tools
Mixing bowls measuring cups and spoons 8x8-inch (20x20 cm) baking pan parchment paper whisk spatula
Allergen Information
Contains wheat (gluten) egg milk (if using butter) tree nuts (if using walnuts or pecans). For gluten-free use certified gluten-free oats and a gluten-free flour blend. Always check labels for potential allergens and cross-contamination.
Nutritional Information
Calories 190 Total Fat 7 g Carbohydrates 30 g Protein 3 g per serving
Save Enjoy these bars warm or at room temperature for a perfect start to your day or snack time.
Recipe Q&A
- → Can I make these bars vegan?
Yes, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use coconut oil and maple syrup instead of butter and honey.
- → What nuts can I add for extra crunch?
Chopped walnuts or pecans work well and complement the tart cranberries and earthy matcha flavors.
- → How should I store the bars?
Store them in an airtight container at room temperature for up to 4 days or freeze for longer freshness.
- → Can I use gluten-free oats and flour?
Yes, using certified gluten-free oats and flour ensures the bars are gluten-free while maintaining texture.
- → What is the recommended baking temperature and time?
Bake at 350°F (175°C) for 28 to 32 minutes until the edges are golden and the top is set.