Even Better Than Starbucks Oat Bars
Even Better Than Starbucks Oat Bars
If you’re looking for an easy, chewy and delicious oat bar recipe, then try these Even Better Than Starbucks Oat Bars! I just know you’ll love them.
I have loved Starbucks Oat Bars for ever. They’re just SO delicious…oat-y, sweet and rich, but expensive when you end up buying one every time you grab a coffee. So I knew I had to create a recipe so that I could make them at home, and that’s exactly what I did. I have tried and tested a few different oat bar recipes over the years, and I’ve finally ended up with a variation of them that we love! Now you can make this homemade version of the popular Starbucks oat bars at home too.
Made with simple ingredients.
These oat bars are made with the most simple ingredients, all of which you likely have in your pantry already. Quick oats, butter, brown sugar, vanilla and sweetened condensed milk…the combination is decadent!
Quick and easy to make!
These oatmeal bars are so simple to make…with just a few minutes of prep, and 15 or so minutes of baking time, they’re ready to be cut into 25 bite-sized bars, or 15 bigger bars. Perfect when you need a quick snack!
Perfect for snacks and lunches.
Delicious, chewy, and oat-y, these nut-free bars are perfect for lunch boxes, snacks and with your morning coffee or tea. I like to make a batch on Sunday so we have them to enjoy throughout the week ahead. They are a great option for make ahead breakfast oat bars, and perfect for kids lunches!
Oat Bar Recipe Tips
- OATS: Make sure to use quick oats, not rolled oats!
- SUGAR: If you want to use less sugar, try using 1/3 cup of brown sugar. You can also use maple syrup instead of brown sugar.
- BUTTER: Use salted butter. If you use unsalted butter add 1/8 tsp more salt. I have also made these with melted coconut oil and they are delicious…but be aware that the bars will have a slight coconut flavour if you use it.
- BAKING TIP: These bars are a little crumbly. Just make sure to get the oat mixture batter patted down into the pan really well before baking, patted down and right into the corners of the pan.
- STORAGE: Keep these bars at room temperature in an airtight container for up to 4 days.
- FREEZING: These oat bars freeze well. Pack into a freezer bag or airtight container and freeze for up to 2 months.
- OPTIONAL ADD-INS: Feel free to add chocolate chips (milk chocolate, dark chocolate or white chocolate), about 1/2 cup.
- GLUTEN FREE: These are naturally gluten free if you use gf varieties of oats.
Love Oat Bars? Try these!
Even Better Than Starbucks Oat Bars
Ingredients
- 1 1/2 cups quick oats, pulsed in a food processor for a few seconds, until they are like coarse meal
- 2 cups quick oats
- 1/8 tsp salt
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325 degrees F.
- Line an 8×8 square baking tin with parchment paper. Set aside.
- As mentioned above, pulse 1 1/2 cups of quick oats in a food processor for a few seconds, until they are like coarse meal.1 1/2 cups quick oats, pulsed in a food processor for a few seconds, until they are like coarse meal
- In a large mixing bowl combine the ground oats with the remaining 2 cups of quick oats and salt.2 cups quick oats, 1/8 tsp salt
- In a small saucepan over low heat melt the butter.1/2 cup butter
- Then stir in the brown sugar and sweetened condensed milk. Stir until combined. Be careful not to boil the mixture, you just want everything combined, but not cooked.1/2 cup sweetened condensed milk, 1/2 cup sweetened condensed milk
- Remove from heat and stir in the vanilla.1 tsp vanilla extract
- Add the wet ingredients to the dry ingredients and mix well.
- Press the mixture into the parchment paper lined prepared pan, making sure to spread the mixture evenly.
- Bake for 15 – 18 minutes. The edges should be slightly golden brown.
- Let the squares cool for about 10 minutes, then remove them from the pan and cut into 25 squares.
More Delicious Recipes Made with Sweetened Condensed Milk:
Have a delicious day!
I only have rolled oats on hand. Is it possible to use rolled oats instead? If so, how would you recommend I do so?
Hi Michelle! I really can only recommend quick oats for these bars…comparing the measurements between the two, they’re very different. If you used rolled oats, you won’t really have enough oats. BUT, if you’re comfortable you could start with the rolled oats (pulse them in the food processor as mentioned in the recipe), then if the ‘batter’ is too sticky, add more pulsed oats until the batter is able to stick together.
I only had rolled oats and these turned out perfect! I didn’t have to change anything in the recipe. Obviously, I can’t compare them to ones made with quick oats (maybe those are better) but the batch I made tastes so good! I wouldn’t change a thing.
(I’m super late, but hopefully this helps other people with the same question.)
I tried this with molasses instead of sweetened condensed milk and they were delicious! But I prefer the sweetened condensed milk as molasses has a definite strong flavour, it’s just different I suppose 😊
I’ve never tried Starbucks’ bars and now I don’t have to! These bars are delicious ! So easy and yummy. Thanks for the recipe.
I’m so happy you enjoyed them!
Made a double batch, although they are delicious they did not ‘set’ they are very wet and not dry at all. What should I have done differently!
Hi Natalie, so sorry for the delayed response! The only reason I can think of is that they may have needed to bake a little longer. I haven’t had any problems with these bars setting when I see that the edges of the square are lightly browned. Hope that helps!
Do you store them on the counter or in the fridge?
Hi Carrie! You can do either. I usually keep ours on the counter in an airtight container.
Can you use oat flour instead of grinding your own oats? I just want to save on time :p
Technically you can, but I don’t like to because it’s often too fine and the bars can end up quite dense.
I really like these and so do my kids. They age really well too and continue to stay soft even a two weeks later. The downside is they are very crumbly. I’m wondering what the calorie count is for a square.
Hi Robin! I’m so happy you enjoyed them…they’re a favourite here too! I have updated the recipe to include nutritional information, so you can see it now.
I just made some for my kids for their lunchboxes. Will have to put them away otherwise there will he none left over for them! Great recipe, thank you!
I’m so glad you enjoyed them!
These are really delicious. Would this be ok to put blitzed dried apricots in?
Hi! Absolutely, I think that would be delicious!
nice blog