3 Ingredient Apple Oatmeal Bars
Alright, so here’s the story—I stumbled into making these 3 ingredient apple oatmeal bars one rainy Saturday morning when the only thing left in the cupboard was oats (the chunky kind, which I didn’t realize at first), a couple wrinkly apples, and a sad-looking banana. That banana actually wasn’t part of my original plan, but you know how it goes. Anyway, my neighbor Anna popped by mid-mixing and said, “Smells nostalgic in here—like school lunchboxes and early autumn.” It kind of does.
Why you’ll love this (or at least, why I do)
I make these whenever I need a snack that feels wholesome but isn’t another boring granola bar out of a box (no offense to boxed granola, but you do get a bit samey, don’t you?). My family—well, my oldest kid, anyway—actually goes for these over cookies sometimes, and that’s not nothing. Plus if you’re short on time, you’ll like that you can throw everything in one big bowl and not worry about separate steps—you know, uni-dish style. The only tricky bit is remembering to save some for tomorrow, but honestly, in our flat, these rarely last more than a day! Oh, and if you ever run out of apples, pears slide into this recipe like they own the place.
What you’ll need (plus a few swaps I’ve tried… sometimes badly)
- 2 big apples (I just grab whatever’s lurking in the fruit bowl, but Granny Smith adds a zingy bite. My gran swore by Braeburns—honestly, any apple will do.)
- 2 cups rolled oats (I’ve used quick oats in a pinch. Not as hearty, but still tasty. Steel cut? I tried once… let’s just say my jaw got a workout.)
- 2 ripe bananas (this is my not-so-secret third ingredient. Some folks use applesauce but I find mushy bananas are easier to mash when you’re in a rush)
- Optional: handful of chopped nuts, raisins, or a sprinkle of cinnamon (I may get carried away, but hey—nobody’s judging here, right?)
How I actually make these
- Preheat your oven to about 180°C (350°F). Sometimes I forget till halfway through, but it’s better to start now.
- Line a baking tin—8×8 inches is the one I use, but really, any not-too-huge pan works. Don’t waste time greasing it, just use baking paper if you have it. Foil in a pinch.
- Peel and core your apples. If you’re feeling lazy (or artsy), leave the skins on for a rustic vibe. Grate them right into a big bowl—watch your knuckles though, those box graters have it in for you.
- Add in those bananas and mash ’em up with the apples. This is the point where I usually sneak a taste. Not recommended if you’re squeamish about raw apple/banana mash.
- Pour in the oats. Mix everything together—sometimes I use my hands, which is messy but weirdly satisfying. It’ll look a bit gloopy; don’t fret, it always does.
- Stir in any extras now. Raisins? Absolutely. Bit of cinnamon? Yes, chef. Or nothing. Totally fine.
- Scoop the mixture into your tin and press it down. I use the back of a spoon, but hands work too—just wash ’em first. Spread it so it’s roughly even. Precision isn’t a dealbreaker here.
- Bake for 25-30 mins. Edges go golden, the top might develop a couple cracks. If your oven runs hot, check earlier—one time mine did, and I ended up with apple oat bricks.
- Let cool before slicing, unless you like your bars more like crumbles. On second thought, sometimes that crumbliness is kind of brilliant.
Notes from mild kitchen chaos
- The riper the banana, the better. I tried with greenish ones once—tasted a bit grassy, honestly.
- Sometimes I double the batch and freeze half. Mostly just means more to eat, unless you forget about the second tray for three months like I did that one time.
- It might look a bit wet before baking—that’s okay. The oats sort themselves out in the oven.
Variations (the good, bad, and “ehh”)
- Pear instead of apple: surprisingly lovely!
- Chopped dates instead of banana: super chewy, but also more sticky. Not my favorite, but you do you.
- Tried folding in chocolate chips once. Delicious, but they sort of melt and disappear—not quite a cookie, but not bad either.
- Once I tried adding shredded carrot, thinking I’d discovered breakfast bar gold. Nope. Turned into a weird, vegetable-y paste (don’t recommend unless you love carrots more than sense).
But wait, what if I don’t have the right tools?
Only equipment you really need is a mixing bowl, grater, and some kind of baking tin. No tin? Use a muffin pan, just reduce the baking time a little. And if you don’t have a grater, just finely chop the apples—takes a smidge longer, but it’ll work (promise).
How do you store these? (If they last that long anyway)
In theory, keep them in an airtight container on the counter for 2-3 days. In practice, they’re normally gone by the next afternoon. You can freeze them, though the texture gets a bit squidgy after thawing. No biggie for a quick breakfast, though.
Serving these up (here’s how we do it)
If I’m feeling fancy, I cut them into nice squares and dust with cinnamon. Mostly though, we just eat them warm from the tray with mugs of tea—my partner likes his with a blob of Greek yogurt. Sometimes I pack one for the walk to school, wrapped in wax paper (never looks as tidy as on Smitten Kitchen, but oh well).
Pro tips (aka: the mistakes I learned the hard way)
- Don’t rush the cooling step! I tried cutting them while hot once—they just fell apart, hot mess everywhere. Now I know: patience. Sort of.
- Actually, I find it works better if you press the mixture down firmly. Otherwise things get a bit loosey-goosey.
- If you want neat bars, use a sharp knife and clean it between cuts (or don’t—just pick at the edges, who’s judging?)
FAQ: questions I’ve actually gotten
- Do I have to use bananas? Not strictly, but honestly, they bind the mixture and add sweetness. Applesauce works, but the bars get a little softer.
- Can I make these gluten-free? Sure thing—just check your oats are certified gluten-free (some brands sneak in wheat, wild right?).
- What’s the best apple for this? You know, I’ve tried all sorts and some people love tart, green ones; me, I go with whatever’s rolling around in the fruit drawer. Sweet, crisp, even ones that are starting to shrivel—no shame.
- How do you reheat them? I just toss a bar in the microwave for 10 seconds, though on a carefree Saturday, the oven makes them just a little toastier. Up to you.
Bit of a tangent, but if you like these, you might want to check out these apple oat breakfast cookies or even experiment with some of Wholefully’s banana oat bakes—just saying, it’s a slippery slope into bar-obsession.
So that’s it—three ingredients, zero fuss, and you get a tray full of honest, chewy bars that somehow taste like rainy days and carefree picnics at the same time. Drop me a message if you try your own twist!
Ingredients
- 2 cups old fashioned rolled oats
- 2 medium apples, peeled, cored and grated
- 1/3 cup honey or maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil or melted butter
- 1/4 cup raisins or chopped walnuts (optional)
Instructions
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1Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
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2In a large bowl, mix together the grated apples, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
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3Add the rolled oats, ground cinnamon, salt, and raisins or walnuts if using. Mix until everything is evenly coated.
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4Press the mixture firmly into the prepared pan to form an even layer.
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5Bake for 28-32 minutes or until the bars are set and the top is lightly golden.
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6Cool completely in the pan before lifting out and slicing into 8 bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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