These delicious honey oat bars are so simple to make, freezer friendly and perfect for the lunchbox! Great for a quick bake on a Sunday afternoon- you can get a batch done in under 30 minutes- that's 24 bars in that total time- which means you've got lunchbox treats sorted for a while. Mixed in one bowl, they are super quick and easy to make. Just like good old plain flapjacks, these Honey Oat Bars are a winner as a sweet pick me up in the afternoon.
Why you're going to love this recipe
Not only do these honey oat bars taste amazing, but they use simple pantry ingredients and are so easy to make! Here's why you're going to love this recipe:
- quick and easy to bake
- mix in one bowl
- simple ingredients
- makes a big batch
- great for prepping in advance
- freezer friendly
- tasty and kid friendly snacks
- nut free
- keep for a week in an airtight container in the fridge
- taste just like Nature Valley Granola bars that I had in the US!
What goes into the recipe
- honey- choose wisely! I like australian honey from a reliable source, if someone local is beekeeping- then that's the best you will find!
- oats- rolled oats are what I've used in this recipe. They are the best for things like this.Oats are a sneaky way to add extra protein into snacks.
- desiccated coconut- this gives a nice coconutty flavour and also helps with binding the ingredients together.
- butter- unsalted butter is best for recipes like this, as you c an control the amount of salt that goes into the rest of the ingredients.
- brown sugar- I never said these were super healthy, they just taste really good! The sweetness of these bars is just right!
- salt- just a touch of salt is needed in this recipe to make them perfect.
- cinnamon- helps with the sweetness of these honey oat bars and makes them taste great.
How to make this recipe
This recipe is super simple to make! Just follow these simple instructions and you can't go wrong.
First, heat together the butter, honey and brown sugar to melt the butter. Stir occasionally over medium heat until all is melted.
Add the oats, cinnamon, salt and coconut to the pan you melted the wet ingredients in. Mix well to make sure all the oats and coconut is coated in the butter and honey mixture.
Pour the oat mixture into two prepared lamington pans. Smooth down with a spatula. Bake for 20 minutes at 180º degrees celsius.
Remove from the oven and cool to room temperature before cutting into bars. I slice through the middle first and then into individual bars.
Expert Tips and FAQs
When you're measuring the honey for this recipe, quickly run some coconut oil or canola oil around the inside of your measuring spoon, it means it will come out much easier!
Switch out the oats for quinoa flakes and you're good to go. Everything else in the recipe is already naturally gluten free.
Simple, the butter can be swapped for coconut oil, making these dairy free.
Swap the butter for coconut oil and the honey for rice malt syrup or maple syrup. I huess then they are honey crunchy granola bars though!
Yes! Freeze on a baking sheet/ tray and then transfer to a container, with parchment paper / baking paper / aluminum foil separating the layers. They will keep for up to three months in the freezer if your container seals well.
If you're looking for chocolate chip granola bars, you might be better off trying these Chocolate Chip Flapjacks or these No bake chewy choc chip muesli bars. If you're wanting dried fruit in bars Blueberry and cacao nib no bake muesli bars or these are made with cranberries- No bake cranberry and white chocolate muesli bars.
More quick and easy one bowl lunchbox treats
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Honey Oat Bars Recipe
- 220 grams unsalted butter
- 220 grams brown sugar
- 100 grams honey
- 400 grams rolled oats
- 40 grams desiccated coconut
- 2 tsps ground cinnamon
- 1 teaspoon salt
- Preheat your oven to 180 degrees celsius (355F).
- Line your lamington pans with baking paper.
- Combine the butter, honey and brown sugar in a medium saucepan over medium heat until all melted.220 grams unsalted butter, 220 grams brown sugar, 100 grams honey
- Remove from the heat.
- Add the oats, coconut, salt and cinnamon to the saucepan and mix well until all is coated.400 grams rolled oats, 40 grams desiccated coconut, 2 tsps ground cinnamon, 1 teaspoon salt
- Pour into the two lined lamington pans and bake at 180 degrees celsius (355F) for 20 minutes.
- Allow to cool completely to room temperature before slicing.