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Strawberry Breakfast Oatmeal Bars

Strawberry Breakfast Oatmeal Bars are the perfect for a grab & go breakfast.  Layers of delicious cinnamon spiced oatmeal& fresh strawberries baked & topped with frosting.  Kid friendly, packed with tons of flavor,& healthy!  Make on a Sunday to have for breakfast all week long.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • 1 Cup Quick Rolled Oats
  • ¾ Cup White Whole Wheat Flour
  • 1/3 Cup Light Brown Sugar
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Salt
  • 3 Tablespoons Light Butter
  • 3 Tablespoon Fat Free Plain Greek Yogurt
  • 1 Teaspoon Cornstarch
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon White Sugar
  • 2 Cups Fresh Strawberries

Glaze:

  • ½ Cup Powdered Sugar
  • 1 Tablespoon 2% Milk

Instructions
 

  • Preheat oven to 375°.
  • Line 9x9 baking pan with parchment paper.
  • In a large bowl, mix oats, flour, brown sugar, cinnamon, and salt.
  • Melt butter in microwave for about 30 seconds.
  • Add butter and Greek yogurt to flour mixture and mix until well combined (will be clumpy).
  • Put half dough into baking pan and gently press to make even layer.
  • Dice strawberries and set aside.
  • In a medium bowl, add strawberries, white sugar, cornstarch, and lemon juice.
  • Spoon strawberries over crust in pan.
  • Crumble the remaining dough over strawberries.
  • Bake for 35-40 minutes until top is golden brown.
  • Remove from oven and gently pull out of the baking pan by pulling the parchment paper.
  • Set on a baking wire rack to cool.
  • In small bowl, whisk together powdered sugar and milk.
  • Drizzle glaze over bars.

Notes

Make these on Sunday to have for a great grab and go breakfast throughout the week!
Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Makes 8, 1 Bar Per Serving- (7 SmartPoints Per Serving) CALORIES: 170 FAT: 3.4 SATURATED FAT: 1.7 CARBS: 31.6 FIBER: 1.5 SUGARS: 18.9 PROTEIN: 12.1