You’re going to want to make these Nutella Oat Breakfast Bars right away!
Many sweet years ago, you may recall that I created this Raspberry Oat Bars recipe. That recipe was a staple at our house when our big boys were little boys and then teenage boys. Any time I baked them, I switched out the raspberry jam with apricot jam or whatever jam we had in the house at the time, and we had a delightful time eating these bars as we all learned to love coffee.
Yes. These bars with coffee? The best.
Now here we are with those boys all grown up being adulty, and we’ve got a second set of kids who pretend to like coffee (what??! when have they had it?) and don’t like seeds in their jam. Raspberry Oat Bars are a no-go for them at this point. But no worries. I figured out a way to expand our Breakfast Food List that Doesn’t Make People Scream and Throw Food on the Floor.
Maybe.
Someone is still likely to throw these on the floor. But not because of raspberry seeds.
Anyway. Nutella. Spread a jar of nutella in the middle of these bars and the entire pan will be eaten very quickly. I still like these with coffee. Our little kids highly recommend them with milk.
Nutella Oat Breakfast Bars
- 3 cups whole wheat flour
- 3 cups rolled oats
- 1 cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 cups melted butter (4 sticks)
- 12-ounce container of Nutella
- Mix together flour, oats, brown sugar, baking powder, and salt.
- Stir in melted butter until the mixture resembles crumbs.
- Press half of the mixture into the bottom of a 9x13 inch baking pan.
- Spread nutella over the top.
- Sprinkle remaining oat mixture on top of the nutella layer, pressing down lightly to cover.
- Bake in a 350° oven for 30 minutes or until lightly browned.
First layer down…
Nutella over the top.
Second oat layer sprinkled on…
Baked to perfection.
Tip 1: The Aldi Nutella knock-off is perfect in this recipe.
Tip 2: Use more or less Nutella as desired.
Tip 3: We already talked about the milk and the coffee. Grab a cup.
