FIT Hits the PAN Friday – Oatmeal Breakfast Bars

My husband is starting a strike schedule at his job next week. He will be working six 12 hour shifts per week until the unions and his company come to an agreement. He does not like eggs so I have been researching portable, healthy breakfast foods he can grab and go. This morning I did a test run of the Oatmeal Breakfast Bars I found on WellPlated.comNot only was the recipe easy to follow, the ingredients were already in my cupboard. This is a big selling point for me!

I hope you enjoy them as much as we did!

Oatmeal Breakfast Bars
Prep Time: 10 minutes
Cook Time: 35 minutes (my bars were finished in 23 minutes so keep an eye on them)
Total Time: 45 minutes
Yield: 8 bars ( I cut mine in squares and was able to double the yield)
Oatmeal Breakfast Bars
  • 2 cups old fashioned oats
  • 1 cup whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
  • 3 tablespoons honey (Elisabeth’s version calls for agave)
  • 2 tablespoons peanut butter (creamy or crunchy—I used natural creamy)
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 large banana, quartered and diced


  1. Place rack in the center reheat oven to 375 degrees. Lightly coat an 8×8 inch square pan with cooking spray.
  2. In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt. In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
  3. Pour the dry ingredients into the wet mixture and stir to combine . The batter will be very wet. Fold in the diced banana, then pour into the prepared baking pan.
  4. Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.


Storage: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days or frozen in a zip-top bag for up to 4 months. Let thaw in the refrigerator for 24-48 hours before serving. For a larger yield, increase the ingredient quantities by 1.5 and bakes in a 9×13 inch pan for 25-30 minutes.


FIT Hits the PAN Friday – Skinny Pumpkin Energy Bites

Happy Friday! This weekend, we have a huge race in the Tampa area called Gasparilla. It is part of a two month-long celebration of the fictitious pirate invasion of our fair city. In reality, it is an excuse for a bunch of adults to get drunk and party 🙂 I have not participated in the revelry in many years, but I do run the race almost every year. We are doing the 15K tomorrow!

I know Fall is over and we are heading into spring, but I will ask that you bear with me as I share one more pumpkin recipe with you! I made these for a talk I gave at Nutrition Smart on Heart Healthy Nutrition. They were a huge hit! Almost every ingredient is good for your heart health!

Oatmeal (steel cut) – soluble fiber, helps lower cholesterol
Pumpkin puree – 7 grams of fiber per cup
Wheat germ – high in fiber, no cholesterol, contains phytosterols that can help lower cholesterol
Honey – can lower risk of heart disease
Cinnamon – anti-inflammatory

Skinny Pumpkin Energy Bites
by Shugary Sweets
Nutritional Info
85 calories, 2g fat, 10g sugar, 16mg carbs, 0mg cholesterol


  • 1 cup steel cut oatmeal
  • 1/4 cup pure pumpkin puree
  • 1/2 cup wheat germ
  • 1/3 cup honey
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/3 cup white chocolate morsels


  • Combine all ingredients in a large bowl until completely combined, Scoop into one inch balls. Store in refrigerator in airtight container.