Just Like Starbucks Oat Bars


Let me show you how I recreated my favorite oat bars from Starbucks – combining these two loves! Oats are just straight up yummy and I am a huge fan of oatmeal and anything to do with the breakfast classic. So, when I found this recipe that I adapted that looked just like my beloved Starbucks oat bars – I just had to try them and put them in my life! There are so many delicious items that I love from there and Starbucks oat bars are definitely high on my list!

Starbucks Oat Bars

You call it Starbucks but I call it love. – Bella

These bars are great for breakfast or a mid-morning snack. Sometimes I will even have them as a post-workout snack to help refuel my body. Oats are great in providing your body with many nutritional benefits – not to mention they are a source of soluble fiber that is linked to good heart health. If you’re not eating oatmeal for breakfast, you’re missing out on a delicious way to add fiber and nutrients to your body first thing in the morning! My theory is if they are healthy you can eat more than one and if they are cut small, you can have even more! These are definitely worth the calories, even though they aren’t going to do any real damage to your daily calorie intake! You must try these bars.

Starbucks Oat Bars

These parchment paper sheets are perfect for baking! No sticking plus easy clean up.

Starbucks Oat Bars Recipe

Blogger Bella Bucchiotti of xoxoBella.com shares a recipe for Starbucks oat bars. These Starbucks oat bars are so easy to make.

Just Like Starbucks Oat Bars

Course: Sweets
Cuisine: American
Keyword: Bars, Starbucks
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 155kcal
Author: Bella
Let me show you how I recreated my favorite oat bars from Starbucks – combining these two loves! There are so many delicious items that I love from there and Starbucks oat bars are definitely high on my list!
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Ingredients

  • 3.5 cups oats quick cooking
  • 1/2 cup butter unsalted
  • 1/2 cup light brown sugar packed
  • 1/4 cup corn syrup light
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 325 F and line a 9 x 9 inch pan with parchment paper.
  • Grind 2 cups (using a food processor) of the oats until it looks like a fine flour. Pour in a bowl and stir in the other 1.5 cups of un-ground oats.
  • Melt the butter, sugar and syrup over medium heat until the butter is completely melted and the sugar is dissolved. Remove from heat and whisk in the milk and vanilla extract.
  • Pour the butter mixture over the oats and stir until combined. Spoon the mixture into the pan and press the oats into the pan firmly and evenly. I used a metal spatula and pressed as hard as I could. Use cooking spray on the spatula if it is sticking.
  • Bake for 15 to 20 minutes until the edges are slightly golden. Cool before slicing.

Notes

Adapted from Little Miss Wife

Nutrition

Calories: 155kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 118mg | Fiber: 2g | Sugar: 15g | Vitamin A: 25IU | Calcium: 38mg | Iron: 1mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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I know it’s only the end of summer, but I should really be starting to figure out what I want to do for my Christmas baking this year! (Surprise – I’ll be making these Starbucks Oat Bars by the dozen, please and thank you.) I always leave it to the last minute, but this year, I swear, I am going to start early. You know how it is – you can plan all you want but once that time of the year comes around, you kind of forget that plan!

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If anyone has any great recipes (or secret family recipes!) they would like to share with me…bring it on, my friend! Also, if you find a gluten-free version of Starbucks’ lemon pound cake, send it my way ASAP and I will love you forever. I love finding new yummy treats that I can share with all my friends and family. And in exchange, here is my pared down recipe for my favorite Starbucks Oat Bars! Your turn! 😉

Hope you all enjoy! Check out all my recipes HERE.


xoxoBella is a popular travel and lifestyle blog featuring travel inspiration, fashion, recipes, dog mom tips and fitness motivation. Bella Bucchiotti lives with and advocates for Type 1 Diabetes and Celiac Disease awareness.

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18 Comments

  1. These do seem to taste very similar to the starbucks ones, which i love, but my first attempt seems that they just fall apart. i didn’t get it to come out in one piece so i could cut it, very crumbly. have you maybe had this happen on your early attempts and might know what to adjust? Thanks.

    Posted 12.8.16 Reply
    • This hasn’t happened. I do press them down firmly…maybe you need to press them down to compact them more?

      Posted 12.8.16 Reply
      • hmm, okay, i thought i did with the spatula as i was spreading it out. will try differently next time. the taste is good though so i’ll try again sometime.

        Posted 12.9.16 Reply
  2. PhoenixGal wrote:

    Taste different, perhaps my version was wrong. Tasted like there was less sugar, IDK? A bit on the dry side as well. I think Starbucks uses a sugar glaze on theirs as well; “Whole Oats”.

    Posted 4.6.17 Reply
  3. Maggie Plouffe wrote:

    I made these and followed your directions to the letter. Mine were very dry and I had to cook them longer because they were not drowning up like Starbucks . When I tasted one it was very gross tasted like I was eating raw oats the inside looked nothing like Starbucks either. Most comments below were submitted by people saying they looked yummy or they looked easy to make but very few made them and then commented. Any suggestions ?

    Posted 6.4.17 Reply
    • Oh no! I am not sure what to suggest. I have made them several times and not had what you described. Maybe you made them too thick? Did you press them down super hard? I literally use every bit of strength I have to compress them.

      Posted 6.4.17 Reply
  4. Renlynn Doods wrote:

    Awesome recipe! Thanks for posting it! I had absolutely no, zero, nadda issues as people post below, and basically found the recipe simple, straight forward, completely as you describe, and delicious! Thanks again – this recipe is now a staple in my household!

    Posted 9.4.20 Reply
  5. Mike Martin wrote:

    Great recipe, however I think credit should be given to the company who supplied Starbucks with the oatbars until they decided to make their own copy of the original. Cakes etc. In Victoria, BC was the supplier for Starbucks until the coffee company decided to make their own (inferior) version. Its frustrating to see a corporate giant take credit for someone else’s work.

    Posted 9.9.18 Reply
  6. Krista wrote:

    Hi, just wondering if I could substitute honey for the corn syrup?

    Posted 10.13.18 Reply
  7. Simon wrote:

    I have used this recipe twice with great results. I made the following changes: substituted maple syrup instead of corn syrup; used honey instead of sugar; added whipping cream instead of milk; added half a cup (maybe more) of dried cranberries; added a handful of raw pumpkin seeds and a good handful of flax seeds; I also added a large pinch of flake salt to the dry ingredients (they were made as nutrition bars for cycling so the salt was added as an electrolyte). I found that they needed 10 mins more baking time in my oven. They are delicious.

    Posted 6.19.19 Reply
  8. corina wrote:

    These were really yummy – but I got there the hard way. I was probably a little generous with the butter. So I added more brown sugar and corn syrup. Once mixed with the oats, I decided to add mini chocolate chips. But my chips kept disappearing. Then I realized that the mixture was too hot and my mini chips had melted! My mixture was now chocolate oats!! All good – I put it in a pan prepped with cooking spray and a parchment lifting sleeve. I tried pressing it down, but my mixture was too wet. At this point, I should have taken it out and added more oats for the extra liquid. But, I just threw it in the oven at CONVECT BAKE 325 for 20 minutes. I wasn’t sure if these would turn out (given my modifications) – so I mixed up some muffins too and put those in for Convection 385. I pressed down on the bars some more (after 20 minutes of baking it had dried out and I was able to finally press it). I put them back in the oven with the muffins at the higher temp for 10 minutes. I took them out, gave them a good press, and let them cool. Anyone who is not getting good results, has either made too much butter mixture (by not measuring properly), has not added enough oats, or has not allowed these to cool. I will make again next time making sure the mixture cools before adding the chocolate chips and making sure if the mixture is too wet, that I add more oats. Thanks for the recipe!

    Posted 8.23.19 Reply
    • Glad you figured it out! I think the type/brand of oats can make a difference in the consistency and cooking time.

      Posted 8.23.19 Reply
  9. Rick Godwin wrote:

    Made these yesterday as directed, turn out perfectly. I added some dates to the food processor and tamped them well. Will make again, Thank You.

    Posted 5.3.20 Reply
  10. Maja Radulovic wrote:

    Made ’em! Loved ’em! I used what I had – steel cut oats, 1/4 cup maple syrup and 1/4 cup brown sugar. I found them a tad dry and wonder if adding some oil would make them chewier. I believe that with some practice, this is a highly adaptable recipe. Thanks for putting a delicious end to my Starbucks craving!!

    Posted 8.1.20 Reply
  11. Tracy wrote:

    I am so glad I found this recipe again. I have made them so many times and then lost my paper I had printed. They are our family favorite!

    Posted 8.3.20 Reply

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