20 Oatmeal Breakfast Bars For Busy Mornings

Baked oatmeal bars are a quick and easy make-ahead breakfast that you can grab and go on busy mornings!

We have all had those mornings where we wake up and suddenly realize there is no time for anything. Even the thought of pouring some cereal and milk into a bowl seems like a dreaded task that would take too long. Baked oatmeal bars are the perfect alternative to a big breakfast when you’re in a rush and an easy snack to put in your child’s lunch bag.

This roundup is perfect for anyone planning to make breakfast in bed for someone special, maybe they someone special is you? How about making yourself some breakfast in bed so you can do some lazy weekend bed rotting for self care?.

Breakfast, dessert or a snack – it does not matter when the need to have one of these tasty baked oatmeal bars recipes hits – either way, and either one you choose, they are sure to fill your belly!

1. Pumpkin Chocolate Chip Oatmeal Bars from Sally’s Baking Addiction

2. Peanut Butter Banana Chocolate Oatmeal Bars from Sally’s Baking Addiction

3. Strawberry Oatmeal Bars from Simply Quinoa

4. Healthy Apricot Oatmeal Bars from Simply Quinoa

5. Chocolate Stuffed Oatmeal Bars from How Sweet Eats

6. Cranberry Oatmeal Bars from Simple Joy

7. Peanut Butter and Jelly Oat Bars from Little Spice Jars

8. Fig and Dark Chocolate Oatmeal Bars from Broma Bakery

9. Oatmeal Breakfast Bars with Berries from Abbey’s Kitchen

10. Apple Pie Oatmeal Bars from Real Housemoms

11. Easy Lemon Oatmeal Blueberry Bars from Delightful Adventures

12. Pecan Oatmeal Raisin Bars from Rock Recipes

13. Jam Filled Oatmeal Bars from Celebrating Sweets

14. Easy Raspberry Oatmeal Bars from Suburban Simplicity

15. Pear Oatmeal Bars from Happy Healthy Mama

16. Dulce de Leche Oatmeal Bars from High Heels and Grills

17. Chocolate Cherry Chia Oatmeal Bars from Flavour and Savour

18. Chai Spiced Oatmeal Raisin Bars from Minimalist Baker

19. Blackberry Oatmeal Bars from Boulder Locavore

20. Oatmeal Peach Crumble Bars from The Baking ChocolaTess

Oatmeal bars are great for making up on a Sunday night and then packing them to go for the week. I use fresh ones for the first few days and then freeze the rest. I try and alternate with another recipe for example a breakfast burrito or overnight oats for the later days in the week. That way we do not have to eat the same breakfast every day. So basically make a full batch of oat bars, then freeze 1/2.

you might even be lucky enough to be able to swap 1/2 a batch with a family member or friend, giving you extra flavors into your house. Host a Bake and take, where parents bring a baked item to a swap and you take home other yummies from other mummies.

If you are looking for more ideas check out our interest board dedicated to breakfasts.

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

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