Rise and Shine Oatmeal Breakfast Bars

Rise and Shine Oatmeal Breakfast Bars recipeI am NOT a morning person, and neither are two out of the other three people in my house. But even my morning-sunshine daughter is often playing beat-the-clock to get out the door to school or lessons on time. There's little time for a hot, home-cooked breakfast for any of us.

That's why these breakfast bars, which are packed with wholesome ingredients and delicious accents, are so wonderful! And unlike the ones you buy at the store, you know what goes into them. Parchment paper makes cleanup incredibly easy as well! I plan to make a couple batches before school starts and have them ready for my sleepy-headed crew to grab and go on busy mornings.


Rise and Shine Oatmeal Breakfast Bars

Prep Time: 25 minutes     Cook Time: 20 minutes     Makes: 12 servings


  • 2 cups old-fashioned oatmeal
  • 1 cup chopped walnuts
  • 3/4 cup shredded coconut
  • 2 tablespoons all-purpose flour
  • 1 cup dried cranberries
  • 3 tablespoons unsalted butter
  • 2/3 cup honey
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons pure vanilla extract


  1. PREHEAT the oven to 350°F.
  2. LINE a 15x10-inch rimmed cookie sheet with Reynolds® Parchment Paper; set aside.
  3. MIX the oatmeal, walnuts, and coconut in large bowl. Spread mixture onto a parchment-lined cookie sheet and bake for 10 to 12 minutes until lightly browned.
  4. LIFT mixture from pan using ends of parchment; transfer it to a large mixing bowl and sprinkle with flour. Add cranberries. Set parchment lined baking sheet aside.


  1. PLACE the butter, honey, brown sugar, salt, cinnamon, and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over oatmeal mixture.
  2. POUR the mixture into the parchment-lined baking sheet. Lightly press the mixture with a spatula to even it out.
  3. BAKE for 20 minutes, until light golden brown. Let cool to room temperature on cooling rack. Slide mixture from pan, using ends of parchment, onto cutting board. Cut into bars. Serve at room temperature.

REYNOLDS KITCHENS TIP: Nothing says “good morning” quite like these delicious breakfast bars! Use parchment paper so you can simply lift the bars directly out of the rimmed cookie sheet, eliminating baked on messes and broken pieces.

Moms, what's your favorite grab-and-go breakfast?

Image ©2014 Reynolds Consumer Products

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