Oatmeal Nutella Breakfast Bites

Meet your new favorite grab-and-go breakfast bites! Packed with fiber-rich oats, these bites are moist, chewy, and outrageously delicious. Perfect for a snack, quick breakfast, or lunchbox treat.

Jul 08, 2025

It’s all about whole grains today because that’s what’s packed into these sweet little breakfast bites. In fact, the only grains you’ll find in this recipe are whole grains (rolled oats and white whole-wheat flour). So, what’s the big deal about whole grains? Turns out people who regularly consume them tend to have a lower risk of chronic diseases such as heart disease, stroke, cancer, diabetes, and obesity.

According to the Oldways Whole Grain Council, a grain is considered to be a whole grain as long as all three original parts – the bran, germ, and endosperm – are still present in the same proportions as when the grain was growing in the field. The great thing about consuming whole grains is that each part provides beneficial nutrients. Refined grains (think wheat flour or white rice) lose their bran and germ layers during refining. The result is a grain stripped of most of its fiber, as well as nutrients like vitamin E, magnesium, and zinc.

Of course, the main ingredient in these grab-and-go breakfast bites are whole grain oats. Oats come in a variety of forms, depending on how they’ve been cut, rolled, and steamed. Examples include whole groat oats, steel-cut oats, Scottish oats, rolled oats (old-fashioned oats), quick-cooking oats, and instant oats. For superior texture, I highly recommend using old-fashioned rolled oats in today’s recipe.

The other whole grain ingredient in these bites is white whole-wheat flour. While it seems like a contradiction of terms, white whole-wheat flour is simply whole-wheat flour made from white wheat. White whole-wheat flour is described as a sort of albino wheat. Milled from hard white spring wheat, the outer bran layer of this grain is lighter in color and milder in flavor. Traditional whole-wheat flour is milled from red wheat berries. The red pigments in the bran layer can give whole-wheat flour a slightly astringent, bitter flavor. The bottom line is that white whole-wheat flour has all the fiber and nutrition of traditional whole-wheat flour.

Serving ideas for these oatmeal bites are endless; enjoy them as an easy on-the-go breakfast option, tuck them into lunchboxes for kids and adults, serve them as a snack with fresh fruit and yogurt, or add them to a brunch buffet. Be sure to store leftovers in the refrigerator; they’ll last for up to 5 days. You can also freeze them in an airtight container for up to 2 months.

Cook’s note: Perfecting the consistency of the glaze that tops these oatmeal bites can be a little tricky. You want the glaze to be thin enough to drizzle, yet thick enough to hold its shape. Mixing 2/3 cup of powdered sugar with 2 1/4 teaspoons of water yielded the perfect consistency. One easy trick for creating “professional” drizzle lines is to use a fork when glazing the bites.

To your health,

Darlene

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OATMEAL NUTELLA BREAKFAST BITES

Yield: 12 servings

Serving Size: 2 oatmeal bites

Prep: 15 minutes

Ready: 35 minutes

INGREDIENTS

3/4 cup packed brown sugar (dark brown sugar preferred)
1/2 cup plain low-fat Greek yogurt (such as FAGE Total 2%)
1/3 cup hazelnut and cocoa spread (such as Nutella)
1/4 cup 1% milk
1 large egg
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
2/3 cup white whole-wheat flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup raisins
Vegetable oil cooking spray
2/3 cup powdered sugar
2 1/4 teaspoons water

DIRECTIONS

In a large bowl, whisk together brown sugar, yogurt, hazelnut spread, milk, egg, and vanilla until smooth.
In a separate bowl, stir together oats, flour, cinnamon, baking powder, and salt. Add dry ingredients, along with raisins, to liquid ingredients and stir until just combined. Let batter stand for 5 minutes, allowing oats to absorb some liquid.
Preheat oven to 350 degrees F. Coat mini muffin tins with cooking spray. Divide batter evenly between 24 mini muffin cups, filling each cup nearly full. Bake 15 to 18 minutes, or until a wooden pick inserted in center of oatmeal bite comes out clean or with a few moist crumbs. Allow oatmeal bites to cool for 15 minutes before removing from muffin tin. Cool completely on a wire rack.
To prepare glaze, whisk together powdered sugar and water until smooth. Drizzle glaze over tops of cooled oatmeal bites. Store leftovers in the refrigerator for up to 5 days or freeze in an airtight container for up to 2 months.

Nutrition Information per Serving

232 Calories, 4 g Total fat, 1 g Saturated fat, 0 g Trans fat, 16 mg Cholesterol, 105 mg Sodium, 45 g Total carbohydrate, 3 g Dietary fiber, 29 g Total sugars, 20 g Added sugars, 5 g Protein, 0.2 mcg (2%) Vitamin D, 60 mg (4%) Calcium, 1.2 mg (6%) Iron, 140 mg (2%) Potassium