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Gingerbread Oatmeal Homemade Breakfast Bars (V, GF): an easy recipe for deliciously soft homemade breakfast bars filled with your favorite holiday flavors. #Vegan #GlutenFree #DairyFree #Breakfast #Oatmeal | Recipe on

Gingerbread Oatmeal Homemade Breakfast Bars (Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free)

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Gingerbread Oatmeal Homemade Breakfast Bars (V, GF): an easy recipe for soft, homemade breakfast bars filled with your favorite holiday flavors. Vegan, Gluten-Free, Dairy-Free.



Wet Ingredients

  • 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, set for 15 mins)
  • 2 tablespoons melted coconut oil
  • ¼ cup + 2 tablespoons natural, unsalted creamy almond butter
  • 2 tablespoons coconut sugar
  • 2 tablespoons molasses

Dry Ingredients

  • ¾ cup gluten free rolled oats
  • ¼ cup gluten free oat flour
  • 1 ½ teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Add-in Ingredients

  • ¼ cup dried cranberries, roughly chopped
  • ½ cup pecans, chopped
  • ¼ cup walnuts, chopped

Optional Topping

  • 1 tablespoon dried cranberries, chopped
  • 1 tablespoon pecans, chopped


  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a large bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and molasses. Whisk until smooth.
  3. Add dry ingredients: oats, flour, spices, baking powder, baking soda and salt. Whisk until it becomes difficult to stir. Switch to using a rubber spatula, folding until well combined. Fold in cranberries, pecans and walnuts.
  4. Pour into the prepared baking pan. Using the rubber spatula, spread into an even layer. Optionally, press cranberries and pecans onto the top of the bars.
  5. Bake for 22-28 minutes. Mine took 25 minutes. You’ll know it’s done when the edges turn a dark, golden brown.
  6. Place on a cooling rack for 1 hour, or until completely cool. Slice into 16 bars. Enjoy!


– Adapted from my Cranberry Almond Butter Breakfast Bars and my Pumpkin Chocolate Chip Breakfast Bars.
– Store in an airtight container for up to 1 week.
– More Breakfast Treats: Good Morning Breakfast Cookies, Maple Pecan Pumpkin Muffins, Peanut Butter Banana Breakfast Bars.

  • Category: Breakfast, Vegan, Gluten-Free, Dairy-Free, Holiday