Beaming Baker

Easy Gluten Free Vegan Desserts & Treats

Vegan Breakfast Bars – Gluten Free Oatmeal Bars

Published: · by 117 Comments · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

These vegan breakfast bars take breakfast to a whole new level with fiber-rich oats and oat flour, healthy fats from creamy nut butter and your favorite add-ins! Gluten free oatmeal bars without eggs never tasted so good! Dairy-Free.

Far View of Two Vegan Breakfast Bars Stacked on Cooling Rack

Delicious Vegan Oatmeal Bars that are the Gluten Free Breakfast Recipe of Your Dreams

What to eat for breakfast… what to make for breakfast… In my household, there’s always a morning ritual that includes a search for something truly tasty for breakfast. After all, if you can’t find something yummy for breakfast, why bother getting up? 😉 I whipped up today’s vegan oatmeal bars to give us all a mouthwatering reason to get out of bed and into the kitchen. Great news? These dairy free oatmeal bars are made without eggs, totally count as an oat flour bars recipe, and… are the gluten free oatmeal bars of your breakfast dreams. Wanna taste?

Closeup View of Tall Stack of Vegan oatmeal bars with more bars behind

Everything You Need To Make Vegan Oatmeal Bars

Tall stack of gluten free oat bars with one hand picking up a bar

Delicious Vegan Breakfast Bars to Spice Up Your Breakfast Routine

How do we love these vegan breakfast bars? Let us count the ways:

  • Easy to make
  • Packed with nutrient-rich ingredients
  • Gluten free and vegan: we’re using all gluten free and vegan ingredients to make the best vegan oatmeal bars, nay, the best gluten free oat bars and the best vegan breakfast bars. We’re using vegan staples such as flax eggs, delicious coconut oil and the warm, sweet-scented coconut sugar.
  • Easy to customize: feel free to use your favorite add-ins to make these vegan oatmeal breakfast bars your own. I loved using vegan chocolate chips and walnuts, but you might prefer something like chopped dried cranberries and pumpkin seeds. It’s entirely up to you.
  • Deliciously whole

Far View of 4 gluten free oatmeal bars stacked on top of each other

How to Make Gluten Free Oatmeal Bars Without Eggs

Before starting any baked recipe, check to see if there’s a flax egg and oven time. First preheat the oven, then make the flax eggs, then prep all of your ingredients.

To make gluten free oatmeal bars without eggs, we’ll be making 2 flax eggs.

First, preheat the oven to 350°F. Then, line an 8-inch square baking pan with parchment paper. This recipe is made for an 8-inch pan, so I don’t recommend using a 9-inch pan. The bars will be too thin. Then, make your 2 flax eggs and set them aside for later.

Grab a large mixing bowl and add in all of the dry ingredients: oats, oat flour, coconut, cinnamon, baking powder, baking soda and salt. Whisk everything together until well mixed.

Next, grab a medium mixing bowl and add in all of the wet ingredients: flax eggs, coconut oil, nut butter, coconut sugar and vanilla. Use a clean whisk to whisk all of these wet ingredients together until you get a cohesive and mostly smooth mixture.

Now, scrape the entirety of the wet ingredients into the large mixing bowl, over the dry ingredients mix. Use a rubber spatula to stir and fold both components together until combined into a dough.

Fold in your favorites: chocolate chips, chopped walnuts, seeds, or even dried fruit. Be sure to chop nuts and fruit until you get small pieces. Large ones will create crumbly bars.

Pour your oatmeal bar mixture into the lined baking pan. Smooth into an even layer.

Bake for about 25 minutes, then cool, slice and enjoy the best dairy free oatmeal bars! 

Super close view of dairy free oatmeal bars on a cooling rack

More Vegan Breakfast Recipes That Are Wonderfully Gluten Free!

Tools You Need

Vegan Breakfast Bars So Fierce?

You’ve just made your vegan breakfast bars. They’re beautiful. The melty chocolate chips you added in are oozing out deliciously. What’s a person to do? Snap a pic and share that gluten free oat bar beauty with the world. Share it on Instagram and tag #beamingbaker so I can see! 🙂 Can’t wait to our next baking adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

📸 Did you make this vegan breakfast bars recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Breakfast Bars – Gluten Free Oatmeal Bars

★★★★★

5 from 21 reviews
Print Recipe

Description

These vegan breakfast bars take breakfast to a whole new level with fiber-rich oats and oat flour, healthy fats from creamy nut butter and your favorite add-ins! Gluten free oatmeal bars without eggs never tasted so good! Dairy-Free.

Ingredients

Scale

Dry Ingredients

Wet Ingredients

Add-in Ingredients

  • 2/3 cup your favorite add-ins (chocolate chips, chopped nuts, chopped fruit)

Optional Topping

  • 1–2 tablespoons your favorite add-ins

Instructions

  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 dry ingredients: oats, oat flour, coconut, cinnamon, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, nut or seed butter, coconut sugar and vanilla. Whisk until smooth.
  4. Pour the wet mixture over the dry mixture. Use a rubber spatula to stir and fold the ingredients together until well combined. Fold in add-ins.
  5. Transfer into prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer. Optionally, press toppings into the dough.
  6. Bake for 20-30 minutes. Mine took 25 minutes.
  7. Place on a cooling rack for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy! Storing notes below.

Gluten Free & Vegan Breakfast Recipes You’ll Love

Equipment

Notes

*Feel free to use any type of nut or seed butter you like. For example: peanut butter, cashew butter, sunflower butter. 😉

Store breakfast bars in an airtight container for 1 week. Keep out of direct sunlight and away from heat sources, which could keep the bars from being as fresh for as long as possible.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: American

Keywords: vegan breakfast bars, vegan oatmeal bars, gluten free oat bars, oatmeal bars without eggs

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

Facebook ☀︎ Pinterest  ☀︎ Twitter ☀︎ Instagram

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published.

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Anna says

    Hi! I have all the ingredients besides coconut flakes! I hope I can use nuts or seeds instead of that’s okay. Are they a core part of the recipe? Thanks!

    Reply

    • Demeter | Beaming Baker says

      Hi Anna! That should be fine. Just know that if you swap it for nuts or dried fruits, be sure to chop as needed so nothing is too big—-otherwise the bars won’t hold as well. Hope you enjoy!

      Reply

  2. Josephine says

    Hi. This recipe seems very similar to your Good Morning Breakfast Cookies recipe (which my family and I love!) . Only ingredient missing is the maple syrup. Do you think these breakfast bars would still come out OK if I were to add some maple syrup to the recipe? Or would that ruin the texture/composition of it somehow?

    Reply

    • Demeter | Beaming Baker says

      Hi Josephine, I’m so glad to hear you and the fam love my good morning breakfast cookies! While some ingredients amounts are similar, others are dissimilar. 😉 There are more oats, less coconut, twice the amount of flax eggs, more nut butter (oh you get the gist!) in these breakfast bars versus the cookies. For your maple syrup question: maple syrup is more liquidy, so it can add too much moisture to a recipe when swapped with coconut sugar, *however*, this recipe is somewhat flexible. Try subbing 2 to 4 tablespoons of the coconut sugar with the same amount of (or slightly less) maple syrup. Good luck!

      Reply

  3. Stella says

    This is excellent. Made it for my friend who is gluten free and he loved it. Highly recommend you add some chocolate chips. . Thank you!

    ★★★★★

    Reply

    • Demeter | Beaming Baker says

      Thanks Stella! I love that you and your gluten free friend enjoyed it so much. 🙂 Chocolate chips: totally agreed. Chocolate makes everything like 100x better!

      Reply

  4. Laura says

    These were amazing, I used peanut butter and swapped the coconut oil for apple sauce to make them healthier, but they were so delicious. The whole lot disappeared in about 5 mins with kids asking for more. Thank you for the recipe.

    ★★★★★

    Reply

    • Demeter | Beaming Baker says

      Thank you so much, Laura! 🙂 Oooh, I love hearing about your applesauce sub. When the kiddos are happy, that’s when it’s truly a hit! 😉 Thank you for stopping by. Can’t wait to see what you try next!

      Reply

  6. Oy says

    These are the best bars ever!! My picky 3 year old calls them “mama bar” and has them for breakfast almost every day for the past 3 months or even longer. I double the recipe and bake for 40 mins in a 9 inch backing pan. They make up to 20 big delicious bars that last up to 2 weeks. Thank you so much for sharing this recipe, Demeter.

    Reply

  7. Maureen says

    I just made these bars. I followed recipe as written except using olive oil in place of coconut oil which I ran out of. Oh and I used a 9×9 pan . They taste absolutely delicious and I’ve eaten two and a half already! Only issue is that they’re thinner than yours because I used a 9×9 and they’re VERY crumbly. I had to use a fork. I’m just wondering if you have any idea why they fell apart and didn’t hold together. I cooled for 1 hour. Next time I’ll use my 8×8 pan and see if that makes a difference. Otherwise they are really yummy!!

    Thank you Demeter! ❤️

    ★★★★

    Reply

    • Thea says

      It’ll be the olive oil – coconut oil sets solid when cooled whereas olive oil doesn’t! Recommend trying with coconut oil next time 😉

      Reply

  8. Tanisha McClain says

    I used this as a base recipe and made it with items I had on hand. Substituted oat flour for almond meal. Substituted flax egg for the vegan egg replace. Used half almond butter and half peanut butter. In one batch I used veggie oil and in the second I used olive oil. No coconut sugar, so raw sugar worked well. This is an amazing base recipe because the ratios are spot on. Thank you so much!

    ★★★★★

    Reply

      • Tanisha says

        Just made another batch for a keto client and they came out super well, this recipe is an amazing base and works well for substitutions.

        All flours and oats substituted with almond meal, vegan eggs subbed with whole eggs, oil is olive oil and sugar with swerve sugar substitute.

        Thank you for this recipe with perfect ratios.

        ★★★★★

        Reply

    • Pacquita Maher says

      That’s brilliant as I was just about to ask if I could substitute the coconut oil with olive oil! Looks amazing THANKS X

      Reply

  9. Claire says

    These were fantastic! I followed the recipe as is except I subbed almond butter as we were sadly out of peanut butter. I also added 1/4 cup ground flax seeds for added nutrients. They are SO GOOD. 10/10 will make again. Thank you.

    ★★★★★

    Reply

  10. Virginia says

    This is a great recipe! I used quinoa flakes and almond meal and for the sugar I used xylitol. Turned out great. I’ll be making this regularly. Thank you.

    ★★★★★

    Reply

    • Heather says

      Hi Virginia 🙂 Do you remember how much almond flour and quinoa flakes you substituted?
      I love this recipe and have made it several times for myself! My son has a lot of food allergies (including oats), so I would love to make it for him using your substitutions.
      Thanks!
      Heather

      ★★★★★

      Reply

      • virginia says

        the same amounts as the recipe calls for. 3/4 c quinoa flakes 1/4 c almond meal. good luck!

        Reply

        • Heather says

          Virginia,
          Thank you! I plan to try these in the next week. I’m sure he will love them 🙂
          Heather

          Reply

  11. Zoe says

    I made these last night in an effort to find something my husband and sons will grab on the go for breakfast. I used regular eggs instead of flax eggs and whole wheat flour instead of oat flour. I didn’t have any coconut, so I omitted that. I used dark chocolate chips and added 1/4 c pumpkin seeds because that’s what I had in the pantry. Baked them for 20 min in a 9 by 7 pan because, again, that’s what I had on hand. Husband loved them and I will definitely make them again, but I’ll continue to experiment with the add ins. Thanks for the recipe!

    ★★★★★

    Reply

  12. Jennifer says

    Hi, do you have the nutritional info for this recipe? And also, I need to be sugar free. Will this be ok without the sugar?

    Reply

  13. Mary says

    I’ve been looking for an at home replacement for the chocolate chip bobo bars- and I just made these! I made a few small changes- I omitted the coconut flakes and I substituted the coconut sugar for regular sugar. These bars are divine!! So crispy and soft! I will definitely be making them again! Thanks so much!!

    Reply