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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!
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?
Everything You Need To Make Vegan Oatmeal Bars
- Gluten free rolled oats
- Gluten free oat flour
- Unsweetened coconut flakes
- Ground cinnamon, vanilla extract
- Baking powder, baking soda, salt
- Flax eggs
- Coconut oil
- Nut butter
- Coconut sugar
- Add-ins of your choice
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
If you’re looking to really jazz up your breakfast table, you have to check out my crispy breakfast potatoes, my super easy to make and totally customizable cereal bars, and my hearty-n-filling protein oatmeal.
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!
More Vegan Breakfast Recipes That Are Wonderfully Gluten Free!
- Vegan Gluten Free Breakfast Oatmeal Coconut Cookies
- Healthy Breakfast Bars Recipe
- Almond Butter Breakfast Bars
- Simple & Easy Vegan Vanilla Overnight Oats
- Good Morning Breakfast Cookies
- Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars
- 7 Ways: Overnight Oats Recipe (Vegan)
- Gluten Free Overnight Oats (Dairy Free)
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
- Homemade Peanut Butter Granola Bars Recipe – 3 Ingredient
Tools You Need
- Gluten Free Oat Flour
- Homemade Oat Flour – here’s my recipe for making homemade oat flour for this oat flour bars recipe!
- Gluten Free Rolled Oats
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! 📸
Vegan Breakfast Bars – Gluten Free Oatmeal Bars
Ingredients
Dry Ingredients
- ¾ cup gluten-free rolled oats
- ¼ cup gluten free oat flour
- 1/3 cup unsweetened coconut flakes
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 flax eggs, 2 tablespoons ground flaxseed + 6 tablespoons water, whisked together, set for 15 mins
- 2 tablespoons melted coconut oil
- ¼ cup + 2 tablespoons natural unsalted nut butter*
- ¼ cup coconut sugar
- ½ teaspoon pure vanilla extract
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
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oats, oat flour, coconut, cinnamon, baking powder, baking soda and salt.
- 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.
- 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.
- Transfer into prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer. Optionally, press toppings into the dough.
- Bake for 20-30 minutes. Mine took 25 minutes.
- 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.
Notes
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I’m not vegan, so how many regular eggs would I use instead?
Hi Joy, the regular eggs should work just fine! Can’t wait to hear what you think. 🙂
I’m laughing at your question about morning routines because I’m not sure my normal routine would be considered fun for most people! I spend the first hour of my day, from 5-6am listening to an audiobook and doing housework. Having a good audiobook is motivating, and spending an hour a day keeping up with mundane tasks saves me from dealing with 7 hours of accumulated tasks! But – the real reason I wanted to leave this comment is to tell you thank you for this recipe. I love having healthy, homemade things on hand for my teenagers to grab as they head out the door in the morning and this SO fits the bill.
Your morning routine is definitely one I’ve never heard of! Lol. But it actually sounds pretty cool! Such a great way to get caught up on household tasks in manageable chunks of time. 🙂 Thank you for your sweet comment. Can’t wait to hear what you and your family think of this recipe. 🙂
I was looking something quick and nutrishious for my son to grab in the morning on his way out the door in the morning. He would get slugish mid morning. These did the trick and he loved them. Then I decided to get creative with this wonderful recipe. I added a heaping tablespoon of cocoa powder, a tabespoon of Macca powder and a tablespoon of vegetable protein powder. Added a bit of lite coconut milk to soften the consistency. Slam dunk! They stayed soft and full of flavor! An awesome breakfast for people on the go!
Beverly, I’m so happy that you and your son enjoyed this recipe! There’s nothing quite like a good, hearty snack to help keep you going in the morning. 🙂 And honestly, I’m getting so hungry just thinking about your creative additions! It was genius to add in that lite coconut milk to balance out the powders. Thank you for telling me about your wonderful kitchen adventures! 🙂 Here’s to many more!
I’m wondering if you might have a recommendation for a coconut flake substitute. While your recipe is largely allergy friendly, I’m unfortunately allergic to coconut. Any thoughts? I’m worried adding a 1:1 substitution of oars will make the bars too dry and crumbly. Thanks in advance for your advice!
Hi Emily, I’m so sorry to hear that! For the 1/3 cup of coconut, you could try substituting a combination of very finely chopped nuts and mini chocolate chips (that equal to 1/3 cup). You can play around that amount until you get the texture you enjoy! Hope this helps! 🙂
Thats a cool link, thx! Unfortunately working this wend so no time to fill in formulas. Thx for reply.
No problem! 🙂
Do you have nutrition info for these? Look awesome!
Thx!
D
Hi Dudley! I don’t have the nutritional info for these bars, but you can calculate it here: http://www.myfitnesspal.com/recipe/calculator Hope this helps! 🙂
I think these are the perfect back to school bar…..or cookie 🙂 Of course, you don’t have to be going to school to love these!
Thanks so much Kathy! 🙂 Yep, these are perfect for us past-schooling adults too! 😉
How’d you know I was high-fiving you?! Oh yessss…Peanut butter? Oatmeal? In the form of a breakfast bar? I’m in! You sure have peanut butter’s number! Hmmmm – favorite breakfast? This is a tough one… It so depends on my mood but I’ll have to go with savory…something that includes eggs and butter and Italian toast and hot peppers….oh my…but other days? More sweet – like these fabulous bars!! Have a beautiful weekend, my friend! 🙂
I just had a feeling… 😉 I have PB’s number and I’m NEVER gonna let it goooooo! Haha. Oh my gosh, your fave breakfast sounds so tasty! I could totally use some Italian toast with hot peppers right now! Have a great one, Annie! Muah! xoxo
I have absolutely no shame eating peanut butter (or nutella, cookie butter, and almond butter) from the jar! It’s one of my many weaknesses, but it’s just too good not too! And yay for lots of peanut butter! These bars look absolutely gorgeous, Demeter! Anything that tastes like dessert for breakfast is a winner in my book. And such gorgeous pictures, too! Pinned, of course! Hope you have a fantastic weekend!
It’s one of the BEST things ever!! How’d I know you’d feel the same way? 🙂 Probably why we’re friends! Thank you so much Gayle, for your sweet words. Have a wonderful weekend!
I was all over on these beauties from the minute I read that title, but the “FREE from water” part really sealed the deal! It can be so tricky finding a granola bar without water these days. Forget gluten free, this is the important stuff peeps. Chocolate, peanut butter, oats–that’s 3 giant yeses from me… And I think you could make a BA airline pilot, you redirected my attention from one favorite food to another like a boss! How lucky am I that my mom always made the oatmeal with milk, so I didn’t have those repulsive mushy oat memories to overcome. You and oats have come a long way though, I’m proud. If only every child could start their oat-y journey with these than everyone would be a fan. Oh yeah, PB train ticket for me please. And if there’s an AB train I’ll go ahead and buy one for it too, I can’t pick between them. But if ever Erik changes his mind again, feel free to ship ALL his peanut butter oatmeal bars my way. You have an incredible knack for combing the best stuff into even better stuff with every single recipe. Oh boy, I better quit writing now. In short: WANT❤️❤️ P.S. Now I am anxiously waiting to see coconut flour show up around here.
FREE from water is totally the BEST part. Lolol. Oh stop it!! Hahahaha. You are SO lucky! Oatmeal with water is decidedly unpleasant. I will so ship these to you–forget about Erik! 😉 Coconut flour: go ahead and wait a bit more… Lolol. We’ll see. Wish me luck! Muah! xoxo