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.
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
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
- Apple Pie Breakfast Cookies (Healthy, Vegan)
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
- Total Time: 35 minutes
- Yield: 16 bars 1x
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
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.
Gluten Free & Vegan Breakfast Recipes You’ll Love
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.
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KB says
Can these be frozen? If so, how long will they last in the freezer?
KB says
Can you freeze these? And if so, how long would they be good or in the freezer?
Meilyn says
Hi! Loved trying this recipe out as I love discovering anything oat related, so yummy! Do you happen to have an estimate of calorie content on these bad boys without me breaking everything down!? Thanks for sharing!
★★★★★
Liz says
These are so good! Made a batch for weekly breakfasts and had to try a piece, and another and another. So I had bag them up and now I have something to look forward to in the morning.
★★★★★
Demeter | Beaming Baker says
Yay!! So glad to hear you like them, Liz. Erik and I’ve definitely had to freeze/bag up goodies to keep our hands off of them. Hehe. Enjoy!
Karen says
I just wanted to let you know that I make these every week for my daughter. She is an athlete, vegetarian and allergic to eggs and cashew, and she loves these. I make a double batch and she has at least two every day. I use almond butter instead of the peanut butter and sometimes add a bit of protein powder. I also use a chia and flax blend.
Thank you so much for creating this recipe. These are way better than Cliff bars and the like and much better for you as well.
Karen
★★★★★
Demeter | Beaming Baker says
That’s so wonderful to hear, Karen! 🙂 I love the sound of almond butter and protein powder in these bars. Thank you so much for taking the time to let me know how these turned out for you and your daughter. Enjoy!
Gina says
These were so delicious that it could actually be dangerous! I cannot believe there is zero butter in these bars because I swear I taste it. I absolutely love these and will be making them regularly. I followed the recipe exactly as stated. Thank you for giving me the motivation to get up in the morning!
★★★★★
Demeter | Beaming Baker says
Right?! I really wanted to share a recipe that hit the spot, but didn’t contain butter. So happy to hear you enjoyed my recipe. Happy baking & happy mornings to you, Gina! ☺️
Lilian says
Hi, this recipe looks so good but could I substitute the coconut oil with extra virgin olive oil? How would it affect the taste or texture?
Thanks.
Newbie
Demeter | Beaming Baker says
Hi Lilian, I think the olive oil will work. The cookies might taste a bit like olive oil. Let me know how they turn out! 🙂
Lilian says
Hi, I just want to report – I ended up using canola oil instead of olive oil (just to be on the safe side). I did not add coconut or dark chocolate, and used eggs instead of flax seeds. The taste and consistency were both good and will definitely make this again, maybe with dark chocolate next time!
Thank you so much!
Lilian
Demeter | Beaming Baker says
Hi Lilian, thanks for reporting back. 🙂 I loved reading about your adjustments. Definitely try with dark chocolate–there’s nothing quite like PB + chocolate. 🙂 Happy baking!
Ella says
I loved these! Such a great crazy morning breakfast- and I can get the kids I nanny to eat them! That’s how you know they’re delicious!
I had to change the recipe slightly because of a peanut allergy,still worked and tasted great!
★★★★★
Demeter | Beaming Baker says
So wonderful to hear, Ella! 🙂 Yep, kids are the toughest judges! Hehe. So happy they worked out even with the peanut allergy. Enjoy!
Lindsey says
These turned out really awesome! I tweaked it a bit according to what I had on hand or was trying to use up.
Almond butter, old fashioned oats, ww flour, honey, hazelnuts and sunflower seeds, otherwise everything was the same. For some reason I can’t stand the taste of almond butter alone or on a sandwich but it’s great in baked goods.
★★★★★
Demeter | Beaming Baker says
Woohoo!! I’m so happy to hear that you enjoyed my recipe! So funny about the almond butter–it does taste very different in a baked good! Enjoy. 🙂
Tal Danay says
They might be healthy but not tasty :/
Its too dense and the flax taste is also too strong in my opinion.
Disappointment 🙁
Demeter | Beaming Baker says
So sorry to hear you didn’t like these, Tal. 🙁 Maybe try a chia egg next time? Thank you for your feedback.
Christine Gloeckner says
Do you think I could use maple syrup in place of the coconut sugar?
Demeter | Beaming Baker says
Hi Christine, yes! Try swapping the 1/4 cup coconut sugar for 3-4 tablespoons maple syrup. Enjoy!
Zoi says
I love the idea of these bars. I have been looking for something to make my husband for breakfast because he refuses to sit down and eat it. however he refuses to sit and eat. I am just not too crazy about coconut. is it a must have for this recipe or can I leave it out or substitute it?
Zoi says
I apologize you already responded to this comment
Demeter | Beaming Baker says
Hi Zoi, you can try adding in more oats. Try using an extra 1/4 cup oats to sub the coconut (as it’s more absorbent than coconut)– for a total of 1 cup of oats. Let me know how they turn out! 🙂
Jenn says
Hi, I really want to make these but my family can’t have coconut. Any substitutions or can I just skip that ingredient?
Demeter | Beaming Baker says
Hi Jenn, you can try subbing the coconut flakes with more add-ins and/or rolled oats. The texture will be a bit different, but still tasty. 😉 To sub the coconut oil, use melted vegan butter. Enjoy!
Heather says
These are amazing!! Just made them for the first time and immediately are 1/4 of the pan 😉
I’m usually not a huge fan of oatmeal bars, because the texture reminds me too much of a bowl of oatmeal, but these were much more like a cookie. I also love the combination of oats, coconut, chocolate, and walnuts.
Thank you!!
★★★★★
Demeter | Beaming Baker says
Hi Heather! Woohoo!! That’s wonderful to hear. 🙂 You know what? I totally did not want these breakfast bars to taste ANYTHING like a bowl of oatmeal. Haha. Who needs that when you can basically have a cookie in the morning? 😉 So happy you enjoyed the texture and the combo of add-ins. Thank you for taking the time to tell me how much you liked these. Happy baking!
Kat says
Just finished baking these and they turned out sooo good! I had to use processed peanut butter and needed to add a little extra liquid to the batter to make it wet enough. They have a great texture coming right out of the oven!
★★★★★
Demeter | Beaming Baker says
Awesome, Kat! Good idea to add in that extra liquid. Thanks so much for taking the time to let me know how these turned out. 🙂
Kyra says
Do you think I could substitute chia seeds for the ground flax seeds? Wondering if anyone had tried that with this recipe and if I’d use the same amount of water and chia seeds.
Demeter | Beaming Baker says
Hi Kyra, you sure can! Each chia “egg” uses the same amount of liquid. So for this recipe, you’d make two chia eggs. This equals 2 tablespoons ground chia seeds + 6 tablespoons water. Enjoy!
Olivia says
For the amount of the batter, 16 bars seems like a stretch. It seems it will make 12 at the most. Unless 16 bars was how many it made for a double recipe. I don’t know.
Demeter | Beaming Baker says
Hi Olivia, that’s just how I like to cut them! I haven’t had any complaints so far. 😉 You can definitely slice these bars into 12 or 9 squares–whatever you’re most comfortable with. Happy baking!
Katie says
We made the bars and my kids love it. You mak a lot of chocolate things where do you get your dairy free choc chips? I’m assuming you buy them in bulk.
Demeter | Beaming Baker says
Hi Katie, I’m so happy that you and your family enjoyed these bars! 🙂 I certainly do! Haha. I actually have yet to find a place where I can buy dairy free chips I like in bulk. I usually just wait for a sale at my local grocery store, and I’ve been trying every dairy free brand I find! Let me know if you have a favorite–I’d love to try it! P.S. I know that you can buy Enjoy Life and a few other DF brands in bulk online. 😉
Candy says
Could regular eggs be used instead? If so would it be 2 eggs?
Demeter | Beaming Baker says
Hi Candy, 2 eggs should work just fine. 🙂 Happy baking! 🙂
Emily says
Making these today! Thank you so much for such a delicious beautiful recipe. 🙂
Demeter | Beaming Baker says
You’re so sweet, Emily! 🙂 I hope you just love them. 🙂