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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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Hi! How long can these be stored for?
Hi! You can store them in an airtight container for up to 1 week. Hope you enjoy!
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.
Oh I’m so glad that they’re such a hit for your little one! 😊 Thank you for taking the time to share these kind words with me!
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! ❤️
It’ll be the olive oil – coconut oil sets solid when cooled whereas olive oil doesn’t! Recommend trying with coconut oil next time 😉
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!
Oh I’m so glad to hear it Tanisha! . Love all the subs, and I happy that you enjoyed them!
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.
How wonderful! I’m so glad to hear that your substitutions worked so beautifully. 🙂 Thanks for taking the time to let me know, Tanisha! Happy baking. 🙂
That’s brilliant as I was just about to ask if I could substitute the coconut oil with olive oil! Looks amazing THANKS X
Can’t wait to hear how it turns out for you! Happy baking! 🙂
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.
Woohoo! So happy that they were such a hit Claire! Thank you for taking the time to share these kind words with me. 🙂
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.
Yay! I’m so happy to hear that you enjoyed the recipe Virginia. And I love that it turned out well with your subs! 🙂
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
the same amounts as the recipe calls for. 3/4 c quinoa flakes 1/4 c almond meal. good luck!
Virginia,
Thank you! I plan to try these in the next week. I’m sure he will love them 🙂
Heather
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!
Woohoo! So happy to hear that they were a hit with the fam! . Glad that all the subs worked out, too. Happy baking!
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?
I used xylitol instead of sugar and it was good.
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!!
Woohoo! I’m so thrilled to hear you’re enjoying them Mary! .
Do you know the calories in these?
Hi Jade! I just updated the recipe with nutrition info. Hope you enjoy! 🙂
I don’t have oat flour, can I use almond flour instead?