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5 from 6 votes

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

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.
Course: Breakfast, Dairy Free, Gluten Free, Holiday, Vegan
Servings: 16 bars
Author: Demeter Trieu

Ingredients

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

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 wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and molasses. Whisk until smooth.
  • 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.
  • 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.
  • Bake for 22-28 minutes. Mine took 25 minutes. You’ll know it’s done when the edges turn a dark, golden brown.
  • Place on a cooling rack for 1 hour, or until completely cool. Slice into 16 bars. Enjoy!

Notes

- 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.