Healthy Oatmeal Bars Breakfast (Gluten-Free + Vegan) Recipe
These Healthy Oatmeal Bars are a delicious gluten-free and vegan breakfast option packed with mixed berries and a wholesome oatmeal crust and crumble topping. Sweetened naturally with maple syrup and coconut sugar, they offer a perfect balance of tart and sweet flavors with a satisfying texture, ideal for a nutritious start to your day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 bars
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Mixed Berry Filling
- 2 cups frozen berries (any mixture of small berries)
- 1 Tablespoon lemon juice
- 2 Tablespoons coconut sugar
- 2 Tablespoons maple syrup
- a pinch sea salt
- 1 ½ Tablespoons tapioca starch (also known as tapioca flour)
Oatmeal Crust and Crumble Topping
- 1 ¾ cups rolled oats (gluten free if needed)
- 1 ¼ cups almond flour (blanched)
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup maple syrup
- ⅓ cup coconut oil (solid at room temperature)
- ½ teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a 9×9 inch baking dish with parchment paper to prevent sticking.
- Prepare Berries: Measure out 2 cups of frozen berries. Remove or cut any large strawberries into quarters to ensure even cooking.
- Cook Berry Filling: Place a small saucepan over low to medium heat. Add berries, lemon juice, coconut sugar, maple syrup, and a pinch of sea salt. Warm the mixture for 5-10 minutes until the berries release a lot of liquid and become soupy.
- Thicken Filling: Remove 1-2 tablespoons of the berry liquid and stir it into a small cup with 1 ½ tablespoons of tapioca starch until smooth. Pour this mixture back into the saucepan, stir well, and cook for an additional minute to thicken. Remove from heat and set aside.
- Mix Oatmeal Layers: In a large mixing bowl, combine rolled oats, almond flour, baking soda, and sea salt. Add maple syrup, vanilla extract, and solid coconut oil. Use a fork to mix and cut in the coconut oil; hands can be used to finish mixing for an even texture.
- Form Base Layer: Reserve ½ to ¾ cup of the oatmeal mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking dish to form the crust.
- Assemble Bars: Spread the berry filling evenly over the oatmeal crust layer. Then sprinkle the reserved oatmeal mixture over the berry layer using your fingers, making small or large clumps as desired for visual appeal and texture.
- Bake Bars: Place the baking dish in the preheated oven and bake for 20-25 minutes or until edges are lightly golden.
- Cool and Store: Let the bars cool completely in the baking dish before slicing to ensure they hold together. Store lightly covered in the refrigerator for up to a week for convenient breakfasts.
Notes
- Ensure berries are thawed slightly or warm enough to release juice for a better filling consistency.
- Use gluten-free rolled oats if gluten sensitivity is a concern.
- The coconut oil should be solid at room temperature to achieve the best crumb texture.
- Bars are best stored in the fridge and can be quickly warmed before eating.
- You can substitute the mixed berries with any other fruit of your choice, adjusting sweeteners as needed.
