Oat Breakfast Bars Recipe
User Reviews
5
Oat Breakfast Bars Recipe
Description
This Oat Breakfast Bars Recipe starts by grinding some oats into oat flour and preparing a flaxseed or chia seed mixture that acts as a vegan binder. Vegan butter and brown sugar are creamed together to provide moisture and sweetness, then mixed with vanilla, cinnamon, salt, oat flour, remaining oats, chopped dates, and nuts.
The mixture is pressed into a greased 8x8-inch baking dish and baked at 350°F until firm. The combination of whole oats and oat flour creates a dense yet chewy texture with bursts of sweetness from dates and crunch from nuts. The cinnamon and Aleppo pepper add warm, subtle spice notes.
The bars make an easy, handheld breakfast or snack without animal products. They balance nutrition and flavor with natural sweetness and spices, making them suitable for vegan diets or anyone seeking a wholesome bar.
Ingredients
- 3 1/2 cups quick oats I used Bob's Red Mill, gluten-free
- 1 1/2 cups brown sugar packed
- 1 1/4 cups vegan butter sticks or spread (Earth Balance
- 6 tablespoons water
- 2 tablespoons chia seeds or flax seeds, ground
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup dates chopped
- 2/3 cup nuts walnuts or pecans, chopped
Instructions
- Preheat the oven to 350 degrees. Spray a 8x8-inch baking dish with nonstick cooking spray.
- Place the flax or chia seeds in a food processor, spice grinder, or coffee grinder. Grind the seeds into powder and place it in a small bowl. Add the water and stir. Allow the mixture to sit and thicken for 15 minutes to create “flax eggs” or “vegan egg substitute.”
- Meanwhile, pour 2 1/2 cups of oats into the food processor and grind into fine oat flour.
- Place the brown sugar and vegan butter into the bowl of an electric mixer. Beat on high to cream the “butter” and sugar together until light and fluffy, 3-5 minutes.
- Roughly chop the nuts. Then remove the pits from the dates and chop into small pieces.
- Scrape the mixing bowl with a spatula and add the vanilla, cinnamon, salt, oat flour and remaining oats. Beat on low. Add in the flag "eggs” and continue to beat until smooth.
- Finally, turn the mixer on low and mix in the dates and nuts. Scoop the mixture into the prepared baking dish. Spread the batter out evenly, then sprinkle the top with extra oats if desired.
- Bake for 45 minutes, or until the center is puffed and doesn’t jiggle when you shake the pan. Cool the bars completely. Then cut into 16 squares. Store in an airtight container for up to one week.
Notes
- The flax or chia seed mixture serves as a vegan egg substitute; prepare it by mixing ground seeds with water and letting it thicken.
- If using a vegan powdered egg substitute, use enough powder and water to create the equivalent of 2 eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 304kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 193mg | 8% |
| Potassium | 162mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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