Vegan Date Sweetened Oatmeal Breakfast Bars [Oil-Free, GF]

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Easy and delicious vegan date sweetened oatmeal breakfast bars with coconut and almonds! They are healthy, oil-free and gluten-free!

I’ve got a new breakfast recipe for you and you are going to want to make this, friends!

These vegan date sweetened oatmeal breakfast bars are incredible! They are whole food plant based, date sweetened, oil-free, gluten-free, healthy, filling, delicious and really easy to make!

The idea for this recipe came from an oatmeal cookie recipe I put on my Instagram a few months back. I was thinking how delicious they would be as breakfast bars, so I did just a little bit of tweaking to the original recipe, put the batter in an 8×8 baking dish, baked them and did a little happy dance when they came out of the oven perfectly baked, soft and delicious!

These bars basically taste like a freshly baked oatmeal cookie but way better because they are made with medjool dates, rolled oats, cinnamon, peanut butter, shredded coconut and blanched almond flour. These healthy vegan oatmeal breakfast bars are filling, hearty, soft and chewy with a nice crunch from the toasted almonds and coconut topping. Ready? Let’s get to it!

Ingredients

These healthy vegan oatmeal breakfast bars have no added sweeteners and are made with good for you ingredients!

Medjool Dates: make sure your dates are soft, plump and sticky! If they feel dry and look wrinkled, soak them in hot water for about 15 minutes until soft.

Rolled Oats: use certified GF oats if needed.

Blanched Almond Flour

Shredded Unsweetened Coconut

Peanut Butter: I use natural peanut butter, the only ingredients being peanuts and salt. You want to make sure your peanut butter is soft and drippy, not hard and dry.

Plant-Based Milk: sweetened or unsweetened will work fine!

Vanilla Extract

Pink Himalayan Salt

Baking Soda

Cinnamon

Mini Chocolate Chips

Sliced Almonds

How to Make Vegan Date Sweetened Oatmeal Breakfast Bars

Let’s make these healthy vegan oatmeal breakfast bars!

Start by preheating the oven to 350 degrees F and line an 8×8 baking dish with parchment paper.

Add all of the ingredients, minus the chocolate chips, to a food processor. Pulse for about 3 minutes, stopping every so often to scrape the mixture off the sides of the bowl and down toward the blade. Make sure everything is well mixed and there are no large pieces of dates remaining. The mixture should be soft, easily spreadable and slightly sticky.

Remove the blade and stir in the mini chocolate chips.

Add the mixture to the 8×8 baking dish and spread in an even layer with a spatula. Top with extra shredded coconut, mini chocolate chips and sliced almonds.

Bake on the middle rack for about 35 minutes, removing from the oven when the sides begin to lightly brown, the top feels firm with a little give and a toothpick inserted comes out clean.

Allow the bars to cool in the baking dish for a while (about 15 minutes) before slicing. I hope you enjoy these vegan date sweetened oatmeal breakfast bars!

More Date Sweetened Recipes

• Vegan Date Sweetened Double Chocolate Cookies
• Vegan No Bake Brownie Truffles
• Healthier Vegan No Bake Samoa Bars
• Vegan Date Sweetened Peanut Butter Cookies
• Vegan Date Sweetened Chocolate Chip Cookies

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If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!

Vegan Date Sweetened Oatmeal Breakfast Bars [Oil-Free, GF]

Easy and delicious vegan date sweetened oatmeal breakfast bars with coconut and almonds! They are healthy, oil-free and gluten-free!

5 from 12 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast

Servings 9 bars

Equipment

• You will need: a food processor, and 8×8 baking dish and parchment paper

Ingredients

  

• 1 cup pitted Medjool dates, packed see notes
• 1 cup rolled oats
• 1/2 cup blanched almond flour
• 1/3 cup peanut butter drippy and soft
• 1/2 cup shredded unsweetened coconut plus a little more for topping
• 1/2 cup + 2 tbsp plant-based milk
• 2 & 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp pink Himalayan salt + an extra 2 pinches
• 1/2 tsp baking soda
• 1/3 cup mini chocolate chips plus more for topping
• handful of sliced almonds for topping

Instructions

 

• Start by preheating the oven to 350 degrees F and line an 8×8 baking dish with parchment paper.
• Add all of the ingredients, minus the chocolate chips, to a food processor. Pulse for about 3 minutes, stopping every so often to scrape the mixture off the sides of the bowl and down toward the blade. Make sure everything is well mixed and there are no large pieces of dates remaining. The mixture should be soft, easily spreadable and slightly sticky.
• Remove the blade and stir in the mini chocolate chips.
• Add the mixture to the 8×8 baking dish and spread in an even layer with a spatula. Top with extra shredded coconut, mini chocolate chips and sliced almonds.
• Bake on the middle rack for about 35 minutes, removing from the oven when the sides begin to lightly brown, the top feels firm with a little give and a toothpick inserted comes out clean.
• Allow the bars to cool in the baking dish for a while (about 15 minutes) before slicing. Enjoy!

Notes

• Medjool Dates- make sure your dates are soft, plump and sticky! If they feel dry and look wrinkled, soak them in hot water for about 15 minutes until soft. Make sure to drain the water before adding them to the food processor. 

Keyword Breakfast, Date Sweetened, Gluten Free, Oil Free