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!
Equipment
- You will need: a food processor, and 8x8 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 8x8 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 8x8 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.