Vegan Baked Oatmeal Peanut Butter Cookie Bars
These wholesome cookie bars combine the hearty texture of rolled oats with rich peanut butter and warm cinnamon. Made with oat flour, ground flaxseed, and natural sweeteners like maple syrup and coconut sugar, they offer a satisfying chewy texture with crunchy peanut pieces throughout. Perfect for breakfast on-the-go, afternoon snacks, or lunchbox treats. The bars hold together well and develop a lovely golden-brown top when baked. What sets this version apart is the combination of flaxseed for added nutrition and the dual use of oats in both whole and flour form for optimal texture.
Ingredients
- 1 cup gluten free rolled oats
- ¼ cup gluten free oat flour, finely ground
- 2 tablespoons ground flaxseed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons coconut oil, melted
- 6 tablespoons unsalted natural creamy peanut butter
- 3 tablespoons pure maple syrup
- 3 tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- ½ cup peanuts, finely chopped(optional)
Instructions
- 1
Preheat oven to 350°F and line an 8-inch square baking pan with parchment or greased foil
- 2
Whisk together oats, oat flour, flaxseed, cinnamon and salt in a large bowl
- 3
Whisk together coconut oil, peanut butter, maple syrup, coconut sugar and vanilla in a medium bowl
- 4
Pour wet mixture over dry mixture and stir with rubber spatula until well mixed
- 5
Fold in chopped peanuts if using
- 6
Pour mixture into prepared pan and spread into even, tightly-packed layer with spatula
- 7
Bake for 16-24 minutes until golden brown on top
- 8
Cool in pan for 30 minutes on cooling rack
- 9
Lift bars out using parchment edges and cool completely for 1-2 hours
- 10
Slice into 16 bars
Tips
Ensure homemade oat flour is finely ground, not coarse, for best texture and binding.
Pack the mixture tightly in the pan to prevent crumbling when sliced.
Allow full cooling time before cutting to ensure clean slices that hold together.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Can be made 2 days ahead and stored covered at room temperature.
Serve at room temperature as bars or warm slightly if preferred softer.
Common Mistakes
Don't underbake or bars will be too soft and crumbly when cut.
Pack mixture firmly in pan to avoid bars falling apart when sliced.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without oat flour?
Yes, grind additional rolled oats in a food processor until fine to make your own oat flour. Use the same amount called for in the recipe.
How long do these keep?
Store covered at room temperature for up to 5 days or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
Can I use regular oats instead of gluten-free?
Yes, regular rolled oats work fine if gluten isn't a concern. The texture and taste will be identical.