Vegan Gluten-Free Oat Breakfast Bars
These wholesome breakfast bars combine mashed banana, creamy peanut butter, and maple syrup with hearty gluten-free oats for a nutritious morning treat. Studded with sunflower seeds, dried fruit, and walnuts, they offer satisfying texture and natural sweetness. Perfect for busy mornings, lunchboxes, or post-workout fuel. The flax egg keeps them plant-based while adding omega-3s, and the bars hold together beautifully for grab-and-go convenience. Naturally sweetened and packed with fiber, they provide sustained energy without the crash of processed breakfast options.
Ingredients
- ¼ cup + 2 tablespoons banana, mashed, very ripe (about 1 medium)
- ¼ cup peanut butter, natural, unsalted, creamy
- 1 tablespoon maple syrup, pure
- 1 tablespoon coconut oil, melted
- 1 flax egg flax egg, 1 tablespoon golden ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes
- 1 teaspoon vanilla extract, pure
- 1 ½ cups oats, gluten-free rolled
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup sunflower or pumpkin seeds
- ¼ cup raisins or dried cranberries, finely chopped if using cranberries
- ¼ cup walnuts, finely chopped
Instructions
- 1
Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper or greased foil
- 2
Mash banana until smooth in a large bowl using a fork or dough blender
- 3
Add peanut butter, maple syrup, coconut oil, flax egg, and vanilla to the mashed banana and whisk until well incorporated
- 4
Add oats, baking soda, baking powder, and salt, then fold with a rubber spatula until well mixed
- 5
Fold in seeds, dried fruit, and walnuts
- 6
Pour mixture into prepared pan and smooth into an even layer with rubber spatula
- 7
Bake for 12-18 minutes until just lightly golden around the edges
- 8
Cool for about 1 hour before slicing into bars
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing. Under-ripe bananas won't mash smoothly and provide less natural sugar.
Let the flax egg sit for the full 15 minutes to thicken properly - this acts as the binding agent that holds the bars together.
Don't overbake as the bars will continue cooking slightly while cooling. Look for light golden edges rather than browning throughout.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Wrap individually for grab-and-go convenience.
Can be made up to 3 days ahead. Bars actually improve in texture after resting overnight as flavors meld.
Serve at room temperature. Great with coffee, tea, or a glass of milk for a complete breakfast.
Common Mistakes
Don't skip cooling time or bars will crumble when cut
Ensure flax egg is fully set before using to prevent crumbly texture
Press mixture firmly into pan to avoid bars falling apart
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without the flax egg?
You can substitute with 1 regular egg, but this makes them non-vegan. The flax egg provides important binding properties.
How long do these bars keep?
They stay fresh for 3 days at room temperature or up to 1 week refrigerated. Wrap individually for best storage.
Can I freeze these breakfast bars?
Yes, wrap individually and freeze for up to 3 months. Thaw at room temperature for 30 minutes before eating.