Egg-Free Oatmeal Bars

Breakfast Oat Bar Recipe #GlutenFree #Vegan #ASpicyPerspective

5 stars (5 reviews)

These Breakfast Oatmeal Bars Without Eggs are gluten-free, vegan, and make fabulous after-school snacks! Made with wholesome and filling ingredients like oats, dates, and nuts, healthy oatmeal bars are exactly what you need for a quick breakfast or afternoon pick me up.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: squares

Calories: 304kcal

Author: Sommer Collier

Ingredients

3 1/2 cups gluten-free quick oats (I used Bob's Red Mill)
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 chopped dates
2/3 cup chopped nuts (walnuts or pecans)

US Customary - Metric

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.

Video

Notes

If using some sort of vegan powdered egg substitute, add enough powder and water to create 2 eggs.

Storing leftovers - Store in an airtight container for up to 5 days at room temp, or keep in an airtight container in the fridge for up to 1 week. Note, keeping them in the refrigerator helps them stay firmer if you like a denser bar.

Freezing - Wrap bars individually in plastic wrap or parchment paper and freeze in a ziploc bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Nutrition