Healthy Oatmeal Bars Recipe (Refined Sugar Free, Gluten Free, Vegan) -

Healthy Oatmeal Bars Recipe (Refined Sugar Free, Gluten Free, Vegan)

This easy healthy oatmeal bars recipe combines gluten-free rolled oats, dried fruit, and seeds into soft, chewy, no-refined-sugar breakfast bars. A top healthy oatmeal fruit bars recipe for vegan, gluten-free, and no sugar snacks—perfect for on-the-go mornings or afternoon energy boosts.

Course Breakfast, Snack

Cuisine Clean Eating

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 1

Cooling time 40

Servings bars

Calories 157.5kcal

Author Olga Caz

Ingredients

2 cups gluten free rolled oats (I chose organic)
15-17 dried prunes (aprox. 1 cup) chopped
½ cup sunflower seeds
½ cup pumpkin seeds
⅓ cup dried cranberries
⅓ cup dried raisins
6 Tbsp coconut oil
3 Tbsp flax meal needed for structure

For Flavor

⅕ tsp salt
1 Tbsp cinnamon
6 Tbsp maple syrup optional
1 tsp vanilla extract optional

Instructions

Soak The Oats And Dried Fruits

Combine the rolled with 3 times as much water (room temp) with 1 tbs lemon juice for at least 8 hours or overnight. Soak the dried fruits for at least 1 hour with warm water to make them plumper, juicier, and softer even after baking.
If you don't have time, soak the oats at least 1 hour before baking. Discard the water. Make sure there is less moisture left as possible.

Mix All Ingredients And Bake

In one bowl, stir soaked ingredients with maple syrup, melted coconut oil, flax meal, cinnamon, salt, and vanilla until fully combined.
Spread on a baking sheet covered with parchment paper. I'm using a 3 Quart glass oblong baking dish.
Press down with a spatula (or use another heavy sheet) to keep everything compact and compressed.
Cook until lightly brown, approximately 50 minutes to 1 hour at 330F. For an extra crispy crust after baking, turn off the oven and let them sit in the oven with the door closed for at least 40 minutes or so.
Allow to cool completely, then cut into bars. For a cleaner cut chill the pan in the fridge before slicing.

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Notes

Soaking all ingredients is going to glue everything together without any eggs or other liquids.

This recipe yields somewhat soft baked oatmeal breakfast bars, so if you want them crunchier add some nuts (stir in ¼ cup chopped nuts before baking), more sweetener and more oil. Adjust the baking time and temperature accordingly, longer baking will make them crispier.

Don't cut the bars when warm, they will fall apart.

For a baked oatmeal bars no sugar version, reduce maple syrup to 4 tbsp and add extra cinnamon.

No prunes: Swap ½ cup prunes for chopped dates or apricots.

Storage: Room temp for 3 days, fridge for 1 week, freezer for 3 months.

Nutrition