These oat breakfast bars are vegan, gluten-free, oil-free, refined sugar-free, and easy to make. If you need a healthy inspiration for breakfast then check out this delicious recipe. These bars contain mainly oats, bananas, and dates.
Breakfast Oat Chocolate Bars
Do you sometimes think: “What could I have for breakfast today… how nice would it be to grab some healthy breakfast bars which are ready in the fridge and waiting for me to be eaten?!” Well, look no further, because these easy to make oat chocolate bars are great for breakfast. They can be stored in the fridge for about 5-7 days, so make them on a Sunday, and enjoy them during the next week.
We all want a fast but healthy breakfast and it can be boring to eat oatmeal every morning. That’s why I came up with the idea to create these healthy oat breakfast bars. They contain mainly oats and bananas but I couldn’t resist adding a delicious chocolate layer. But wait, the chocolate layer also contains only wholesome ingredients, including bananas and dates!
And I added some crumble on top because who doesn’t love crumble?! Well, I do, and I always eat the crumble first, because it’s the best, right. These oat breakfast bars are vegan, gluten-free, refined sugar-free, and easy to make.
As mentioned before, the main ingredients are oats and bananas. You can use regular rolled oats or instant oats (both work well), and if you have celiac disease then definitely use gluten-free oats. If you don’t like bananas then this recipe probably isn’t for you because it contains 4 bananas.
I also added almond flour, however, if you can’t eat almonds, then you could use and ground nuts of choice. Some examples would be, ground hazelnuts, ground walnuts, etc. You can also use ground dried, shredded coconut for a nut-free version.
For the liquid sweetener, you can choose between maple syrup and rice syrup or any other liquid sweetener of choice.
The chocolate layer contains bananas, dates, peanut butter, cocoa powder, vanilla extract and that’s basically it. Pretty easy right?! If you are allergic to peanuts then you could use any other nut butter (such as coconut butter, almond butter, sunflower seed butter, cashew butter, etc.).
These Oat Breakfast Bars Are:
- Vegan (egg-free, dairy-free)
- Refined sugar-free
- Easy to make
Great For Work/Uni/School
These healthy breakfast bars are perfect to take with you to work, uni or school. They are a great snack on the go or can be enjoyed as a dessert. If you are looking for another “snack on the go” recipe idea, then also check out my healthy granola bars.
Please leave a comment below if you make these chocolate breakfast bars. You can also make a photo of them and post it on Instagram (or send me a DM). Don’t forget to tag me in the caption + photo with @elavegan and use the hashtag #elavegan.
Also, check out the following vegan breakfast recipes:
- Sweet Potato Muffins
- Apple Crumble Muffins
- Oatmeal Chocolate Chip Bars
- Breakfast Granola Cups
- Oven Baked Blueberry Sheet Pan Pancakes
- Gluten-Free Waffles
- Banana Oat Pancakes
How To Make Oat Breakfast Bars?
The recipe is super easy and requires only a few steps.
- First, process all ingredients for the dough in a food processor and press 3/4 of the dough into a pan.
- Next, blend the ingredients for the chocolate layer in your food processor and pour it on top of the dough.
- Finally, crumble the remaining dough on top and put the pan in the oven.
Check the recipe below for the detailed instructions.
Oat Breakfast Bars
- Preheat your oven to 180 degrees C (355 degrees F) and line a 7x7x inch baking pan with parchment paper.
- Process all the ingredients for the dough in a food processor.
- Press 3/4 of the dough into the pan. You can use a bigger pan, however, the bars will be less thick.
- To make the chocolate layer simply process all ingredients in your food processor until the mixture is creamy.
- Pour the chocolate layer onto the dough.
- Crumble the remaining 1/4 dough on top of the chocolate layer.
- Bake in the oven for about 25-30 minutes and let cool completely. Then cut into bars.
- Drizzle some icing, chocolate cream or peanut butter on top (optional) and enjoy your oat breakfast bars! Store leftovers in the fridge.
- You can use any other ground nuts or seeds instead of almond flour. For a nut-free version use 1 cup (about 75 g) of ground shredded unsweetened coconut.
- Nutrition facts are for 100 g.