Redefine breakfast with these delicious no-bake peanut butter breakfast bars. These bars are the perfect companion to a productive morning. Since you can make them days in advance, you can pop them in the fridge and eat throughout the week on your way out the door.

These No-Bake Peanut Butter Breakfast bars are both gluten-free and refined sugar-free, making this is a perfect energy-packed breakfast for just about anyone.

Plus, if you are a busy bee like me, these breakfast bars make for a great breakfast on the go when you just don’t have time in the morning!

These no-bake breakfast bars are loaded with tart dried cranberries and protein and omega packed pumpkin seeds, making them both nutritious and delicious.

A few quick notes:

• If your dates are not soft, soak them in warm water for 10 minutes, Drain before using.
• If you are using salted peanut butter, you can omit the additional 1/4 teaspoon of salt in the recipe.
• If you happen to be allergic to peanuts, you can always sub the peanut butter for almond butter or cashew butter. If you are allergic to nuts altogether, you can always sub the nut butter for sunflower seed butter.
• Feel free to sub out the seeds and dried fruit according your taste preferences, but this is our favorite way to make them.

These bars are sweet and simple….just like us 😉 They contain less than 10 ingredients, all of which are easy to find at your local grocery store. Heck, you may even have everything you need to make these at home right now. This recipe makes 8 bars, so you can have 1 for every day of the week, and then an extra for a day when you need it most.

We hope you love these no-bake peanut butter breakfast bars as much as we do!

Looking for more breakfast recipes? We have some delicious ones for you to try:

• Sweet Potato & Black Bean Breakfast Hash {gluten and oil-free}
• Vegan Huevos Rancheros (Mexican-Inspired Breakfast)
• Pumpkin Pie Chia Pudding
• Instant Pot Apple Butter (Vegan & Refined Sugar-Free)
• Fall Sweet Potato Breakfast Casserole (Gluten-free Option)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

No-Bake Peanut Butter Breakfast Bars (Vegan & Gluten-Free)

---

★★★★★

5 from 2 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 2 hours 15 minutes
• Yield: 8 bars

Print Recipe

Pin Recipe

Description

Redefine breakfast with these delicious no-bake fall peanut butter breakfast bars. These bars require 8 simple ingredients and are perfect for both meal prep and for meals on the go. Plus, they are vegan, gluten-free and refined sugar-free!

---

Ingredients

• 2 cups (350g) pitted medjool dates* (see notes)
• 2/3 cup (71g) organic gluten-free rolled oats
• 1/2 cup smooth unsalted peanut butter* (see notes)
• 1/2 teaspoon cinnamon (or pumpkin pie spice)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt* (see notes)
• 1/4 cup (32g) pumpkin seeds
• 2 heaping tablespoons (24g) dried cranberries

---

Instructions

1. Line a small baking dish with parchment paper. We used a 6 cup Pyrex dish measuring 2 x 8 x 6 inches
2. To a food processor, add in the dates and oats. Process on high until finely chopped and uniform.
3. Add in the peanut butter, cinnamon, vanilla, and salt. Process until well combined, scraping down the sides if needed. You’ll know it’s ready when the dough sticks together when pressed between your thumb and pointer finger. If the dough does not, blend 1 tablespoon of water in at a time until it reaches that consistency.
4. Lastly, add in the pumpkin seeds and cranberries and pulse them into the mixture just until incorporated.
5. Pour the mixture into the lined baking dish and spread it out evenly into the dish, pressing it down while doing so. We suggest using a wet spatula to do this to prevent sticking.
6. Cover the dish and place it into the refrigerator for at least 2 hours, preferably overnight.
7. Remove from the dish and cut into bars or squares. We cut ours into 8 bars.
8. Store in an airtight container in the fridge for a week.

Notes

• If your dates are not soft, soak them in warm water for 10 minutes, Drain before using.
• If you are using salted peanut butter, you can omit the additional 1/4 teaspoon of salt in the recipe.
• If you happen to be allergic to peanuts, you can always sub the peanut butter for almond butter or cashew butter. If you are allergic to nuts altogether, you can always sub the nut butter for sunflower seed butter.
• Feel free to sub out the seeds and dried fruit according your taste preferences, but this is our favorite way to make them.

• Prep Time: 2 hours 15 minutes
• Category: Breakfast, Fall
• Method: No Bake
• Cuisine: Vegan, Gluten-free

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!