clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stacked up healthy Oatmeal breakfast bars on white marble.

Oatmeal Breakfast Bars (Gluten-free + 9-Ingredients)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 45 minutes
  • Yield: 9 bars


If you’re looking for breakfast on the go, we’ve got you covered with these oatmeal breakfast bars. They are easy to make, gluten-free, require just 9-ingredients, and are perfect to meal prep at the start of the week to keep you fueled in the morning!


  • 3 chia eggs (3 tablespoons chia seeds + 9 tablespoons water)* (see notes)
  • 2 cups gluten-free quick oats 
  • 1/2 cup gluten-free oat flour
  • 1/41/3 cup coconut sugar (adjust sweetness to taste)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 2 medium ripe bananas
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract

Add-ins, such as (optional)

  • 1/3 cup vegan chocolate chips or 1/3 cup chopped nuts or 1/3 cup dried fruit


  1. Preheat the oven to 350°F and line an 8×8-inch square baking dish with parchment paper.
  2. In a small bowl, prepare the chia eggs. Combine 3 tablespoons of chia seeds with 9 tablespoons of water and set it aside for 10 minutes to thicken.
  3. In another small bowl, combine the quick oats, oat flour, coconut sugar, cinnamon and salt. Mix well and set aside.
  4. In medium bowl, add in the two ripe bananas. With a fork, mash them well until the are completely broken down. Mix in the peanut butter and vanilla. Once the chia eggs are is ready, add them to the mixture along with the dry ingredients. Mix everything together until they are well combined and uniform. Add in any optional ingredients and mix until well incorporated.
  5. Transfer the mixture into the lined baking dish and using a spoon or a spatula, spread the mixture out until it fills the pan. Flatten out the top as best you can. Place the pan into the oven and bake for 30 minutes, or until firm and golden browned.
  6. Remove the bars from the oven and cool completely, or even better overnight. Cut into 9 bars and store in an airtight container in the refrigerator until ready to enjoy.


  • This recipe was adapted from Joy Food Sunshine.
  • 3 tablespoons of flaxseed meal can be used in place of the chia seeds.
  •  Quick oats work better than rolled oats as rolled oats will result in a chewier bar that we don’t prefer. If you only have rolled oats, you can place them into the food processor and pulse 4-5 times until they are coarsely chopped, similar to quick oats.
  • Oat flour can be made by placing oats into a high speed blender (or a food processor fitted with the S blade) and running it until a fine flour consistency is reached. We prefer a blender as it works better than a food processor for this.
  • The spottier bananas the better as it will yield in a tastier and sweeter bar.
  • We used creamy peanut butter but you could use any other creamy nut or seed butter as desired. 
  • Adjust the sweetener to your taste. We have found that between 1/4-1/3 cup of coconut sugar (or any other granulated sugar) works well. We have made these bars without any coconut sugar and they were fine as well!
  • Add ins are optional but recommended! Our favorite is vegan chocolate chips.
  • Store these bars in an airtight container in the refrigerator for up to one week.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Snack
  • Method: Oven
  • Cuisine: Vegan, Gluten-free

Keywords: Breakfast, SnacK, Oatmeal, breakfast, bars, vegan