Wake up and fuel your day with these indulgent vanilla bean oatmeal breakfast bars. Each bar is filled with decadent vanilla beans and topped with gooey chocolate and fresh raspberries giving you everything you need to start your day off right.
These oatmeal bars are a great meal prep option for breakfast on the go, but they are also perfect for brunch or a simple treat. They also fit many diet types or restrictions as they are gluten-free, dairy-free, nut-free, and have no refined sugar.
How to Make Vanilla Bean Oatmeal Breakfast Bars:
These oatmeal bars are surprisingly easy to make. They only take about 5 minutes to prepare and only around 30 minutes to bake, making them a convenient breakfast and meal prep option.
Ingredients: 
Wet ingredients:
- 2 large eggs (room temp)
- 1/2 cup brown coconut sugar
- 1/2 cup light brown sugar
- 1/4 cup natural almond butter
- 1/4 cup + 1 tbsp dairy-free butter (for a healthier alternative, replace butter with refined coconut oil)
- 1 3/4 tsp vanilla bean paste
Dry ingredients:
- 1 1/2 cups gluten-free quick oats
- 1 cup gluten-free oat flour
- 1/4 tsp. sea salt
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 cup mini chocolate chips
- 1/4 cup dark chocolate chips
- optional: more chocolate chips and salt flakes for additional toppings
Directions:
Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper.
In a large bowl, combine all wet ingredients and mix well.
Once mixed, add all dry ingredients saving the chips for last. Using a rubber spatula, mix until well combined. (Batter will be thick).
Fold in chocolate chips.
Pour into a lined pan and spread evenly with a rubber spatula. Add any extra chocolate chips to the top.
Bake for 22-26 minutes, depending on how moist you want the inside to be.
Allow bars to cool completely before slicing. Serve as is, drizzled with additional almond butter, or as a dessert with ice cream.
Vanilla Bean Oatmeal Breakfast Bars
Equipment
- baking dish
- Parchment paper
- mixing bowls
- Rubber spatula
Ingredients
Wet Ingredients
- 2 large eggs (room temp)
- ½ cup brown coconut sugar
- ½ cup light brown sugar
- ¼ cup natural almond butter
- ¼ cup + 1 tbsp dairy-free butter (for a healthier alternative, replace butter with refined coconut oil)
- 1¾ tsp vanilla bean paste
Dry Ingredients
- 1½ cups gluten-free oats
- 1 cup gluten-free oat flour
- ¼ tsp sea salt
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ cup mini chocolate chips
- ¼ cup dark chocolate chips
- more chocolate chips and salt flakes for topping (optional)
Instructions
- Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper.
- In a large bowl, combine all wet ingredients and mix well.
- Once mixed, add all dry ingredients saving the chips for last. Using a rubber spatula, mix until well combined. (Batter will be thick).
- Fold in chocolate chips.
- Pour into a lined pan and spread evenly with a rubber spatula. Add any extra chocolate chips to the top.
- Bake for 22-26 minutes, depending on how moist you want the inside to be.
- Allow bars to cool completely before slicing. Serve as is, drizzled with additional almond butter, or as a dessert with ice cream.
