Healthy Oatmeal Bars Breakfast (Vegan + Gluten Free) Recipe

I finally perfected my Oatmeal Breakfast Bars, with a layered oat crust, a mixed berry filling you can make from any frozen berries, and an entirely vegan, gluten free, dairy free ingredient list.

I make these mixed berry oatmeal bars when mornings are hectic and I still want something that actually feels like breakfast. A crumbly oat crust gives way to a sweet, gooey filling made from frozen mixed berries that pop as you bite, and yeah it somehow feels indulgent without being junk.

I use gluten-free rolled oats so every bite is hearty and keeps me full, even when I rush out the door. Theyre perfect for meal prep, or when you need a portable pick-me-up that isnt boring.

If you like bold fruit flavors, this Berry Oatmeal will surprise you.

Ingredients

• Gluten free rolled oats: high in soluble fiber, slow carbs that keep you full.
• Gluten free flour or almond flour: adds protein or nuttiness, boosts texture and satiety.
• Coconut sugar: gives warm caramel sweetness with slightly lower glycemic impact than white sugar.
• Coconut oil or neutral oil: healthy fats help bind bars and improve moisture.
• Pure maple syrup: natural sweetness and depth, also helps the crust brown nicely.
• Mixed berries (frozen): bright tartness, antioxidants and vitamin C, keeps filling fresh tasting.
• Cornstarch or arrowroot: thickens berry juices so bars dont get soggy.
• Lemon juice: a little zing that balances sweetness and brightens flavors.

Ingredient Quantities

• 2 1/2 cups gluten-free rolled oats (old fashioned)
• 1 cup gluten-free all purpose flour (or almond flour if you want it nuttier)
• 1/3 cup coconut sugar or packed brown sugar
• 1/3 cup melted coconut oil (or neutral oil like avocado)
• 1/3 cup pure maple syrup (for the crust)
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 tsp ground cinnamon (optional, I usually add it)
• 3 cups mixed berries (frozen, dont thaw)
• 1/3 cup pure maple syrup (for the filling)
• 2 tablespoons cornstarch or arrowroot powder (to thicken)
• 1 tablespoon lemon juice

How to Make this

1. Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment, leaving an overhang so you can lift the bars out later.

2. In a big bowl mix 2 1/2 cups gluten-free rolled oats, 1 cup gluten-free all purpose flour (or almond flour if you want it nuttier), 1/3 cup coconut sugar or packed brown sugar, 1/4 tsp fine sea salt, and 1/2 tsp ground cinnamon (optional). Stir so its evenly combined.

3. Pour in 1/3 cup melted coconut oil, 1/3 cup pure maple syrup (for the crust), and 1 tsp vanilla extract. Use a fork or your fingers to press it together until you have coarse crumbs, not a dough, but stuff that will hold when pressed.

4. Reserve about half the oat mixture for the topping (eyeball it), then firmly press the other half into the bottom of the prepared pan to make the crust. Pack it down good so it wont fall apart later.

5. Bake the crust for 10 to 12 minutes until it starts to set and the edges are lightly golden. This step keeps the bottom from getting soggy.

6. While the crust bakes make the filling: in a saucepan combine 3 cups frozen mixed berries (do not thaw), 1/3 cup pure maple syrup (for the filling), 2 tablespoons cornstarch or arrowroot powder, and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy and bubbly, about 5 to 8 minutes. Taste — add a bit more maple if you want it sweeter.

7. Pour the hot berry filling evenly over the pre-baked crust. Crumble the reserved oat mixture over the top, pressing very gently so some of it sticks but you still have a crumbly look.

8. Bake for another 25 to 30 minutes until the top is golden and the filling is visibly bubbling. If the top browns too fast, tent loosely with foil.

9. Cool completely in the pan — at least 2 hours at room temp or chill in the fridge for 1 hour to fully set so you can cut clean bars. Use the parchment overhang to lift out, cut with a sharp knife (dip the knife in hot water and wipe between cuts for neat slices). Store in the fridge up to 5 days or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan and parchment paper with an overhang so youll lift the bars out easy
2. Large mixing bowl for the oat mix (and a small bowl if you like to stage ingredients)
3. Measuring cups and measuring spoons for oats, flour, maple and the rest
4. Saucepan to cook the frozen berries and thicken the filling
5. Wooden spoon or heatproof spatula to stir the filling while it bubbles
6. Fork or pastry blender to work the crust into coarse crumbs
7. Flat bottomed cup or small spatula to firmly press the crust into the pan
8. Sharp knife and cutting board plus a wire cooling rack for cooling and slicing clean bars

FAQ

Healthy Oatmeal Bars Breakfast (Vegan + Gluten Free) Recipe Substitutions and Variations

• Oats: swap the gluten-free rolled oats for quick oats or quinoa flakes 1:1. Quick oats make the bars a bit denser and softer, quinoa flakes add protein and a lighter crumb — works great if you want less chew.
• GF all-purpose flour: use almond flour or oat flour 1:1. Almond flour gives a nuttier, moister bar; oat flour makes them chewier. If you try coconut flour, use only about 1/4 to 1/3 of the amount and add more liquid, cause it soaks up moisture fast.
• Coconut oil: replace with melted avocado oil or melted vegan butter 1:1, or swap for applesauce 1:1 to cut fat. Applesauce will make the bars softer and a little more cake-like, vegan butter = richer flavour.
• Cornstarch/arrowroot: use tapioca starch 1:1, or make a chia gel (1 tbsp chia + 3 tbsp water, let sit ~10 minutes) to thicken the berry filling. Chia adds tiny seeds and extra fiber, tapioca keeps the filling glossy and stretchy.

Pro Tips

1) Toast the oats and flour briefly before mixing, about 6 to 8 minutes in a dry skillet until they smell nutty, then cool — it adds depth and helps the crust hold instead of getting gummy. Dont let them brown or you’ll get a bitter taste.

2) After the berry mixture thickens, let it sit off the heat for 3 to 5 minutes so it cools a bit and firms up, then pour. If it’s pouring too runny it will make the topping sink, but if you wait too long it wont spread evenly.

3) To keep the bottom extra crisp, press the crust very firmly into the pan and bake it a little longer than you think, or brush a thin layer of melted nut butter or neutral oil over the prebaked crust to create a moisture barrier before adding the filling. That trick saves you from a soggy base.

4) For neat slices chill the whole pan until fully set or pop it in the freezer for 20 to 30 minutes before cutting. Use a sharp knife warmed under hot water and wiped between cuts, and store bars layered with parchment in the fridge up to 5 days or wrapped and frozen for up to 2 months.