Start your day smiling with an easy vegan oatmeal raisin breakfast bars recipe that's chewy, healthy, gluten-free, refined sugar-free, and always sure to satisfy.
This recipe rivals my refined sugar-free granola bars and is as simple as cranberry vegan baked oatmeal. It's perfect for a grab-and-go breakfast. And, of course, breakfast is really an umbrella term for any time. These bars make great snacks too.
⭐ Why You'll Love This Recipe
- This easy recipe is perfect for reluctant bakers or folks looking for quick baking wins.
- Not only are these bars gluten-free, but healthy rolled oats power them.
- They are less sweet than traditional oatmeal raisin cookies, making them perfect for breakfast or a healthy dessert.
📋 Recipe Ingredients and Substitutions
Rolled oats: Oats are naturally gluten-free, but please, double-check the package. They are sometimes processed alongside other ingredients, making them not certifiable as gluten-free.
Cardamom: This is my secret bar ingredient. Fragrant and slightly peppery, cardamom adds a warming flavor.
Applesauce: Use unsweetened applesauce, chunky or smooth. Or toss a few apples in a food processor and call it good. The key is to use unsweetened applesauce.
Tahini: Substitute with smooth peanut butter, almond butter, or another nut butter. If you avoid nuts, consider sunflower seed butter. Or make homemade sesame seed paste (tahini). It's easy!
Raisins: Brown, golden, Thompson, use whatever raisins you’ve got handy. Yes, currants work too. And if you really don’t like raisins, try dried cranberries.
Walnuts: If you don’t want nuts, omit them. You can use hazelnuts, almonds, or try seeds such as pumpkin or sunflower seeds.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
⏲️ Step-by-Step Instructions
- Mix the oats and spices in a medium mixing bowl.
- Combine the applesauce, tahini, maple syrup, and vanilla in a smaller mixing bowl.
- Add the wet and dry ingredients, then mix in the cranberries and walnuts.
- Spread the oatmeal raisin mixture in a small 8x8 baking dish.
- Bake in a preheated oven for 30 minutes until firm in the middle and slightly brown.
🔪 Pro Tips
- If you use a 9-inch baking pan, your bars will be thinner. You may need to adjust the baking time.
- If you are concerned about sticking, line the bottom with parchment paper. I use this method to make homemade whole-wheat bread in a tin bread pan.
- This recipe is not meant to have the texture of hard and crunchy granola bars. They should be firm in the middle but expect them to be soft to the bite with crunchy walnuts and chewy texture from the raisins and oats.
Denise's Pro Tip. Let the oatmeal raisin bars cool before cutting them. Run your knife around the edges, then slice.
🍽 Serving Suggestions
This recipe is great for switching up the dried fruit and nuts or seeds to suit your tastes or pantry. If you want something extra, add a few vegan chocolate chips. This means that next time, you can use this basic recipe and make entirely different breakfast bars or bar cookies.
💭 Frequently Asked Questions
Quick oats or instant oats are more highly processed than rolled oats. For this reason, they are difficult to substitute for rolled oats in baking. Rolled oats retain their texture and are the best option. Quick oats behave more like all-purpose flour. You can still get a bar form, but if you substitute, the measure of liquid ingredients needs to be adjusted. They may also need extra time to bake.
To freeze oatmeal raisin bars, cut them and allow them to cool to room temperature. Wrap them individually before freezing.
Different kinds of rolled oats behave differently, so making a slight mistake in measuring ingredients is easy. If your oat bars are too crumbly after baking them, it is likely that there is not enough moisture in the batter. Check that all the oats are moist before adding them to the baking dish. You may need to add more applesauce if you add extra nuts or raisins.
Smashed ripe bananas can be used as a replacement for applesauce. Start with a 1:1 ratio and add a little more banana if the oats remain dry after mixing.
After cutting the bars, store them in the original baking dish or transfer them to a plate. Cover with plastic wrap (cling film) or foil. Alternatively, transfer them to an airtight container. Storing them in a single layer is best so they don't stick together. They will last for 3-4 days.
To freeze oatmeal raisin bars, separate them with pieces of parchment paper, then place them in a freezer-safe container or bag. Freeze for 3 months.
🥣 Related Recipes
Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!
👩🏻🍳 Recipe
Easy Vegan Oatmeal Raisin Breakfast Bars
Rate this Recipe:
Ingredients
- 2 ¼ cups rolled oats
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cardamom
- 1 ½ cups apple sauce
- 3 tablespoons tahini
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- 1 cup raisins
- 1 cup chopped walnuts
Instructions
- Combine the rolled oats, cinnamon, and salt in a large mixing bowl.
- Add the apple cause, tahini, maple syrup, and vanilla to a small bowl. Use a whisk or spoon to combine the ingredients until they are smooth.
- Preheat the oven to 400 F. (200 C.). Meanwhile, add the wet ingredients to the oats. Mix them together, and then add the raisins and chopped walnuts.
- Turn the oatmeal bar mixture into an 8x8 inch glass baking dish or non-stick pan. Lightly press the mixture into the pan and spread it in an even layer. Bake for 30 minutes or until golden brown and firm in the center.
- Remove the breakfast bars from the oven and allow them to cool (preferably on a wire rack) for a few minutes. Slice the bars and enjoy!
Notes
- The number of bars depends on how big you make them. The nutritional information reflects 12 servings.
- Substitute peanut butter or another nut or seed butter for the tahini.
- Rolled oats work best for this recipe. Quick oats are highly processed and won’t retain enough texture for the bars to set up.
- If you use a larger baking pan, the bars will be thinner. Adjust the baking time accordingly.
- After cutting the bars, cover them and store them in the original baking dish at room temperature for 3-4 days.
- Freeze them separated with parchment paper in an airtight container for 3 months.
Nutrition
Nutritional information is an estimation only.
Michelle Duran
I may try this! Will let u know!!
Denise
Enjoy! It's a great, healthy (gluten-free) snack to take along too 🙂 Let me know if you have any questions or if I can help in any way. Best, D.
Sarah
These look awesome, especially for people with food sensitivities! Could I substitute pumpkin or mashed banana for the applesauce?
Denise Perrault
Hi, I've made these with both applesauce and banana so I can recommend mashed banana. Pumpkin sounds great! Let me know if you try it. I'll bet they be delicious.