Healthy Oatmeal Bars Breakfast (Gluten Free + Vegan)

You are going to love these healthy oatmeal bars for breakfast or anytime during the day! They’re delightfully satisfying with a crumbly oat and almond flour crust, filled with a gooey mixed berry jam. The best part? They’re super easy to make and the fruit filling is completely customizable. Use any frozen berries you have on hand!

The oatmeal crumble serves double duty in this recipe: it forms both the base and the topping. Made with gluten-free oats and protein-rich almond flour, these bars are both nutritious and satisfying.

These are perfect for meal prep too! Enjoy a bar with a side of eggs or a scoop of dairy-free coconut yogurt to keep things vegan. However you serve them, you’ll find yourself coming back to this simple and delicious recipe.

Healthy Oatmeal Bars

These bars are not only flavorful but also gluten-free, vegan, dairy-free, soy-free, and refined sugar-free. A wholesome treat you can feel great about!

Ingredients Overview:

• Frozen Berries: Choose any mix of small frozen berries. If your mix includes large strawberries, slice them before cooking.
• Lemon Juice: Adds brightness and balances the sweetness.
• Coconut Sugar & Maple Syrup: Natural sweeteners that add depth and warmth.
• Tapioca Starch: Thickens the berry filling. Substitute with arrowroot starch if needed.
• Rolled Oats & Almond Flour: Form the hearty base and crumbly topping. Use gluten-free oats if needed.
• Coconut Oil: Binds the mixture and adds moisture. Butter or ghee may be used as a substitute.
• Vanilla Extract, Baking Soda, Sea Salt: Essential flavor enhancers.

Instructions

1. Prepare the Filling

Add frozen berries, lemon juice, coconut sugar, maple syrup, and sea salt to a small saucepan. Heat on low-medium until the berries release their juices and the mixture becomes soupy (about 5-10 minutes).

In a small cup, combine 1-2 tablespoons of the berry liquid with the tapioca starch, stirring until smooth. Add back to the saucepan and heat for 1 more minute. Remove from heat and set aside.

2. Make the Oatmeal Crumble

In a large bowl, mix oats, almond flour, baking soda, and sea salt. Add in maple syrup, vanilla, and coconut oil. Use a fork or your hands to combine until crumbly.

Reserve 1/2 to 3/4 cup of this mixture for topping. Press the remaining crumble into the bottom of a parchment-lined 9×9 baking dish.

3. Assemble & Bake

Spread the berry filling evenly over the oat crust. Crumble the reserved topping over the berry layer.

Bake at 375°F (190°C) for 20-25 minutes, or until the edges turn lightly golden.

Let bars cool completely before slicing. Store in the fridge, lightly covered, for quick breakfasts or snacks throughout the week.

Tips & Variations:

• Substitute jam for the berry filling (use 1 1/2 cups).
• Use fresh berries only if following a recipe specifically developed for them (like the Strawberry Oatmeal Bars).
• Add nuts or shredded coconut to the crumble for extra texture.
• Swap almond flour with other nut flours if needed, but avoid almond meal.

These healthy oatmeal bars are a fantastic way to start your day or satisfy a snack craving. They’re easy, clean, and utterly delicious. Enjoy!

Healthy Berry Oatmeal Bars

Gluten-Free, Vegan, Dairy-Free, Refined Sugar-Free

Ingredients

Mixed Berry Filling:

• 2 cups frozen berries (any mixture of small berries)
• 1 tablespoon lemon juice
• 2 tablespoons coconut sugar
• 2 tablespoons maple syrup
• Pinch of sea salt
• 1½ tablespoons tapioca starch (or arrowroot)

Oatmeal Crust & Crumble Topping:

• 1¾ cups rolled oats (use gluten-free if needed)
• 1¼ cups blanched almond flour
• ½ teaspoon baking soda
• ⅛ teaspoon sea salt
• ½ cup maple syrup
• ⅓ cup coconut oil (solid at room temp)
• ½ teaspoon vanilla extract

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Instructions

1. Preheat oven to 375°F (190°C). Line a 9×9” baking dish with parchment paper.
2. Make the filling:
   Add frozen berries, lemon juice, coconut sugar, maple syrup, and sea salt to a saucepan. Heat over medium until berries release juices (5–10 mins).
   In a small cup, mix 1–2 tbsp of the liquid with the tapioca starch until smooth. Stir back into the pan and cook 1 more minute. Remove from heat and let thicken.
3. Make the oat mixture:
   In a large bowl, mix oats, almond flour, baking soda, and sea salt. Add maple syrup, coconut oil, and vanilla. Mix with a fork or your hands until crumbly.
4. Set aside ½–¾ cup of the mixture for topping. Press the rest into the bottom of the prepared baking dish.
5. Spread berry filling evenly over the crust.
6. Sprinkle reserved oat mixture over the top in clumps.
7. Bake for 20–25 minutes, until edges are lightly golden. Cool completely before slicing.
8. Store in the fridge, lightly covered, for up to 5 days.