Vegan Gluten-Free Baked Peanut Butter and Jam Oat Bars Recipe
I don’t want to knock oatmeal—it’s filling and healthy—but I’m not the biggest fan of mushy porridge for breakfast. I make it because it’s quick, but with a little planning you can bake that oatmeal with peanut butter into a bar dolloped with your fave jam … now we’re talking. These are just the right amount of soft and chewy and make another great grab-and-go brekkie.
Servings: 16 bars Time: Prep: 15 minutes, Cook: 25 minutes
- 1 Tbsp golden flax meal
- 3 Tbsp water
- 2 cups gluten-free rolled oats (not quick-cooking)
- 1 cup gluten-free all-purpose flour
- 1 cup coconut sugar
- ¼ cup tapioca flour (can substitute arrowroot flour)
- 1 Tbsp baking powder
- 1 tsp sea salt
- 1 cup natural crunchy or smooth peanut butter
- ¾ cup non-dairy milk
- 1 Tbsp vanilla extract
- ¼ cup favorite jam
- Preheat the oven to 350°F.
- Line an 8×8-inch baking pan with parchment paper by cutting two strips both 8 inches wide and crossing them in the pan to create clean edges. Trim excess overhang, if needed.
- Combine the flax meal and water and set aside to thicken, 5 to 10 minutes.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, coconut sugar, tapioca flour, baking powder, and sea salt.
- In a large liquid measuring cup or another mixing bowl, combine the peanut butter, non-dairy milk, and vanilla with the thickened flax meal mixture until smooth. Add this to the mixing bowl of dry ingredients, and fold together until fully combined.
- Spread the mixture evenly into the baking pan all the way to the edges. Take a dough cutter or knife and lightly score or mark every 2 inches across in each direction, creating the indented lines for 16 square bars. Do not cut through the pan of oat bars at this stage.
- Dollop about ½ teaspoon of jam on top of each square and gently press it with the back of a teaspoon into the top of each bar.
- Bake for 25 minutes, until the edges are golden brown and the bars look soft and raised. Cool in the baking pan on a wire rack for 20 minutes before lifting out by the parchment paper edges and placing onto the wire rack. Slice bars where you made the scores.
- Cool completely before storing leftovers in the fridge. You can warm slightly in the microwave for 30 seconds before eating. Consume within 7 days.
Adapted from HOT FOR FOOD ALL DAY. Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.
Lauren is the author of the bestselling cookbook Vegan Comfort Classics: 101 Recipes to Feed Your Face. She’s been named one of Canada’s Most Influential Vegans (Impact Magazine) and has appeared on many national television programs sharing her expertise for making vegan food fast and fun. Lauren’s YouTube channel, Instagram, and site, hot for food, have amassed millions of views and devoted fans.
More from VegOut
OMG! We’re Obsessed with These Veggie Chips
These good-for-you veggie snacks are a tasty way to eat your vegetables.
7 Spots to Get Pumpkin-Flavored Vegan Eats in NYC
Celebrate the fall season with pumpkin-flavored donuts, pies, soups, and more!
Vegan Tapas and Cocktail Bar Opens in Albany, New York
Bar Vegan is now open for late-night eats, signature cocktails, and live music in Central Square.
Vegan BBQ Pop-Up Coming to Brooklyn, NYC This November
Get a taste of Southern BBQ in Brooklyn, NYC at this new vegan pop-up!
Dough Joy Donuts to Open Brick-and-Mortar in Seattle
The popular Seattle-based vegan food truck has plans to open its first brick-and-mortar location before the end of the year.
Fast-Casual Greek Chain Souvla Adds Plant-Based Lamb to Menu
The San Francisco restaurant launched the vegan lamb at all four of its locations on October 20.
Plant Power Fast Food’s Las Vegas Location Is Now Open
The chain makes vegan versions of fast-food classics from breakfast to dessert!
Pressed Is Launching La Colombe Vegan Cold Brew Smoothies
Give your morning a boost with these convenient, nutrient-dense beverages!
Chicago’s Kale My Name Opening Los Angeles Location with Tabitha Brown
This marks Tabitha Brown’s first vegan restaurant business venture.
Memphis Gets Its First Full-Service Black-Owned Vegan Restaurant
Headed up by celebrity chef Daudi “Da Vegan Guru” McLean, the vegan soul food joint will be Memphis’ first full-service Black-owned vegan restaurant.
The Best Vegan Shrimp Brands
These plant-based shrimps have the taste and texture of traditional seafood!
Cape Coral, Florida’s First Gluten-Free Vegan Restaurant Opens
BJ’s Bites is ready to delight gluten-free, vegan diners.
Subscribe NowOrder the magazine!