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Vegan Gluten-Free Baked Peanut Butter and Jam Oat Bars Recipe
Recipe
Lauren Toyota Lauren Toyota Lauren Toyota

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

Ingredients

  • 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

Directions

  1. Preheat the oven to 350°F.
  2. 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.
  3. Combine the flax meal and water and set aside to thicken, 5 to 10 minutes.
  4. In a large mixing bowl, combine the rolled oats, all-purpose flour, coconut sugar, tapioca flour, baking powder, and sea salt.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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 Toyota

@laurentoyota

Lauren is the author of two bestselling cookbooks Vegan Comfort Classics: 101 Recipes to Feed Your Face and hot for food all day. 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 website have amassed millions of views and devoted fans.

Articles by Lauren
Lauren Toyota

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