wfpb bars

Healthy and delicious vegan oat almond flour banana bars for breakfast, snacks or dessert! They are vegan, oil-free, gluten-free and added sugar-free (except for the chocolate chips). Only 5 ingredients, too!

Vegan Oat Almond Banana Bars (oil-free, GF)

(425 mL) mashed very ripe bananas

(135 g) rolled oats (certified GF, as needed)

(84 g) almond flour or almond meal

baking powder

fine sea salt (or adjust to preference)

chocolate chips

vanilla extract

cinnamon

In a large bowl, combine the bananas and...

In a large bowl, combine the bananas and oats. Let stand for 15 minutes.

Meanwhile, preheat the oven to 350F (180C). Line...

Meanwhile, preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper (spray or grease the exposed interior sides).

After 15 minutes have passed, vigorously stir the...

After 15 minutes have passed, vigorously stir the bananas and oats, breaking down the oats and creating a relatively creamy mixture.

Add the almond flour, baking powder and optional...

Add the almond flour, baking powder and optional salt to bowl (if using, add vanilla and/or cinnamon, too). Stir until completely combined.

Spread the dough in the prepared pan, smoothing...

Spread the dough in the prepared pan, smoothing the top. Sprinkle the top with the chocolate chips.

Bake in the preheated oven for 22 to...

Bake in the preheated oven for 22 to 25 minutes until the center is set and the edges are golden brown. Cool completely on a cooling rack.

Use the parchment paper to remove the bars...

Use the parchment paper to remove the bars from the pan. Cut into 16 squares or bars.

Easy 3 Ingredient Coconut Baked Oatmeal Squares are perfect for breakfasts &amp; snacks! They are vegan, gluten-free, nut-free, oil-free and only 155 calories per serving

Coconut Baked Oatmeal (3 Ingredients, V, GF, Oil-Free)

(13.5 oz) lite coconut milk ((or full fat coconut milk))

water

coconut sugar (or sweetener of choice (see notes))

salt

Preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square baking pan with foil; spray with nonstick cooking spray or lightly oil/grease.

In a blender or food processor, process 1 cup of the oats with the coconut milk, water, sugar and salt until smooth.

Arrange the remaining oats in an even layer in the prepared pan; slowly pour in the coconut milk-oat mixture. Use a spatula to gently combine and evenly distribute the batter in the pan.

Bake in the preheated oven for 43 to 45 minutes until set at the center, crispy at the edges and golden brown. For extra crispy edges/golden color, turn the oven to broil (high) and broil for 1-2 minutes.

Transfer to a wire rack and cool for at least 10 minutes before removing from pan and cutting into 9 squares.

Serve warm (plain or with any toppings you like, such as nut butter, jam, fruit, or in a bowl with milk) or cool completely!

Hi Camilla, 

I made this today with a blend of oat flakes and quinoa flakes and it was a success! I used full fat coconut milk and it was very tasty. Thank you for this simple recipe, I am going to add some berries next time I make it.

These make-ahead, on-the-go carrot cake millet breakfast bars are vegan, gluten-free,  and only 94 calories per big square.

Carrot Cake Millet Breakfast Bars (V, GF)

180 g uncooked millet

nondairy milk (e.g., almond milk, oat milk)

semi-packed shredded peeled carrots (about 3 medium carrots)

52 g flaxseed meal (options in notes)

raisins (chopped (options in notes))

sugar

pumpkin pie spice or cinnamon

Pulse the millet in a food processor or blender until the mixture resembles a course meal. Place in a pan with the nondairy milk and water. Bring to a boil, reduce to a simmer, and cook for about 17 to 20 minutes, whisking frequently. The millet should be soft and thick.

While millet simmers, line a 9-inch (22.5 cm) square baking pan with foil or parchment. Spray the sides (otherwise the bars will stick to paper/foil).

Preheat oven to 375F (190 C).

To the saucepan of cooked millet, stir in the remaining ingredients. Pour and spread into prepared pan.

Bake in the preheated oven for 35 to 40 minutes until golden brown and firm at the center. Transfer to a cooling rack and cool completely.

Remove from pan and cut into 9 squares. Serve cooled, chilled, or rewarm in the microwave for 15 to 45 seconds, as desired.

Yummy! Perfect for my toddler (and for me!). I soak my millet overnight before using to make it easier for my little one to digest.

These are delicious. I love being ble to get some vegetables into my breakfast, this makes it easy.

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