These blueberry banana baked oatmeal bars make a delicious vegan breakfast. Hearty oats provide a boost of plant-based energy to get your day started. With no added sugars, oils, or flour, this a wholesome, healthy treat you can feel good about.
Baked Oatmeal Bars: Easy, Vegan Meal Prep Breakfast
Breakfast can be one of the hardest meals for healthy plant-based eating. Racing out the door in the morning, it’s often easy to grab something quick and convenient. Often, this means a granola bar loaded with processed with refined sugar and syrup. Or, it might mean a fattening breakfast pastry when you stop for coffee. Or a fattening sandwich from the drive-thru.
However, baked oatmeal is one of the best breakfast recipes for weekend meal prep. I first discovered the beauty of baked oatmeal with my Banana Raisin Baked Oatmeal recipe. This recipe, though, has a sturdier, bar-like consistency, making it perfect for cutting ahead of time. It packs perfectly in lunch boxes and gym bags for busy mornings. Or warm one for a few seconds in the microwave or toaster oven for a satisfying afternoon snack.
You can make a batch of this healthy, whole foods, plant-based dish on the weekend. That way, you’re set up for success all week long.
Other Variations of Baked Oatmeal Bars
This healthy plant-based blueberry banana oatmeal bars recipe is just the start. There is lots of room to add other flavor variations. You can swap out the blueberries for other berries – like blackberries, raspberries, or chopped strawberries. Or, use other fruits based on what’s in season. Chopped peaches and plums would be delightful in the summer. Diced pears or apples would be great in the fall.
Oats: Heart-Healthy Fiber, Budget-Friendly, and Naturally Gluten-Free Whole Grain
Oats make a nutritious, satisfying breakfast. Loaded with soluble fiber, they’ve been linked to lowering cholesterol and blood sugar. It’s no wonder they have a reputation for being so heart-healthy!
Plus, oats are one of the most budget-friendly grains. Even organic oats are often cheaper than other grains like quinoa and farro. Plus, they cook quickly. You can use them in recipes like this baked oatmeal. Or, try them in a stove top creamy Peach Pecan Oatmeal, as the base for Pumpkin Seed Millet Granola, or in a savory Golden Oatmeal Turmeric Bowl.
Oats are also naturally gluten-free. Therefor, they work for most people eating a gluten-free diet. However, oats are processed in facilities alongside other grains that contain wheat. Therefor, someone with Celiac Disease needs avoid cross-contamination and check for Gluten-Free Certified oats.
You’ll Love this Healthy, Plant-Based Baked Oatmeal Bars Recipe! It is:
- Bursting with Blueberry Flavor!
- Easy to make
- Hearty and Satisfying
- Loaded with Healthy Fiber and other Nutrition
- Gluten-Free
- Kid-Friendly
- Budget-Friendly
- Perfect for Weekend Meal Prep
Flax Eggs and Easy Vegan Egg Substitutes
One challenge many plant-based cooks face is substituting eggs in recipes. However, it’s incredibly easy to substitute traditional eggs. Two of my favorite vegan egg substitutions are flax eggs and egg replacement powder.
How to Replace Eggs with Plant-Based Flax Eggs
Replacing regular chicken eggs with plant-based flax eggs is quick and easy. In fact, most bags of flaxseed meal have the directions right on the back of the bag. First, make sure you are using ground flaxseed meal. Whole flaxseeds won’t work, and flaxseed oil will not work. Second, combine the ground flaxseed meal with warm water. You need 3 tablespoons of warm water (1.5 ounces) for every tablespoons of flaxseed meal (7 grams). Third, let the mixture sit for 3-5 minutes, until gooey and egg-like.
Chef Katie’s Plant-Based Flax Egg Ratio: 1:3
One tablespoons of flaxseed meal for 3 tablespoons of water.
How to Replace Eggs with Vegan Egg Replacer
Another easy way to replace eggs in your plant-based recipes with a powdered vegan egg replacer, like the Bob’s Red Mill brand. Much like a flaxmeal egg, you combine the powdered egg replacement with water, and let it sit for a few minutes to bind. I have use this technique in a myriad of recipes — from pancakes to cookies to these oatmeal bars — and the results are always consistent and delicious. Unlike a flax egg, the vegan egg replacer is white, which can help when trying to create white-colored treats like sugar cookies or fluffy pancakes.
What are the Advantages of Using Plant-Based Eggs over Traditional Eggs?
There are many advantages to using plant-based eggs over traditional chicken eggs:
- Plant-based eggs are healthier: Regular chicken eggs are high in cholesterol and saturated fat. They have zero fiber. Conversely, flaxmeal eggs have zero cholesterol and are a good source of Omega-3 fats and fiber
- Plant-based eggs are cheaper: Chicken eggs can range from $4-$9/dozen, with higher costs for organic and pasture-raised eggs. That’s 33-75 cents/egg. However, a bag of vegan egg replacer only costs about $5 and will make about 34 “eggs”…which is only about 15 cents/egg
- Plant-based are better for the environment: The industrialized egg industry produces harmful greenhouse gasses like methane and carbon dioxide, which contribute to global warming.
- Plant-Based Eggs last longer: Traditional chicken eggs will spoil after 7-10 days in your refrigerator. However, plant-based egg replacements will keep for months in your pantry.
Chef Katie’s Healthy, Plant-Based Cooking Tips for Gluten-Free Blueberry Banana Oatmeal Bars:
No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories. This oatmeal don’t use any refined sugar, maple syrup, or other refined sweetener. The ripe bananas and raisins provide plenty of sweetness, along with healthy fiber and essential nutrients.
Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.
Gluten-Free Celiac: Oats are naturally gluten-free, but they are often processed in a facility near wheat. If this is a concern for you, check for “Certified Gluten-Free” Oats and Oat Flour.
Other Mix-Ins: You can swap out the raisins for other dried fruits: cherries, cranberries, and even vegan chocolate chips.
Healthy Plant-Based Blueberry Banana Oatmeal Bars
Kids and adults will love diving into this warm, satisfying breakfast. Serve with Chia Coconut Cream, Gluten-Free Oatmeal Raisin Pancakes, or just dive in with a spoon.
Healthy Plant-Based Blueberry Banana Oatmeal Breakfast Bars
Ingredients
- 2 tablespoons 17g ground flax meal
- 6 tablespoons 3 ounces warm water
- 3 large ripe bananas mashed 330g or about 1 ½ cups
- ½ cup 128g almond butter
- ½ cup 4 ounces unsweetened vanilla almond milk, or other plant-based milk
- 2 cups 180g quick rolled oats
- ¼ tsp sea salt
- 1 tsp ground cinnamon
- ½ cup 140g frozen wild blueberries, or fresh
Instructions
- Preheat your oven to 350F
- To make the Flax Egg: In a large bowl, combine the ground flaxseed meal and warm water. Let set 5 minutes, until gooey and egg-like. You can gather your other ingredients and prepare you baking pan at this time
- Line a square 9×9-inch pan with parchment paper. You can also use an 8×8 pan but add another 8-10 minutes to the cooking time
- Use your hands to mash the bananas while still in the peel. Then peel the bananas and add to the bowl with the vegan flax egg. Add the almond milk. Use an immersion blender to blend. Alternatively, use a potato masher or large fork to really mash up the banana into the almond milk.
- Add the almond butter and puree with the immersion blender until well-incorporated. Alternatively, use a spoon to blend really well.
- Add the oats, salt, cinnamon, and blueberries. Stir until well-combined.
- Transfer the batter to the lined baking pan. Bake at 350F for 35-40 minutes, until set in the center and a toothpick comes out clean.
- Remove from oven and let cool 10 minutes. Remove from the pan and cool another 10 minutes before slicing.
- Slice into 9 squares. Enjoy!
Nutrition Facts
Servings: 9 Breakfast Bars
| Nutrition Facts | |
|---|---|
| Servings 9.0 | |
| Amount Per Serving | |
| calories 200 | |
| % Daily Value * | |
| Total Fat 9 g | 14 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 111 mg | 5 % |
| Potassium 316 mg | 9 % |
| Total Carbohydrate 24 g | 8 % |
| Dietary Fiber 5 g | 19 % |
| Sugars 6 g | |
| Protein 6 g | 11 % |
| Vitamin A | 4 % |
| Vitamin C | 6 % |
| Calcium | 10 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Bob’s Red Mill Vegan Egg Replacer
- Bob’s Red Mill Organic Quick Cooking Rolled Oats
- Vitamix Immersion Blender
Greater Goods Digital Kitchen Scale
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