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Almond Butter Chocolate Chip Baked Oatmeal Bars (Vegan, Dairy-Free, Gluten-Free, Peanut-Free)

A plant-based delicious breakfast. Almond butter chocolate chip oatmeal with browned coconut flakes and almonds on top. (Vegan, Dairy-Free, Peanut-Free and Gluten-Free).

Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 bars

Ingredients

  • 1 ripe banana mashed (I prefer using a banana with brown spots)
  • 2 tbsp ground flaxseed
  • 2/3 cup almond butter
  • 1 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 3 tbsp plant-based milk (I use almond milk or canned coconut milk)
  • 1 tsp baking powder (aluminum free)
  • 1/4 tsp salt
  • 2 1/2 cups gluten-free rolled oats
  • 1/2 cup vegan chocolate chips (set aside 2 tbsp to sprinkle on top)
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup chopped almonds

Instructions

  1. Preheat oven to 350° F. Coat an 8x8 pan with coconut oil, set aside.

  2. In a large bowl, mash ripe banana. Add flaxseed and almond butter. Mix until combined.

  3. Then add, vanilla extract, pure maple syrup, plant-based milk, salt and baking powder. Mix until combined thoroughly.

  4. Stir in gluten-free rolled oats. Then fold in chocolate chips. Pour mixture into pan, spread evenly.

  5. Top with coconut flakes, chocolate chips and chopped almonds.

  6. Bake for 25 minutes.

Recipe Notes

recipe adapted from:  Love & Zest