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Maple Vanilla Oatmeal Bars

gluten-free + vegan // yields: 5 servings

2 1/2 cups gluten-free rolled oats

3/4 cup walnut halves + pieces

1/4 teaspoon fine sea salt

2 1/2 tablespoons unrefined coconut oil

1/4 cup + 1 tablespoon pure maple syrup

2 tablespoons creamy natural almond butter (oil drained off top and stirred well)

1 Madagascar bourbon vanilla bean, seeds scraped

1 teaspoon Madagascar bourbon pure vanilla extract

1/2 cup water

Preheat your oven to 350° F. Line an 8x4" bread pan with parchment so it covers the bottom and long sides of the pan only. Grease the small ends of the pan with coconut oil.

Place oats in your food processor and process for about 8-10 seconds until coarsely ground. You want some whole oats to remain. (Refer to photo 2.) Empty into a large mixing bowl. Add walnuts to the processor and process until you're left with pebble-sized pieces. A few larger pieces are fine. Empty into the mixing bowl and add the salt. Stir well.

Melt the coconut oil and pour into a medium-sized mixing bowl. Whisk in the maple syrup, almond butter, vanilla beans, and vanilla extract vigorously, until fully combined. Pour into the dry ingredients and mix with a large spoon until the dry ingredients are fully incorporated. Use your hands if needed.

Pour in the water and mix with a large spoon until fully incorporated. Let sit for 5 minutes. The texture should be like very thick oatmeal. Empty into the pan and spread firmly with the back of the spoon or a spatula. Make sure it's level and spread from edge to edge. Bake for 16-20 minutes. The center will be slightly soft to the touch (not wet) and the edges will be more firm.

Remove from the oven and let cool for at least 30 minutes in the pan. Carefully lift the block out by the parchment sides and place on a cooling rack (with parchment still attached). Let fully cool. Remove parchment. Slice into 5 bars or 10 squares.

Notes:

If you don't have vanilla beans on hand, simply substitute 2 1/2 teaspoons pure vanilla extract (in total).

Store in a sealed container on the counter or in the fridge. Top as desired before eating. Heat before eating if desired. Bars hold together really well and don't need refrigeration to stay together. Perfect for packed lunches or breakfast to go! If adding the chocolate drizzle, you'll want to keep them refrigerated.

You can most likely double this recipe and bake in an 8x8 pan. Baking time may increase slightly. A 9x5 pan will also work. Bars will be slightly thinner and bake time will decrease by a few minutes. If you don't have parchment paper, thoroughly grease the pan with softened coconut oil. Cool in the pan for 45 minutes, then loosen the edges with a butter knife. Cover the top of the pan with one hand and flip over. Place right side up on a cooling rack and let fully cool.

Dutch Chocolate Drizzle

1 tablespoon unrefined coconut oil

2 tablespoons dutch processed cocoa, sifted (or unsweetened cocoa/cacao powder)

1 tablespoon pure maple syrup

1/2 vanilla bean, seeds scraped (or 1/2 teaspoon pure vanilla extract)

Melt the coconut oil and pour into a small mixing bowl. Whisk in all other ingredients until smooth. Pour into a small ziploc bag and seal. Cut a tiny corner from the bottom of the bag and gently squeeze to drizzle over the bars. Refrigerate bars until chocolate has hardened. Eat or keep stored in a sealed container in the fridge. Chocolate softens quickly at room temp.