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Breakfasts + brunchSnacks

Breakfast Oat Bars

by Roxy, So Vegan January 4, 2017December 27, 2021
January 4, 2017December 27, 2021
Vegan Breakfast Oat Bars Recipe

Banana, oats, raisins and nuts make these delicious bars a great on-the-go breakfast snack.

  • You can substitute the golden syrup with another syrup, such as maple or agave.
  • These are great for meal-prep: they’ll keep for up to 5 days in the fridge inside an air-tight container and you can enjoy them for breakfast at home or on the go.
  • We love the flavour of almond flavour in these bars, but you can also use any other plant-based milk such as oat or soy.
Vegan Breakfast Oat Bars Recipe

Breakfast Oat Bars

Serves: 6 bars Prep Time: 10 minutes Cooking Time: 35 minutes 35 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 banana, peeled + mashed
  • 1.5 cups oats, or gluten-free oats
  • 1/2 cup raisins
  • 1/4 cup pumpkin seeds
  • 1/2 cup brazil nuts, chopped
  • 3 tbsp coconut oil
  • 3 tbsp golden syrup or maple syrup
  • 1/4 cup plant-based milk

Method

  1. Preheat the oven to 180°C fan / 400°F and line a 20 cm x 15 cm (8″ x 6″) tin with baking paper.
  2. Combine the mashed banana, oats, raisins, pumpkin seeds, and brazil nuts in a mixing bowl.
  3. Melt the coconut oil and golden syrup in a small pan on a low heat and then add to the mixing bowl with the plant-based milk. Combine everything together.
  4. Transfer the mixture to the tin and smooth over the top with a spoon. Bake in the oven for 30-35 minutes or until the top is slightly golden.
  5. Remove the tin from the oven and leave to cool completely before removing the oat bars from tin and cutting into bars.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
36 Comments
5
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36 Comments

Drea Marek January 5, 2017 - 2:20 pm

Looks fantastic! What is golden syrup?

Reply
janine July 3, 2018 - 2:42 am

syrup which is made out of sugar. Like corn syrup except it comes from sugar not corn

Reply
Carine January 5, 2017 - 11:28 pm

A syrup you can find at the supermarket with other baking ingredients.
I prefer natural syrups like agave or maple syrup.

Reply
Shin January 7, 2017 - 2:02 pm

Would maple syrup be a good substitute?

Reply
Jannine January 11, 2017 - 7:33 am

Brown rice syrup is good I’ve used it in substitution for honey it has a thick texture.

Reply
Alex January 14, 2017 - 4:26 am

Do you have nutritional facts for this?

Reply
Rachel April 6, 2017 - 2:00 pm

Hi,

I used the VeryWell site to get the info. You just put the list of ingredients in and it does the work for you!

I didn’t realise it’s quite high in saturated fats though so next time I make it I’ll adjust it to lower this.

Reply
MARCIA PACAK August 6, 2017 - 3:25 pm

Myfitnesspal.com works well also

Reply
Lyne January 18, 2017 - 1:27 am

just made it tonight its very good
thank you
do you keep in the fridge after?

Reply
Roxy, So Vegan October 15, 2018 - 1:34 pm

Hi Lyne, so glad you enjoyed the recipe 🙂 Yes we keep in the fridge in an airtight box for up to 5 days. All the best 🙂 Roxy

Reply
Mary Ann January 25, 2017 - 8:50 pm

What size baking dish

Reply
Roxy, So Vegan October 15, 2018 - 1:55 pm

Hi Mary, we use a 18 x 12cm dish. Thanks, Roxy

Reply
Claire January 27, 2017 - 10:27 am

Had to make this twice. Was converting cups to British measurements and there’s WAY too many oats. First attempt was dry crumbly muesli. Made it again with the equivalent of one cup of oats and with more banana and it worked. I think next time I will use even less oats. Maybe 3/4 of a cup instead.

Reply
Roxy February 8, 2017 - 2:19 pm

Hi Claire, glad the recipe is working for you. Thanks, Roxy (So Vegan)

Reply
Coral February 20, 2017 - 9:40 pm

Do you know the nutritional facts for this recipe? For the whole thing not individual portions?
many thanks

Reply
Rita Gauci February 28, 2017 - 10:39 pm

In two days I cooked this recipe for 3 times. It’s really delicious. My family really enjoyed it.

Reply
Roxy, So Vegan October 15, 2018 - 1:33 pm

Hi Rita, that’s so amazing! So glad you and your family have been enjoying this recipe! All the best, Roxy

Reply
Yvette April 23, 2017 - 8:02 pm

Just made it and love it , used all the ingredients as stated, and quantities except for the raisins and is fine

Reply
Yvette April 23, 2017 - 8:03 pm

Forgot to say I checked the macros and its 302 cals if you divide them into 8 bars, I used 2 rect tins, high in sat fat though any ideas ??

Reply
Roxy May 2, 2017 - 2:03 pm

Hi Yvette, glad you are enjoying the oat bars. They are our favourite, too 🙂 Thanks, Roxy (So Vegan)

Reply
Kerrieann June 10, 2017 - 11:43 pm

You could use cranberries

Reply
LH June 10, 2017 - 2:39 am

What’s being added in the video (at:17) after the golden syrup and before the almond milk? Looks like an egg..

Reply
Roxy, So Vegan October 15, 2018 - 1:33 pm

Hi LH, it’s the coconut oil and golden syrup mixture which was being heated in the previous shot. Hope this helps. Best, Roxy

Reply
Clare August 19, 2017 - 9:50 am

How long do they keep for before going stale?

Reply
Roxy, So Vegan October 15, 2018 - 1:32 pm

HI Clare, these will keep for up to 5 days in an airtight box kept in the fridge. All the best, Roxy

Reply
Marilyn June 18, 2018 - 8:19 am

What is golden syrup? Honey?

Reply
Roxy, So Vegan October 15, 2018 - 1:31 pm

Hi Marilyn, golden syrup is thick treacle. It’s not the same as honey. Hope this helps, Roxy

Reply
janine July 4, 2018 - 12:03 am

These have great flavour and not too sweet but they just don’t hold together well enough. I cut them in squares but they are fragile and crumble easily. Im not sure what they need but isn’t flax supposed to substitute for egg? Would that keep them together better?

Reply
Roxy, So Vegan October 15, 2018 - 1:30 pm

Hi Janine, thanks for getting in touch. Yes a flax egg could be used to help bind the mixture. Also, what oven temperature did you use? It should be 200° C / 180° C fan. Hope this helps. All the best, Roxy

Reply
Christine September 2, 2018 - 5:46 pm

Goodness, these are so good! Thanks so much for the recipe. I’m wondering whether they would be freezable? If not, how long do you think they would last for please? Thank you.

Reply
Roxy, So Vegan October 15, 2018 - 1:29 pm

Hi Christine. Thanks for getting in touch 🙂 Chuffed that you like the recipe 🙂 We haven’t tried freezing them so can’t say, but they will last for up to 5 days in an airtight box and kept in the fridge All the best, Roxy

Reply
Camille September 30, 2018 - 4:17 pm

HI, I would like to know how many grams makes a cup, please ? Thanks.

Reply
Roxy, So Vegan October 15, 2018 - 1:56 pm

Hi Camille, depends on the ingredient. For instance 90g of oats is equivalent to around 1 cup. All the best, Roxy

Reply
Carol Arnst March 3, 2019 - 4:21 pm

What can be used in place of coconut oil?

Reply
Roxy, So Vegan March 10, 2019 - 8:52 pm

Hey Carol, we haven’t tried with an alternative but you could try leaving it out completely or try substitute for some peanut butter. Hope this helps, Best Roxy

Reply
Helena April 18, 2019 - 10:23 am

Can almond milk replace by full cream milk ?

Reply

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