Berry Oatmeal Bars Breakfast (Vegan + Gluten Free)

There’s something undeniably comforting about starting your day with a wholesome, homemade breakfast that feels like a warm hug. These Berry Oatmeal Bars are exactly that—a delicious, nutrient-packed treat that’s as easy to make as it is satisfying. Whether you’re vegan, gluten-free, or simply looking for a healthier breakfast option, these bars are a game-changer. Bursting with juicy berries and a hearty oat base, they’re perfect for meal prep, on-the-go mornings, or a leisurely weekend brunch.

Why You’ll Love This Recipe

If you’re still on the fence about making these Berry Oatmeal Bars, here’s why they’ll quickly become a staple in your kitchen:

• Perfect for busy mornings – These bars are make-ahead friendly, so you can grab one and go without sacrificing nutrition or flavor.
• Naturally sweetened – With ripe berries and a touch of maple syrup, these bars satisfy your sweet tooth without refined sugars.
• Vegan and gluten-free – Made with simple, plant-based ingredients, this recipe caters to various dietary needs without compromising on taste.
• Versatile and customizable – Swap berries, add nuts, or experiment with spices to make these bars your own.
• Kid-approved – Even picky eaters will love these soft, chewy bars packed with fruity goodness.

Ingredients Breakdown

Every ingredient in these Berry Oatmeal Bars plays a crucial role in creating the perfect texture and flavor. Here’s what you’ll need and why:

• Rolled oats – The backbone of these bars, providing fiber and a satisfying chew. Use certified gluten-free oats if needed.
• Almond flour – Adds a nutty richness and helps bind the mixture while keeping it gluten-free.
• Chia seeds – A powerhouse ingredient that acts as a natural thickener and boosts omega-3 content.
• Mixed berries – Fresh or frozen berries work beautifully, offering natural sweetness and antioxidants.
• Maple syrup – A touch of liquid sweetness that enhances the berry flavor without overpowering it.
• Coconut oil – Keeps the bars moist and helps them hold together when cooled.
• Vanilla extract – A hint of warmth that ties all the flavors together.

How to Make Berry Oatmeal Bars Breakfast (Vegan + Gluten Free)

Follow these simple steps to create the perfect batch of Berry Oatmeal Bars:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Prepare the berry filling by combining your mixed berries in a small saucepan. Cook over medium heat until they soften and release their juices, about 5 minutes. Stir in a tablespoon of maple syrup and a teaspoon of chia seeds to thicken the mixture slightly. Remove from heat and set aside.
3. Make the oat base by mixing rolled oats, almond flour, chia seeds, and a pinch of salt in a large bowl. In a separate bowl, whisk together melted coconut oil, maple syrup, and vanilla extract. Pour the wet ingredients into the dry and stir until well combined.
4. Assemble the bars by pressing two-thirds of the oat mixture firmly into the bottom of your prepared pan. Spread the berry filling evenly over the base, then sprinkle the remaining oat mixture on top, gently pressing it down.
5. Bake for 25-30 minutes until the top is golden brown. Let the bars cool completely in the pan before slicing—this ensures they hold their shape.

Pro Tips for the Best Results

Want to take your Berry Oatmeal Bars to the next level? Try these expert tips:

• Press the base firmly – This prevents crumbling when you cut the bars later.
• Let them cool completely – Patience is key! Cutting warm bars can make them fall apart.
• Use frozen berries if fresh aren’t available – They work just as well and are often more budget-friendly.
• Toast the oats lightly before mixing for an extra nutty flavor.
• Add a squeeze of lemon juice to the berry filling for a bright, tangy contrast.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some delicious ways to switch it up:

• Berry alternatives – Try diced apples with cinnamon, peaches, or even dark chocolate chips for a different twist.
• Nut-free option – Replace almond flour with oat flour or sunflower seed flour.
• Add crunch – Stir chopped walnuts, pecans, or shredded coconut into the oat mixture.
• Spice it up – A dash of cardamom, nutmeg, or ginger adds warmth to the bars.
• Protein boost – Mix in a scoop of vegan protein powder or hemp seeds for extra staying power.

What to Serve With It

While these Berry Oatmeal Bars are delicious on their own, they pair wonderfully with:

• A dollop of coconut yogurt for extra creaminess
• A warm cup of almond milk latte or herbal tea
• Fresh fruit salad for a refreshing contrast
• A handful of roasted nuts for added crunch

How to Store and Reheat

These bars keep beautifully, making them ideal for meal prep:

• Room temperature – Store in an airtight container for up to 2 days.
• Refrigerator – Keep chilled for up to 5 days.
• Freezer – Wrap individual bars tightly and freeze for up to 3 months.
• Reheating – Enjoy cold, or warm briefly in the toaster oven for a freshly-baked feel.

Frequently Asked Questions (FAQs)

Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats won’t work here as they’re too coarse. Stick with rolled oats for the right texture.

My bars are too crumbly—what went wrong?
This usually happens if the mixture wasn’t pressed firmly enough or if you cut them before cooling completely. Next time, press harder and be patient!

Can I make these nut-free?
Absolutely! Substitute almond flour with additional oats or use sunflower seed flour instead.

Are these bars suitable for freezing?
Yes! They freeze beautifully for up to 3 months. Thaw at room temperature or warm slightly before eating.

Can I use honey instead of maple syrup?
If you’re not strictly vegan, honey works as a substitute. The flavor will be slightly different but still delicious.

Final Thoughts

These Berry Oatmeal Bars are proof that healthy eating doesn’t have to be complicated or boring. With their vibrant berry filling and satisfying oat base, they’re the kind of breakfast that makes you excited to start your day. Whether you’re packing them for a hike, serving them at brunch, or sneaking one as an afternoon snack, they never disappoint. I’d love to hear how your batch turns out—share your creations in the comments below!

Berry Oatmeal Bars Breakfast (Vegan + Gluten Free)

• Author: Plant-Based Kitchen

Print Recipe

Pin Recipe

---

Description

These delicious berry oatmeal bars are perfect for a quick, healthy breakfast or snack. Packed with fiber, antioxidants, and natural sweetness, they’re vegan, gluten-free, and easy to make ahead for busy mornings.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the base and topping:
• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• For the berry filling:
• 2 cups mixed berries (fresh or frozen)
• 2 tbsp chia seeds
• 1 tbsp lemon juice
• 1 tbsp maple syrup

---

Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper.
2. 2. In a large bowl, mix all base ingredients until well combined. Reserve 1/2 cup for topping.
3. 3. Press remaining mixture firmly into the prepared pan to form an even base layer.
4. 4. In a saucepan, combine berry filling ingredients. Cook over medium heat for 5-7 minutes until berries break down and mixture thickens.
5. 5. Spread berry filling evenly over the base, then sprinkle reserved oat mixture on top.
6. 6. Bake for 25-30 minutes until golden brown. Cool completely before slicing into bars.

---

Notes

Store in an airtight container for up to 5 days or freeze for longer storage. For firmer bars, refrigerate before serving. Can substitute any berry combination or use sugar-free syrup for lower sugar option.

Carrot Cake Breakfast Cookies

Imagine waking up to the warm, spiced aroma of carrot cake—but in the form of a wholesome, grab-and-go breakfast cookie. These Carrot Cake Breakfast Cookies are the perfect marriage of indulgence and nourishment, packed with grated carrots, oats, and just the right amount of sweetness to start your day on a delicious note. Whether you’re a busy parent, a meal prepper, or simply someone who loves a cozy morning treat, this recipe is about to become a staple in your kitchen.

Why You’ll Love This Recipe

There’s a reason these cookies will steal the spotlight in your breakfast rotation. Here’s why they’re irresistible:

• Nutritious yet indulgent: These cookies taste like dessert but are loaded with fiber-rich oats, carrots, and healthy fats from nuts or seeds, making them a balanced way to kick off your day.
• Meal-prep friendly: Bake a batch on Sunday, and you’ve got a ready-to-eat breakfast for the entire week. They stay soft and flavorful for days.
• Kid-approved: Even picky eaters won’t resist the subtle sweetness and fun texture. It’s a clever way to sneak veggies into their diet.
• Customizable: Whether you’re vegan, gluten-free, or nut-free, this recipe adapts effortlessly to dietary needs without sacrificing flavor.
• Portable perfection: Forget messy breakfasts—these cookies are neat, satisfying, and perfect for eating on the run.

Ingredients Breakdown

Every ingredient in these Carrot Cake Breakfast Cookies plays a vital role in creating the perfect texture and flavor. Here’s what you’ll need:

• Rolled oats: The base of the cookie, providing chewiness and fiber. Opt for old-fashioned oats for the best texture.
• Grated carrots: Adds moisture, natural sweetness, and a boost of vitamins. Freshly grated carrots work best—avoid pre-shredded store-bought ones, which are often too dry.
• Almond flour or whole wheat flour: Almond flour keeps the cookies gluten-free and adds richness, while whole wheat flour offers a heartier bite.
• Maple syrup or honey: The natural sweetener that binds the dough and complements the warm spices.
• Coconut oil or unsalted butter: For tenderness and richness. Melted coconut oil keeps the recipe dairy-free.
• Warm spices: Cinnamon, nutmeg, and a pinch of ginger recreate that classic carrot cake flavor.
• Mix-ins: Raisins, chopped walnuts, or shredded coconut add texture and depth. For a protein boost, try adding chia seeds or hemp hearts.

How to Make Carrot Cake Breakfast Cookies

Follow these simple steps for perfectly spiced, soft-baked breakfast cookies every time:

1. Prep the carrots: Peel and finely grate 1 cup of fresh carrots. Squeeze out excess moisture with a clean kitchen towel to prevent soggy cookies.
2. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups rolled oats, ½ cup almond flour, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ½ tsp baking soda.
3. Combine wet ingredients: In another bowl, stir together ⅓ cup melted coconut oil, ¼ cup maple syrup, 1 tsp vanilla extract, and 1 egg (or flax egg for vegan). Fold in the grated carrots.
4. Bring it together: Pour the wet mixture into the dry ingredients and mix until just combined. Fold in ¼ cup raisins and ¼ cup chopped walnuts.
5. Shape the cookies: Scoop 2-tbsp portions of dough onto a parchment-lined baking sheet. Flatten slightly with damp fingers—they won’t spread much.
6. Bake: At 350°F for 12–14 minutes, until the edges are golden. Let them cool on the sheet for 5 minutes before transferring to a rack.

Tip: For extra decadence, drizzle with a simple glaze of powdered sugar and milk or a smear of cream cheese after cooling.

Pro Tips for the Best Results

• Don’t overmix: Stir the dough until just combined to avoid tough cookies.
• Uniform grating: Use the fine side of a box grater for carrots to ensure even distribution and a tender bite.
• Chill the dough: If the dough feels too sticky, refrigerate for 15 minutes to make shaping easier.
• Underbake slightly: Pull the cookies out when they’re just set for a softer texture—they’ll firm up as they cool.

Variations and Substitutions

This recipe is a canvas for creativity. Try these twists:

• Gluten-free: Use certified GF oats and almond flour.
• Vegan: Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and use maple syrup.
• Nut-free: Replace almond flour with oat flour and omit walnuts; sunflower seeds make a great crunch substitute.
• Lower sugar: Reduce the sweetener by half and add mashed banana for natural sweetness.
• Flavor boosts: Add orange zest, pineapple tidbits, or dark chocolate chips for a fun twist.

What to Serve With It

While these cookies are satisfying on their own, pair them with:

• A dollop of Greek yogurt or coconut yogurt for extra protein.
• A warm latte or chai tea to complement the spices.
• Fresh fruit like sliced apples or berries for a refreshing contrast.

How to Store and Reheat

Keep your cookies fresh with these storage tips:

• Room temperature: Store in an airtight container for up to 5 days.
• Freezing: Place cooled cookies in a freezer bag for up to 3 months. Thaw overnight or warm in a 300°F oven for 5 minutes.
• Reheating: Microwave for 10 seconds or toast lightly in a skillet for a crispy edge.

Frequently Asked Questions (FAQs)

Can I use quick oats instead of rolled oats?

Quick oats will work but yield a denser texture. For the best results, stick with old-fashioned rolled oats.

Why are my cookies too crumbly?

This usually happens if the carrots weren’t moist enough or if the dough was under-hydrated. Try adding an extra tbsp of maple syrup or oil next time.

Can I make these without eggs?

Absolutely! A flax egg or ¼ cup unsweetened applesauce works well as a binder.

How do I make these cookies crispier?

Bake them for an extra 2–3 minutes and let them cool completely on the baking sheet. They’ll crisp up as they sit.

Can I add protein powder?

Yes, but replace ¼ cup of the flour with your favorite vanilla or unflavored protein powder and increase the liquid slightly if needed.

Final Thoughts

These Carrot Cake Breakfast Cookies are proof that mornings can be both nourishing and delightful. Whether you enjoy them with a steaming cup of coffee or pack them for a mid-morning snack, they’re bound to bring a little joy to your routine. The best part? You’re starting your day with a treat that’s as wholesome as it is delicious. So go ahead—bake a batch, share with loved ones, and savor every spiced, carrot-filled bite. Happy baking!

Carrot Cake Breakfast Cookies

• Author: Baking Enthusiast

Print Recipe

Pin Recipe

---

Description

These wholesome carrot cake breakfast cookies are packed with nutritious ingredients like oats, carrots, and nuts. They make a perfect grab-and-go breakfast or snack that tastes like dessert but fuels your day.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the dry ingredients:
• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• For the wet ingredients:
• 1/2 cup mashed ripe banana
• 1/4 cup maple syrup
• 1/4 cup almond butter
• 1 tsp vanilla extract
• For the mix-ins:
• 1 cup grated carrots
• 1/4 cup chopped walnuts
• 1/4 cup raisins
• 2 tbsp shredded coconut

---

Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together all dry ingredients (oats through salt).
3. In a separate bowl, mix mashed banana, maple syrup, almond butter, and vanilla until smooth.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Fold in grated carrots, walnuts, raisins, and coconut.
6. Scoop 1/4 cup portions of dough onto prepared baking sheet, flattening slightly.
7. Bake for 12-15 minutes until edges are golden brown.
8. Let cool on baking sheet for 5 minutes before transferring to a wire rack.

---

Notes

Store cookies in an airtight container for up to 5 days. For softer cookies, add 1-2 tbsp milk to the dough. Can substitute pecans for walnuts if preferred.

Coconut Cream Pie Overnight Oats – Eat. Drink. Love.

If you’re searching for a breakfast that feels indulgent yet is secretly wholesome, these Coconut Cream Pie Overnight Oats are your answer. Inspired by the creamy, tropical flavors of a classic coconut cream pie, this no-cook recipe transforms humble oats into a dreamy, make-ahead morning treat. Whether you’re meal-prepping for the week or craving a dessert-like breakfast, this recipe delivers on flavor, texture, and convenience. Let’s dive into why this dish deserves a spot in your breakfast rotation.

Why You’ll Love This Recipe

1. Effortless Morning Magic: With just 5 minutes of prep the night before, you’ll wake up to a ready-to-eat breakfast that feels like a treat. No cooking, no fuss—just creamy, dreamy oats waiting for you.

2. Dessert-for-Breakfast Vibes: The combination of coconut milk, toasted coconut, and a hint of vanilla mimics the lusciousness of coconut cream pie, making it a joy to eat first thing in the morning.

3. Packed with Nutrition: Unlike traditional pie, these overnight oats are loaded with fiber from oats, healthy fats from coconut, and plant-based protein if you opt for Greek yogurt. It’s a balanced way to start your day.

4. Customizable to Your Taste: Whether you prefer it sweeter, thicker, or with added fruit, this recipe is a canvas for your creativity. We’ll explore variations later!

5. Travel-Friendly: Portion these into jars for an easy grab-and-go breakfast that’s perfect for busy mornings or workday commutes.

Ingredients Breakdown

Every ingredient in this Coconut Cream Pie Overnight Oats recipe plays a specific role in creating that iconic flavor and texture. Here’s what you’ll need and why it matters:

Rolled Oats: The backbone of the dish, rolled oats soften overnight while retaining a pleasant chew. Avoid quick oats—they turn mushy.

Full-Fat Coconut Milk: This is the star, delivering rich creaminess and authentic coconut flavor. Light coconut milk works but won’t be as decadent.

Greek Yogurt (or Dairy-Free Alternative): Adds tanginess and protein while contributing to the thick, pudding-like consistency.

Chia Seeds: These tiny powerhouses absorb liquid, helping thicken the mixture and adding omega-3s.

Maple Syrup or Honey: A natural sweetener that complements the coconut without overpowering it. Adjust to taste.

Vanilla Extract: Enhances the dessert-like quality, echoing the flavor profile of coconut cream pie filling.

Toasted Coconut Flakes: The finishing touch for crunch and toasted aroma. Don’t skip toasting—it deepens the flavor.

How to Make Coconut Cream Pie Overnight Oats – Eat. Drink. Love.

Follow these simple steps for perfect Coconut Cream Pie Overnight Oats every time:

Step 1: Toast the Coconut
Spread unsweetened coconut flakes in a dry skillet over medium heat. Stir frequently until golden brown (about 3–4 minutes). Transfer to a plate to cool. This step is quick but transformative—toasted coconut adds a nutty depth.

Step 2: Mix the Base
In a bowl or jar, combine ½ cup rolled oats, ½ cup full-fat coconut milk, ¼ cup Greek yogurt, 1 tablespoon chia seeds, 1 tablespoon maple syrup, and ½ teaspoon vanilla extract. Stir well until fully incorporated.

Step 3: Chill Overnight
Cover the mixture and refrigerate for at least 6 hours, preferably overnight. This allows the oats to soften and the chia seeds to work their thickening magic.

Step 4: Serve and Garnish
The next morning, give the oats a stir. If they’re too thick, add a splash of coconut milk or almond milk. Top with toasted coconut flakes, a drizzle of maple syrup, or fresh fruit like mango or banana slices.

Pro Tips for the Best Results

1. Shake, Don’t Stir (for Jars): If using a mason jar, secure the lid and shake vigorously instead of stirring. This ensures even distribution of ingredients.

2. Layer for Visual Appeal: For Instagram-worthy oats, layer toppings like toasted coconut and fruit in clear jars before adding the oat mixture.

3. Warm It Up: While traditionally served cold, these oats can be gently warmed in the microwave for 30 seconds if you prefer a cozy breakfast.

4. Boost the Coconut Flavor: Add ¼ teaspoon coconut extract alongside vanilla for an extra tropical punch.

5. Texture Matters: For creamier oats, use a 1:1 ratio of oats to liquid. For thicker oats, increase the chia seeds to 1.5 tablespoons.

Variations and Substitutions

Vegan Version: Swap Greek yogurt for coconut yogurt and use maple syrup instead of honey.

Lower Sugar: Replace maple syrup with mashed banana or a sprinkle of stevia.

Protein-Packed: Stir in a scoop of vanilla protein powder or collagen peptides along with the oats.

Tropical Twist: Add diced pineapple, mango, or papaya when serving for a piña colada vibe.

Chocolate Coconut: Mix in 1 tablespoon cocoa powder or cacao nibs for a mocha-coconut variation.

What to Serve With It

While these Coconut Cream Pie Overnight Oats are satisfying on their own, pairing them with complementary flavors can turn breakfast into a feast:

Fresh Fruit: Sliced bananas, berries, or passionfruit add freshness and contrast.

Crunchy Add-Ons: Granola, chopped nuts, or cacao nibs provide texture.

Beverage Pairings: Serve with cold brew coffee, chai tea, or a tropical smoothie.

Savory Balance: For a larger meal, pair with scrambled eggs or turkey bacon to balance the sweetness.

How to Store and Reheat

Refrigeration: Store prepared overnight oats in airtight containers for up to 4 days. The texture will thicken over time—add milk when reheating if needed.

Freezing: Freeze individual portions for up to 1 month. Thaw overnight in the fridge and stir well before eating.

Reheating: Though best enjoyed cold, microwave in 30-second intervals if warmed oats are preferred. Stir in extra liquid to restore creaminess.

Frequently Asked Questions (FAQs)

Can I use steel-cut oats instead of rolled oats?
Steel-cut oats won’t soften enough with overnight soaking. Stick to rolled oats for the right texture.

Why are my overnight oats too runny?
This usually means too much liquid or not enough chia seeds. Adjust ratios next time, or stir in extra oats to thicken.

Is canned coconut milk necessary?
For authentic cream pie flavor, yes. Carton coconut milk is too thin. Reserve leftover canned milk for smoothies or curries.

Can I make this without chia seeds?
Yes, but the texture will be less pudding-like. Substitute with 1 tablespoon ground flaxseed or omit and accept a looser consistency.

How far in advance can I prepare these?
3–4 days is ideal. Beyond that, the oats may become overly thick or the toppings soggy.

Final Thoughts

Coconut Cream Pie Overnight Oats are proof that breakfast can be both nourishing and nostalgic. Whether you’re reminiscing about your grandmother’s pie or simply craving a taste of the tropics at sunrise, this recipe delivers. The beauty lies in its simplicity—no baking, no elaborate techniques, just wholesome ingredients mingling overnight to create something greater than the sum of their parts. So tonight, take those five minutes to prep your jar. Tomorrow morning, you’ll thank yourself as you savor each creamy, coconutty bite. Here’s to breakfasts that feel like a hug in a bowl—enjoy every spoonful.

Coconut Cream Pie Overnight Oats

• Author: Eat. Drink. Love.

Print Recipe

Pin Recipe

---

Description

A creamy, dreamy overnight oats recipe inspired by coconut cream pie. Perfect for meal prep and packed with tropical flavor.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the oats:
• 1/2 cup rolled oats
• 1/2 cup coconut milk (canned, full-fat)
• 1/4 cup almond milk (unsweetened)
• 1 tbsp chia seeds
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• For the topping:
• 2 tbsp shredded coconut (toasted)
• 1 tbsp coconut cream (from canned coconut milk)
• 1 tsp honey or agave (optional)

---

Instructions

1. Prepare the Crust:

1. 1. In a mason jar or airtight container, combine all oat ingredients (oats, coconut milk, almond milk, chia seeds, maple syrup, vanilla, and salt). Stir well.
2. 2. Seal the container and refrigerate overnight (or at least 4 hours).
3. 3. Before serving, toast the shredded coconut in a dry pan over medium heat until golden (1-2 minutes).
4. 4. Top oats with coconut cream, toasted coconut, and a drizzle of honey if desired.

---

Notes

For best texture, use full-fat canned coconut milk. Leftovers keep for 2-3 days in the fridge. Add fresh mango or banana for extra tropical flavor.