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Home » Recipes » Recipes

Vegan Berry Oatmeal Bars

Published: Apr 26, 2020 · Modified: Jun 9, 2020 by Marisa Moore·

1.3K shares
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Vegan Berry Oatmeal Bars

These easy homemade berry oatmeal breakfast bars are made with pantry ingredients. They are gluten-free and the perfect on-the-go breakfast or healthy snack! Make them for a little sweetness and a lot of crunch!

These healthy homemade oatmeal bars are so easy to pull together and the perfect make-ahead breakfast recipe!

Ingredients

  • Old fashioned oats
  • Ground flaxseed
  • Ground cinnamon, nutmeg, and ginger
  • Salt
  • Maple syrup or brown sugar
  • Nondairy milk
  • Pecans or walnuts
  • Fresh or frozen blueberries, blackberries, or cherries
oat bar ingredients package ground flaxseed, maple syrup in the bottle, spices, milk, oats, nuts

Once you’ve gathered your ingredients, this recipe comes together in just 5 minutes! A quick mix and it’s ready for some time in the oven.

Directions

To make this recipe, you’ll just need a mixing bowl, a standard loaf pan, and parchment paper to make it easy on yourself.

Add the oats, spices, flaxseed, and nuts to the bowl.

Add the milk. Stir. Pour into the parchment-lined loaf pan and bake in a preheated oven.

Oat bar mix in a bowl

Recipe substitutions

This recipe is very forgiving. Use what you have in your pantry to make it work for you and your family.

Nuts and seeds: You’ll notice that the picture above includes chopped walnuts though I initially made this recipe with pecans. Use either one or even sunflower or pumpkin seeds.

Fruit: I’ve made this recipe with fresh and frozen berries like blueberries and blackberries, dried cherries and blueberries, and leftover homemade jam.

Milk: To keep the recipe vegan, use a non-dairy milk. Shaken canned coconut milk adds a subtle sweetness. But you can use cashew, almond, or hemp or dairy milk equally in this recipe.

Sweetener: I use maple syrup for the flavor. But that can get pricey. I know. Feel free to swap in a ¼ cup brown sugar for a less expensive option.

Benefits of flaxseed

Flax seeds provide an extra boost of protein, fiber, omega-3 fatty acids, and lignans that may help reduce the risk of certain cancers and improve health.

Ground flaxseed keeps these homemade oat bars together. It must be ground not whole flax – since these will not provide any binding benefits.

I find ground flaxseed in the baking or sometimes in the “health foods” aisle at the store. If you don’t have flaxseed, you can use ground chia seeds and if you don’t need to avoid eggs, you can use one egg.

Freezer-Friendly Idea

Once the bars are cool, slice them and enjoy within a couple of days.

Or freeze the bars: Separate the bars so they don’t stick. I usually lay them into a zip-top freezer bag, leaving enough space between the bars.

Eat the bars within 3 months or so. They will be fine after that but for quality, I recommend enjoying these bars sooner than later.

To reheat: Place in a conventional or toaster oven at 350 F for 15 minutes or until the center is warm.

These Almond Butter Oat Cups are another freezer-friendly recipe you’ll want to make!

Try these other breakfast recipes
Peanut Butter Banana Breakfast Cookies
Triple Berry Hemp Oat Smoothie
Honey Nut Toasted Oat Breakfast Bites

Oat Berry Bars with coconut chips around

Vegan Berry Oatmeal Bars

Marisa Moore, RDN
These easy homemade berry oatmeal breakfast bars are made with pantry ingredients. They are vegan, gluten-free and the perfect on-the-go breakfast or healthy snack!
4.92 from 12 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 8
Calories 190 kcal

Ingredients
  

  • 2 cups old fashioned oats
  • 2 tablespoon ground flaxseed
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ¼ cup pure maple syrup
  • 1 ¼ cup cup nondairy milk
  • ½ cup chopped pecans
  • 2 cups fresh or frozen blackberries, blueberries, or cherries

Instructions
 

  • Preheat oven to 375 F.
  • Combine all ingredients in a large bowl until well mixed. Let sit at least five minutes until some liquid is absorbed. Fold in the blackberries being careful not to break them up too much.
  • Line a 9 x5 inch loaf pan with parchment paper. Pour the oat mixture into the pan. Bake 45-50 minutes until the center is set.
  • Remove from the pan. Set on a cooling rack. Once cool, slice into 8 bars.

Notes

Storage tip:

Eat within a few days. Or freeze for 3 months or more really.
 

Recipe substitutions

This recipe is forgiving. Use what’s in your pantry to make it work.
Nuts and seeds: This recipe works with chopped walnuts or pecans. Swap in sunflower or pumpkin seeds to keep the recipe nut-free.
Fruit: Swap equal amounts of fresh or frozen blueberries or blackberries, dried cherries, or leftover fresh homemade jam like peach or strawberry.
Milk: To keep the recipe vegan, use a non-dairy milk. Use shaken canned coconut milk, or cashew, almond, or hemp milk, or dairy milk equally in this recipe.
Sweetener: Maple syrup adds a deep rich flavor but can be swapped for a ¼ cup brown sugar.
 

Like this recipe? 

Please comment with a review! It’s a appreciated!

Nutrition

Calories: 190kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 199mgPotassium: 167mgFiber: 5gSugar: 10gVitamin A: 20IUVitamin C: 4mgCalcium: 90mgIron: 1mg
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1.3K shares

Filed Under: Baked Goods, Blog, Breakfast, Easy Healthy Recipes, Recipes, Snacks

Reader Interactions

Comments

    4.92 from 12 votes

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    Recipe Rating




  1. Chris

    February 26, 2025 at 2:33 pm

    5 stars
    Tried this recipe today, I tweaked it a little bit and added double acting baking powder some banana & cut the salt in half. I didn’t have enough pecans , so I did part pecan part almonds. Baked it a little longer 55 minutes. But it came out great not too sweet and low salt, which is great for anyone who has to watch their blood pressure or their sugar. When you need something quick this will definitely be our go to. It’s a this will definitely be our go to. It’s a no guilt healthy snack. Can’t wait to try more healthy recipes.

    Reply
  2. Nicole

    September 16, 2023 at 8:28 pm

    5 stars
    I just made these to bring on an early morning paddle with a friend who is going vegan and cutting out refined sugars and oil. I was thrilled to find something I could make with ingredients I had on hand that we can share tomorrow. I made mine with frozen cherries and pecans and they taste great! Now I want to try more fruit/nut combos. Thanks for this!

    Reply
  3. Kiki

    September 01, 2023 at 11:15 pm

    I just made these and we enjoyed them! Great with frozen blueberries and also dribbled maple syrup on top before eating, yum!
    We were impatient after 45 minutes, next time I’ll bake a bit longer so they get crispier. Would be great crumbled over vegan ice cream, or crisp in toaster oven then add to a bowl with milk for cereal! Thanks!

    Reply
  4. Lori

    January 05, 2023 at 11:23 am

    Can a 8 x 8” pan be used in place of a loaf pan? What would the cooking time be?

    Reply
    • Marisa Moore

      January 05, 2023 at 11:31 am

      I haven’t used an 8×8 so cannot say for sure. If I were to try it, I’d start checking around 25-30 minutes. Since these are vegan there’s no real risk with underbaking – you’re looking for them to set to easily slice them.

      Reply
    • Kiki

      September 01, 2023 at 11:19 pm

      I used a glass brownie pan, I think it’s 8×8. Worked fine. They are just thinner, might need to tweak the cooking time.

      Reply
  5. Christina

    July 05, 2021 at 6:46 pm

    5 stars
    Love these bars! These are my go to for early morning hikes because I can make them the night before, eat them at the start of the hike and they sustain me for miles. I’ve subbed 3 and 1/2 bananas for the sweetener and they taste a bit different but are just as delicious. Thank you!

    Reply
  6. DEBORRAH PALMER

    April 17, 2021 at 6:30 pm

    Made this last night.
    I used I cup blueberries and I cup blackberries and walnuts.
    Very tasty but really heavy. Can only eat a very small amount

    Reply
  7. Andrea T

    January 10, 2021 at 10:08 am

    5 stars
    I hate to bake but had a huge jar of thick rolled oats in my pantry. These bars made me a convert. Now I bake a batch every Sunday morning to enjoy throughout the week. Easy, scrumptious, and freezer friendly. THANK YOU

    Reply
  8. Mary Lloyd Parks

    June 18, 2020 at 11:54 am

    4 stars
    So easy and loaded with healthy stuff I had on hand. Mine are slightly underdone, or just really moist – but holding together well. I might bake them 5 or 10 minutes longer next time. These are perfect in flavor for me – the berries shine and are not overwhelmed by too much added sweetness. Thank you!

    Reply
    • Marisa

      June 18, 2020 at 2:21 pm

      Glad you enjoyed the recipe, Mary. And I agree. I also don’t enjoy overly sweet foods… this one is pretty low.

      Reply
  9. Hayley

    June 16, 2020 at 3:37 pm

    5 stars
    THESE. ARE. AMAZING!
    I made mine with blueberries and walnuts and they are to die for! Perfect with my afternoon coffee! Today I spread a little almond butter on top…game changer. Great base recipe, I can’t wait to experiment with some different berries and seeds! Great job!

    Reply
    • Marisa

      June 17, 2020 at 10:40 pm

      Yes! Almond butter smear for the win!

      Reply
  10. Anna

    June 14, 2020 at 4:07 pm

    5 stars
    These bars were so easy to make and are a perfect healthy snack! I didn’t have flaxseeds so subbed chia seeds and they still turned out fantastic!

    Reply
    • Marisa

      June 14, 2020 at 4:42 pm

      So glad you enjoyed them! And also great to know these work well with chia seeds. THank you!

      Reply
  11. Mollie

    June 13, 2020 at 1:48 pm

    5 stars
    Just made these, the bars are absolutely gorgeous and perfectly sweet. My whole family commented on how good they made our house smell while baking. Excited to pair with greek yogurt in the morning!

    Reply
    • Marisa

      June 14, 2020 at 4:43 pm

      I love having them with yogurt! Thanks for the feedback on the sweetness too… I often feel like I’m the only one that doesn’t like overly sweet foods.

      Reply
  12. Kristen

    June 10, 2020 at 6:40 pm

    5 stars
    These were so good! I used the wrong pan and threw in some coconut, and not even my fumbling in the kitchen could ruin these… that’s saying something

    Reply
    • Marisa

      June 10, 2020 at 8:04 pm

      Yes to the coconut! It’s a nice combo! What pan did you use? Now I’m curious? 🙂

      Reply
  13. Lisa

    June 09, 2020 at 6:50 pm

    5 stars
    I saw this recipe on Instagram and made it today in anticipation of giving birth any day now and knowing I would want lots of easy, freezer breakfast and snacks stashed. I doubled the recipe and used frozen cherries and raspberries plus oat milk. Just tasted a bar and it was delicious. Super easy, pantry-friendly and will be perfect new mom fuel because oats and flaxseed are supposed to help with breastfeeding. I know my son will love then too! Thanks for sharing.

    Reply
    • Marisa

      June 10, 2020 at 8:05 pm

      I’m so glad you enjoyed them, Lisa! And that you are all stocked up!

      Reply
  14. Larissa

    June 09, 2020 at 6:06 pm

    5 stars
    This is awesome ! So good and easy a must add to meal
    Prep

    Reply
  15. JD

    June 09, 2020 at 2:46 pm

    Totally delicious and nourishing!
    I slightly underbaked and they came out with wonderfully — less crunch and more chew texture that I just love! Topped with Greek yogurt and cinnamon 🙂

    Reply
    • Marisa

      June 09, 2020 at 2:48 pm

      Thanks for sharing. Yes. I love adding Greek yogurt for breakfast!

      Reply
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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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