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Gluten-Free Vegan PB & J Breakfast Bars
Recipe

14 INGREDIENTS • 14 STEPS • 1HR 45MINS

Gluten-Free Vegan PB & J Breakfast Bars

These Gluten-Free Vegan PB & J Breakfast Bars beautifully pair a blueberry jam filling with a sweetened oat flour crust you're sure to love!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Gluten-Free Vegan PB & J Breakfast Bars beautifully pair a blueberry jam filling with a sweetened oat flour crust you're sure to love!
1HR 45MINS
Total Time
$0.55
Cost Per Serving
Ingredients
Servings
16
us / metric
Crust and Crumble
Gluten-Free Rolled Oats
1 1/4 cups
Gluten-Free Rolled Oats
Oat Flour
1 cup
Oat Flour
Peanut Butter Protein Powder
1/2 cup
Peanut Butter Protein Powder
or Oat Flour
Sea Salt
as needed
Maple Syrup
1 Tbsp
Maple Syrup
or Honey
Ground Flaxseed
1 Tbsp
Ground Flaxseed
Water
3 Tbsp
Water
Coconut Oil
1/3 cup
Melted Coconut Oil, room temperature
Vanilla Extract
as needed
Blueberry Filling
Frozen Blueberries
2 cups
Frozen Blueberries
or Fresh Blueberries
Flaxseeds
2 Tbsp
Lemon
1
Lemon, zested, juiced
1 1/2 Tbsp of juice and 1 tsp of zest needed
Nutrition Per Serving
VIEW ALL
Calories
179
Fat
6.9 g
Protein
5.3 g
Carbs
25.2 g
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Gluten-Free Vegan PB & J Breakfast Bars
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Author's Notes

You can make your own oat flour by blending 1 cup of rolled oats in a high-speed blender or Nutribullet until a smooth flour-like consistency is reached.

Store in an airtight container at room temperature for 3-5 days or in the fridge for up to a week.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C) and Line an 8x8 or 9x9 baking dish with aluminum foil, and coat with nonstick cooking spray.
step 2
Add Gluten-Free Rolled Oats (1 1/4 cups), Oat Flour (1 cup), Peanut Butter Protein Powder (1/2 cup), Coconut Sugar (1/3 cup), and Sea Salt (as needed) to a large mixing bowl. Whisk to combine.
step 3
Add Maple Syrup (1 Tbsp), prepared flax egg, Coconut Oil (1/3 cup), and Vanilla Extract (as needed) to the bowl and stir until well combined.
step 4
You should be able to pinch the batter with your fingers and feel it stick together, if it’s too dry to hold together, add 1-2 Tbsp of water, stir and check again. Continue this process until you have a dough that sticks together.
step 5
Add about 2/3 of the dough to the baking dish and press down firmly with a spatula, or clean hands, until the dish is fully covered. Set remaining 1/3 of dough aside to create crumble on top.
step 6
Place the baking dish and the remaining dough in the fridge while preparing the blueberry filling.
step 7
Add Frozen Blueberries (2 cups) to a small saucepan, followed by Coconut Sugar (3 Tbsp), Flaxseeds (2 Tbsp), 1 1/2 Tbsp Lemon (1), and 1 tsp Lemon Zest. Whisk to combine all ingredients.
step 8
Cook over medium heat until the mixture starts to bubble, reduce heat to low, and simmer for 1-2 minutes.
step 9
Gently mash the blueberries with the back of a fork, then cook another 1-2 minutes, stirring frequently to prevent burning. The mixture will still be somewhat thin but thicken as it cooks in the oven.
step 10
Pour prepared blueberry filling over the crust, then crumble the remaining dough evenly over the blueberry filling.
step 11
Bake 30-32 minutes or until crumble on top turns golden brown.
step 12
Cool in baking dish for 10 minutes, then using line aluminum foil, lift from the dish and cool on a rack. Allow to fully cool before cutting so the blueberry filling has time to set.
step 13
Cut into 16 pieces and enjoy!
step 13 Cut into 16 pieces and enjoy!
step 14
Make the flax egg by mixing together the Ground Flaxseed (1 Tbsp) with Water (3 Tbsp) and let it sit for 5 minutes to gel.
Tags
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Breakfast
Healthy
Shellfish-Free
Vegetarian
Dessert
Whole Grains
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