I love sharing make-ahead healthy breakfast options in preparation for the busyness which comes with back-to-school and back-to-the-office times because they simplify the day in a big way. Lately, many conversations I’ve been having with a lot of my patients are centered around how to streamline their morning routine as they get ready for this schedule change, so I suspect many of you are thinking about this too! 

That said, I want to recognize that there are so many brave essential workers who’ve been working tirelessly outside of the home through the Pandemic. I see you and thank you for all you’ve done to keep the world spinning over these months.

Whether life takes you outside the home for work or school or in the home moving forward, I think you’ll love this Vegan Baked Oatmeal Bars recipe, which is very similar to my Tahini Banana Breakfast Bars. Since I received a lot of requests for a less-sweet version of the Tahini Banana Breakfast Bars, I skipped the chocolate chips in this one and added chia seeds for an extra boost of fiber to make them more filling. I like to store these bars in the fridge and save some for easy breakfasts during the week. This easy recipe is vegan, nut-free, and can be easily made gluten-free by using gluten-free oats. 

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Vegan Baked Oatmeal Bars

This recipe makes 12 bars

Ingredients: 

  • 4 medium ripe bananas, mashed 
  • 2 cups rolled oats (gluten-free if needed)
  • ½ cup tahini or your favorite nut or seed butter
  • ¼ cup chia seeds
  • 1 teaspoon vanilla extract

 

Directions: 

  1. Preheat the oven to 400 degrees F. 
  2. Line a 9 x 13” baking dish with parchment paper. 
  3. In a large bowl, combine all ingredients and stir well to mix. 
  4. Pour the mixture into the parchment-lined baking dish, using a rubber spatula or the back of a spoon to smooth it out.  
  5. Bake at 400 degrees F for 20-30 minutes, until the top is just golden brown. 

 

Variations: Add nuts, ground flax, chopped dried fruit, chocolate chips, cocoa powder, or any desired spices.

Store in an airtight container in the fridge for up to 1 week.