Oatmeal Breakfast Bars with Almond Butter and Jam

Packed full of whole grains, nut, seeds and more these vegan friendly, soft and chewy oatmeal breakfast bars with almond butter and jam are the perfect on the go breakfast option for a busy morning or afternoon pick-me-up!

Oatmeal Breakfast Bars with Almond Butter and Jam | girlinthelittleredkitchen.com

This post is sponsored on behalf of Bob’s Red Mill.  As always all opinions are my own and thanks for supporting brands that I work with. 

Oh hi there! Happy New Year!

Can I still wish you a happy new year? What is the proper point and time that you stop wishing people a happy new year when you haven’t seen them in a while? Once January is over? Middle of February? Oh well!  I’m sticking with my opening since this is my first new recipe post of 2018 and I’m so excited to share these oatmeal breakfast bars with you guys today!

These bars hit all the marks no matter what resolutions or healthy lifestyle changes you’ve made for the new year.  For starters they are delicious, they are vegan, they are made with whole grains and seeds, and can easily be made gluten free or not by just choosing GF oats or regular.  Oh and they are filling too, now how can you possible beat that?

Vegan Oatmeal Breakfast Bars | girlinthelittleredkitchen.com

If you’ve been a long time reader, you probably know by now my struggles with meal planning or eating any sort of well balanced meal when I get into a busy spell with the bake shop.  As soon as that alarm goes off at 5:30 in the morning my first thought isn’t breakfast, it’s how quickly I can get ready and beat traffic up to my kitchen.  Not the best way to start my day.  I need a filling breakfast to get me through the next 10-12 hours of work because it’s unlikely that I’ll take a break for lunch and scraps of cookie dough or a snack from a fellow business working nearby doesn’t always do the trick.

These bars do.  I was honestly shocked at how filling just one square was.

Can I tell you the secret?

It’s the whole grains.

Vegan Oatmeal Breakfast Bars | girlinthelittleredkitchen.com

As a baker I love Bob’s Red Mill and I love them as a consumer too.  Their steel cut oatmeal has a regular place on my counter for mornings when I do have time to make myself breakfast and their gluten free oat flour is perhaps one of my favorite GF flour alternatives. I would go on about all my love for their products but I don’t want to bore you, so instead let’s just talk about a few.

Like their old fashioned rolled oats, chia seeds and whole ground brown flax meal.  All three of these ingredients make an appearance in my oatmeal bars and all three help give us that satisfied, filled feeling.  Whole grains and seeds are full of fiber to give you that lasting energy all morning long, they are also a heart healthy food and not to mention that chia and flax meal are full of omega-3!

Soft and Chewy Baked Oatmeal Bars with Almond Butter and Jam | girlinthelittleredkitchen.com

I know I keep repeating myself but sometimes when you hear the words “healthy” and “vegan” tossed around in the same sentence, “delicious” may not be the first thing that comes to mind.  However I always promise myself that I only bake and share items that are wholesome and delicious!

Are they super sweet?

No they aren’t but remember it’s a breakfast food! You shouldn’t have your days sugar intake first thing in the morning.

What they are is super easy to make and they stay fresh at room temperature for about a week, so go ahead and make a double batch if you’ve got many mouths to feeds or keep it small for just one or two people.

Oh and remember that gluten free option? It’s simple, just chose Bob’s Red Mill certified gluten free old fashioned oats and oat flour instead of the tradition version I used in my recipe.  Everything else stays the same.

For more information on Bob’s Red Mill please visit them on Facebook, Instagram and Pinterest.

Oatmeal Breakfast Bars with Almond Butter and Jam
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  • 2 cups old fashioned rolled oats
  • 1/2 cup oat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup natural almond butter
  • 1/4 cup light or dark brown sugar
  • 1/3 pure maple syrup
  • 1/4 cup avocado or coconut oil
  • 1 flax egg* (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons chia seeds
  • 1/3 cup pepita (pumpkin) seeds
  • 1/3 cup fruit jam of your choice


  1. Heat your oven to 350 degrees F and line a 9x9 square pan with parchment paper.
  2. In a medium bowl combine the old fashioned oats, oat flour, baking powder, and salt and set aside.
  3. In a small saucepan combine the almond butter, brown sugar and maple syrup. Set over medium heat and whisk occasionally until the almond butter and brown sugar has melted down and is smooth.
  4. While the wet ingredients are on the stove top prepare your flax egg by mixing the flaxseed meal with water in a small bowl and set aside for 10-15 minutes until just set.
  5. Pour the wet ingredients into the dry, add the oil, flax egg, vanilla extract, chia seeds and pepita seeds and mix until completely combined.
  6. Pour in 2/3 of of the oatmeal mix into our prepared pan, using a spatula or with wet hands press the oatmeal mix down into a flat even layer.
  7. Then smooth the jam on top of the bottom layer and finish off with the remaining third of the oat meal by dotting it evenly across the top of the pan and gently pressing down, trying not to move the jam around too much.
  8. Bake for about 25-30 minutes or until the edges are set and golden brown.
  9. Let cool in the pan for about 15-20 minutes before lifting the parchment out to finish cooling on a rack.
  10. Cut into 9 squares and store in an airtight container for 5-7 days.

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