Peanut Butter Oatmeal Bars
These soft and chewy Peanut Butter Oatmeal Bars are made with layers wholesome oats and a stuffed with a gooey caramel date filling sandwiched in the center! They'll become your new favorite grab-and-go breakfast the moment you take a bite. Vegan and gluten-free with no refined sugar.
Ingredients
For the Date Filling
- 1 1/3 cups chopped pitted Medjool dates
- 2 tbsp smooth peanut butter , may sub any nut butter or seed butter
- 2/3 cup water
- 1/4 cup chopped pecans
For the Peanut Butter Oat Layers
- 2-1/2 cups gluten-free rolled oats
- 1 cup finely ground gluten-free oat flour
- 1/2 teaspoon baking soda
- 1 tbsp coconut sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1 flax egg , combine 1 tbsp flax seeds + 3 tbsp water and let sit to thicken. Can use room temp egg if not vegan
- 1/2 cup smooth peanut butter , may sub any nut butter or seed butter
- 1/3 cup coconut oil , measure when solid. You can sub vegan butter or regular unsalted butter if you're not dairy-free or vegan.
- 2 tbsp maple syrup , may sub with any sticky liquid sweetener of choice. Use sugar-free maple syrup, date syrup, yacon syrup or vegan honey.
- 1/2 tsp pure vanilla extract or pure maple extract
Instructions
Prepare the Filling
-
Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper leaving a slight overhang on the edges for easier removal.
-
In a small saucepan over medium-high heat, combine the dates and water. Cook and stir until mixture comes to a boil, mashing down with a spoon.
-
Reduce heat, and continue mashing down while stirring constantly about 2 minutes or until mixture is thickened.
-
Remove from heat and stir in 2 tablespoons of peanut butter until combined. Set aside.
Make the Bars
-
Mix flax egg in a small bowl or mug and set aside to thicken.
-
In a medium microwaveable bowl, heat coconut oil on high for 20 seconds. Remove from microwave and whisk in peanut butter until smooth. Add vanilla and maple syrup.
-
Stir in flax egg and 2 tablespoons of prepared date paste and mix until combined. Set aside. Leave the remaining date paste for filling the oatmeal bars.
-
In a large bowl, combine the oats, flour, coconut sugar, baking soda, and salt. Pour in the melted coconut oil/peanut butter mixture and stir until combined and thick.
-
Pat half of the mixture into the prepared pan - pressing down firmly and spread flat with an offset spatula.
-
Spread date mixture on top evenly with an offset spatula then sprinkle chopped pecans over. Gently pat remaining oat mixture over date mixture.
-
Optional – Sprinkle an additional 1 teaspoon rolled oats evenly on top for added texture.
-
Bake in preheated oven for 20-22 minutes or until lightly browned. Remove from the oven and allow to completely cool. You can speed up the cooling process by putting the pan in the fridge if needed. Cut into square bars.
-
Optional – Top each square with a small dollop of peanut butter in the center, place whole pecan on top and drizzle melted peanut butter or chocolate over each square.
Recipe Notes
- To Store: Extra date bars should be refrigerated in an airtight container and enjoyed within 5 days. You can keep them on the counter for 3-4 days if you prefer the slightly softer texture they have at room temperature.
- To Freeze: Wrap each bar in foil, clear wrap or wax paper. Place wrapped bars into a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before enjoying.