I don’t want to knock oatmeal— it’s filling and healthy— but I’m not the biggest fan of mushy porridge for breakfast. I make it ’cause it’s quick, but with a little planning you can bake that oatmeal with peanut butter into a bar dolloped with your fave jam . . . now we’re talking. These bars are just the right amount of soft and chewy and make another great grab ’n’ go brekky. Watch my video on how to make these bars from scratch as a helpful guide before starting! Enjoy.

Prep time: 15 minutes
Bake time: 25 minutes

Baked PB&J Vegan Oat Bars

Makes 16 bars


  • 1 tablespoon golden flax meal
  • 3 tablespoons water
  • 2 cups gluten-free rolled oats (not quick-cooking)
  • 1 cup gluten-free all-purpose flour
  • 1 cup coconut sugar
  • 1⁄4 cup tapioca flour (can substitute arrowroot flour)
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 cup natural crunchy or smooth peanut butter
  • 3⁄4 cup nondairy milk
  • 1 tablespoon vanilla extract
  • 1⁄4 cup of favorite jam


  1. Preheat the oven to 350°F.
  2. Line an 8 by an 8-inch baking pan with parchment paper by cutting two strips both 8 inches wide and crossing them in the pan to create clean edges. Trim the excess overhang, if needed.
  3. Combine the flax meal and water and set aside to thicken, for 5 to 10 minutes.
    In a large mixing bowl, combine the rolled oats, all-purpose flour, coconut sugar, tapioca flour, baking powder, and sea salt.
  4. In a large liquid measuring cup or another mixing bowl, combine the peanut butter, nondairy milk, and vanilla with the thickened flax meal mixture until smooth. Add this to the mixing bowl of dry ingredients and fold together until fully combined.
  5. Spread the mixture evenly into the baking pan all the way to the edges. Take a dough cutter or knife and lightly score or mark every 2 inches across in each direction, creating the indented lines for 16 square bars. Do not cut through the pan of oat bars at this stage.
  6. Dollop about 1⁄2 teaspoon of jam on top of each square and gently press it with the back of the teaspoon into the top of each bar.
  7. Bake for 25 minutes, until the edges are golden brown and the bars look soft and raised.
  8. Cool in the baking pan on a wire rack for 20 minutes before lifting out by the parchment paper edges and placing it onto the wire rack. Slice bars where you made the scores.
  9. Cool completely before storing leftovers in the fridge. You can warm it slightly in the microwave for 30 seconds before eating. Consume within 7 days.

HOT TIP: If you don’t require these to be gluten-free, then you can use rolled oats that aren’t specifically labeled as such, and you can substitute 11⁄4 cups of all-purpose flour for the gF and tapioca flours.


Calories 251 | Total Fat 9.5g | Saturated Fat 1.8g | Cholesterol 0mg | Sodium 196mg | Total Carbohydrates 36.2g | Dietary Fiber 3.2g | Total Sugars 14.4g | Protein 7g | Vitamin D 0mcg | Calcium 70mg | Iron 3mg | Potassium 201mg |

Lauren Toyota brings a new and irreverent attitude to plant-based cooking. Creator of the popular blog, Hot for Food, she has authored two plant-based cookbooks, Hot for Food Vegan Comfort Classics: 101 Recipes to Feed Your Face in 2018, compiling everything from the Best Vegan Ramen to Raspberry Funfetti Pop-Tarts. Now she just came out Hot for Food All Day: Easy Recipes to Level Up Your Vegan Meals, leaving any hungry reader drooling over the pages of recipes like Tokyo Street Fries. Check out her blog, Youtube channel, or Instagram feed for inspiration and entertainment.

Permission is for nonexclusive use of the requested content and is based on use of the following credit line: Reprinted from HOT FOR FOOD ALL DAY. Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

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