These vegan oat bars are one of the best vegan lunch bars you can prepare at home. They are delicious, easy, and 110% kid-friendly. Plus, they have tons of healthy ingredients. 🙌
About this recipe
I don’t know about you, but school lunches are a struggle for me. It is so very hard to make a healthy and kid-approved good school lunch.
That is why I love this recipe for vegan oatmeal bars with raspberry chia jam it is both delicious and healthy. Mom and kid approved.
How to make vegan oat bars?
Making raspberry chia jam-filled oatmeal bars is super easy. You need a food processor (if you don’t have one, don’t worry, you do it in several batches in the blender), a square baking pan, parchment paper, and chia raspberry jam.
Firsts step, for the bottom layer, you have to pulse the oats and almonds in the food processor; when it has sand-like consistency, you mix it with Maple syrup, ground flaxseed, and other ingredients.
✎ NOTE: The mixture should be sticky so that you can press it firmly bottom of the baking pan.
Second step, cover this layer with raspberry chia jam. I make mine at home with frozen raspberries. You can use store-bought or make it with strawberries, blueberries, or the fruit you like the most.
Third step, cover the raspberry jam with a mixture of almonds and oats and bake.
All about the raspberry chia jam filling
If you don’t like chia jam, don’t worry, you can use whatever fruit preserves you want. These raspberry and oatmeal bars are delicious with any.
But making chia-jam is one of the best ways to eat chia and give all its powers to our family. Another great advantage of using homemade chia jam is that it contains almost no sugar and provides a lot of fiber.
Tips & tricks to make the best vegan oat bars
- These vegan oat bars are filled with homemade chia jam. This is raspberry chia jam, but feel free to prepare it with strawberries, blueberries, or a mix of different berries.
- Prepare the baking pan with parchment paper so you can easily remove the bars and cut them into pieces.
- I love my bars with many crumbs on the top; adjust to your taste.
- Wrap them in wax or parchment paper and tie them with kitchen twine. They look so pretty wrapped like that.
- If you are starting to cook and bake with oat flour, this recipe for oatmeal pancakes in the blender is perfect.
- Here are other great recipes for school box lunches: quesadillas, kale sandwich, hummus, sugarless berry muffins, chocolate zucchini muffins, or even a vegan lentil soup for chilly days.
Here are other recipes you might enjoy:
Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
Raspberry oatmeal bars
- 9 x 9 in baking pan
- 1½ tablespoons of ground flaxseed plus 4 tablespoons of water
- 1/3 cup coconut oil melted
- 1/4 cup maple syrup or agave
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 2 ½ cups whole oats
- 1/2 cup whole wheat flour
- 1 cup of sliced almonds
- 1/2 teaspoon of baking soda
- a pinch of salt
- 1 raspberry chia jam recipe
- Turn the oven to 350ºF.
- Make the raspberry chia jam.
- Put the flaxseed with the water in a bowl and let it hydrate for a few minutes.
- Put the almonds in the food processor and pulse 6 times until they have a sand like consistency. Be careful not to over ground them, they can turn into almond butter.
- Add the oats and pulse again until the flakes are broken. I like that some remain whole and others not. Make it your way.
- Add the flour and baking soda. Press it several times until everything is well integrated.
- In a large bowl, combine the oil, honey, vanilla, and flaxseeds with water. Add the ground oats and almonds. Mix it well. It's going to be sticky, but it is.
- In a 9×9 baking pan put 3/4 parts of the mix. Press it very well with a glass or spoon so that everything is well compacted. Save the 1/4 part for later.
- Fully cover the first layer with the chia jam. Sprinkle the remaining 1/4 part of the mixture on top.
- Bake it for about 25-35min. It's ready when it feels firm and the top is golden brown.
- Take it out of the oven and let it cool and cut into squares.
2 tablespoons Chia seeds
2 tablespoons turbinado sugar brown sugar or coconut sugar
1 teaspoon lemon juice optional In a saucepan over very low heat add the frozen berries with the sugar and chia seeds.
Stir slowly and with the back of a spoon crush the berries as much as you can. Stir and pour into a jar with a lid. Let it cool and add the lemon juice if using. Let it sit for a couple of hours until the chia seed fully absorbs the liquid.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.