Last updated on May 27th, 2020 at 08:40 am
Easy and healthy vegan oatmeal breakfast bars with chocolate chips – super tasty and great on the go!
You know what I really hate – not waking up to find a batch of warm pancakes waiting for me. It just makes me so mad. It makes sooo mad, that I want to squeeze the hulk and make a green smoothie out of him.
How often do you think this happens? Well, I’ll tell you. It happens almost every day. And while I know green smoothies are healthy, will boost my immune system and my energy and blah blah blah I sometimes just want pancakes. Healthy delicious pancakes, that are also good for my skin and body.
To all of you who think this is impossible, I will quote to you a contemporary writer, named Adidas (What is this name anyway? Turkish?):
“Impossible is nothing”.
Vegan Oatmeal Breakfast Bars = “My Oat Cake”
Since I lack the time, the stomach capacity and the enthusiasm to wake up early every morning to make a batch of pancakes, I simply decided to make healthy vegan oatcakes.
No flour and no refined sugar.
I just put the mixture I’d normally fry in a pan like a pancake in a baking pan and bake it in the oven. Hello, vegan oatmeal bars!
Guess what?
Now I don’t have to wake up 2 hours earlier just to prepare breakfast and I also eat only as much as I would like. I then keep the rest of the “cake” in the fridge.
And it’s so good, you would never believe this recipe is vegan and doesn’t have any flour or baking soda in it. Delicious, ready to go and super healthy baked vegan oatmeal with chocolate chips.
And if you’re like me and like milking not only almonds, but oats as well – oat cake is a good way to use all the pulp from the milking. In the end, you’re getting a full vegan breakfast – oat cakes and milk.
In the beginning, this cake might not seem sweet enough for you, but with time you’ll notice that it’s just the right amount of sweetness you need.
HEALTH AND BEAUTY BENEFITS
These vegan oatcakes make a perfect, ready to go breakfast! So, if you want to be healthy, but also love sweet things, have a lot of almond and oat milk pulp left and no time in the morning – these might just be perfect for you.
- Oats. How great are oats? They’re one of the cheapest foods you can buy at the store. And you can use them in everything – from smoothies to desserts, to veggie burgers and even in a face mask. Oats lower cholesterol, reduce inflammation and fight bacteria, fungi and viruses like a ninja. When applied to the skin they soothe and moisturize – no wonder they’re an ingredient in many cosmetic creams.
- Almonds are a great source of antioxidants and protect from a variety of diseases including cancer and heart disease. They’re also a good source of Arginin, an amino acid important for wound healing, reduction of wrinkles and last but not least for weight loss and fat reduction. Yeah, that’s right – almonds actually do fight fat. And wrinkles.
- Chocolate – I love you! Bursting with antioxidants and actually good for my skin, when not loaded with sugar and dairy. Dark chocolate, thank you, for keeping my skin almost wrinkle-free at the proud age of 30.
- Flaxseed – doing a great job at being a vegan egg. But they also lower cholesterol, prevent certain cancers. They’re also shown to reduce the appearance of wrinkles, thanks to the linoleic acid in them.
Oats, almonds and flaxseeds are also high in fiber. That’s why they clean the colon from toxins like Monica from Friends cleans anything. With those toxins gone – good nutrients can be absorbed easier – which is great for your body!
Healthy Vegan Oatmeal Squares
Healthy vegan baked oatmeal with nuts and chocolate chunks! These healthy breakfast bars are perfect to eat on the go, for meal prep and clean eating!
Ingredients
- 1 cup oats - ground
- handful almonds – ground
- 3 tbsp agave syrup
- 3 tbsp coconut oil / I even tried olive oil - works too
- 1 tbsp vanilla extract
- handful of dark dairy-free chocolate (chopped)
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
- ½ cup water
Instructions
- If they’re not already ground – grind oats, then grind almonds.
- In a mixing bowl put all the ingredients together.
- Mix well, stir good until you get a homogenous mixture. Oats absorb a lot of moisture, so pour water in slowly while mixing.
- Oil the surface of a 15-20 cm/ 6-8 inch baking tray.
- Spread the cake mixture evenly in the baking tray - as oats absorb quickly this might be a little tricky, I used a spoon to even everything out and I always made sure to wet the spoon in a cup with water.
- Bake at 200°C / 392 F for around 30-40 minutes.
- Let the "cake" cool down – cut into pieces and enjoy breakfast again.
- If you’re using the pulp from the oat/almond milk – you can just add it to the rest of the ingredients, it won’t change the texture or the taste that much.
Notes
Nutrition Information:
Yield:
5Serving Size:
1-2 squaresAmount Per Serving: Calories: 363Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 40mgSodium: 83mgCarbohydrates: 30gFiber: 4gSugar: 14gProtein: 7g
The nutritional values are estimates.
Dear Stella,
this oat cake is outrageous! I had it two days in a row and both times I ate more than a half of whole tray!!
I know, it doesn´t sound that right, but I coundn´t help it…the way how oats bake and how they turn out in …it is a very very new experience for me. I am really thankful. Also, browsing through this blog I am amazed how honest and truthful You write. Normally I don´t read recipe blogs, I get bored. But it is fun to learn more about food and experimenting with it here. My next step is to try out strawberry cheescakes bowl. I´m so looking forward tasting it. Yum yum yum!
Thank You very much for what You are giving here.
This oatcake recipe has become part of my life 😀 the way how I can overcome supermarket cookies 😀
lots of love <3 M
This is the sweetest comment ever 🙂 Thank you, Maria, you’re a sweetheart, I’m so happy you tried the recipe and came back to leave a comment! Thank you also for your words about my blog, I always write as if nobody’s going to read it…otherwise I wouldn’t write a word, it’s been really therapeutic.
This oatcake was one of the first recipes I ever made with oats and it’s still, one of my favorite recipes and one I make super often. So it means a lot that it became a part of your life as well haha 🙂 btw. I actually cannot bake with grains other than oats, so to me that’s the only baking I know…if I have to make something out of regular flour it’s a disaster..
Thank you again, I really appreciate your words 🙂 <3
Dear Stella,
guess what? I made a strawberry smoothie bowl yesterday 🙂 that stuff is really dangerous! I can’ t believe it has only 3 ingredients and no added sugar! How on earth? How on earth?
And its SO SIMPLE TO DO IT!!! (once You luckily know how 😀 and that is thanks to You!
so I keep on reading more, obviously to learn more and find a bit of fun back in the kitchen again.
Now I’ ve spotted the sunflower seed dip….yum!
but You know, this treasure box blog I found just because I was doing google search for oaty cake, and I am so happy I am getting much more than I asked for at the beginning 😀
Sending You big hug wherever You are, so you can feel deep gratitude of my very happy stomach 😀
<3M
Dear Maria,
such a sweet comment again 🙂 I’m so, so happy you enjoyed the recipe – it was very surprising to me too! Since i didn’t use any banana or other overly sweet fruit, I was really surprised. I was even more surprised when I made another smoothie bowl with just peanuts and strawberries a few months after and it was perfect again…well if you like peanuts.
Thank you so much for your comments, they make me very happy! I’m really glad you’re enjoying the recipes and that you’re getting more than you asked for, this is how it should always be 🙂