Blueberry Maple Baked Breakfast Bars

  • Author: Flora & Vino
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 bars
  • Diet: Vegan


6-ingredient breakfast bars with hearty oats, plant-based protein and blueberries! Gluten-free, oil-free, and naturally sweetened with dates and maple syrup.


  • 2 cups Bob’s Red Mill gluten-free old-fashioned rolled oats, divided
  • 1 cup raw almonds
  • 1/2 cup vanilla protein powder (or sub almond flour or oat flour for varying results)
  • 1 heaping cup of blueberries, fresh or frozen, divided
  • 1/2 cup Medjool dates, pitted and chopped
  • 1/3 cup pure maple syrup


  1. Preheat oven 350°F and line an 9X6 baking dish or dish of similar size with parchment paper. Set aside.
  2. In food processor or high speed blender, combine half of the oats, almonds, and protein powder and pulse until well combined.
  3. Add half the blueberries, dates, and maple syrup process for another 30 seconds.
  4. Add remaining blueberries and oats and blend again until just combined. If the mixture is too dry, add another date or two, a handful of fresh blueberries, or 1 TBSP maple syrup to get the mixture to stick. It should be thick but not dry and crumbly.
  5. When you’ve reached your desired consistency, press mixture into the parchment baking dish and bake for 20-25 minutes, until golden brown around the edges and firm to the touch.
  6. Cool completely before cutting into bars.
  7. Store in the fridge for 5-7 days and freeze for long term storage.


*If your dates are dried out, try soaking them in hot water for ~10 minutes, then drain and add to recipe.
**Adapted from Tone It Up

  • Category: Breakfast, Snack
  • Method: Oven-Bake
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free