Vanilla Chocolate Oat Slice (Gluten-Free Breakfast Bars)

This gluten-free oat slice is a healthy baked breakfast bar made with almond milk, vanilla bean paste, and naturally sweetened with maple syrup. Packed with fiber-rich oats, dark chocolate chips, and fresh raspberries, it’s a quick and easy recipe perfect for meal prep, school snacks, or on-the-go mornings. Bakes in under 40 minutes and uses simple, clean ingredients for a wholesome option the whole family can enjoy.

These soft-baked oat bars are a nutritious and simple gluten-free breakfast or snack option, made with wholesome ingredients like almond milk, oats, and maple syrup. Lightly sweetened and topped with chocolate chips and raspberries, they’re easy to prep and perfect for meal prep or busy mornings.

Ingredients

• 2 cups gluten-free old-fashioned oats
• 1½ cups almond milk, room temperature
• 1 tablespoon coconut oil
• 1 large egg
• 2 tablespoons maple syrup
• 2 tablespoons vanilla bean paste (such as Singing Dog Vanilla)
• ¾ teaspoon ground cinnamon
• ¾ cup chocolate chips
• 12 raspberries
• Extra chocolate chips for topping

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F. Line an 8×8-inch square baking pan with parchment paper.
2. Prepare Wet Ingredients
   In a small bowl, lightly beat the egg. Set aside.
3. Combine Base Ingredients
   In a large mixing bowl, add the oats. Then stir in the beaten egg, almond milk, vanilla bean paste, maple syrup, coconut oil, and cinnamon. Mix with a rubber spatula until well combined.
4. Add Chocolate Chips
   Fold in ¾ cup of chocolate chips until evenly distributed.
5. Transfer to Pan
   Pour the mixture into the prepared baking pan. Spread evenly. The mixture will be slightly wet—this is normal.
6. Add Toppings
   Sprinkle extra chocolate chips over about ¾ of the surface. Place raspberries in rows over the remaining ¼ of the pan.
7. Bake
   Bake for 30–35 minutes, or until the top is golden brown and the center is set (no longer looks wet or jiggly).
8. Cool and Slice
   Let cool completely before slicing into bars or squares.

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Tips

• Let bars cool completely before slicing to prevent crumbling.
• For a firmer texture, refrigerate the bars after baking.
• Use parchment paper with overhang to easily lift the bars out of the pan.

Variations and Substitutions

• Vegan Option: Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
• Milk Alternatives: Oat milk or coconut milk works well in place of almond milk.
• Fruit Toppings: Swap raspberries for blueberries, chopped strawberries, or dried cranberries.
• Add-ins: Stir in chopped nuts or seeds for extra crunch.

FAQs

Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be softer and more cake-like.

Do these need to be refrigerated?
Not required, but refrigeration helps them firm up and last longer—up to 5 days.

Are these bars freezer-friendly?
Yes. Freeze slices in an airtight container for up to 2 months.

Serving Suggestions

• Serve warm with a drizzle of almond butter or dairy-free yogurt.
• Pack them for school or work lunches.
• Pair with a smoothie or a hot cup of tea for a balanced breakfast.

Why You’ll Love This Recipe

• Simple and healthy ingredients.
• Naturally sweetened and gluten-free.
• Great for breakfast, snacking, or meal prepping.
• Easy to customize with different fruits or flavors.