Vegan Oatmeal Raisin Pecan Breakfast Bars

These breakfast bars are portable baked oatmeal bars, filled with quick-cooking oats, pecans, and raisins. Sweet but not too sweet these oatmeal raisin pecan breakfast bars are perfect for a grab and go breakfast or a midday snack. They’re nice and soft and taste great with a cup of coffee or tea. Easy to make and a great snack when your feeling that afternoon slump. Make them at the beginning of the week. Then you’ll have a grab and go breakfast for those busy days or snack ready-to-go for the week. So give these breakfast bars a try and start your day off right.

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Vegan Oatmeal Raisin Pecan Breakfast Bars

Ingredients

• 2 cups of quick-cooking oats
• 2 cups of all-purpose flour
• 1/4 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/4 teaspoon of salt
• 1/2 cup of non-dairy butter
• 1/2 cup of brown sugar
• 1 teaspoon of vanilla
• 1 cup of non-dairy vanilla yogurt
• 1/2 cup of unsweetened applesauce
• 1/4 cup of maple syrup
• 1 cup of raisins
• 1 cup of pecans

Instructions

1. First, preheat the oven to 350 degrees Fahrenheit. Then lightly coat a 9X13 baking pan with nonstick cooking spray.
2. After that, whisk together the oats, flour, cinnamon, baking soda, baking powder, and salt.
3. Then in a separate bowl mix together butter, brown sugar, and vanilla.
4. Next, in a separate bowl mix yogurt, applesauce, and syrup and mix until well combined.
5. Add the wet ingredients to the dry and stir until well combined. Then fold in raisins and pecans.
6. Next, pour batter on to the prepared baking sheet and level the batter with a spatula.
7. Bake for 20-25 minutes, or until it passes the clean knife test. Then remove it from the oven and let it cool completely before serving.

Notes

• Not sweet enough for you? Fold in a cup of nondairy semisweet chocolate chips to the batter after you mix the wet ingredients into the dry.
• Mix-in ideas: shredded coconut, mini m&m’s, peanuts, or dried cranberries.
• For a healthier version substitute whole wheat pastry flour for all-purpose flour.
• These breakfast bars can be kept at room temperature, in a sealed container, for up to 3 days, or up to 5 days if stored in the refrigerator.
• If you refrigerate the bars, keep them in a sealed container. Allow bars to sit at room temperature, for at least 30 minutes, before eating.
• If you freeze these breakfast bars, thaw them overnight before eating. You can even reheat them in the oven or microwave.

In the mood for something sweet? Then check out my recipe for Vegan Pecan Sticky Buns!

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