VeganThese Vegan Cookie Dough Oatmeal Breakfast Bars are perfect for an healthy grab and go breakfast. Plus they taste like cookie dough! Packed with real food plant based protein, chocolate chips, and gluten free oats. Yes, it’s dessert for breakfast.
Hi there!
My name is Taylor and I blog over at foodfaithfitness.com!
I’m SUPER excited to be guest posting here on the FABULOUS “Cotter Crunch” while my BFF Lindsay is up to here eyeballs in moving boxes. I’ve moved about 29432 times in the past 3 years, so I know how NOT SO FUN moving is.
Which is why we are counteracting that NOTSOFUN-ness with a recipe that is jam-packed and totally LOADED with fun.
I mean. Cookie dough for breakfast? HOW CAN THAT BE NOT A GOOD TIME?
Exactly. It can’t.
True life confession time though: I really only made a recipe for cookie dough because I am not-at-all-secretly obsessed with it. I’ve shoved it into your hungry mouth’s in the form of a cookie dough ice cream recipe, vegan brownies stuffed with peanut butter cookie dough, cookie dough overnight oats and even a cookie dough almond butter recipe.
Something inside my soul tells me that I should call my blog “COOKIE DOUGH FOREVER AND EVER”
But I think that might be a just a LITTLE too limiting. I don’t think of any of your hungry bellies would continue rumbling if I served a steaming hot plate of cookie dough mango chicken with coconut cauliflower rice.
Uhhhhmm. NOPE.
Because I am “THAT GIRL” who gets totally addicted to foods and eats them every single day forever, I also obsess over oatmeal breakfast bars: pumpkin oatmeal breakfast bars in the slow cooker or cacao peanut oatmeal breakfast bars with banana, don’t care what kind. Just want to stuff them in my HANGRY morning-person mouth STAT.
You get it. I know this is your life too. I can feel it.
It was obviously only a matter of time before – BOOM – the 2 magical things that I <3 <3 <3 would be smushed together in what can only be called the most perfect of food marriages, and the ULTIMATE way to make yourself roll of out bed.
I’ve said it before, and I’ll say it again: will wake up for dessert.
X-CEPT “dessert” is actually secretly healthy, vegan-friendly, gluten free and boasting a HEAVY hit of real food goodness.
With a HUGE scoop of yumminess RIGHT ON TOP.
SRSLY. Breakfast Nirvana. It has arrived and it’s pulling up a seat at your table.
Whether you share your coffee is up to you.
I’m voting no on that because #SharingProblems and #CoffeeAddicted.
In other news, do you not love how chickpeas make the most gloriously creamy cookie dough without the need for flours, butters or generally any not-so-good-for-you ingredients? Plus, THE PROTEIN BOOST.
Whoever said you can’t grow big muscles and eat your cookie dough too had it SRSLY wrong.
But what is NOT wrong, is the choice to mow down on approximately 6 soft, chewy, cinnamony-sweet squares of breakfast B-L-I-S-S tomorrow morning.
Okay okay, I’ll get to the recipe. Ready to make some dessert for breakfast? Yessssss!
Vegan Cookie Dough Oatmeal Bars to the rescue!
And if you want to double up on the cookie dough factor, add in this edible cookie dough recipe by Veggie Balance!
Print
Vegan Cookie Dough Oatmeal Breakfast Bars {Gluten Free}
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 9 Bars 1x
Print Recipe
Pin RecipeDescription
Easy and Healthy Vegan Cookie Dough Oatmeal Breakfast Bars {Gluten Free}
Ingredients
For the base::
- 3/4 Cup Very ripe banana, mashed 180g
- 2 1/2 Tbsp Coconut sugar
- 1 tsp Raw apple cider vinegar
- 1/2 Cup Gluten free Rolled oats, old-fashioned (50g)
- 5 Tbsp Powdered peanut butter (this is in the peanut butter section at local grocer)
- 1/4 Cup Oat flour (see how Taylor Makes here!) (26g)
- 2 Tbsp Cocoa powder
- 1/2 tsp Baking soda
- 1/8 tsp Salt
For the cookie dough top:
- 2/3 Cup Skinned chickpeas (110g or about 1/2 a can) *
- 3 Tbsp Powdered peanut butter
- 2 Tbsp Agave
- 2 Tbsp Very ripe banana, mashed
- 1 Tbsp Peanut butter
- 3/4 tsp Vanilla extract
- Pinch of salt
- Pinch of baking soda
- 1 1/2 Tbsp Mini, dairy-free chocolate chips + additional for sprinkling (optional)
Instructions
- Preheat your oven to 350 degrees and rub an 8×8 inch pan with coconut oil.
- In a large bowl, using an electric hand mixer, beat together the banana, coconut sugar and apple cider vinegar and until well mixed.
- Add in the oats, powdered peanut butter, oat flour, cocoa, baking soda and salt and stir until well mixed. Spread the mixture evenly into the bottom of the pan and set aside.
- If you haven’t already, remove the skins from the chickpeas by gently rubbing them between your fingers and peeling off the papery thin skin that lifts up. Add the skinned chickpeas into a SMALL food processor (mine is 3 cups.)
- Add in all the remaining ingredients, up to the chocolate chips, and blend until smooth and creamy. You’ll need to stop and scrape down the sides every so often. Transfer to a small bowl and stir in the chocolate chips.
- Gently spread the cookie dough evenly on top of the oatmeal base until it’s fully covered. Sprinkle with extra chocolate chips, if desired.
- Bake until the edges are lightly golden brown, begin to pull away from the sides and a tooth pick inserted in the center comes out clean, about 17-18 minutes.
- Let cool COMPLETELY in the pan before slicing.
- Once cool, slice and DEVOUR
Notes
* Indicates Measurement is for chickpeas after removing the skin.
Nutrition Per Bar
So who’s all up for cookie dough for breakfast? YES!
STAY IN TOUCH WITH TAYLOR AT FOOD FAITH FITNESS! TWITTER, FACEBOOK, INSTAGRAM, AND PINTEREST!
**************
Thank you Taylor for being a true support system for me. And sharing your amazingly delicious recipes! Friends, I hope you get a chance to check out Food Faith Fitness, Taylor is quite talented in the kitchen and with her photography! You will be hooked!
I’ll be back Monday. Well, hopefully. Haha! 1 more week of traveling, unpacking, and settling into Utah. We’re slow. Can you tell?
Cheers!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
Sign up & get 5 FREE RECIPES from my
Taylor, these look amazing! I’m not sharing them OR my coffee. NOPE
you don’t have to at all. i give you permission to HOG them. Yup.
Oooooooh, you are getting to me with all that gooey goondness. I would make these all for myself and hide them 😉
i like your thinking!
I will take these for breakfast! Taylor, are you delivering???
only if she delicers to me first, then i drop off to you on the way to Utah. haha cool?
Ahhhh, thank you for letting me share with your audience! Good luck moving! <3
I love you so! and these bars are EPIC!
cookie dough for breakfast?!?!? YAAAAAS!!!!!!!
my thoughts exactly
Taylor! These look amazing! Dessert for breakfast is my faaaaavorite! 🙂
likewise! as always
These are so cool!!! I love when a recipe uses peanut powder… I have a whole bag but there aren’t many recipes out there to help me use it up!
yes me too! it’s so versatile!
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!
my thoughts exactly!
These look awesome! After a holiday season spent absolutely gorging on cookies, I’ve cut out gluten, dairy, refined sugar, booze, and ugh, yes… coffee for January. But the cravings are REAL! I’m totally making these and like 1,000 more of your recipes because they are exactly what I need right now. Thank you, thank you thank you!! 🙂
Growing your muscles AND cookie dough? I love how you think Taylor, and I think you and Lindsay make a great team. You two crack me up. 🙂
Oh wow, I want these!!
I’m forever referring to you as Wonder Woman. Not only did you come up with possibly the most delicious breakfast ever… but you also got it up during you crazy move. Please teach me your ways…
haha i am not that good. Taylor did this recipe. It’s her guest post. Praise God for her!
TAYLOR!!! SO happy to see you on Lindsay’s blog! Absolutely in ADORATION of these cookie dough oatmeal breakfast bars. Found these on The Oatmeal Artist and I couldn’t resist looking at it! Fantastic recipe as always!!
These look incredible, Taylor and Lindsay! I am totally “that girl,” too– I get hooked on a breakfast and I’ll eat it for multiple meals/snacks a day for … ever! 🙂
cheers to being that girl! WOOT! haha
These look amazing! I think the ripe bananas on my counter are destine for this
I think that’s a great plan!
omg these look to die for!! thank you! can’t wait to try them…adding chick peas to the grocery list today 🙂
yea! let me know what you think. Taylor’s recipe rocks!
Any advice in a replacement for the peanut butter powder? These look yummy but we have an allergy in the house. Can we just skip it?
Totally understand! Can you have tree nuts? I would try a vanilla pea protein powder if not. Bobs redmill has a really good product!
Another question regarding the peanut butter powder. What else can I replace it with, we love peanut butter here but I have none and want to make these asap, without having to go to the grocery store lol. They look and sound delish!
Thanks!
Do you have protein powder, oat flour, or oats? If you grind the oats into a powder, that should work! Or you could even try garbanzo bean flour.
Looks so good, and ive just started to make but confused! You say “In a large bowl, using an electric hand mixer, beat together the banana, coconut sugar and agave and until well mixed.” But the agave is listed as an ingredient for the cookie dough top. Should the ACV be beat with banana and sugar?
sorry about that! just corrected! It was supposed to say apple cider vinegar not agave in instructions. 🙂
I’m not sure how this got only 2.5 stars but it’s an amazing recipe! Would highly recommend. Also when your recipes call for chickpeas is it always skin removed because they seemed to blend really well this time compared to the burger recipe
★★★★★
Thank you! Yes, taking off skin totally helps with blending. I didn’t do that for the burgers because I wanted them to bind a little more. Hope that makes sense. <3