Substantial, go-anywhere, breakfast bars made with pure, healthy ingredients. Rodelle’s Maple Vanilla Oatmeal Bars are flavorful and filling to fuel your busy day!

  • 2 1/2 cups gluten-free oats
  • 3/4 cup walnut halves + pieces
  • 1/4 teaspoon fine sea salt
  • 2 1/2 tablespoons unrefined coconut oil
  • 1/4 cup + 1 tablespoon pure maple syrup
  • 2 tablespoons creamy, natural almond butter (stirred well)
  • 1 Rodelle vanilla bean, split and scraped
  • 1 teaspoon Rodelle vanilla extract
  • 1/2 cup water

Optional: Dutch Chocolate Drizzle

  • 1 tablespoon unrefined coconut oil
  • 2 tablespoons Rodelle cocoa powder
  • 1 tablespoon pure maple syrup
  • 1/2 Rodelle vanilla bean, split and scraped
  1. Preheat oven to 350 degrees F. Line a 8x4" bread pan with parchment so it covers the bottom and long sides of the pan only. Grease the small ends of the pan with coconut oil.
  2. Place oats in food processor and process for about 8-10 seconds until coarsely ground. You want some whole oats to remain.
  3. Empty into a large mixing bowl. Add the walnuts to the processor and process until pebble-sized pieces remain. Empty into the mixing bowl with the oats, add the salt and stir well.
  4. Melt the coconut oil and pour into a medium-sized mixing bowl. Whisk in the maple syrup, almond butter, vanilla beans, and vanilla extract vigorously, until fully combined.
  5. Pour liquid mixture into the dry ingredients and mix with a large spoon until the dry ingredients are fully incorporated. Use your hands if you need to!
  6. Pour in the water and mix until fully incorporated. Let sit for 5 minutes. The texture should be like very thick oatmeal.
  7. Empty into the pan and spread firmly with the back of a spoon or spatula until it is level and spread from edge to edge.
  8. Bake for 16-20 minutes.
  9. The center will be slightly soft to the touch (not wet) and the edges will be more firm.
  10. Remove from the oven and let cool for at least 30 minutes in the pan. Carefully lift the block out by the parchment sides and place on a cooling rack (with parchment still attached). Let fully cool. Remove parchment, slice into 5 bars or 10 squares.
  11. Keep in a sealed container on the counter or in the fridge. Top as desired (chocolate drizzle, peanut butter, sunflower butter, flavored cream cheese, etc.)!!

Optional: Dutch Chocolate Drizzle

  1. Melt the coconut oil and pour into a small mixing bowl, whisk in all other ingredients until smooth.
  2. Pour into a small ziploc bag and seal. Cut a tiny corner from the bottom of the bag and gently squeeze to drizzle over the bars. Refrigerate bars until chocolate has hardened. Eat or keep stored in a sealed container in the fridge. Chocolate quickly softens at room temperature.

Recipe created and originally posted by The Edible Perspective for Rodelle.