Gut-Healthy Oat Breakfast Bars (No Bake)

Homemade oat breakfast bars topped with a drizzle of melted chocolate and sprinkled with flaky sea salt, cut into squares and arranged on parchment paper.

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Gut-Healthy Oat Breakfast Bars (No Bake)

These no-bake oat breakfast bars are packed with fiber, seeds, and 9 different plants to help support gut health. They’re soft, chewy, press-and-chill-style bars you can slice and grab for early morning meals or snacks.

Prep Time10

Chill Time1

Course: Breakfast

Cuisine: American

Servings:

Calories: 206kcal

Author: Maria Lucey RD

Equipment

8×8-inch (20×20 cm) square baking pan (lined with parchment)

Ingredients

180 grams smooth peanut butter 0.75 cups
120 grams maple syrup 0.5 cups
25 grams coconut oil 3 tablespoon
½ teaspoon salt
½ teaspoon vanilla extract
180 grams oat flour 1.5 cups
45 grams protein powder 0.5 cups
75 grams pumpkin or squash seeds unshelled, unsalted 0.5 cups
15 grams hemp seeds 2 tbsps
7 grams flax seeds 1 tablespoon
7 grams chia seeds 1 tablespoon
15 grams unsweetened shredded or flaked coconut 2 tbsps
Optional: 20 grams dark chocolate about 2 squares, 70% Lindt + ¼ teaspoon coconut oil (for melting and drizzle)

Metric - US Customary

Instructions

Line an 8×8-inch (20×20 cm) square pan with parchment paper (see notes).
In a medium bowl, stir together peanut butter, maple syrup, coconut oil, salt, and vanilla extract until smooth.
180 grams smooth peanut butter, 120 grams maple syrup, 25 grams coconut oil, ½ teaspoon salt, ½ teaspoon vanilla extract
Stir in oat flour and protein powder. Then add pumpkin seeds, hemp seeds, flax seeds, chia seeds, and shredded coconut. Mix until everything is well combined.
180 grams oat flour, 45 grams protein powder, 75 grams pumpkin or squash seeds, 15 grams hemp seeds, 7 grams flax seeds, 7 grams chia seeds, 15 grams unsweetened shredded or flaked coconut
Press the mixture firmly into the lined pan, using a flat-bottomed glass or spatula to pack it down and smooth the top.
If using chocolate drizzle: gently melt dark chocolate with about ¼ teaspoon coconut oil in short bursts (10 seconds) in the microwave, stirring in between, until smooth. Drizzle on top.
Optional: 20 grams dark chocolate
Chill in the fridge for at least 1 hour (or longer for firmer bars). For extra firmness, freeze for 20–30 minutes before slicing.
Slice into 16 bars (or your preferred size). Store in an airtight container in the fridge.

Video

Notes

Preparing your tin/cake pan:

To make your life easier when cutting the bars, line the 8x8 inch pan with parchment paper. I like to cut a piece big enough so it covers the base and leaves a little overhang on two opposite sides. These flaps act like handles so you can lift the bars straight out once they have set.

Recipe notes:

If your peanut butter is extra runny, add a little more oat flour or reduce the peanut butter slightly.
For a firmer freezer bar, chill in the freezer for 20–30 minutes before slicing.
When melting chocolate in the microwave, do this slowly in 10-second increments with a good stir in between. Even if it doesn’t look fully melted, keep stirring — it will continue melting from residual heat. This helps avoid burning the chocolate.

Storage: These bars will last around 5–7 days in a covered container in the fridge.

Nutrition