Vegan Strawberry Peanut Butter Oatmeal Bars

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There’s nothing like an easy and healthier way to snack on something sweet. With these Vegan Strawberry Peanut Butter Oatmeal Bars, your taste buds will enjoy a bold balance between the sweetness and tartness of the strawberries tied with a nice crunch from the rolled oats and a nutty flavor from the peanut butter. The perfect snack, sweet treat, or breakfast substitute. 

Whelp, it’s finally coming close to the weekend and I couldn’t be any more excited! This week as certainly been a crazy one, with tons of work to be done. I’m exhausted! Haha.

But I know that many of you can relate, so let’s cheers to the week finally coming to close! Hooray!

Plus, it’s my big day—Yup, my Birthday on Sunday, so that’s another year on this Earth to make my life and those around me, better.

Unlike my little guy, who’s Birthday was earlier this month—I won’t be making a cake for myself. Check out his delicious Fluffy, Buttery Vanilla Birthday Cake, which was all PJ Masked out. Instead, I’m planning on making a cheesecake.

Last year, I made myself a fluffy New York Cheesecake with a Strawberry topping, however, this year, I’m considering a bit more flavor! Maybe mango…….Hmmmm. Who knows.

Now, back to this recipe. So, I’m a HUGE fan of PB + J sandwiches, especially growing up.

Therefore, I wanted to make something that would be a great reminder of this if you’re a love of PB + J’s like me. Previously, I made these amazing Crunchy ‘PB + Jelly’ Energy Bites, which were an awesome rendition of a PB + J sandwich, while exploring a fruity apricot flavor.

However, these oatmeal bars are the perfect rendition of a traditional PB + J Sandwich, bursting with strawberry flavor.

The best thing about making this during the summer? For one, they are totally accessible and easy to pack and carry around with you, regardless of where you travel.

Secondly, they are super easy to make, only requires your staple ingredients, and they’re just SO GOOD! Haha.

Plus, if you have a little one like I do, then this is an awesome way to incorporate fruits into their diet on a daily without going through the fight of them not wanting to really eat healthier foods.

With parenting, I’ve learned that you definitely have to be creative with your strategy. Who else can relate?

Since we’re in the perfect season to get fresh Strawberries, why not test out these Easy Strawberry Cinnamon Whole Wheat Hand Pies or perhaps these famous Strawberry Sweet Rolls with Lemon Cream Cheese Glaze, which are truly a reader favorite recipe! With either or, you won’t be disappointed, trust me.

When it comes to these bars, I used my favorite vegan-friendly brand of peanut butter from Justin’s.

I really enjoy many of their products, especially their spreads such as this one or their almond butter, which is just as equally delicious!

To start, preheat your oven to 375 degrees Fahrenheit and line a regular 8 x 8 inch square baking pan with parchment paper.

In a medium bowl, combine the rolled oats, organic whole wheat flour, organic brown sugar (I use the Raw Sugar brand, which is vegan-friendly), ground ginger, ground cinnamon, and sea salt, whisking ingredients together. Add in melted butter and softened peanut butter and using a spatula, stir everything together until fully incorporated and evenly moistened.

Scooping only half of the ingredients into the prepared pan, press down evenly until nicely evened. Now, add sliced strawberries atop even layer, then sprinkle on the arrowroot or cornstarch, then the juice of a lemon, and top with 1 Tbsp of organic pure cane sugar. Lastly, sprinkle the remaining 1/2 of the crumble mixture, until everything is evenly coated, leaving a few strawberries peeking through.

Bake the bars for 35-40 minutes, until the strawberries are bubbling through and the tops look golden brown and crisp.

Once done, remove from the oven and let it cool completely, about 15-20 minutes or so. **For a faster cool time, place them in the refrigerator for half that time after they cool for the first 10 minutes).**

Meanwhile, prepare the glaze by whisking together powdered sugar, vanilla extract, and coconut milk (or your own favorite non-dairy milk), until smooth and desired consistency is met.

Once bars are completely cooled, remove them from the baking pan by lifting the parchment paper on the sides. Then evenly slice them into small to medium squares and lightly drizzle with glaze.

NOTE: **When using coconut milk, your glaze may not appear white. Don’t be alarmed.**

**When baking in a 9 x 13 inch baking pan, simply double recipe ingredients and follow step by step instructions per usual.**

**Store leftovers in the refrigerator for up to 5 days for optimal freshness.**

**To freeze—do not glaze oatmeal bars. Simply wrap bars tightly in plastic wrap or an air tight container and thaw them when ready to eat. Glaze when serving.**

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Vegan Strawberry Peanut Butter Oatmeal Bars

There's nothing like an easy and healthier way to snack on something sweet. With these Vegan Strawberry Peanut Butter Oatmeal Bars, your taste buds will enjoy a bold balance between the sweetness and tartness of the strawberries tied with a nice crunch from the rolled oats and a nutty flavor from the peanut butter. The perfect snack, sweet treat, or breakfast substitute. 

Course: Breakfast, Dessert, Snack

Keyword baked, breakfast, chewy, easy, healthy, homemade, oats, peanut butter, plant-based, strawberry, vegan

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 servings

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 1 cup organic rolled oats (I use Bob's Red Mill)
• 3/4 cup organic whole wheat flour (I use Bob's Red Mill)
• 1/3 cup organic brown sugar (I use Sugar in the Raw)
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt
• 3 Tbsps peanut butter, softened (I use Justin's; Vegan-approved!)
• 6 Tbsps vegan butter, melted (I use Earth's Balance)
• 2 cups fresh strawberries, finely diced
• 1 tsp arrowroot starch (See Notes!)
• 1-2 Tbsps juice of a lemon
• 1 Tbsp organic pure cane sugar (I use Wholesome Organics)

Vanilla Glaze:

• 1/2 cup organic powdered sugar, sifted
• 1/2 tsp vanilla extract
• 1 Tbsp coconut milk (You can use your fave plant-based milk!)

Instructions:

1. To start, preheat your oven to 375 degrees Fahrenheit and line a regular 8 x 8 inch square baking pan with parchment paper.

2. In a medium bowl, combine the rolled oats, organic whole wheat flour, organic brown sugar (I use the Raw Sugar brand, which is vegan-friendly), ground ginger, ground cinnamon, and sea salt, whisking ingredients together. Add in melted butter and softened peanut butter and using a spatula, stir everything together until fully incorporated and evenly moistened.

3. Scooping only half of the ingredients into the prepared pan, press down evenly until nicely evened. Now, add sliced strawberries atop even layer, then sprinkle on the arrowroot or cornstarch, then the juice of a lemon, and top with 1 Tbsp of organic pure cane sugar. Lastly, sprinkle the remaining 1/2 of the crumble mixture, until everything is evenly coated, leaving a few strawberries peeking through.

4. Bake the bars for 35-40 minutes, until the strawberries are bubbling through and the tops look golden brown and crisp.

5. Once done, remove from the oven and let it cool completely, about 15-20 minutes or so. **For a faster cool time, place them in the refrigerator for half that time after they cool for the first 10 minutes).**

6. Meanwhile, prepare the glaze by whisking together powdered sugar, vanilla extract, and coconut milk (or your own favorite non-dairy milk), until smooth and desired consistency is met.

7. Once bars are completely cooled, remove them from the baking pan buy lifting the parchment paper on the sides. Then evenly slice them into small to medium squares and lightly drizzle with glaze.

8. Bon Appetit!

Tips | Notes:

SWEETENER: If you choose to opt out of pure cane sugar, you can always substitute with pure maple syrup or Agave as well.

STACRH/THICKENER: If you don’t have or don’t want to use Arrowroot starch, you can always use Tapioca Flour, regular Cornstarch, or flour instead. Either substitution will help to thicken the mixture just fine.

STORAGE: Refrigerate leftover bars for up to 3 days in a tightly sealed container. 

 

Vegan Strawberry Peanut Butter Oatmeal Bars.

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