These wholesome plant-based layered breakfast bars are easy to prepare, nutritious, and taste great. They can be prepared in advance and served at room temperature – ideal for potlucks, picnics, gatherings, and brunch. These bars may be healthy enough to enjoy for breakfast, but make a fantastic snack or healthy dessert treat!
I’m so excited to share these Cherry Almond and Oat Breakfast Bars with you.
For the longest time, my goal has been to create delicious and satisfying desserts that are healthy enough to eat for breakfast. In my mind, this means whole food plant-based foods that contain zero refined sugar and no oil.
I’ve learned so much along this plant-based journey… I continue to learn about new methods and ingredients every day. But that doesn’t mean I’m any sort of expert. I just like to indulge in delicious foods. Sometimes a bit too much! haha!
These Cherry Almond and Oat Breakfast Bars are one of my successful creations. There are three distinct layers – an oat and nut base, a cherry filling, and a nutty streusel.
The oat and nut base contains whole grain rolled oats, almond meal, dates, and apple sauce. It’s firm enough and lives up to the bar concept; but the base is also softer and chewy, similar to baked oatmeal. I really like the resulting texture.
If you are gluten-free, please only use certified gluten-free rolled oats. If you are allergic to almonds, please use another nut meal that you can enjoy. You can use just about any type of nut you have on hand and prefer. Almond, walnut, and pecan are fantastic in these bars since they pair well with cherries. If you have a nut allergy, pepitas (pumpkin seeds) or sunflower seeds should work well for the base though they may lend a slightly different flavor overall.
Please be sure to let me know if you do make substitutions. I love receiving feedback on how recipes turn out. Everyone’s pans, ovens, and climates are different. But this is especially important with substitutions. I really want to know what worked well for you and what doesn’t (and why).
The filling is made pitted dark red cherries. Be sure that they are pitted!! You do not want to break your tooth on a pit. Pits also pose a choking hazard. So please ensure all of your cherries are pitted prior to using them in this recipe.
I use jarred cherries for convenience, but you can use fresh cherries as well. Simply combine the filling ingredients, plus half a cup of coconut sugar. Allow the cherries to rest for at least two hours. Then drain the juices into a jar or bowl – you’ll need three-quarters cup of this liquid or juice. Then follow the recipe as directed.
In addition to pitted dark cherries, the filling uses fresh lemon juice, chia seeds, and a little sweetener. I like using coconut sugar, though you can use date sugar, or even table sugar or brown sugar. A lot of this depends on the type of cherries you use. If they are not already sweetened, you may want to add a little sugar. Since my cherries already contain some added sugar, I do not add any sugar to the mixture.
I also add a little vanilla extract, along with a smidgen of almond extract. I think it enhances the flavor of the cherries nicely. If you prefer not to use almond extract or are allergic, please omit it.
And finally, the streusel. These Cherry Almond and Oat Breakfast Bars have a lovely streusel topping, comprised of rolled oats, chopped nuts, almond flour, coconut sugar, cinnamon, and apple sauce. Simple and delicious.
One quick note. The streusel topping does soften a bit in the refrigerator. You can use coconut oil or vegan butter if you prefer a crisp topping and crust. I think the apple sauce works nicely in creating these softer breakfast bars. Just know that they are softer (and healthier) as result of the applesauce.
These Cherry Almond and Oat Breakfast Bars are a snap to make, though they do take a few layering steps.
The first step is to line a square baking dish with parchment paper or aluminum foil. This aids you in removing the bars easily from the pan. If you are using a silicon pan, just be sure to bake it on a sturdy baking sheet. To create the base, pulse the oats in a food processor to create course meal. Add in the remaining ingredients and pulse until a sticky dough forms. Press the dough into the bottom of the lined baking dish.
The next step is to make the cherry filling. First, spoon the drained cherries over the base. Then combine and blend the chia seeds, sugar, and extracts in a high-speed blender. The chia seeds should break down and create a pale purple gelatinous substance. Spread this mixture over the cherries and stir gently, arranging the cherries evenly across the base.
Now, combine the streusel ingredients in a bowl. Sprinkle the streusel evenly over the cherry filling. Bake for 25 to 30 minutes, or until the streusel is golden. Remove the baking dish from the oven and allow it to cool on a baking rack for at least an hour.
When you’re ready to serve these Cherry Almond and Oat Breakfast Bars, remove them from the pan by using the parchment paper or aluminum foil to lift them out of the pan. Cut them into 12 or 16 evenly sliced bars, depending on how big or small you prefer your breakfast bar portions.
While you can serve these breakfast bars warm, I think they are even better chilled. Store these bars covered in an air-tight container in the refrigerator for four or five days.
I hope you enjoy this Cherry Almond and Oat Breakfast Bars as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Base Ingredients
- 1 cup rolled oats
- 1 cup almond meal*
- ½ cup dates (5-6 medjool)***
- ¼ cup applesauce
- ½ tsp salt (optional)
Cherry Filling Ingredients
- 28 ounce jarred pitted dark red cherries, drained, reserving ¾ cup liquid**
- ¾ cup reserved cherry liquid**
- 2 Tbsp fresh lemon juice
- 1/3 cup chia seeds
- 0-¼ coconut sugar or date sugar**
- 1 tsp vanilla extract
- ¼ teaspoon almond extract*
Streusel Ingredients
- ½ cup old-fashioned rolled oats
- ¼ cup coarsely chopped almonds, walnuts, or pecans*
- ¼ cup almond flour*
- ¼ cup coconut sugar
- 1/8 tsp ground cinnamon
- 1/8 tsp sea salt (optional)
- ¼ cup applesauce (or vegan butter)
Instructions
- Preheat the oven to 400° F.
- Make the base. Line a 9×9 baking dish with trimmed parchment paper (or aluminum foil), leaving enough overhang on all sides. In a food processor, pulse the oats into a course meal. Add the remaining ingredients and pulse until a sticky dough forms. Press into the bottom of the lined baking dish. Set aside.
- Make the Filling. In a blender, combine the reserved liquid, lemon juice, chia seeds, coconut sugar, vanilla, and almond extract. Blend until smooth, about 30-60 seconds. Taste the filling, adjust the lemon juice, sweetness or extracts, as desired. In a medium bowl, pour the filling mixture over the drained cherries and stir to combine. Spread the cherry filling evenly over the base.
- Make the Streusel. In a medium bowl, stir together the oats, almonds, almond flour, coconut sugar, cinnamon, and salt. Stir in the applesauce until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the filling.
- Bake for 25-30 minutes, until the streusel is golden. Remove from the oven and cool at least 1 hour.
- When ready to serve, remove the cherry bars from the pan by using the foil or parchment to lift it out of the pan.
- Cut into 12 or 16 evenly sliced bars, depending on how big or small you prefer your bars.
- Store covered in the refrigerator for up to 5 days or on the counter for 1-2 days.
Notes
* You can use just about any type of nut you have on hand and prefer. Almond, walnut, and pecan are fantastic in these bars since they pair well with cherries. If you have a nut allergy, pepitas (pumpkin seeds) or sunflower seeds should work well for the base though they may lend a slightly different flavor overall.
** I use jarred cherries, but you can also use fresh. Simply combine the filling ingredients, plus ½ cup coconut sugar. Allow to rest at least 2 hours. Drain (and reserve) the juices and follow the recipe as directed. Depending on the type of cherries you use, you may want to add more or less sugar. Since my cherries already contained sugar, I did not add any sugar to the mixture.
*** This recipe uses fresh soft dates. If your dates are dry or hard, soak them in hot water for 20-30 minutes, then drain to use.
To make a larger recipe, double the ingredients and bake in a 9×13 pan. Bake for 40-45 minutes, or until the streusel is golden.
Cherry Almond and Oat Breakfast Bars (oil-free; refined sugar-free)
Equipment
- high speed blender
- food processor
- oven
Ingredients
Base Ingredients
- 1 cup rolled oats
- 1 cup almond meal*
- ½ cup dates 5-6 medjool***
- ¼ cup applesauce
- ½ tsp salt optional
Cherry Filling Ingredients
- 28 ounce jarred pitted dark red cherries drained, reserving ¾ cup liquid**
- ¾ cup reserved cherry liquid**
- 2 Tbsp fresh lemon juice
- ⅓ cup chia seeds
- 0-¼ coconut sugar or date sugar**
- 1 tsp vanilla extract
- ¼ teaspoon almond extract*
Streusel Ingredients
- ½ cup old-fashioned rolled oats
- ¼ cup coarsely chopped almonds walnuts, or pecans*
- ¼ cup almond flour*
- ¼ cup coconut sugar
- ⅛ tsp ground cinnamon
- ⅛ tsp sea salt optional
- ¼ cup applesauce or vegan butter
Instructions
- Preheat the oven to 400° F.
- Make the base. Line a 9×9 baking dish with trimmed parchment paper (or aluminum foil), leaving enough overhang on all sides. In a food processor, pulse the oats into a course meal. Add the remaining ingredients and pulse until a sticky dough forms. Press into the bottom of the lined baking dish. Set aside.
- Make the Filling. In a blender, combine the reserved liquid, lemon juice, chia seeds, coconut sugar, vanilla, and almond extract. Blend until smooth, about 30-60 seconds. Taste the filling, adjust the lemon juice, sweetness or extracts, as desired. In a medium bowl, pour the filling mixture over the drained cherries and stir to combine. Spread the cherry filling evenly over the base.
- Make the Streusel. In a medium bowl, stir together the oats, almonds, almond flour, coconut sugar, cinnamon, and salt. Stir in the applesauce until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the filling.
- Bake for 25-30 minutes, until the streusel is golden. Remove from the oven and cool at least 1 hour.
- When ready to serve, remove the cherry bars from the pan by using the foil or parchment to lift it out of the pan. Cut into 12 or 16 evenly sliced bars, depending on how big or small you prefer your bars.
- Store covered in the refrigerator for up to 5 days or on the counter for 1-2 days.
Notes
** I use jarred cherries, but you can also use fresh. Simply combine the filling ingredients, plus ½ cup coconut sugar. Allow to rest at least 2 hours. Drain (and reserve) the juices and follow the recipe as directed. Depending on the type of cherries you use, you may want to add more or less sugar. Since my cherries already contained sugar, I did not add any sugar to the mixture.
*** This recipe uses fresh soft dates. If your dates are dry or hard, soak them in hot water for 20-30 minutes, then drain to use. To make a larger recipe, double the ingredients and bake in a 9×13 pan. Bake for 40-45 minutes, or until the streusel is golden.