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These monster cookie oatmeal breakfast bars are a decadent breakfast for weekends or special occasions! They’re made gluten-free and made without eggs.

Up close image of oatmeal breakfast bars cut in squares

Monster Cookie Oatmeal Breakfast Bars

You’ve probably seen my Gluten-Free Monster Cookies on my blog – these are a fun breakfast spin on those to enjoy as a special weekend treat! This breakfast version is still soft, chewy, and delicious, but also packed with hidden protein, healthy fats, and filling ingredients.

This recipe is a gluten-free, vegan, peanut-free, and soy-free take on the classic while still looking and tasting just like the real thing!

The Ingredients Needed for Monster Cookie Oatmeal Breakfast Bars

  • Gluten-Free Rolled Oats. I like to buy certified gluten-free oats to verify there’s no cross-contamination.
  • Oat Flour. If you can’t find oat flour, you can easily make your own by blending
  • Collagen Peptides. You can also sub vanilla protein powder if you prefer.
  • Almond Butter.
  • Flax Egg. You’ll make this by combining the flaxseed and water until it forms into gelatin.
  • Coconut Sugar.
  • Coconut oil.
  • Maple Syrup.
  • Almond milk. Sub any other plant-based milk you have access to!
  • Dairy-free chocolate chips. I use the Enjoy Life brand which is soy and dairy-free.
  • Candy gems. I use these in this recipe!

Top view of oatmeal breakfast bars cut on counter

How to Make Monster Cookie Breakfast Bars

  • Prep the flax egg.
  • Combine the dry ingredients. Add the oatmeal, oat flour, coconut sugar, collagen, cinnamon, salt and baking powder to the bowl and stir to combine.
  • Mix in the wet ingredients. Mix in the almond butter, coconut oil, maple syrup, almond milk and mix, ensuring that the almond butter is fully incorporated. Fold in the chocolate chips and candy gems, reserving some to add to the top of the bars.
  • Spread in pan and bake. Add the batter to the baking pan and top with additional chocolate and candy gems. Transfer to the preheated oven and bake for 25-28 minutes or until firm and cooked through. Remove from the oven and allow to cool slightly before slicing. Serve immediately or store in the fridge for 3-4 days.

Oatmeal breakfast bars cut on a plate

Are these a good everyday breakfast?

These are really meant to be more of a treat or weekend breakfast rather than a normal breakfast!

Can you use regular eggs instead? How many would you need?

I haven’t tried this recipe with real eggs, but you would need 2 of them.

How do you store these?

You can store this recipe in glass in the fridge for 3-4 days, or in the freezer for 1-2 months.

Oatmeal breakfast bar square held in hand

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Monster Cookie Oatmeal Breakfast Bars

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  • Author: Michelle
  • Prep Time: 10 min
  • Cook Time: 28 min
  • Total Time: 38 minutes
  • Yield: 9 servings 1x
  • Category: Breakfast/Snack
  • Method: Oven
  • Diet: Gluten Free
Print Recipe

Ingredients

Units Scale
  • 2 tbsp flax seeds
  • 6 tbsp water
  • 1 1/2 cup rolled oats
  • 1/2 cup oat flour
  • 1/4 cup collagen peptides (sub vanilla protein powder)
  • 2 tbsp coconut sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup almond butter
  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup almond milk (sub other plant-based milk)
  • 3 tbsp dairy-free chocolate chips (I use enjoy life)
  • 2 tbsp candy gems (I use these)

Instructions

  1. Preheat the oven to 350 F and line an 8×8″ baking pan with parchment paper.
  2. Using a large bowl, combine the ground flax and water. Allow to sit for 5 minutes.
  3. Add the oatmeal, oat flour, coconut sugar, collagen, cinnamon, salt and baking powder to the bowl and stir to combine.
  4. Mix in the almond butter, coconut oil, maple syrup, almond milk and mix, ensuring that the almond butter is fully incorporated.
  5. Fold in the chocolate chips and candy gems, reserving some to add to the top of the bars.
  6. Add the batter to the baking pan and top with additional chocolate and candy gems. Transfer to the preheated oven and bake for 25-28 minutes or until firm and cooked through.
  7. Remove from the oven and allow to cool slightly before slicing. Serve immediately or store in the fridge for 3-4 days.

Notes

All nutritional facts are estimated and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 265
  • Fat: 12.8g
  • Carbohydrates: 26.5g
  • Fiber: 4.1g
  • Protein: 11.4g