Healthy Oatmeal Bars Recipe, No Refined Sugar, Gluten-Free

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Yields:
18 bars
Recipe
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This easy oatmeal bars recipe uses dried plums and cranberries to create a naturally sweet, fiber-packed breakfast bar. Made with gluten-free oats and dried fruit, these healthy oatmeal fruit bars are soft, chewy, and simple to bake. You’ll love how they keep you full and energized, whether you need a quick morning bite or afternoon pick-me-up snack.

As a health coach and recipe developer, I perfected this one-bowl oatmeal bars recipe so you can grab a fiber-rich, no-refined-sugar breakfast or snack on the go. This easy recipe is one of my favorite and oldest recipes I’m baking regularly, and prep in batches, so I don’t have to resort to the packaged bars. They are perfect for toddlers and older kids – they will love them!

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Healthy Oatmeal Bars Recipe (Refined Sugar Free, Gluten Free, Vegan)

This easy healthy oatmeal bars recipe combines gluten-free rolled oats, dried fruit, and seeds into soft, chewy, no-refined-sugar breakfast bars. A top healthy oatmeal fruit bars recipe for vegan, gluten-free, and no sugar snacks—perfect for on-the-go mornings or afternoon energy boosts.

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Prep Time
10 minutes mins
Cook Time
1 hour hr
Cooling time
40 minutes mins
Course:
Breakfast, Snack
Cuisine:
Clean Eating
Diet:
Gluten Free, Vegan
Servings:
18 bars
Calories:
157.5kcal
Author:
Olga Caz
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Ingredients 1x 2x 3x

2 cups gluten free rolled oats – (I chose organic)
15-17 dried prunes (aprox. 1 cup) – chopped
½ cup sunflower seeds
½ cup pumpkin seeds
⅓ cup dried cranberries
⅓ cup dried raisins
6 Tbsp coconut oil
3 Tbsp flax meal – needed for structure

For Flavor

⅕ tsp salt
1 Tbsp cinnamon
6 Tbsp maple syrup – optional
1 tsp vanilla extract – optional

Instructions

Soak The Oats And Dried Fruits

Combine the rolled with 3 times as much water (room temp) with 1 tbs lemon juice for at least 8 hours or overnight. Soak the dried fruits for at least 1 hour with warm water to make them plumper, juicier, and softer even after baking. If you don’t have time, soak the oats at least 1 hour before baking. Discard the water. Make sure there is less moisture left as possible.

Mix All Ingredients And Bake

In one bowl, stir soaked ingredients with maple syrup, melted coconut oil, flax meal, cinnamon, salt, and vanilla until fully combined.
Spread on a baking sheet covered with parchment paper. I’m using a 3 Quart glass oblong baking dish.
Press down with a spatula (or use another heavy sheet) to keep everything compact and compressed.
Cook until lightly brown, approximately 50 minutes to 1 hour at 330F. For an extra crispy crust after baking, turn off the oven and let them sit in the oven with the door closed for at least 40 minutes or so.
Allow to cool completely, then cut into bars. For a cleaner cut chill the pan in the fridge before slicing.

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Notes

Soaking all ingredients is going to glue everything together without any eggs or other liquids.
This recipe yields somewhat soft baked oatmeal breakfast bars, so if you want them crunchier add some nuts (stir in ¼ cup chopped nuts before baking), more sweetener and more oil. Adjust the baking time and temperature accordingly, longer baking will make them crispier.
Don’t cut the bars when warm, they will fall apart.
For a baked oatmeal bars no sugar version, reduce maple syrup to 4 tbsp and add extra cinnamon.
No prunes: Swap ½ cup prunes for chopped dates or apricots.
Storage: Room temp for 3 days, fridge for 1 week, freezer for 3 months.

Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

The information shown is an estimate provided by an online nutrition calculator.

If you prefer a crunchier oatmeal type of breakfast or snack, check this Tigernut Granola Recipe.

And for variety try these Strawberry Bliss Balls or Salted Caramel Bliss Balls With Peanut Butter.

Video: Watch How to Make These Oatmeal Bars

Why These Oatmeal Bars Work

High-fiber oats and seeds slow digestion and support stable blood sugar.
Natural sweetness from prunes and raisins replaces refined sugar; sweet enough to satisfy your sweet tooth craving.
Healthy fats in seeds (nuts if using) and coconut oil boost satiety and energy.

How to Make Oatmeal Bars (Step-by-Step)

Soak & Prep: Soaking reduces phytic acid and improves digestibility/nutritional value. Also dried fruit is dirty (especially bulk sold) and they often have added sugars, juices, or cheap oils. So soaking and discarding the water afterwards helps remove all those things and makes them plumper.
One-Bowl Mix: Minimizes dishes—perfect for busy days.
Low & Slow Bake: Baking at a lower temp and resting in the oven gives that soft-chewy texture.

Prep and mix everything in one bowl then press everything in a baking cheet.
Make these oatmeal bars thinner or thicker, the thinner the crispier

Coach’s Tips:

For Extra Chewiness: After baking, leave bars in the turned-off oven with door closed for 30-40 minutes—this locks in moisture and texture.

Use High Quality Ingredients

Using organic dried fruit ensures that you don’t eat pesticide residues on the skin of the fruit. Also try to buy unsulphured version. Most dried fruits have been treated with a sulphur dioxide solution intended to preserve the fruit’s bright color and moisture. If you are among those who have sensitivities to chemicals then you may experience from mild to serious allergic reactions.

Healthy Variations

Less sugar: Cut maple syrup to 4 tbsp, add 1 tsp ground ginger.
Date or Apricot Bars: Swap the cup of prunes for 1 cup chopped dates or apricots for a different natural sweetness.
Extra Crunch: Stir in ¼ cup chopped walnuts, pecans and some coconut flakes before baking for added texture.
Swap the binder: if you don’t have flax seeds (flaxmeal) use chia seeds instead (same amount).
Vegan/Oil-free: swap oil for applesauce.

Nutritional Benefits

Fiber Power: Oats and prunes promote healthy digestion and increased motility.
Antioxidants: Dried fruit supplies polyphenols for cell health.
Sustained Energy: Balanced carbs and healthy fats fuel your day.

Storage & Make-Ahead

Room Temp: 3 days in an airtight container.
Refrigerator: 1 week.
Freezer: 3 months; thaw in fridge overnight.

FAQs

Can I use quick or steel-cut oats?

For best texture, use rolled oats. Quick oats become too soft, and steel-cut oats need pre-cooking—they won’t bind or soften properly in this one-bowl bake.

How do I avoid soggy bars?

Drain soaked ingredients very well and bake until edges are set (longer baking + lower temperature).

What’s the best thickness for these bars?

Thin bars bake faster; I like to make them 0.6-0.65 inch thick. For even thinner bars, reduce bake time by 5–10 minutes.