These vegan tahini banana chai oatmeal bars are gluten-free and nut-free, too. Made without any refined sugar and packed with fibre, protein, and healthy fat, they’re a great snack and a healthy alternative to store-bought energy bars.

Sometimes, with my love of creating lunch and dinner recipes, I forget that people probably enjoy some breakfasts and healthy snack recipes mixed in–especially with so many young people going back to school this month (myself included)! I actually created this recipe very early on in the pandemic, but decided to hold off on sharing it until now since it’s fitting for this time of the year.

These vegan tahini banana chai oatmeal bars are so very simple to whip up, requiring just one bowl and a handful of affordable pantry ingredients. They make a big batch (as they’re baked in a 9×13-inch pan), 16-20 bars worth. And they have cozy chai spices mixed in to warm you right up. I’ve included instructions for how to make a tasty tahini-maple drizzle, which is completely optional, but recommended! One of these bars with a smoothie spells out the perfect breakfast, and enjoying one before a workout or run gives you the boost you need to perform at your best!

INGREDIENTS YOU’LL NEED

FOR THE BARS: Overripe bananas, tahini, cinnamon, ginger, cardamom, cloves, coconut sugar, ground flax, rolled oats, sea salt, and dried cranberries.
FOR THE OPTIONAL DRIZZLE: Tahini, maple syrup, cacao butter, and fine sea salt.

STEP BY STEP INSTRUCTIONS

Preheat the oven to 350 degrees F and line a 9×13-inch baking dish with parchment paper.
Mash the bananas in a large bowl. Stir in the tahini, cinnamon, ginger, cardamom, cloves, coconut sugar, flax, rolled oats, salt, and dried fruit.
Transfer to the batter to the prepared dish. Use a spatula to push the batter to the edges and smooth out the top. Bake for 25 minutes.
Let the bar cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
Slice into 16-20 rectangular bars.
If making the glaze, melt the cacao butter in a small saucepan over medium-low heat. Whisk in the tahini, maple syrup, and a pinch of salt. Remove from heat and drizzle over the bars.
Store the bars in an airtight container in the fridge for a week, or in the freezer for longer.

MORE HEALTHY SNACK RECIPES

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I hope that you love these vegan tahini banana chai oatmeal bars! If you make them, let me know how you enjoyed them by leaving a comment and rating below. And if you post a photo to Instagram, tag me @upbeet.kitchen and #upbeetkitchen.

Enjoy!!

Vegan Tahini Banana Chai Oatmeal Bars

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Author: Allison
Total Time: 35 minutes
Yield: 16-20 bars 1x
Diet: Vegan

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Description

Ingredients

Scale

3 large overripe bananas, mashed
1 cup tahini
1 ½ tsp cinnamon
1 tsp ginger
½ tsp cardamom
⅛ tsp cloves
2 tbsp coconut sugar (or up to ¼ cup if you like a sweeter bar)
2 tbsp ground flax
2 ½ cups rolled oats
¼ tsp fine sea salt
½ cup dried cranberries or dried fruit of choice

GLAZE

1 ½ tbsp cacao butter or coconut oil
1 ½ tbsp pure maple syrup
2 tbsp tahini
Pinch of fine sea salt

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Instructions

Preheat the oven to 350 degrees F and line a 9×13-inch baking dish with parchment paper.
Mash the bananas in a large bowl. Stir in the tahini, cinnamon, ginger, cardamom, cloves, coconut sugar, flax, rolled oats, salt, and dried fruit.
Transfer to the batter to the prepared dish. Use a spatula to push the batter to the edges and smooth out the top. Bake for 25 minutes.
Let the bar cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
Slice into 16-20 rectangular bars.
If making the glaze, melt the cacao butter in a small saucepan over medium-low heat. Whisk in the tahini, maple syrup, and a pinch of salt. Remove from heat and drizzle over the bars.
Store the bars in an airtight container in the fridge for a week, or in the freezer for longer.