These bars are soft baked, chewy and loaded with fruity goodness! They’re the perfect make ahead breakfast and are packed with protein! Plus they’re both vegan and gluten free.


  • 2 overripe bananas
  • 1/3 cup creamy peanut butter
  • 1 flax egg*
  • 3 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 1 cup oat flour
  • 1 scoop Vegan Vanilla Protein Powder 
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup fresh raspberries

  1. Preheat oven to 180c and grease or line an 8x8 baking pan with parchment paper
  2. For flax egg, combine 1tbsp ground flaxseed with 2.5tbsp water. Set aside 5 mins to “gel”
  3. In a medium bowl, combine dry ingredients
  4. In a separate bowl, combine all wet ingredients, except blueberries
  5. add dry to wet and stir till combined
  6. Fold in raspberries
  7. Pour into prepared baking pan and top with additional raspberries
  8. Bake 22-25mins. Let cool in pan 10mins and then transfer to a cooling rack to cool completely. Slice into bars and enjoy!


Recipe by @wakeupandkale