Raw Vegan & Gluten-Free Vanilla Almond & Coconut Oatmeal Bars a.k.a. So Much Crumble, So Much YES!

Raw Vegan & Gluten-Free Vanilla Almond & Coconut Oatmeal Bars a.k.a. So Much Crumble, So Much YES!

Hey lovies!


As you guys know, there are a select few bars that I deem “appropriate” simply because I’m a sucker for good ingredients! I honestly much prefer making my own when I have the time, when the mood strikes me & when the creativity kicks in! That’s what happened this morning: I had the time, the mood struck me & the creativity was doing all kinds of back flips! So that’s how these bars came to life, ya know, in case you were wondering! And TBH, they are actually healthier, cleaner & even more delicious than anything store-bought!

They’re super easy, simple & quick to prep (Even if they look complicated! NEWS FLASH: THEY AREN’T!). The main flavour profiles in them are vanilla & almond with just the right amount of a coconut touch! They have a nutty flavour that’s beautifully complimented by the natural sweetness of the vanilla & maple syrup!

They’re vegan, gluten, egg, dairy, soy & refined sugar-free! 

All you need are 8 ingredients, one bowl, a spatula, a loaf pan & your freezer! 

They are SO CRUMBLY, it hurts! I swear, that first bite will drive you absolutely WIIIIIIIILD.

From a convenience perspective, they are portable & meal-prep friendly! You can even prepare a double batch, refrigerate half & freeze half (& they’ll be ready for the next time you need them, A.K.A. TOMORROW). What I like to do with my granola bars is wrap them individually in parchment or wax paper & then put them in an airtight container or Ziploc so that they are ready to go with me if ever I’m in a hurry & need to make out in a rush!

They’re the perfect balance of fibre, plant-based protein, healthy fats, natural sweetness & good carbs. BTW, CARBS ARE NOT THE ENEMY. Read more about that here: Carbs Are Not The Enemy! Their nutritional profile makes them great as an afternoon pick-me up, a pre or post-workout snack or as a breaky on the go, topped with some nut butter or homemade jam & a side of fruit!

They are SO versatile!

  • More down with collagen than you are with protein? No problem! Swap the protein for collagen powder. My personal fave is ANYTHING VITAL PROTEINS!
  • Want to add an adaptogenic kick to these babies? No problem! Swap the 3 tbsp. of protein for 3 tbsp. of a blend of your fave adaptogenic powders!
  • Not down with almond or coconut butter? No problem, swap for any nut butter of your choice or replace the nut butter with seed butter to make these babies nut-free (& school-friendly for the kiddies!).
  • Don’t have pumpkin seeds? Swap them for flax, chia, hemp or sesame seeds!
  • Not down with cacao nibs or want something slightly sweeter? Swap them for some vegan chocolate chips or dried raisins/cranberries!

That’s what I mean by versatility, friends!

Basically, you can swap or add anything to these bars to make them YOUR OWN!

Now, without further ado, let’s get right into it!


  • 1/2 cup creamy almond butter
  • 1/4 cup raw organic coconut butter (melted)
    • You can also swap the coconut butter for coconut oil
  • 2-3 tbsp. coconut flower syrup (or pure organic maple syrup)
    • Depending on how grainy your protein/powder/collagen is, you might need to add another tbsp. of maple syrup. Start out with the minimum & then work your way up if you find the batter looks too dry!
  • 1 tbsp. pure organic vanilla extract
  • 1 1/4 cup of gluten-free rolled oats
  • 3 tbsp. vegan sprouted vanilla protein (I use Iron Vegan)
    • Swap for collagen, adaptogens or other protein of your choice
  • 1 heaping tbsp. raw organic pumpkin seeds
  • 1 heaping tbsp. raw organic cacao nibs
  • A pinch of sea salt


  • Melt the coconut butter in a microwave-safe bowl.
  • Add all ingredients to a medium bowl & mix with a wooden spoon or spatula until fully combined & incorporated. The oats should no longer be crumbly & should be fully mixed in with the maple syrup & other ingredients.




  • Press the batter into a loaf pan, making sure that all the corners are filled & the batter is evenly distributed. Use the back of a measuring cup or your fingers to press it down.



  • Freeze for at least an hour, preferably 2-3 to allow to firm up.
  • Remove from the freezer & using a knife, cut around the edges of the loaf pan to make sliding easier. Slide the log out of the pan & slice into bars of your desired size!
  • ENJOY! :))
    • BTW: The bars should be refrigerated (or you can freeze them if you want them to last longer).









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