No Bake Peanut Butter Cup Breakfast Bars (Vegan and Gluten-Free)

By Peggie

Healthy No Bake Peanut Butter Cup Breakfast Bars (Vegan, Gluten Free) which are a guilt-free, quick and easy breakfast- A base oatmeal layer, a protein-packed fudge center, and a healthy chocolate frosting! Packed with wholesome ingredients, they are dessert for breakfast and can be made completely sugar free!

Ingredients

• For the breakfast bar base
• 3 3 3 cups Rolled Oats or Quinoa Flakes
• 1 1 1 cup peanut butter can sub for any nut or seed butter of choice
• 3/4-1 3/4-1 3/4-1 cup pure maple syrup can sub for any sticky sweetener of choice
• For the healthy fudge center
• 2 2 2 cups peanut butter can sub for any nut or seed butter of choice
• 1 1 1 cup pure maple syrup can sub for any sticky sweetener of choice
• 1 1/2 1 1/2 2/3 cups ground oats or ground quinoa flakes can sub for 2/3 cup coconut flour
• 1 1 1 scoop vanilla protein powder optional
• For the healthy chocolate frosting
• 1 1 1 serving Healthy Frosting of choice *

Preparation

Step 1

Line an 8 x 8 or larger baking dish with parchment paper and set aside.

In a large mixing bowl, add your rolled oats/quinoa, peanut butter and sticky sweetener of choice. Mix until fully combined. Transfer to the lined baking dish and refrigerate.

While the base is forming up, prep your fudge center. In a microwave safe bowl or stovetop, combine your peanut butter with sticky sweetener and melt. Add your ground oats/ground quinoa and optional protein powder and mix very well until a thick fudge batter remains. Pour over the breakfast bar base and refrigerate.

While the bars are firming up, prep your healthy frosting of choice. Add frosting to the top of the bars and refrigerate again for 30 minutes, or until the frosting has firmed up. Cut into bars and enjoy!

Recipe Notes
* Alternatively, you can melt your favorite chocolate bar over it.

Bars need to be kept refrigerated for the best texture. They can be enjoyed at room temperature, but are super fudgy. They are also freezer friendly.