Baked Vegan Oat & Raisin Bars (Nut-Free)

Why I Love These Bars

One of the things I love most about being vegan is how creative I’ve become with simple, wholesome ingredients. These baked oat and raisin bars are one of my go-to recipes because they tick all the boxes: easy to make, allergy-friendly (no nuts!), and they store beautifully for busy weeks.

I often make a batch at the weekend and keep them in the fridge, ready for breakfast on the go, a mid-afternoon pick-me-up, or something to keep me energised before yoga. They’re filling without being heavy, naturally sweetened, and they always make me feel like I’m nourishing myself with something homemade and good for me. They pair perfectly with a morning coffee or mid-afternoon tea.

Oats bar pair perfectly with a mid-morning coffee.

Nutritional Benefits

• Oats provide fibre and slow-release energy to keep you full.

• Raisins add natural sweetness, iron, and a satisfying chew.

• Seeds (sunflower, pumpkin, or flax) give crunch, healthy fats, and protein.

• Maple syrup or agave keeps them sweet without refined sugar.

These bars prove you don’t need dairy, eggs, or nuts to create a snack that’s both nourishing and delicious.

Check out my Ultimate Guide to Vegan Breakfast & Snack Bars (Nut-Free) for more reasons to make vegan oat bars.

🌱 Recipe: Baked Vegan Oat & Raisin Bars (Nut-Free)

Ingredients (makes 10–12 bars)

• 250g (2 ½ cups) rolled oats

• 100g (½ cup) raisins or sultanas

• 50g (½ cup) sunflower or pumpkin seeds

• 2 tbsp ground flaxseed (mixed with 5 tbsp water, to make “flax eggs”)

• 80ml (⅓ cup) maple syrup or agave

• 60ml (¼ cup) olive oil or coconut oil (melted)

• 1 tsp cinnamon

• ½ tsp vanilla extract

• Pinch of salt

Method

1. Preheat oven to 180°C (350°F) and line a square baking tin (20cm/8in) with parchment paper.

2. In a small bowl, mix flaxseed and water. Set aside for 5 minutes until gel-like.

3. In a large mixing bowl, combine oats, raisins, seeds, cinnamon, and salt.

4. Stir in the flax mixture, maple syrup, oil, and vanilla. Mix until everything is well combined.

5. Press mixture firmly into the prepared tin (use the back of a spoon to smooth the surface).

6. Bake for 20–25 minutes, until golden brown at the edges.

7. Cool completely in the tin before slicing into bars.

Storage

• Store in an airtight container in the fridge for up to 5 days.

• Freeze for up to 2 months — separate bars with parchment so they don’t stick.

Why These Bars Work for Me

I love these baked bars because they’re so versatile. I can swap the raisins for dried apricots, cranberries, or figs, depending on what’s in my cupboard. They’re also perfect for batch cooking — making my week easier, healthier, and a little more joyful.

They remind me that eating vegan doesn’t mean compromise — it means choosing foods that are kind, balanced, and satisfying.

✨ These bars are part of my “Vegan Breakfast & Snack Bars (Nut-Free)” series. Check out my No-Bake Vegan Oat & Raisin Bars if you prefer something quick without turning the oven on!