No Bake Matcha Oatmeal Bars (Vegan & Gluten-free)

No Bake Matcha Oatmeal Bars

Hi friends!

If last week’s Almond Butter Freezer Fudge recipe is any indication, raw treats have been a staple in my house lately because it’s been SO hot and I love the convenience of just grabbing a piece without having to worry about them going bad and eating them in time… not that I usually have trouble with that but on the odd time…

No Bake Matcha Oatmeal Bars The perfect breakfast or dessert (Vegan, Dairy-free, Gluten-free & no refined sugar!)

Just look at that layered goodness…talk about the perfect ratio! These No Bake Matcha Oatmeal Bars are vegan, gluten-free, dairy-free and don’t use any refined sugar!  You could also substitute another powder for the matcha like cocoa for a new take on these delicious bars.  I literally have eaten these for breakfast and for dessert so it’s a double win-win in my books!

No Bake Matcha Oatmeal Bars The perfect breakfast or dessert (Vegan, Dairy-free, Gluten-free & no refined sugar!)

If you change the size of the pan, these might come out thinner or thicker than what you see here but that’s okay! Just make sure to press the crust mixture firmly into the pan.

I really hope you try out this easy recipe! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends!  To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!

No Bake Matcha Oatmeal Bars The perfect breakfast or dessert (Vegan, Dairy-free, Gluten-free & no refined sugar!)

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19 Replies to “No Bake Matcha Oatmeal Bars (Vegan & Gluten-free)”

  1. How did you get it so green? Mine is very light green even after adding one avocado.

    1. Hi Helen,

      It depends on the quality of your matcha, which varies brand to brand. The better the quality the more green it is. Hope that helps 🙂

  2. #4 should read, “combine all crust ” not filling! I’m making them now! 🤞🤤

    1. Thank you! good catch :). Hope you enjoyed them!

  3. if i dont have cashews, can i replace with another ingredient?

    1. Cashews make the filling super creamy. You could maybe try blanched almonds if you have a really good blender or just more coconut cream but I haven’t tried so it may ruin the texture and become too icy in the freezer.

  4. Do you think I could sub quick oats for regular oats?

    1. Hey Gabriela,
      Sorry for the late reply! You can definitely rolled oats. Steel cut may have a drier texture. Hope you enjoy! Andie

  5. I subbed the soaked cashews for half a jar of Tahini butter. I don’t like the taste of cashews but the Tahini seems to act the same way within the filling. I also used quick oats they worked out awesome. Great afternoon snack for a quick pick me up ❤️

    1. Thanks for the feedback Sydney! I find tahini sometimes has a strong taste so I’m so happy to hear it worked out for you. I will have to try that myself 🙂 Andie

  6. Hi! Is there anything that can sub the coconut cream? Is not something I can find in my country… thank you so much, I really want to make this! <3

    1. Hi Julia! The cream really gives the best texture when it freezes. If you have coconut milk in your country, you can try refrigerating that and then when you open it the water and cream would separate. Look for a high fat coconut milk for best results. Otherwise maybe cream cheese or yogurt could be an option but I’m not sure how well it would set. The yogurt depending on the fat level may be too icy. Good luck! Andie

  7. Thanks for sharing! Does it keep long?

  8. This looks so good! What a great combination of flavors!

  9. Thanks for sharing! How far ahead of time can I make it?

  10. Cassadee Maciel says: Reply

    Can you share the matcha you prefer?

  11. Just made this! I put the coconut cream in the fridge beforehand which I would not recommend for the next time I make it. I ended up adding coconut milk because it was so thick, and I also added half of an avocado just for fun 🙂 so excited to try them tonight :)!

  12. @Cassadee I made this great snack with Matcha Kirishima Okumidori. The price is quite high, but the quality is awesome… also in this composition. My bars also look way more green than the ones on the picture above.

  13. I had a hard time getting the filling creamy. I mixed up for about 30 seconds and it was starting to look creamy. Stopped to scrape the sides down and resumed blending…and then all of a sudden it got super chunky almost like how hollandaise separates . Did I do something wrong? It hadn’t been mixing for very long. The flavour is still great and I love the concept of this dessert so I’m really hoping to make it work! Any tips?

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