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gluten free breakfast bars

Gluten Free Breakfast Bars

Kickstart your day with these incredibly delicious and satisfying gluten-free breakfast bars. This recipe is your ultimate solution for busy mornings, offering a wholesome and portable breakfast that’s both nutritious and incredibly easy to prepare.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 bars
Course: Breakfast
Cuisine: Gluten-Free
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups gluten-free rolled oats certified gluten-free
  • ½ cup almond flour
  • ⅓ cup unsweetened shredded coconut
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup natural almond butter or other nut/seed butter
  • ⅓ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • ⅓ cup gluten-free chocolate chips optional
  • ¼ cup dried cranberries or chopped dried apricots optional

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Medium Mixing Bowl
  • Microwave-safe bowl or small saucepan
  • Spatula or wooden spoon
  • Cutting Board
  • Sharp Knife

Method
 

  1. Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later. This prevents sticking and makes cleanup a breeze.
  2. In a medium mixing bowl, combine the gluten-free rolled oats, almond flour, unsweetened shredded coconut, ground cinnamon, and salt. Stir everything together until well incorporated.
    1 ½ cups gluten-free rolled oats, ½ cup almond flour, ⅓ cup unsweetened shredded coconut, ¼ teaspoon ground cinnamon, ¼ teaspoon salt
  3. In a separate microwave-safe bowl or a small saucepan over low heat, gently warm the almond butter and maple syrup until they are smooth and easily pourable. Stir in the vanilla extract. Be careful not to overheat, as you just want them to become more fluid.
    ½ cup natural almond butter, ⅓ cup maple syrup, 1 teaspoon vanilla extract
  4. Pour the warmed wet ingredients into the bowl with the dry ingredients. Mix thoroughly with a spatula or wooden spoon until all the dry ingredients are coated and a sticky mixture forms. It will be quite thick.
  5. If you are using gluten-free chocolate chips, dried cranberries, or chopped dried apricots, gently fold them into the mixture now. Distribute them as evenly as possible.
    ⅓ cup gluten-free chocolate chips, ¼ cup dried cranberries or chopped dried apricots
  6. Transfer the mixture into the prepared baking pan. Using the back of a spoon or your hands (lightly dampened to prevent sticking), press the mixture down firmly and evenly into the pan. The more compact you make it, the better your bars will hold together.
  7. Place the pan in the refrigerator for at least 1-2 hours, or until the mixture is firm and set. This chilling time is crucial for the bars to hold their shape when cut.
  8. Once firm, lift the block out of the pan using the parchment paper overhang. Place it on a cutting board and carefully cut into desired bar shapes. Use a sharp knife for clean cuts.

Notes

Store in an airtight container in the refrigerator for up to one week. For longer storage, freeze individually wrapped bars for up to three months.