This Gluten Free Breakfast Bar recipe is wonderfully tasty and simple to prepare.
While it includes gluten-free oats and is not strictly Paleo, it’s an excellent choice if you allow gluten-free oats in your diet. These bars are hearty, portable, and ideal for busy mornings.
I created these bars to have a convenient make-ahead breakfast for rushed mornings. The recipe yields twenty-five bars. They’re smaller than many store-bought granola bars but dense and filling, so a smaller portion is usually enough.
To cut the bars into the suggested size:
- Remove the baking dish from the oven and let it cool completely.
- Use a sharp knife to make four horizontal cuts.
- Then make four vertical cuts with the same knife.
- You’ll end up with twenty-five evenly sized Gluten Free Breakfast Bars.
Gluten Free Breakfast Bars Recipe
No reviews
- Author: Mariel Lewis
Description
This Gluten Free Breakfast Bars recipe is quick to prepare and takes under an hour from start to finish. It’s nutritious, satisfying, and perfect for making ahead so you can grab breakfast on busy mornings.
Ingredients
- 4 eggs
- 1/2 cup ghee, melted
- 2 cups almond butter
- 1 1/2 cups maple sugar
- 2 1/2 tsp vanilla extract
- 2 tsp baking soda
- 1 tsp sea salt
- 2 tsp cinnamon
- 3 1/2 cups gluten-free old fashioned oats
- 1 cup dried apricots, diced
- 1 cup raisins
- 1/2 cup pitted and diced dates
- 1 cup unsweetened shredded coconut
Instructions
- Line a baking dish with parchment paper and set aside.
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the oats, baking soda, sea salt and cinnamon. Set aside.
- In a high-speed blender, blend the eggs, ghee, almond butter, maple sugar and vanilla until smooth. Pour the wet mixture into the dry ingredients and mix thoroughly. Fold in the apricots, raisins, dates and shredded coconut.
- Press the mixture evenly into the prepared pan and bake for about 25 minutes, until set.
- Allow the pan to cool completely, then slice into 25 bars.