gluten free oatmeal breakfast bars
These breakfast bars take breakfast to a whole new level with fiber-rich oats, healthy fats from creamy nut butter and omega 3 from the crunchy walnuts! Gluten free oatmeal bars never tasted so good!
Servings: 8
Ingredients
- ¾ cup gluten-free rolled oats
- ¼ cup coconut flour (you can use any flour)
- 1/3 cup unsweetened coconut flakes
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs for a vegan option, use t flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisked together, set for 15 mins)
- 2 tablespoons melted coconut oil
- 1/3 cup natural unsalted nut butter
- ¼ cup coconut sugar (you can use granulated sugar)
- ½ teaspoon pure vanilla extract
- 1 large chopped apple you can use any fruit (about 1/2-3/4 c) or even chocolate chips
- 1/2 cup chopped walnuts you can use any nut (chopped)
Instructions
- Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper and set aside.
- In a large bowl, whisk together oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
- In a medium bowl, whisk together eggs, coconut oil, nut butter, coconut sugar and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture and, using a rubber spatula, stir and fold the ingredients together until well combined. Fold fruit and nuts.
- Transfer into prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
- Bake for 20-30 minutes.
- Place on a cooling rack for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars.
Notes
Store breakfast bars in an airtight container for 1 week or freeze in an airtight container for up to 4 months.