Gluten Free Vegan Breakfast Bars Recipe
I am a big fan of bars; not the kind you belly up to, the kind you eat. I am especially fond of bars for breakfast. There is many a day that I need something I can just grab and go. If I spend a little time in the kitchen on a lazy Sunday, it makes the rest of my week start off a lot quicker.
These particular breakfast bars are a little naughty and a lot nice. Nice because they are packed full of gluten free oats, heart-healthy nuts and seeds, freeze dried fruit, and coconut milk. They are gluten free, dairy free, refined sugar free, and vegan. The naughty comes from the addition of some dark chocolate; but just a little naughty since there are some major health benefits to eating just a bit of dark chocolate (not to mention some major taste benefits)!
This is a versatile recipe you can change up to suit your own preferences; I added sliced almonds, roasted pumpkin seeds, freeze dried berries, and,of course, some dark chocolate chips. I sweetened it up with agave but you can also use maple syrup. Nut free? Just add more seeds instead. Don’t want the chocolate? Leave it out. Prefer freeze dried mangos or pineapple? Feel free to change it up!
The trick to these bars is grease up your baking pan well, really press that mixture into the pan, and bake them for an hour at a low temperature. It also helps to let the bars cool completely in the pan before removing them. They stay together better that way.
These are a tasty way to start your day and for some even better news, they just seem to keep getting better and better after they bake so you can make up a batch and eat them all week.
- Oil or gluten free non-stick cooking spray
- 2 ½ cups certified gluten free rolled oats
- 1 cup sliced almonds
- 1 cup roasted seeds such as pumpkin or sunflower
- 2 ounces freeze dried fruit
- 1 cup unsweetened flaked coconut
- 6 ounces dark chocolate chunks or chips
- ½ teaspoon kosher or fine sea salt
- 1 (13.5 ounce) can full fat coconut milk
- 1/3 cup agave nectar or maple syrup
- 3 tablespoons tapioca or corn starch
Preheat oven to 250 degrees. Heavily grease a 9 by 12 inch baking pan with oil or cooking spray.
In a large mixing bowl combine the oats, almonds, seeds, freeze dried fruit, coconut, and chocolate. In a small bowl whisk together the coconut milk with the agave or maple syrup, and starch. Add the liquid ingredients to the dry ingredients and mix well. Spread the mixture into the prepared pan and press down firmly and evenly.
Bake for 1 hour. Let cool in pan for 15 minutes, then run a knife around the edges of the dish and cut into 12 two inch by 4 ½ inch bars. Let cool completely in the pan before removing the bars.
Store in an airtight container or food storage bag at room temperature for up to 1 week.
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