Gluten Free Breakfast Bars

Gluten Free Breakfast Bars

Make-ahead gluten-free breakfast bars are a filling breakfast or grab n’go snack for the kids – and parents too! They are 100% vegan and made with wholesome ingredients, such as organic crispy rice and sweetener, nut butter, and superfoods like chia seeds, hemp hearts, and flax.

We are no stranger to bars in this house. Whether they are post-workout energy bars or decadent dessert bars, there are always random bars tucked away in the fridge or freezer. These healthy breakfast bars are one of the first recipes I added to my long list of homemade bars. I’ve spent a fortune on pre-packaged bars. Albeit they’re convenient, I’m completely aware that most of them are not nearly as healthy as they claim to be. I rarely buy pre-packaged foods but for some inexplicable reason the convenience of store-bought energy bars has gotten the best of me – until now.

The flavours of homemade bars trump their packaged counterparts any day of the week – which is pretty much how often we eat these! These gluten free breakfast bars are in fact healthy enough to serve first thing in the morning – I enjoy mine along with a nice homemade double espresso, and the kids with a cool glass of milk. Don’t be fooled by the long list of healthy ingredients. These bars have a combination of textures – creamy, crispy, crunchy, and are so unbelievably flavourful – so much more flavourful than one-note pre-packaged ones.

The recipes for these gluten free breakfast bars is so unbelievably easy – just warm the ingredients in a large pan, cool to set, then cut and serve. This recipe also lends well to interpretation – replace the brown rice syrup with honey, substitute the almond butter with peanut butter or a nut-free variation like sunbutter, or add any of your favourite ingredients, such as crushed nuts, raisins, dried cherries, dried fruit, the list goes on. These hold together well in the fridge for up to 2 weeks (if they last that long!). My suggestion is to make two batches and store one batch in the freezer.

Gluten Free Breakfast Bars

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Gluten Free Breakfast Bars

2012-05-16
: 12 large bars
: 5 min
: 5 min

Make-ahead gluten-free breakfast bars are a filling breakfast or grab n’go snack for the kids – and parents too! They are 100% vegan and made with wholesome ingredients, such as organic crispy rice and sweetener, nut butter, and superfoods like chia seeds, hemp hearts, and flax. We are no stranger to bars in this house. Whether they are …

By:

Gluten Free Breakfast Bars
5
5
1
45
Ingredients
    2 tbs. extra virgin coconut oil
  • 1/4 cup organic almond butter (or nut butter of choice)
  • 1 cup raw honey or organic brown rice syrup
  • 1/4 cup raw sunflower seeds (optional)
  • 1/3 cup shredded unsweetened coconut flakes
  • 1 tbs. ground flax seed
  • 1 tbs. chia seeds
  • 1 tbs. hemp hearts
  • 5 cups organic crispy rice (or puffed rice or millet)
  • 1/2 cup carob chips
Directions

Heat the coconut oil in a large frying pan on medium-low heat until melted. Add the brown rice syrup, almond butter and flax seed and stir for 1-2 minutes until melted and combined. Once all the liquid ingredients have melted, reduce the heat to low, add the coconut flakes and sunflower seeds, and stir until combined.

Add the crispy rice and fold into the liquid mixture until it is all well-coated. If the mixture is too sticky simply add some more crispy rice (1/4 cup at a time) until you get the desired consistency. The rice should stick together easily but still be dry and somewhat crunchy. Turn the heat off then mix in the carob chips until melted. The mixture should clump together and be completely coated by the syrup.

Transfer the mixture into a shallow baking dish or biscotti pan lined with parchment paper Spray your fingers lightly with cooking spray or use a large wooden spoon to press down firmly on the bars until they are flat and uniform. Store in the fridge for at least 2 hours to allow time to set.

Once cooled remove the bars from the pan by lifting the parchment paper or by flipping the pan over onto a large cutting board. Cut into desired portion size.

45 thoughts on “Gluten Free Breakfast Bars”

  • This would be the perfect snack idea too. I love that you used coconut oil. I can’t get enough of it lately.

  • I have never had a treat or snack bar that was made with puffed rice like this before. This is something I would definitely love to try – I bet it has a nice crunch and texture to it.

  • These look like a really fun snack to make! I think my son would really enjoy there so I’m looking forward to making them!

  • mail4rosey 2 years ago

    I love all the little bits of yummies you have in there. Of course I’ve come to expect nothing less when I visit. 🙂

  • I have been skipping breakfast because I don’t have something I can eat on the go. This would be great to make on the weekends for my weekday breakfast at work.

  • This looks so good. I enjoy things like this and I like that it’s healthy too.

  • This looks a like a relish snack, a cross between a granola bar and rice krispy treat. Would love to try this recipe.

  • Wow – this sounds fun and easy for me to put together – I’ll have to print out the recipe so I can remember what I need to purchase – thank you!

  • What a yummy recipe. I loved that they can be made in batches, and then last for several days for quick, grab and go, easy breakfast on the run!

  • These look really good and easy to make! I think I am going to add these to my shopping list!

  • chubskulit 2 years ago

    This is a lot healthier than buying energy bars, you are so right! I will try to make this next time when our oatmeal bars are gone. Thanks for sharing.

  • These look so yummy. We can’t have puffed rice but I will try to find a way to make these that will work well with our diet. These look like the perfect summer treats.

    • If you don’t mind me asking, why not? If it’s due to gluten issues, puffed rice is gluten-free. Otherwise you could use oats but you would have to alter the amount of sweetener and nut butter you use.

  • Ourfamilyworld 2 years ago

    That looks delicious. I would love to make this for my kids. It makes me feel good that this is a healthier snack or breakfast.

  • Wendy Knowlton 2 years ago

    I am trying to eat healthier. These look incredible. Will have to try making these. They would be great to have a work for breakfast or an afternoon snack.

  • My kids would love these and I love that they are better than the usual granola bars I buy.

  • Jeanine 2 years ago

    Whoa. These are incredible. I’m pretty sure these would be very well loved at my house. They look so awesome, and now I want to make up a batch!

  • onceuponamaritime 2 years ago

    What an amazing breakfast bar! It would surely be a great start to any ones day, I would love to give it a try.

  • I love this! Thank you for sharing this recipe! I love eating puff rice bars in the morning but I never considered making my own. Your DIY recipe makes it look so simple to do!

    • These are definitely healthier than store-bought and it is so easy to personalize the recipe…you can add chia seeds, any dried fruit or nut, swap the almond butter for another nut butter, the options are endless!

  • Christy Maurer 2 years ago

    Those look like a really yummy, healthy option to have for breakfast. I’ll have to pin this one for later!

  • Stacie @ Divine Lifestyle 2 years ago

    That looks delicious! I’ve never even thought of making my own puffed rice, much less making bars like this. Thanks!

  • Robin Rue 2 years ago

    That sounds absolutely delicious. I can’t wait to make this for my family!

  • I can imagine how good these taste. My Mom is a huge fan of puffed rice, and I just can smell them from here. Yum!!!

  • Hope 4 years ago

    Anyone have success freezing these?

    • Lisa @bitesforbabies 4 years ago

      I had never stored these in the freezer until a mom (who bought a huge amount from one week’s menu) had asked me. I tried it and they froze perfectly! Just remove them from the freezer 5-10 minutes before eating, depending on how you prefer the consistency. I usually don’t freeze these-I make enough for a week’s worth of breakfasts for me (I eat ALL my sugar in the morning,lol!) and they keep extremely well in the fridge stored in an airtight container or zip-lock bag.

  • Tammie T 4 years ago

    Just made this one. Tweeked it a little as I didn’t have enough ingredients: not enough rice syrup, so I added a bit of black molasses and a dash of honey..And left out the carob/choc as I didn’t have any of that either… But it came out perfectly, stuck together after about two hours in the fridge..so very yummy!! and dairy free!!! Yey!
    Many thanks,

    • Awesome! I love hearing how the recipes turn out! I don’t know about you, but we LOVE these!! I make them at least 2-3 times a month…that’s a lot of carob chips, brown rice syrup, etc…lol!

Leave a Reply