Gluten-Free Breakfast Bars

Gluten-Free Breakfast Bars

Forget packaged granola bars! These easy make-ahead gluten-free breakfast bars are a filling breakfast or grab n’go snack for kids and parents too. They are 100% vegan and made with wholesome ingredients, such as gluten-free puffed rice, organic sweetener, and nut butter.
















Crispy puffed rice, creamy almond butter, crunchy coconut flakes, and decadent carob chips are bound together in this delicious, filling breakfast treat or midday snack. These energy-boosting bars are ideal for packed lunches or as a hearty post-workout snack for moms and dads.

These puffed rice breakfast bars cannot be any easier to prepare-simply combine all of the ingredients and let sit until firm. Alternatively, you can allow the mixture to cool in clumps and add it to your kids’ favourite cereal for a decadent treat.


This recipe lends really well to interpretation since the puffed rice and brown rice syrup are a blank canvas for an endless amount of variations. Add any of your favourite ingredients, such as crushed nuts, raisins, dried cherries, chia seeds, and dried fruit to personalize the recipe.

On a side note; puffed rice is also a delicious and healthy treat to introduce to baby. For a baby-led weaning alternative, try these Healthy Puffed Rice Carob Krispies.

Gluten-Free Breakfast Bars

: 8 bars
: 5 min
: 5 min

Forget packaged granola bars! These easy make-ahead gluten-free breakfast bars are a filling breakfast or grab n’go snack for kids and parents too. They are 100% vegan and made with wholesome ingredients, such as gluten-free puffed rice, organic sweetener, and nut butter.                             Crispy puffed …


Gluten-Free Breakfast Bars
    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)
  • 1/2 cup shredded unsweetened coconut flakes
  • 2 tbs. ground flax seed
  • 1/2 cup carob (or chocolate) chips
  • 2 1/2 cups organic puffed rice
  • 2 1/2 cups organic puffed millet

Heat 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 puffed rice and millet and fold into the liquid mixture until it is all well-coated.
If the mixture is too sticky simply add some more puffed rice (1/4 cup at a time) until you get the desired consistency. The puffed 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 well and the pan should be dry (meaning no extra syrup in the pan!)

Coat a shallow frying pan with cooking spray and transfer the mixture to the pan. Spray your fingers lightly with cooking spray or coat with coconut oil. Pat down the mixture until it is flat and uniform. Store in the fridge for at least 2 hours before to let it set.

Remove from the fridge and flip the pan over onto a large cutting board. Cut into desired portion size. Store in the fridge in an airtight container for 1 week or in the freezer for up to 3 months.


45 thoughts on “Gluten-Free Breakfast Bars”

  • 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 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!

  • Anyone have success freezing these?

    • 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.

  • 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!!!

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

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

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

  • 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!

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

  • 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!

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

  • 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.

  • 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.

  • 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.

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

  • 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!

  • 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!

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

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

  • 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.

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

  • 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!

  • 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.

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

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