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 …

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Gluten Free Breakfast Bars
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5
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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.

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